Today’s post has been written by Renee Bedford, a reader who contacted me a few weeks ago. She wrote:

Source

“With my vow to evaluate every aspect of my life in order to establish overall well-being, one front that needed some work was my nutrition. I tackled a number of issues to do with nutrition, and made huge strides in my health but one topic that I found rather confusing was the topic of milk. We’ve all heard about the problems not only with the consumption of cow’s milk, but about the inhumane treatment of the cows themselves. However, when I decided to purchase alternatives, I was amazed at the variety to choose from. Everything from soy to almond to hemp to coconut milk – I didn’t know where to begin! So I decided that I needed to do a little research before I picked the best option for me. I was fascinated with what I learned and I was compelled to share my newfound knowledge which is why I have written, “How Cow! – Pros/Cons of Milk Alternatives”, and I thought your other readers would it beneficial.”

Taking your personal or family’s health into consideration has risen to another level nowadays.
We like to know what chemicals or organic compounds our vegetables get sprayed with, what
the cow/pig/chicken was fed and how our fruit was harvested and transported. In my house,
milk gets similar consideration. After ABC News featured a story about animal abuse last year,
my family has since searched for safe, cruelty-free and hypoallergenic milk alternatives so that
we can still get the nutrients we need. Here’s what we found:

Soy

This milk substitute is produced from soaking dry soybeans in water and then grinding them.
Soymilk is easily made at home using this recipe from Justhungry.com.

• Pros – Soymilk contains the highest protein count of all the milk substitutes, with 100 grams
  of protein per 1 cup serving. Soymilk also has 30 milligrams of isoflavones (a substance found
  to play a role in lowering disease) per serving. It is also the most common substitute you can
  find, readily available in many flavors like chocolate, strawberry and vanilla. Soymilk is usually
  fortified with calcium, riboflavin and vitamins A, D and B12, and contains more omega-3 fatty
  acids (found to combat heart disease).
• Cons – Soymilk can be very high in calories, with a typical 100 calories and 4 grams of fat per
  cup. It also contains little digestible calcium and goes through more processing than other milk
  alternatives on the market.

Almond

A milk substitute made from ground almonds. Make it at home with this easy recipe.

• Pros – Low calorie content puts almond milk in high regard with many consumers, containing
  half the calories of 2% cow’s milk. One glass of almond milk provides 20% of an adult’s daily
  calcium and comes with vitamins A, D and E; the minerals phosphorus, magnesium, iron, and
  potassium; and almost all the health benefits of almonds. Like soymilk, almond milk is readily
  available in stores in a variety of flavors.
• Cons – Almond milk only provides 1 gram of protein per serving and cannot be drunk by people
  with tree nut allergies.

Rice Milk

Usually made with brown rice, this milk substitute is easy to make at home using the recipe
from VeganReader.com

• Pros – Rice milk has a natural, gently sweet taste. Low in fat, cholesterol, gluten, and soy and
  dairy-free, this alternative comes in a variety of common flavors like chocolate and vanilla.
• Cons – Rice milk contains a negligent 1-gram of protein and only 24 grams of carbohydrates per
  glassócertainly not viable for the South Beach Diet. Limited in availability, you can only get rice
  milk from natural or health food stores.

Goat Milk

Making up 2% of the world’s annual milk supply, goat milk does not need to be homogenized.

• Pros – Because it contains more easily digested fat particles than cow’s milk, goat milk is
  reported to be a deterrent for Alzheimer’s disease. Goat milk offers 15% more calcium, vitamins
  A and D, potassium, copper and manganese than cow’s milk.
• Cons – Goat milk has a less B12, zinc and folic acid than cow’s milk. It is also tangier than cow’s
  milk, and can taste gamey when the females are not separated from the males. Goat milk also
  bears a higher price than cow’s milk, more than three times for the same amount.

Coconut Milk

Made by squeezing grated coconut through cheesecloth and hot water, coconut milk is readily
available in cans and bottles.

• Pros – Coconut milk is often used to treat mouth ulcers, having protective properties against
  the eruptions of gastric ulceration. Found to be high in lauric acid, which has anti-viral and anti-
  bacterial properties, coconut milk is low in carbohydrates and naturally sweet tasting. The fat it
  contains is very healthy and is easily converted to energy by the body.
• Cons – Containing 5 grams of saturated fat, coconut milk must be used sparingly if trying to
  lose weight. This milk alternative also separates when cold, so it has to be consumed at room
  temperature. Coconut milk can be expensive, about two times more expensive than cow’s milk.

Hemp

Grind hemp seeds in water to produce this creamy, nutty beverage.

• Pros – Hemp milk contains 10 essential amino acids. It contains plenty of protein that is
  more easily digestible than the soy protein, features a natural abundance of magnesium and
  manganese. Enriched with calcium, vitamins A, B12 and D, riboflavin and folic acid, hemp milk is
  a healthy alternative to common sources of milk.
• Cons – Unfortunately, hemp milk separates in coffee and contains half the protein of cow’s milk
  per serving.

Almost all these milk alternatives are lower in sugar, fat and cholesterol than cow’s milk, and
safe for the lactose intolerant (numbering 30 to 50 million in the US alone). Explore hemp,
almond, coconut, goat, rice and soy options for a cruelty-free, safe and less fattening way to
drink milk.

Renee Bedford is a mom and wife who dedicated to a healthy and sustainable lifestyle. Besides being a committed mother, she also works for the Christmas Tree Market, an online Christmas tree shop.

Sorry I’ve been away a while, I didn’t think I’d be away from you this long (I bet the mothers out there are smiling), but my main focus has been my new boy, as we’ve been working on his weight gain (he’s a little on the lower side due to my low milk supply) so I’ve been working alongside a wonderful lady and nurse from La Leche League who’s been volunteering her time with me almost around the clock!

It’s been more tiring that usual, but it’s all for a great cause! So please bear with me whilst I get a semi-routine back.

I’ve not had much time in the kitchen, so I’ve been relying on hubs bringing home dinners from our dining hall (yummy stir fries thank you!) plus fruit are great snacks for throughout the day and course plenty of water.

But one thing I’ve missed (and is bound to be helpful with my milk supply!) is this!

1/4 cup of hempseeds, 2 cups for water, 2 frozen bananas, 1/4 cup frozen packed spinach, 1 cup of frozen strawberries, 2t Vitamineral Green powder, 1T coconut butter, 1T raw cacao powder and a splash of agave!

