Tag Archives: healthy travel

Traveling With The Detoxinista- A Guest Post

Hello, veggie-centric readers! My name is Megan, over from Detoxinista.com, and I am honored to be guest posting here today. Rande actually had perfect timing when requesting this post, because I happened to be traveling for work at the time, myself!

While I don’t have to travel too often for my job, when I do, I am usually gone for a week or more, making it necessary to maintain my healthy habits, if I want to feel any sense of normalcy. Sticking to a detox-friendly lifestyle may sound daunting at first, but it definitely gets easier with practice, and keeps me feeling great while I’m on the road.

Here are some of my favorite tips to keep your trip detox-friendly:

1. Bring whatever essentials you can. My carry-on bag is always a treat for the TSA security agents. I typically bring a stash of shelf-stable produce, including cucumbers, lemons, and not-too-soft avocados. In my experience, avocados are a bit of a gamble on flights— usually one or two of them will be affected by the altitude, and will turn to total mush! But, most of them will survive just fine. Also in my bag? A bottle of liquid stevia, raw almonds, herbal teas, plenty of dark chocolate, and my trusty enema kit.

2. Avoid eating anything dense during your flight, if possible. I try to book early morning flights, to avoid eating before flying altogether, but if I find myself in a situation where I must eat something, I’ll stick to hydrating fruits and veggies. Baby carrots are my favorite travel snack! Otherwise, I stick to sipping pure water and try to get as much rest as I can on the plane.

3. Hit the ground running… to a local grocery store. Before I even settle down, I always make a grocery store run to pick up my perishable essentials, like boxed salad greens (instant bowl!), cherry tomatoes, baby carrots, Dijon mustard and a few blocks of raw, or soft, goat cheese. Already, you have everything you need to make a delicious dinner! Simply dress your greens with fresh lemon juice, Dijon mustard and a few drops of stevia, then toss with your favorite toppings!

4. Take advantage of the opportunities in your new area. Being in a new place means there are fun and different things to be enjoyed! When I’m in Kansas, the local Whole Foods carries a smoked raw goat cheese that I can’t find when I’m back in Los Angeles, so I really savor it while I’m there! And New York offers some of the best colonics around, so I make sure to book an appointment when I know I’ll be in that area. If you have time to do some online-research, I highly recommend checking out the local resources before you go. This is especially helpful for finding good juice bars!

The Roasted Vegetable Salad from California Pizza Kitchen is one of my favorite meals on the road!

5. Enjoy dining out. If you find yourself dining out often while traveling, don’t stress! When I meet up with friends or family, I happily bring along my own salad toppings and dressing, so I can enjoy my very favorite goat cheese salad at whatever restaurant we happen to be dining at. I’ve never come across a restaurant that isn’t happy to serve me a simple green salad and a glass of wine! If I’m meeting with co-workers or clients, I’ll usually try to stick to something on the menu, like a salad topped with grilled salmon, or a green salad with an extra side of roasted vegetables. As long as you look comfortable and happy with your choice, I’ve noticed that no one really cares what you eat, anyway. Make sure you bring plenty of dark chocolate to share for dessert, too!

6. Keep moving! Whether you’re stuck on a plane, or sitting in a meeting, it’s easy to end up sitting in a chair all day long while traveling. Make sure to squeeze some movement into your day when you can! I actually bring along my favorite Physique 57 DVDs, so I can get my heart pumping in the most efficient amount of time. The 30-minute Total Body Workout doesn’t require the use of hand weights, so the only equipment you need is an (optional) inflatable playground ball—which easily fits into a suitcase, too!

After a challenging workout like this, you’ll sleep like a baby. Bonus!

I find that sticking to a detox-friendly lifestyle makes traveling more enjoyable than ever, so I hope these tips prove to be helpful the next time you find yourself on the road, too!

__

Thanks so much to Megan for all the inspiring tips- go check her out at The Detoxinista and fall in love with her detox-friendly treats and always-enjoyable blog posts!

