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6th Annual Best of Raw Award

October 2, 2010

Traveling And Green Smoothies

Traveling, staying in hotels, and trying to eat raw are definitely challenging. As many of you know, my mom had a double bypass surgery that was pretty high risk...and she's run into some complications. She is in a great facility now for Respiratory Rehabilitation and I thank you for all of your prayers and good wishes!!!!

I can't say that eating raw away from home has been easy, however, the one thing I won't give up, are my green smoothies, and with some though and preparation, you CAN travel and continue to enjoy these green elixirs!

Prior to leaving, I purchased a personal blender with multiple containers, lids, and accessories. I also purchased a carrying case for it which fits in my carry-on bag (minus the blade- which I packed).

In preparation, I made a mixture of hemp, chia and ground flax seeds, and stored it in a mylar zip-lock bag, with a plastic spoon.  Our room has a mini-refrigerator, and W makes frequent trips to Whole Foods to get whatever we need. Upon check-in, W talked to the hotel and kitchen managers, explaining our dietary needs, and borrowed some utensils, along with a large French knife to open coconuts. A few extra containers or bags around helps too. (We knew we were coming back and they let us keep things here in the storage room).

My blender came with a little cutting board, which works great! I've finally learned to open coconuts pretty well, thanks to Russell James and his video. Using the back edge of a spoon handle, I can scrape out the meat of the coconut. coconut, pour half the water into each personal blender container. Add coconut meat and 1/2 a banana to each as well, along with a couple of spoonfuls of my "seed mixture,"  and kale. You can't fit too much in, (leave room for ice), and I ended up having to pour half our mixtures into a spare cup and then re-mix. It's a little tricky, or just don't make too much! We also picked up a papaya and mango and I also brought my cacao powder in a zip lock bag. (I should have brought my camera to capture this for's a hoot on a small hotel, sink..but I'm managing).

Today I stored the extra fruit in a container in the refrigerator and made two different smoothies. I made W a papaya, banana, coconut, mango, green smoothie. I still like my almond butter and cacao powder. Using coconut water eliminates the need for any sweetener and the meat really adds body to the smoothie. The last ingredient - ice...I could try to freeze cubes using my filtered water, but doubt they'd freeze in this contraption here, so we do have to use the hotel ice, but there's not a lot in there, just enough to chill....and WHIRRRRRRRRRRRRRRRRRRRRRRRRRR....SMOOOOOOOOOOOOTHIE!!!

Now I'm ready to to hospital to see Momsie! I've probably left something out...feel free to ask questions. Blessings!!!

NOTE: Mini blenders can "burn out" quickly, so it requires a bit of patience. Do not run it for more than 1 minute at a time. I stop it frequently, remove the mixing cup, and manually shake it up, and then return it for blending. I do this several times. The first time, I kept the blender on too long and it automatically shuts off for 20 minutes....These are not the most perfect tool for smoothies...but for traveling and a temporary basis, they can get the job done.


Roselie said...

Great idea! And I hope your mother will be alright (I just read about her now) and everything will turn out for the best!!

Anonymous said...

Your timing is perfect as I am preparing for an extended period overseas. Additional tips are appreciated!!

bitt said...

so sorry about your mom.

i have a mini blender and wore out the motor after using it for a month. i dislike that it can't do kale or other greens. so this time i brought my blendtec. it made my luggage heavier though. trade-offs. i won't be staying at a hotel, that's an extra challenge. i too pack lots of powders. ;-)

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