Served 3 (but hubs and I always share half the third serving!)

I LOVE THIS STUFF!!! I eat it off the spoon. Has anyone got any recipe ideas for it also? Other than smoothies?

Oh and hopefully this week I’ll share with you one of my favourite recipes using these guys

I bought a whole lot of them when I ordered my shipment of raw products for my store. I ate my body weight in them when I was at 105. So yum. Have you tried? Favourite recipes?

Now onto my next Guest Post from the lovely fellow Aussie, but residing in my neighbouring country of Qatar, Nicole van Hattem.

See you soon!

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So much to update you on, but so little at the same time

Still adjusting the the mamahood but it is so fun watching my little man grow. I spent the morning with a wonderful lady on Sunday who is a lactation specialist (we’ve determined he’s a lazy sucker – he falls asleep shortly after starting to feed) and the hospital are more keen to top him up with formula but this lady who is also a part of La Leche League International (yes we have a group on camp here too) says we can totally fix this up with breastfeeding only – YAY!

So I’m spending much of my day just working on getting my little man topped up with plenty of nutrition

Ok so he’s gonna hate me for this photo in say about 15 years. Thanks Traytable for the panda hat!

Last weekend we also visited one of the other compounds to have a BBQ with our Salsa Family (friends of ours that we dance salsa with and we also do Salsa holidays with – I’ve been to Cuba and Dubai dance congress, Pat has been to Bulgaria too with them!)

It was lovely to see them all again and hang by the ocean – that’s the Persian/Arabian Gulf!

They fought over Manus too

We had a mix of BBQ (I had plenty of BBQ’d veggies) salads, arabic bread, hummus and moutabel (babaganoush).

And one of these:

I thought it was a baked potato when I grabbed it but it was GARLIC. I made Pat have some too It was pretty yum. The BBQ took away alot of the garlicy strength. Totally recommend BBQ’ing them wrapped in foil.

So onto my next guest blog who is a friend who I first met in person and she is now doing wonderful things in the raw food world including running her own online store, Raw Earth Superfoods and interviewing some high profile raw food personalities on her podcast interviews Healthy Bytes – she even interviewed me here

Linda and I completed our Raw Culinary training together at 105degrees and since then have remained friends.

I loved Linda’s enthusiasm and approach to raw foods. She is less rigid than some and chooses to listen to her body whilst also enjoying cooked foods as well. Plus we had a wonderful time in our 4 weeks of working alongside each other in the classroom. She’s a blast!

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Linda Kaye enjoys an eclectic lifestyle and interests in yoga, raw food and nutrition. She does enjoy cooked foods and also raw foods. She has been interested in food since her post high school years and started working as a pantry chef at Crepe de Paris in Seattle where she quickly rose to become the Crepiere. She also enjoys Mediterranean Cuisine and has studied with private chefs in Seattle, Los Angeles and Italy.

She is a certified raw nutritionist through David Wolfe’s Ultimate Raw Nutrition program at and is currently working on a certification in Nutrition. Both certifications are through the BodyMind Institute. She is a Registered Yoga Teacher with the Yoga Alliance and she is also a Raw Food Chef certified through the 105 Degrees Academy in Oklahoma City.

One thing I love to do is watch the Food shows and then convert recipes to a raw vegan recipe. Recently I watched a show called “Lydia’s Italy.” Of course having visited Italy last year, I watched the show just for the name. The host was a lovely woman who really knows her Italy. If you visit her website, she has some fantastic recipes and for those of you who are not raw vegan, I would encourage you to try some of them. Not being a meat eater, many of the recipes I wouldn’t make.

I will take a sidebar here to discuss being raw vegan. I recently read Kevin Gianni’s blog at Renegadehealth.com and he was asked a question: Kevin are you a raw foodist anymore. He has a great answer and a pretty good website I must say. As for me, I don’t claim raw foodist, vegetarian or 70% raw or any of that. It’s not a spiritual journey for me nor is it something I ever planned to do. For me, I have a sensitive digestive system and have struggled for years with eating the best foods, whole foods, sometimes cooked and most of the time not. I don’t eat meat as a spiritual embrace. I don’t eat meat because it doesn’t agree with me. And now that I’ve seen “Food Inc.” I seriously get a case of the “eeww’s” when I see the meat section at the store. Not necessarily something I shop for. If I am out, I might have something like fish, salmon or halibut or something like that. I do like cooked food as well, but find that many cooked foods don’t do well with me either.  It’s a battle that has become life long.

I do however love raw foods because my body doesn’t turn into a civil war rejecting its ruler. I especially like fermented foods and have recently found a local company (in Seattle) that makes the best fermented foods. They are “Firefly Kitchens.” This saves me from making my own and I must say they do a great job. I do my best to keep these on hand because eating fermented foods before a meal makes my tummy really happy. I am finally getting used to Kombucha but find it’s easier for me to drink like it’s champagne. Not sure why I have to do that but the cultured foods are what I am after and since I don’t eat dairy products, I am always on the lookout for something that makes me happy on the inside.

But I digress. Back to Lydia’s Italy. I watched one of her shows and she made a salad called “Celery Root and Apple Salad.” I decided I didn’t want a cooked celery root in my salad. So I switched that ingredient and used a jicama instead. Jicama by the way is a root vegetable, a tuber if you will and is a native food of Mexico, Central America and South America. You do not have to cook the jicama. I am not sure why anyone would want to cook a jicama because they are sweet and juicy and go great in salads.

So for my Apple Jicama Salad, I julienned an apple and a jicama and placed in a bowl. I squeezed half of a lemon on them and tossed to keep them both from oxidizing. Then I turned to the dressing.

The dressing is the real reason I was attracted to this salad was because of the unusual dressing. We have all heard of “Honey Dijon” salad dressing. I stopped buying salad dressings long ago. I always make my own. It’s much more fun. For this particular dressing, Lylespoon of German style mustard. On the show, she went into a discussion on mustard and the differences of mustard. Who knew? Real German Style mustard still has the seeds in it. It’s a rough mustard and very tart in taste. With one tablespoon of German style mustard, I would say ¼ cup of olive oil, but you must use it to your taste. Then add one tablespoon of unfiltered apple cider vinegar, a pinch of celtic sea salt and then I drizzle honey in it and whisk. Be sure to taste to make sure that the tartness and sweetness are divine. I then add the dressing into the apples and jicama and toss. At that point, I lay in baby green lettuce and baby spinach (I have a thing about mixing spinach into my baby greens because it makes the salad go further especially if you are making a salad for a few guests. At this point the salad is complete. Top with Gojiberries.