Advertisements

4 Comments

Filed under Guest Post, Travel

Life for a Jet-Setting Juice-Lover: a Guest Post by Hollie McKay

Hello, veggie-lovers! Today I am delighted to introduce Hollie McKay: Entertainment/Media Columnist for Fox News and friend through the internet’s detox circles. I immensely enjoyed reading her thoughts and I’m confident you will too. If you’ve ever traveled with stevia in your bag or used the word “cherish” in reference to salads, you’re gonna love this:

Leaving on a Jet Plane… Don’t Know When I’ll Be Back Again

John Denver’s eponymous song just about sums up my life. One minute I’m enjoying life
in my shoebox apartment by the beach in Santa Monica, the next I’m barking at a cab
driver to hurry up en route to LAX to fly somewhere for something for some unknown
amount of time.

I work in the media/entertainment industry, so while most of what goes on does happen
in the hub of Hollywood, I do travel quite frequently for business purposes to other parts
of the country or if it’s an extra adventurous day, the world. Sometimes it is somewhere
bustling like New York City or Las Vegas, but often I found myself in the middle of
nowhere where the closest I can get to a juice is the so-called cranberry they serve
behind the bar at the local dive.And more often than not, I don’t have the luxury of
preparing snacks to take or stocking up on frozen green juices. Everything happens
so last minute (I keep a suitcase filled with clothes, underwear, running shoes and my
toiletries in the trunk of the car) so I can be prepared for breaking news or an off-the-cuff
trip.

So how do I keep up this awesome detox-inspired lifestyle while dashing abroad in a
moments notice?

I’m not going to lie. I still stress a little, there’s work to coordinate and things to do on top
of everything else, and I find myself wired with adrenalin, stress and excitement to see a
new part of the world and get out of my comfort zone. While you probably won’t see me
jumping out of a plane or bouncing down some hideously high cliff in the jungle, I seek
my own “rush” in my spontaneous travels and having everything fall into place.

I’ve learned that I don’t have to surrender my detox lifestyle (green juice, uber amounts
of organic vegetables, cleansing practices) while skipping from state to state, but what I
have had to do is carve my own plan. I take the words of wisdom offered by the likes of
Natalia Rose, and I make them my own. I know myself and my body well, I know what
works and what doesn’t. That never changes when I travel.

First things first, I follow a “(high green) vegetable-centric” (yo, Rande!) regime when
home in Los Angeles, and that does not change no matter where I am in the world. I
always make vegetables/salads the bulk of what I consume. Luckily I have a simple
palate, and I cherish steamed veggies and garden salads. I also consume lean protein
such as wild fish is small amounts too, but veggies are my love affair.

Tip two, I never step out of the house without a health food store supply of NuNaturals

liquid stevia in my handbag, and I use it for everything! Literally. Salad dressing, to
sweeten my juice, my coffee (yup, I heart my cuppa joe and have no desire to do way
with it even as I delve deeper into this lifestyle) and although I very rarely drink, when I
do,I fascinate those around me with a clean vodka soda, squeeze of lemon, and stevia
drops to sweeten.

Everything is cool so long as I have my stevia. Hi, I’m Hollie and I am a stevia addict. If
worse comes to worse, I’ll order a bunch of garden salads and sweeten them with this
magical plant derivative and I feel satisfied.

Another thing that is incredibly important to me is my fitness and exercise routine. This
never ever dissipates when I travel either. Since my early teenage years, I have loved
waking up at the crack of dawn and getting my sweat on. I enjoy running (hence why I
chose to live right on the beach) and also indulged in an elliptical machine for rainy days
or days when it’s too dark to hit the sand. So when I’m away from home, I continue my
early morning jog. If the weather or terrain doesn’t permit this, I look for a fitness center
or swimming pool. Often the hotel will have something in this realm, but if not, the front
desk (or google!) is usually helpful in pointing me in right direction.

Worst case scenario: I always travel with a jump rope and resistance band, and if need
be, I will bounce around, stretch and do some strengthening exercises of my own
creation. Working out is sacred to me, and I feel my best when I have moved my body
and purged some toxins while listening to Britney Spears at the same time.

Another key factor in leading this kick-ass detox way of life is green juice. Thankfully, it’s
becoming easier and easier to access fresh-pressed kale and cucumber even in remote
parts of America, but when this is not an option, I always have packets of raw green-
powder in my suitcase. I like Healthforce Vitamin Mineral Greens, which is available
at Wholefoods and most health stores or online. Sure, the powder isn’t as ideal as the
freshly-squeezed, but it gives me energy and nourishment when I travel and that is key!

