Your whole food, plant-based life.

Raw Food and Travel

I am off to Boulder to see my wonderful daughter and meet some new people interested in raw. I also plan to relax and enjoy the mountain air. As I pack for the trip, I also am preparing so I can stay mostly raw while traveling. I have a few travel tricks that I would like to share with you.




As you know, green drinks are an important part of a raw food diet. Since I can’t walk into a restaurant and say, “Could you throw some greens and fruit in a blender for me” without striking fear in the wait staff (I have tried), I now travel with my little personal blender. It is about the size of a coffee grinder, doesn’t weigh that much and honestly, simplifies my traveling immensely. It is very easy to have room service to bring up some greens and fruit. I throw it in the little blender and immediately have my daily green drink. Start your day with that and you won’t be as tempted to partake in the unhealthy alternatives that are all around you.

I also make traveling snacks to take along. I am much less likely to grab something unhealthy if I have something healthy at my finger tips. The flat breads are light and travel easily. You can grab an avocado, tomato and some sprouts and make a meal. Quick, easy and inexpensive. I am making some truffle cookies to take with. Dried fruit and nuts or raw granola are also good alternatives to pack.

Find restaurants that serve healthy food, and choose your meals carefully. All in all, it isn’t that difficult to eat well on the road. Click on “continue” for the Cinnamon Ginger Truffles recipe.

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  1. Cara wrote on June 18, 2012

    When you say 1 T. of Cinnamon are you meaning 1 Tablespoon and when you say 1t. of Ginger do you mean 1 teaspoon? And what sort of ginger do you mean? Thank you for your help. I’ve just found your site today and am very impressed and very excited to try out the recipes. I’m not a full raw foodist but do make a lot of raw food treats, salads and other nice things, especially chocolate!

    • Susan wrote on June 20, 2012

      Yes, capitol T refers to tablespoon, small t. refers to teaspoon.

  2. Jacqueline Davis wrote on March 23, 2012

    I recently found out that I am allergic to almonds, they make my upper lip go numb and tingly when I eat them. Can I use another kind of nut instead?

  3. Jen wrote on November 1, 2010

    I am going to make these tonight. They sound delicious. As for a mini blender for traveling I use a magic bullet. It works really well and you can buy one at costco or online.

    Thank you for the recipie!

  4. Eva wrote on October 10, 2010

    I made these and they were a hit – one comment was – “they are good but you have to eat them with a glass of milk” The perosn not vegan …lol – but I guess they would pair up really well with some almond chia milk!

    Oh by the way – so easy to make, I just mixed by hand – no blender or food processor! quick!

  5. Becky Jean wrote on January 4, 2010

    I made these for a family dinner last night and they were inhaled at an alarming rate! Such a success. Delicious. Thanks for sharing.

  6. David @ Green Kitchen Stories wrote on November 28, 2009

    What an inspiring blog!
    We often make a similar kind of truffle, but with dates instead of cranberries and raisins. Try it if you haven’t before. Right now we are out of dates though, so your recipe is perfect tonight.

  7. Jennifer wrote on October 29, 2009

    What kind of Mini-blender?

  8. debbie wrote on October 20, 2009

    Your photography is always gorgeous and I love coming to see what you are “uncooking’!

    Would you say soak the almonds or no? I love the look of those, must make dozens!

    • Susan wrote on October 21, 2009

      You could but I would dehydrate them after. I used dry almonds.


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