Honey is a natural immune builder and it’s recommended that you purchase wild honey from a local source. When I was taking David Wolfe’s Raw Nutrition Certification, one of the important things he noted was the when you buy honey from a local source, it helps build your immune system based on that location. I never thought of it that way but I do always buy my honey products local. Okay I did buy David Wolfe’s Noniland Honey that was simply amazing, but that’s another story.

Side note: For German style mustard, I went to my local health food store and found a great mustard that was sweetened with evaporated sugar cane. I am still suspicious of sugar and don’t eat sugar at all. One time with this recipe I was out of honey so I used Stevia. It was just as sweet and tasted fine. Loved it. So I continue my quest to make the very best foods that my body can embrace and digest and also dishes that wow the crowds when I make them. This dish I have taken to several parties because it was easy. This is a simple and inexpensive way to make a salad for a dinner party and give people that taste of Italy.

Here we are playing happy families

And I am so excited to report that have finally ventured back into my kitchen….

Although these coconuts (I have about 12 in my fridge from pre baby days – it’s lucky they last so long!) have seen better days (notice the mould?!) they were still a wonderful base for my FIRST GREEN SMOOTHIE in a month! Yep, that’s right! I’ve not had a green smoothie in ages and when I finally made this I vowed to bring them back into my life!

The GREEN Avocolada (adapted from Matthew Kenney’s Avocolada)

What better recipe to make than a variation on my favourite pre pregnancy – I loved this smoothie to pieces until I fell pregnant, then you couldn’t pay me enough to drink it!

This recipe was kindly shared with me by the creator, Matthew Kenney himself but this version I put some spinach in it.

Click here for the original recipe.

Then I baking soda washed these ripe ‘maters. I buy them by the boxful when I see them. Just wish they were organic.

I eat some and throw the rest in the dehydrator overnight.

I threw some fresh tomatoes on my salad for dinner last night with red capsicum and Lemon Love Dressing. Click here to sign up for my free ebook if you want the recipe plus 4 others

Meanwhile, Pat’s been trying to work out the baby carrier. I think he’s done a good job eh?

So onto my 3rd guest post!

Tess Masters is the BLENDER Girl and another of my favourite bloggers (she even went to 105 last year and visited my culinary school) and LOVED it.

We’ve created a wonderful online friendship and hopefully one day we will meet in the flesh too. Isn’t the blog world awesome for making friends? Have you ever had the chance to meet any of your bloggy/social media friends?

Thanks again Tess for being a part of this guest blogger series. I love your work!

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Tess Masters, AKA, The Blender Girl is an actress; presenter; voice over artist; budding cook; enthusiastic story teller; environmental warrior; self respecting devotee of all things green and natural; and most importantly, a champion of the miraculous blender, mixer, and food processor.

On her blog, healthy blender recipes, she shares her passion for whole foods with healthy allergy-friendly vegetarian recipes and humorous stories about her life. All of the recipes are gluten-free and refined sugar-free; and many are raw, vegan, dairy-free, egg-free, nut-free and soy-free, utilizing fresh organic ingredients and natural sweeteners and flavourings.

Tess currently resides in Los Angeles, California, where she is working in animation, video games, commercials and audio books, as well as presenting TV specials.

Her alter-ego, The Blender Girl has been featured in publications and online sites all around the world. She is a regular columnist for Super Living Magazine in Australia; and will soon be seen in a series of online videos for Chow.Com.

Check out her latest feature on Chow.Com

I was absolutely thrilled when Robyn approached me to do a guest post for her gorgeous blog, Girl On Raw. After all, we culinary “girls” have to stick together.

Robyn has been a constant source of inspiration and encouragement for me ever since our s’blended internet friendship began over a year ago. Kellie (a mutual friend) and I had just finished performing in the Australian production of August: Osage County. Kellie, a fellow foodie, thought Robyn and I would have a lot in common, and made an introduction through Facebook. She was right, and we hit if off immediately, sharing our passion for whole foods and raw “uncooking”.

I was immediately struck by Robyn’s passion and cheeky spirit; and I continue to be blown away by her tenacity and generosity of spirit. This is an opinion shared by many in the raw food community. A fact I discovered when I visited 105 Degrees in Oklahoma City. Robyn had written to me raving about her visit there, with an infectious enthusiasm, that saw me grabbing for my car keys and taking a 5 hour road trip from my home in Springfield, Missouri to check out what was so special about this place.

I attended a rawkstar degustation meal hosted by Matthey Kenney, Ani Phyo, and the 105 degrees team; all of whom sang Robyn’s praises with genuine sincerity. It was clear that she had made quite an impression. I was proud to know her, and even more grateful for all of the raw food knowledge that she had shared with me. As I write this, I am reminded of the famous words of Maya Angelou, “When you learn, teach. When you get, give”. Robyn lives her life by this philosophy.

I dream of the day that we “raw girls” finally meet in person, to swap recipes and stories over some fabulous raw mocktails! Robyn, I wish you joy and happiness as you move into this glorious new chapter in your life as a mother. I cannot wait to officially welcome that gorgeous little bubba into the world.

We all know that is the only thing you have been baking of late!

So, in honour of his birth, I thought that it was only fitting that I share two of my favourite raw “green” recipes. My garlic kale chips and key-lime mousse will ensure that we can all be “gorgeously green with envy”.

So firstly, let me tell you about the kale chips.

My litmus test for any of my raw vegan recipes is to feed them to my friend Joann, who proudly professes “I don’t eat healthy!” If she sticks her snout in my trough without any complaining, and returns for more, I know I have a winner. During my last visit to see her in Arizona I brought some of my kale chips as a snack. When I woke up the first morning to find half the bag empty, and a note that read “I need this recipe!!!!!” I knew I was onto something. She did attach a disclaimer – “the kale gets stuck in your teeth! You have to floss, but it is so worth it”! Suffice it to say, the rest of the bag was devoured in a New York minute, and she has ordered a dehydrator with much excited anticipation.

I have also served these up to many of my whole foods bedfellows over the last few years and received rave reviews. But only a declaration of piggy joy from a cream dreamer and self-professed toxic omnivore would qualify as a satisfactory acid test. So thankyou Joann – for supplying the much needed tick of approval that inspired me to send this recipe out into the mainstream and raw culinary world with absolute confidence.