But above all, I understand and accept that this detox lifestyle is really a journey, as
is my travels. The type A inside me relishes in the ideals of perfectionism, but the
realist component of my brain knows it’s okay if I don’t eat as many greens as I would
normally, or of I miss a day or two or three of juicing, or even if I have a slice of pizza
in an effort to willingly share a culinary experience with my friends or co-workers. I am
blessed to live an existence in which I know I will never have to starve, and that when I
eat food – whether it be food I prepared myself, or the goodies that were served to me at
a restaurant or a dinner party – it was served with a desire to make me feel good. And I
am grateful.

My first love in this life is learning, and everywhere I go no matter how busy I am, I take
a few minutes to appreciate my surroundings and learn something new about its history.

And each day when I wake up, irrespective of the city I wake up in, I tell myself out loud
that I am going to do the best I can do in whatever circumstance I am in- in my field of
work, my personal life and in my food choices. I work with what I have, and I make the
best of it.

So as John Denver also says, “I want to live, I want to grow. I want to see, I want to
know.” Word.

3 Comments

Filed under Guest Post

Travel Month and Green Goodness Giveaway!

March is officially “Travel Month” at The Vegetable Centric Kitchen and I’m very excited about what’s coming up! Each week will feature a guest post from frequent traveler/health nuts that I admire as well as a giveaway!

Michael, of Vegus Juices, has generously agreed to host a weekly giveaway for the month of March and let me tell you: this stuff is the best! In the days prior to traveling with my juicer, I would order packages of Vegus Wheatgrass and Broccoli Sprout shots to take with me. These, along with lots of stevia-sweetened lemonade got me through without my juicer. I find these to be far superior to packets of powdered greens. There is life in these little packets!

A weekly winner will receive one container of seven pouches 4 wheatgrass and 3 broccoli delivered to your home or office by mail. All you have to do is leave a comment on this post! Just let us know you’d like to try this really awesome product and you’ll be entered. And if you don’t win this week, you have three more chances!

Now I’ll let Michael introduce Vegus to you:

ABSOLUTELY WONDERFUL, DANGEROUS SPROUTS

I had a farm in America.

In fact I had farms in California, New York, North Carolina, Wisconsin, Colorado,
Tennessee, Texas, Arizona – and Canada. I grew beautiful sprouts and I was terrified.

Way back when there used to be hundreds or thousands of sprout growers in America.
Now there are relatively few. Where did they all go?

I watched and saw most of them go out of business because no matter how careful they
were sooner or later someone had eaten their sprouts and become ill – or died!

I looked at packets of sprouts in shops and saw overripe or rotten plants including my
own. Fact is that under perfect conditions perfect sprouts don’t last long and must be
refrigerated every step of the way from harvest to consumption. This perfect cold chain
is unreliable. (I have seen pallet loads of fresh sprouts – and yogurts! – left out on
supermarket ,loading docks for hours in the hot sun and then put on the shelves in the
stores.

Fresh sprouts are incredible sources of nutrition and people who know this want to eat
them but fresh sprouts have very little shelf life and they are easily contaminated at the
sprout farms (e:coli), in the shops or even at the seed production stage. (salmonella).
Sprouts are truly wonderful – but good enough to die for? No.

Over a period of several years I searched for a solution to the problem. Bit by bit the
technology and know-how came together. It was obvious from an early stage in the quest
that the answer would be to make juices from fresh healthy sprouts and then lock in the
goodness while locking out the dangers of bacteria, spores and accidental contamination.

Obviously, boiling or heat pasteurising the juices would eliminate the dangers – but that
would also eliminate or ruin the nutritional elements that make the sprouts so very, very
good.

I looked at various forms of “flash” pasteurisation. Guess what? Normal pasteurisation
fast or slow is too much heat and gives you a dead juice – and lacking that wonderful
fresh taste.

We investigated everything: modified radiation, electrophoresis, high vacuum, freezing,
freeze drying, chemicals (!), ultra violet light, spray drying and many, many more.