I promise you – these kale chips are to die for! Or at least that is what I have been told by the hoards of happy piggies that have desperately returned to this trough snorting for more.

The secret to this recipe? Tossing through the granulated garlic at the end, after you have massaged the cashew cheese into the kale. This last step just gives it a depth of flavour that is missing if you don’t finish it off this way.

Kale chips are a cinch to make. If you are nut free, or don’t want the expense or added time of using raw cashews, I have attached an alternative blend underneath the main recipe, which is quick and easy, nut-free, and just as delicious. Alternatively, you can toss any variety of kale with a couple of tablespoons of olive oil and any herbs and spices of your choice to create all kinds of other delectable flavours. Try some chilli and salt, or apple cider vinegar and sea salt. YUM! Don’t worry if you don’t have a dehydrator – you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours.

Give these kale chips a go for your next snack attack – toxic treaters far and wide will be green with envy!

Now, the kale chips are fine for a snack. But no celebration would be complete without a really decadent dessert. Don’t miss out on making this quick, easy, rawlicious dessert! It is a winner on every level. It can literally be made in under 5 minutes; chilled and devoured in under half an hour; and requires absolutely no skill whatsoever. Just blend and chow!

This phenomenal recipe epitomizes my “blend and live” philosophy. Best of all – there is nothing bad in it! WOO HOO!

We love to hear that! It is very allergy-friendly for most people – not containing any of the big four – no nuts, dairy, egg or wheat. Just pure Yum Yum Yum!

I have not met anyone who doesn’t love this simple dessert. Vegans, Omnivores, Toxic Treat Tamers, Cream Dreamers and Whole Foods Skeptics all agree – this blend is scrumptious!

I will say that some people are not quite as partial to the extreme tart flavour as I am. This can be easily tempered with a little more sweetener. I am a tart at heart. So the more bite the better! But if your taste is a little more conservative, just sweeten the deal in order to find your perfect blend.

I have made all kinds of variations of this – with just lemon juice, just lime juice, I have left out the rind when I didn’t have the “zest for zest”, and I have to say that this recipe is fail safe! You just can’t mess this one up! My friend Kris and I made a lemon mousse without any zest, in a hurry a while back, that was still delicious. So much so, that we sat on the couch in the privacy of my house, eating it straight out of the blender! Tart pigs indeed!

I will say though, that the combination of lemon and lime, with the rind, lends a depth of flavour that is hard to match. I first became smitten (or should I say bitten) with key lime mousse in the Florida everglades, in a little fishing shack off the river. The mosquitos were eating me alive – I imagined them the size of cockroaches as they successfully gnawed through my jeans! While they were biting through my jeans, I was biting my tongue, trying to prevent myself from ordering yet another and another and another……

This latest raw vegan incantation has a little less bite to the hips, but no less bite on the lips. Trust me – let the tart in you sing, and you won’t be sorry.

I finally understand the true meaning of “sublime”.

Robyn – This one’s for you!

Raw Vegan Garlic Kale Chips

• 1 large bunch of curly green kale – about 8 firmly packed cups
• 1 cup raw cashews soaked in filtered water for 2 – 4 hours
• 1/8 cup filtered water as needed for desired consistency
• 3 Tbsp freshly squeezed lemon juice
• 1/4 cup nutritional yeast to taste
• 1 whole bulb of garlic (about 8-10 cloves) chopped roughly
• 1 tsp Celtic sea salt
• 1 Tbsp agave nectar (optional)
• 4 teaspoons granulated garlic

1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
2. Transfer to a large bowl.
3. Place all the ingredients except the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
4. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
5. Toss through the granulated garlic so that it is evenly distributed.
6. Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.

If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

Nut Free version

• 1 large bunch or curly green kale – about 8 firmly packed cups
• 2 1/2 Tbsp cold pressed extra virgin olive oil
• 1/4 cup nutritional yeast
• 3 tsp granulated garlic
• 1 tsp Celtic sea salt
• 3 tsp extra granulated garlic (to toss through)

1. Rip the kale from the stalks (discard the stalks), wash, and place in a colander to drain slightly. You want a little bit of water left on the kale.
2. Stir all of the other ingredients (except the extra garlic) together in a bowl.
3. Massage the mixture into the wet kale.
4. Sprinkle the extra granulated garlic onto the kale and toss through.

Place in the dehydrator on 105 degrees for about 4-6 hours until crispy.

Raw Vegan Key Lime Mousse

• The flesh of 2 ripe organic avocados
• 2 ripe organic bananas peeled
• 8 Tbsp or 2/3 cup fresh lemon juice (about 2 lemons)
• 8 Tbsp or 2/3 cup fresh lime juice (about 4 limes)
• 2 tsps lemon rind (about 2 lemons)
• 2 tsps lime rind (about 4 limes)
• 1/4 cup agave, or more to taste
• pinch of Celtic sea salt

Throw all of the ingredients in your blender, and puree until creamy.

Chill, serve and devour! Yum Yum Yum!

Serves 4

But before they left on Thursday we took them to our company beach to show them some last minute sights before they jetted off to visit my sister in Milano, Italy.

It was a bit windy but we managed for Manus’ first trip to the beach.

I am now eagerly looking for some baby sunglasses, can anyone recommend their favourite brand?

You wouldn’t imagine a beach like this in Saudi right? But this time of year the water was pretty ice cold.

The proud grandparents!

Whilst I get back on track with this new role I have, I’ll not be posting as regularly, but hope to stop by at least 3 times a week, but in the mean time, enjoy another guest post I have lined up here, from another of my favourite bloggers JL

Enjoy!

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About JL

Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now writes about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. She holds a B.A. and M.S. and is currently enrolled in an advanced graduate program on Adult Learning. JL lives in metro New York City with her husband and two cats. You can find JL at JL goes Vegan: Food & Fitness with a side of Kale and on Twitter and Facebook.

I am honored to write a guest post for Girl on Raw!  I have been reading Robyn’s blog for over a year and just recently dipped my toes into the higher raw waters.

In January I made an important decision. I would not diet.  I have finally come to a point in my life where I find myself far more interested in being healthy than being skinny.

As I rang in the new year I really thought about how I wanted to fuel my body, instead of how I might choose to deprive it.  For the past year  I have been eating vegan, doing seasonal cleanses and taking supplements (under the supervision of a nutrition counselor).  I was ready to see how I could continue to heal my body through food.

Higher raw made the most sense to me.  In short order I have found that I have broken free of a food rut, have much more energy (and require less sleep!) and some of my skin and digestive issues are non-existent!

I recently wrote about how I have learned to be vegan—mostly from rolling up my sleeves and experimenting. That’s how I gradually increased raw foods in my diet—by creating in the kitchen.

Robyn asked me to share some of those raw creations with you!

JL’s Raw Fruity, Nutty Breakfast
Serves 2

INGREDIENTS

• 1/2 c cashews, soaked in water for one hour
• 1/2 c frozen blueberries, set aside in a bowl to thaw for one hour
• 1 ripe banana
• 2 T hemp seed
• Dash of cinnamon

METHOD

Drain the cashews and place in a food processor with an S blade.  Add blueberries, banana and hemp seed and pulse to desired consistency. Transfer to a bowl, add a dash of cinnamon and serve.

JL’s Raw Beet-Lentil Burger
Makes 6 burgers

INGREDIENTS

*1/2 c sprouted lentils, rinsed
*1/2 c red onion, chopped
*1 c beets, washed, peeled and diced
*1/2 cup carrot, diced
*1 medium shallot, diced
*1 t sweet basil (dry)
*1 t ground coriander
*1/2 t celery salt
*1/2 t sea salt
*1 cup sunflower seeds
*3/4 cup flaxseed, ground (I used golden)
*1/2 cup filtered water (start with less until reach desired consistency)

METHOD

Place all ingredients in food processor (use S blade) and pulse until desired consistency (slowing adding water as needed).  You want some hearty chunks in the burger, but enough moisture and processing that the burger binds. Make a palm-size burger and press into a patty on the dehydrator tray (use the screen only, not the Paraflexx sheet).  Dehydrate on 104 for 4 – 6 hours (flip at half-way point).

I hope you enjoy the recipes!

Robyn, thank you again for inviting me to share with your readers

Even if he is ‘Sir Poopalot’ it’s a welcome distraction and I am loving being a mum to Manus Kai.

Also I want to again say thank you to EVERYONE who has poured out so much love to him and our family with the beautiful gifts, cards and well wishes. So many people to thank I just hope I don’t forget anyone – it’s gonna take months to get around to it!

I had all these brilliant guest posts lined up to share with you once I had Manus, but I am finding that being a mum to a newborn (even with grandma and grandpa’s help!) means even having time to have  a shower is a triumph! Any other mum’s in the house know what I am talking about???

Anyhoo, it’s clear that I am incapable of running a giveaway in a timely manner whilst having a bub, so I wanted to let you all know who the winner of the year subscription to Nüde-Food Magazine was…..

Congratulations Steph, could you please drop me an email at robyn@girlonraw.com with your postal address so we can get this sorted for you ASAP.

So as I mentioned I have some wonderful peeps doing some guest posting here til I get back on track, but I’ll be popping in as well over the coming weeks (my online shop should be up and running mid April wahoo!) so stay tuned for more news and I’ll pass you over to my long time pal, Natalie.

Natalie and I only met briefly a few years back through a mutual friend, and since then I’ve also worked alongside her brother at Virgin Blue and we’ve also maintained a virtual friendship through facebook and our blogs, (aren’t online friends wonderful?) and she offered to guest post for me when she travelled with her family to the US and Canada last year as a new raw foodie. Plus she’s also a little ahead of me in the mummy game so she’s been offering me wonderful advice.

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Bio

Natalie is a Melbourne, Australia based Registered Music Therapist who is currently learning lots about the raw food lifestyle. She has recently started her own blog, Learning To Raw, which can be found at www.learningtoraw.com and facebook here

Family Travelers Exploring Raw

I traveled to the US and Canada in late 2010 with my husband Ron and 10 month old daughter Ruby. As a beginner raw food explorer, I was keen to seek out some tasty raw treats for us while we were away. I’d like to share with you some of what we found…

Raw Snacks For On The Go

We did a fair bit of train travel (from New York to Toronto and back) so we stopped at a local Whole Foods Market in New York’s Union Square and picked up some yummy snacks for the train ride and beyond. While we were in Wholefoods we had a beautiful lunch from their salad bar. I tried kale for the first time, and found some exotic red bananas.

Here are some raw ‘ready snacks’ I found that traveled well. I haven’t found commercial raw snacks like this in any stores yet in Melbourne – but I’ll keep searching!

A live ‘granola’ bar. This was quite dry and chewy with a nutty and earthy flavour. Not my favourite but healthy and filling!

These raw chai spice macaroons were yum! Nice and sweet and soft but quite crumbly. Ruby loved them too!

Raw Gourmet For The Weary Traveler

We spent two wonderful weeks in Collingwood, a small town in Ontario, Canada where I lived for three years in the mid 2000’s. My little town has grown up so much since I left in 2006 – they even have a gourmet, organic, raw food café called Pure.

I was lucky enough to be able to get to Pure twice during my visit. The first time was for a green juice energy boost.

The second time was for a whole meal – yum! I had an awesome raw nachos dish (made with flax cracker ‘corn chips’) and a chocolate ‘mylk’ shake.

Ron had their ‘Gorilla Taco’ with nut meat, veggies and more served ‘gorilla style’ (I love that!) in a red cabbage leaf.

The food was all completely yum, the owners and staff awesome and the business itself is as environmentally friendly as possible.

Although I was very full from lunch, I had to try one of their Irish Moss Parfaits to take back to our B&B for later. I was very impressed with the creamy taste (I had the latte flavour) and texture.

Check it out! Even the take-out cup is compostable!

Go and say hi to the lovely folks at Pure if you’re ever in beautiful little Collingwood. Their website is www.purefoodbar.com

We had an awesome trip and an amazing adventure. Ron got to do a treetop walk and 150 foot high flying fox ride, and I got to spend half a day relaxing with a massage and soak at an outdoor Scandinavian spa – bliss! We were also very fortunate to be able to see His Holiness The Dalai Lama give a lecture in Toronto while we were there – he was inspirational. I highly recommend travel with a small person tagging along – it was a delight to see Ruby experience new people and places. Be sure to do some research before you go about healthy/raw places to eat and shop, and child friendly transport, shopping, restaurants and attractions.

Glad you liked the raw pizza I showcased from the Northey Street City Farm Markets yesterday. I cannot wait to go back again next weekend to grab another slice. So wish Raw and Peace did home delivery.

The last guest post in our Travel & Wellness Week special is from Skye Lee and is focused on both inner and outer beauty whilst travelling, which is hard enough to maintain when not on the move. I hope you enjoy and I’ll be back later

She loves travelling & the most preferable way is by aeroplane. Being a designer, travelling is a part of her lifestyle whereby she is always inspired by so many cultures & destinations.  Along with travelling, nourishing and nurturing the best in ourselves are one of Skye’s highest priorities.

A passport to inner & outer beauty glow……that will last even upon your arrival.

Written by Skye

Personally I have found that the mantra of “Simplify, Beautify & Prosper” works wonders.  Look and feel great naturally without too much effort so here are some basic jet setting beauty tips for on the go:

#1 Beauty Tip: Hydrate Hydrate Hydrate

Drink plenty of pure sparkling water days prior to the flight, during & after the flight.  This way, on a cellular level your body maintains:

1. great circulation for those times of sitting for longer than usual hours

2. harmony and nourishes the body

3. the flow of energy/chakras throughout the body

4. detoxification of the body

As the body tends to loose approximately 100ml of water each hour during a flight, it is considered important to drink at least 250ml of pure water every hour.  This way you will safeguard yourself from dehydration internally and externally. Dehydration will only amplify the effects of feeling sluggish, jet lagged and or fatigue.   Caffeine drinks like coffees, sodas, teas along with alcoholic drinks during the flight are best to be avoided.  Caffeine will only make sleeping more difficult on a plane. Water is simply the better/best choice.

PS:  As an extra tip: I love Himalayan Pink Crystal Salt.  This is not like your traditional salt.  Instead, it’s a natural source of essential minerals and full of health benefits. I drink a litre of pure water with half a teaspoon of Original Himalayan Pink Crystal Salt everyday.

#2 Beauty Tip:  Moisturise.  Moisturise.  Moisturise.

To avoid unbalancing the skin too much, apply a richer moisturiser the night before so the skin has time to absorb to a deeper level as during inflight the altitude, humidity and cabin pressure levels can at times take its toll.

The day of flying, once again I wear a richer moisutriser to protect and soften the skin and will skip the foundation.  However, when I land, I will apply a light tinted foundation/bronzer along with some blush and reapply lip gloss for a extra healthier glow.  Oh and waterproof mascara is a MUST especially if you intend to sleep on the plane.

#3 Beauty Tip: In my Handbag

* Pure rose water mist

* 250ml water bottle

* Make up bag - eye drops to rehydrate, with all minature travel sized cleanser, bronzer/tinted moisturiser with SPF, lip gloss, blush, mascara, hand cream, fragrance & blotting paper/tissues.

* iphone/ipod which includes mediation/relaxation music and some dvd’s

* A great book

* Note book

* Healthy organic snacks/bars

* Organically pure peppermint and pure eucalyptus essential oil for blocked ears/headaches/balancing out motion sickness/refreshing self

* Bed socks for extra comfort & warmth

* A pashima/wrap that is big enough to be used as a blanket

* Cashmere eye mask (to block out light) that is so comfortable that all you want to do is Zzz…..Sleep.

* and lastly……a little container of original himalyian pink crystal salt.

#4 Beauty Tip: Eat Wisely

Although everyones eating requirements are different, the one thing that does tend to accelerate the fatigue and jet lagged feeling is eating foods that are too heavy and or full of carbohydrates, especially if travelling long distances.

I tend to avoid airline foods as they are usually heavy and will place extra stress on the body and digestive system.  Heavy foods also interfere with circulation.  Instead eat plenty of wholefoods: fresh vegetables, fruits and nuts (unsalted).

Therefore, the day of flying I will always drink one or two different green smoothies that is bursting with superfoods, flavours and nutrients.

Drinking is the simplest way to get rich dense foods into your body. These drinks are a perfect solution to nourishing and feeling satisfied as they are light, bright, extra healthy and filling.

A couple of my favourite green smoothie recipes to whizz in a vitamix/blender are:

Super Sunshine Booster Smoothie Drink

1 banana

¼ cup of cacao nibs

2 tablespoons of chia seeds (for protein)

2 tablespoons of fresh coconut fruit

2 medjool dates

1 tablespoon of liquid coconut oil

2 teaspoons maca powder

1 cup of Coconut water (straight from the fruit) is exploding with electrolytes that immediately hydrates & balances the body.

1 cups of filtered water

Popeye’s Green Wonder Smoothie Drink

1 cup of paypaya

2 cup of spinach leaves

1 cup of kale leaves

1 avocado

2 table spoons of flax seeds

1 cup of Coconut water

1 cups of filtered water

Enjoy & Bon Voyage.  :)♥

Here it is, as promised, the latest instalment from my friend and blogger, Amelia Kelly aka Traytable A fellow panelist on the Crewlounge Podcast (although we have never been on at the same time) and another Aussie, if you visit her Blog or follow her on Twitter or her Facebook page, you will most certainly enjoy her aviation geek quotes and info.

I’m off to the markets! See you when I get back

Amelia Kelly is an Australian flight attendant for an international airline. Aside from being an internet addict, she is also a proud AvGeek and enthusiast in all aspects of aviation.With over 10 years commenting on & writing about aviation, Amelia aims to turn her blogging hobby into professional travel writing.

Written by Amelia

I was very excited when Robyn asked me to write a guest post for her. I ‘met’ Robyn online a few years back, through our blogs and we instantly bonded over the lifestyle and ups & downs of being flight attendants. Then, I was able to follow her journey into a raw diet and healthy living. So, it’s only fitting that she’s asked me to tell you about the ways that I try to keep healthy when living a jet-setting lifestyle!

Now first I must tell you that I don’t clim to be an expert, and of course all of us have different circumstances. I’m not exactly a glowing role model of healthy living, as I occasionally succumb to the callings of chocolate and other naughty treats like the best of us. But, I’ll share with you some of the strategies I use and hope to master as a matter of practice over the next few months.

One of the main downsides to being a world traveller is the odd working hours, lack of sleep and a messed up body clock that comes with crossing many timezones repeatedly in a short space of time.

Lack of sleep (or being unable to get to/stay asleep) is a big problem for many people,not just flight attendants. Our fast-paced lives along with trying to balance family and work can leave us feeling tired, even with a full night’s sleep, if the quality of our sleep is not good.

TIME TO SLEEP

Of course, we all have a time that we need to sleep, but I believe that a sleep routine shouldn’t be set in stone. If you’ve been lying in bed for awhile, but haven’t fallen asleep, get up for a few minutes and do something else. It helps to re-set your brain and stops you falling into a “worry cycle” about the fact that you’re not yet asleep.

I always try to sleep when I’m tired. If that’s 11 in the morning, so be it. However, I try to limit my naps to no more than 40 minutes. I’ve found that it’s the best time for me. Any less and I don’t feel rested, any more and I feel sluggish for the rest of the day. With practise, you’ll work out what works best for you.

On arrival into a new country, I try to get outside if it’s still daylight. Research has shown that sunlight helps to adjust to jetlag. Of course, some people swear by keeping to their own ‘home time zone’, eating breakfast according to what time it is at home, no matter if it’s 10pm where they are. If that works for you, great! If I arrive at night, I try to eat a small meal and then get a good sleep so that I can wake up on my ‘new’ time, ready to explore a new city.

SLEEP AIDS
Our body’s temperature naturally rises slightly before sleep, so if you’re having difficulty falling asleep, try taking a warm shower or bath. The warmth mimics the rise in temperature and can trick your brain into thinking it’s ready to sleep.

When I’m trying to sleep during the day, I always use eye shades. While the sunlight can help you adjust to jetlag, it will also keep you awake if you’re trying to sleep during the day. Eye shades are a great way to again trick the brain into believing that it’s nighttime and therefore bed time!

Ensuring your room is conducive to sleep is also important. It should be a constant temperature, not too warm nor too cold. If you live somewhere noisy, use ‘white noise’ like a fan, or relaxing music to block out the noise. You can even buy special CD’s designed to help sleep. (I use relaxation tracks on my iPod). Avoid TV as the light patterns can disturb sleep (unless you’re wearing eye shades, in which case music on tv should be fine)

Make sure your bed is comfortable for you. If you have trouble sleeping, seek advice on whether your mattress and bed set-up is right for you. The correct bedding can make a huge difference to the quality of your sleep. Afew years ago I was having so much trouble sleeping that I resorted to moving my bed to a completely different location in my room and as crazy as it sounds, it worked! I also like to make my bed as inviting as possible. Pick out a nice quilt cover, buy comfy pillows, whatever you need to make you want to spend time sleeping in it, and associate sleeping with a nice experience.

MANAGE YOUR TIME
When travelling for work, I try to schedule my time to allow for sleeping. If I’m leaving a city in the afternoon and evening, I try to get up at a normal time (not too late), have a full day out and about and then have a “power nap” to be refreshed before my flight. I try to get essential things (like packing & ironing my uniform) done before I go to sleep, so I won’t worry about getting it done when I wake up. (Plus, I can sleep in longer)

LOOK AFTER YOURSELF
Of course, we’ve all heard the advice to exercise, eat healthy & look after ourselves. It can be difficult when you’re always on the go. The main things that I do aside from diet?

• Try to drink lots of water (especially when flying)
• I take a multivitamin & a garlic echinacea tablet every day, to fill in any gaps
• Take some time out for myself every so often: reading a book, listening to music, putting on some candles & taking a bath- whatever helps me to relax

I hope you find these tips helpful!

You can follow Amelia on her adventures and her frequent aviation updates here:

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Welcome back to the 3rd instalment in this weekly series of keeping Healthy whilst Travelling. I’ll be heading out late tonight/early tomorrow morning for the marathon journey back home to Australia for a few weeks to sort out residency paperwork, so I’ll be sure to share with you some hints/tips that I’ll be employing to keep fresh and well for the trip, even more important with my baby bump I’m carrying around with me!

If you missed it earlier this week:

• I am clipping my wings as an international flight attendant
• Monday, Melissa told us how she remains healthy on the road as a flight attendant
• Yesterday, Chloe, The Backpacking Journalist spoke about her tips for remaining healthy whilst travelling.

Today we have The Raw Foods Witch!

Nathalie Lussier is known as The Raw Foods Witch because she takes the spookiness out of eating more fresh fruits and vegetables. You can get all her special treats by grabbing a hold of her here. Happy travels!

Written by Nathalie Lussier taken from her blog post here

A lot of our conditioning around food comes from living a hyper-busy life. Think about it: if you had 12 hours per day with nothing to do, you might start making new types of food from scratch instead of reaching for fast food and instant meal solutions.

One of the most busy times is during travel, when food is either an inconvenience or turns into a massive drain of energy.

If you plan on traveling this summer on vacation, for work, or to visit friends and family then this article is for you.

Here are my tried and true ways of staying healthy (and not getting sick!) while you’re traveling.

Photo by Brian Wallace

1. Drink lots of water

I’ve written at length about how much water you should drink every day, and how to drink more water. But drinking water becomes exponentially more important when you’re traveling.

That’s because we tend to be more rushed, to be thrown out of our routine, and to forget to hydrate. It also happens that you never know when you’re going to have access to a source of drinkable water, so always carry a reusable water bottle with you.

2. When in doubt, eat less

One thing I noticed when I travel is that people seem to eat more. Either because the plane / train is trying to sell lots of snacks, or because there’s nothing to do.

I’ve been there before: between a long flight, a never ending bus ride, or a 10 hour car ride… there’s not much to do unless you’re the one driving. So you dig into the snacks in an effort to stay awake or keep your energy up.

What does all of this increased snacking lead to? First, it causes major stomach traffic jams because you’re eating different foods in quick succession. It also leads to major bloating and constipation. It’s no wonder travel messes with our regular bowel movement schedules.

That’s why I recommend you keep your snacks and meals to within a few hours of each other. Bring a book or take a nap instead of entertaining yourself with food.

3. Research juice bars and restaurants

One thing I love about the internet is that you can research the restaurants and juice bars before you even set foot in a place. Make sure that the local listings are accurate, since restaurants and stores open and close without necessarily updating their sites.

I love “Happy Cow” for vegetarian and raw-friendly restaurant reviews. You can search by location and drill down from there.

If you end up at a restaurant that you didn’t research then check out my article on how to eat raw when you eat out.

4. Bring something you can eat on the go

One thing that is predictable about travel is the uncertainty. You never know when you’re going to get a chance to refuel (your car or your body) and that means preparation is key.

Although I recommend keeping snacking to a minimum, it’s better to have your own snacks on hand than to react to your hunger and eat something really unhealthy.

Here are some travel-friendly foods to pack:

• Baby carrots
• Sliced veggies: celery, cucumber, bell peppers
• Dried nuts and seeds in a trail mix
• Larabars
• Dehydrated green smoothies
• Fruit: apples, berries, citrus

5. Go to the grocery store

As soon as you arrive to your destination, make a trip to the grocery store. Most of the time you can grab a few staples, something green, and be on your way in less than 20 minutes.

It makes a huge difference when you have your go-to fruits and veggies for breakfast or snacks. If you can get your hands on a blender or juicer, then all the better. If not, don’t worry – you can always get back on the wagon when you get home.

6. Sleep and rest generously

This isn’t so much about food as it is about giving your body what it needs, but it does tie in to what you eat.

You see, if you don’t get enough sleep then you’re going to be reaching for something sugary or caffeinated to kickstart your body. That’s not the way to go, because it leads to a vicious cycle of sugar ups and downs and will definitely not leave you feeling refreshed.

So make sure you get some good shut eye while you’re traveling.

7. Focus on water rich foods

If you’re going to be veering off your usual way of eating, make sure you’re compensating with lots of water rich foods.

That means if you’re having something a little dehydrating like some wine or coffee, then follow it up with some fresh coconut milk or a green juice. (Both are great hangover cures too!)

Instead of having something salty like salted peanuts, reach for sliced munchable veggies.

Are you counting your miles?

Remember to stay grounded and take some time for yourself when you’re traveling. If you want to seesomeone who kn

ows how to keep a regular schedule even when he travels, check out my friend Chris Guillebeau.

He’s on a mission to visit every country in the world, and he’s keeping to a vegetarian diet while doing it. He’s also got a great guide for anyone who wants to get lots of frequent flyer points without the flying.

You can follow Nathalie, The Raw Foods Witch, on her website here

Her facebook page here

And her Twitter here

Next destination in this week’s Travel & Wellness special comes to you from another West Australian but grew up in my favourite country of New Zealand. This time, we are showcasing not an airline worker, but a Backpacking Journalist. As I too, also suffered from the same problem she writes about here when I first moved to London in 2005, I really can relate to her story.

For those readers who are really keen to see more RAW related travel hints and tips, please stick around this week, I have not 1 but 2 really cool posts lined up on how to stay raw or high raw whilst travelling.

Born in Western Australia and raised in New Zealand, Chloe is a journalist who fled the newsroom to write about exotic foods, colourful people and the weird and wonderful places of the world. Her travel blog Backpacking Journalist is a funny yet factual website to keep people informed, entertained and connected.

Written by Chloe

There’s a metaphorical syringe filled with blubber just waiting to squeeze its fat contents into the bodies of travellers, in particular antipodeans who move to London.

I’m talking about an inevitable weight gain, more commonly known as the Heathrow Injection, which is almost impossible to avoid when settling in London.

I left the sunny coast of Western Australia three months ago to live the travel dream.

Perth’s known for its stunning summers, white sandy beaches, surfers and of course beautiful women walking around the beach-side towns in bikinis.

While some of these women were born into cellulite-free bodysuits (lucky them), most people worked hard for their healthy physique.

I knew that when I left Perth I was also leaving behind a healthy lifestyle which kept the cholesterol levels down and the love-handles at bay.

However, I was determined the Heathrow Injection would not get me and I would find ways to stay healthy while travelling.

Unfortunately, the evil needle jabbed me not once, but twice.

I quickly became a victim to the vicious master of fat because I got caught up in, not only London’s culture but the travel culture.

As each weekend rolled around I found myself at the pub drinking beer, skipping meals and yearning for fried foods towards the end of the night. Gross.

One night, as I gulped back a snake bite (lager and red cordial), I started to think of all the excuses I’d been throwing at myself for the last three months.

“I HAVE to try all the different foods while travelling, right?”

“All UK clothing sizes are smaller than back at home, right?”

Wake up, and smell the green tea!

It took one day of trying on clothes and a few glimpses in the mirror to realise I had become the travelling humpty dumpty.

Trotting around the globe can be tough on your body and even tougher on your waistline with all the delicious international smells that waft through your nose tempting your taste buds.

This certainly doesn’t mean you should unpack your bags and settle for the ‘home life’ because there are ways to avoid jumping on board the same boat I did.

Pedalling through Paris is a fun way to see the sights.

Ditch the bus

If you’re the kind of traveller who wants to see everything in your guidebook, then you’re probably going to cover a large area of your destination.

This is the perfect opportunity to get your sneakers out and walk, walk, walk or hire a bike and pedal your way around the sights.

TIP: Grab a map and set out your own walking tour with plenty of things to see along the way. This will give you a circuit to complete and keep your mind distracted at the same time.

The steep steps of the Great Wall of China is a great way to burn calories while experiencing one of China’s most historical landmarks.

Travel gyms

As society becomes more health conscious, hotels, motels and even backpackers are catering for travellers’ needs with fitness centres.

Even though you are on holiday, try and book accommodation with gym facilities or a pool so you have no excuse to slack off.

TIP: Go to the gym first thing in the morning so you have the entire day to explore your destination or relax by the pool.

Pack snacks

It may sound like a hassle but packing healthy snacks like nuts and fruits while you are on the go will not only save you calories but money too.

Eating out every day, three times a day is asking for weight gain because restaurant meals have hidden calories not to mention a tempting desert menu.

TIP: Always take a day’s worth with you. This way you’ll always have food on hand and never get to the starvation stage which will lead to grabbing the first thing in sight (usually fast food).

Liquid gold

Water – it is your travel buddy no matter what country you’re in. Drinking at least two litres of water a day will keep you hydrated and flushes out toxins. It’s also a cure to jet lag which is the culprit to unusual eating patterns.

TIP: If you’re embracing in the local drinking culture have a glass of water in-between alcoholic drinks. It will make you feel full and your head will thank you for it in the morning.

Be aware

Pizza, pasta, Haagen Dazs ice-cream, cheese, crepes, bratwurst sausages … so many temptations to resist.

You don’t need to be the food police while travelling as long as you’re aware of how often you indulge in the local delicacies.

Don’t forget, not all international foods are unhealthy. Why not try fresh watermelon juice in Bali or traditional Swedish gravadlax – salmon with dill mustard.

Watermelon juice in Bali is not only healthy but it’s refreshing on those scorching hot days.

TIP: Eat fresh foods for your main meals and keep the local goodies to small snacks.

Want to read more of Chloe’s Travel Adventures? Check her out here:

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