There were two basic sets of results:
a) the system didn’t work for juices or
b) they worked in that they killed the bad guys but left the juice weakened, taste-
changed, un-palatable and just plain nasty.

Then we saw that a research institute in Florida had tested a system that seemed to
work for orange juice. Their product looked like and tasted like pure, fresh squeezed
orange juice. Wonderful!! While they were unable to adapt the system to producing
tens of thousands of gallon of juice a day in a process system the technology remained
and was proven and accepted by government agencies as being at least as safe as heat
pasteurisation. This system works by subjecting the products to ultra high pressure.
(Think of ten big elephants standing on a strawberry –and then some). No chemicals, no
heat).

Since I had never dreamed of producing tens of thousands of gallons of wheatgrass
juice a day (Mmmmm. I wonder) the High Pressure System (HPS) looked great for my
purpose.

The juices are safe. While government agencies require a 5-log kill of target bacteria
for effective pasteurization the HPS delivers up to a 7-log kill. That is about 1,000
times more than required.
The temperature of the juice will only go up by about 1 degree Celsius from room
temperature during HPS. (No heat applied. Qualifies as Raw Food!)
The nutrients in the juice are unharmed
The enzymes in the juices are not denatured. (When other people tried HPS they
failed – but we do something a little extra and it works)
The taste of the juice is natural
The shelf life of the juice is up to twelve weeks – without any refrigeration.

For my own commercial reasons I set up a farm in Ireland with the idea of shipping the
juices world-wide. A little here, a little there.

At the farm, Vegus Foods produces wheatgrass juice and the fabulous broccoli sprout
juice.

Wheatgrass juice is a global favorite, widely known and recognised for its health values.

Broccoli sprout juice, to which we add a touch of mint, is not the best tasting stuff
around. Even so people buy it and drink it because of all the published science.

Researchers at Johns Hopkins published a peer-reviewed paper documenting that SGS/
Isothiocyantes, that occur naturally in young broccoli sprouts, could help prevent cancer.
Also, if you already had cancer, these SGS/Isothiocyantes in broccoli sprouts actually
slowed down tumor growth.

This created a huge demand for broccoli sprouts and it’s a demand that has never been
met. (Johns Hopkins did try to patent and monopolize the growing of broccoli sprouts
– but they lost and that’s another interesting story). The sprouts are not cheap, they have
no shelf life, there is no distribution system fast enough to get good fresh sprouts to the
consumer. In those few places where somewhat reasonably good sprouts are available
buyers don’t want to go to the store everyday and they get bored eating a bucket of
sprouts every day. Or several buckets a day. Beware of “broccoli sprouts”. When you

read the labels carefully many retail offers of broccoli sprouts turn out to be only 10%
broccoli and the rest alfalfa, clover, radish. At up to €1.99 a box you need to eat €20 a
day to get a full daily dose of SGS!)

Johns Hopkins also said that the optimal dose was about 78 mgs of SGS/Isothiocyanates
every other day. Vegus Foods had the broccoli sprout juice tested at an independent lab
using the approved HPLC comparative testing. The assay came back as 39 mgs per shot,
which is just about the perfect daily dose and couldn’t have been better if we’d planned it.
Note that this is a “maintenance dose”. If people already have cancer, for example, they
double or triple the daily dose.

Then other studies were made and published around the world showing that the same
broccoli sprout phytonutrients were useful in preventing or treating a whole long list
of conditions including: heart disease, cancer, macular degeneration, stomach ulcers,
Alzheimer’s, cardiovascular disease, the University of California at Los Angeles even
suggested they might slow down the ageing process. Wow! Hard science supporting a
natural product. This is rare.

Our little company is the only producer in the world of these juices in this form and while
we are happy to tell the world of the wonders of High Pressure Processing we are also
happy to know that lots of other people have tried this without success. (We don’t tell
anyone just how we manage to succeed where they fail).

Vegus Foods is still a very small company but we are growing steadily. Soon we will add
new products: raw chocolate wheatgrass juice and a naturally sweet barley grass juice.
(The barley grass powders that are now so popular usually contain about 25% added
maltodextrose and magnesium stearate – not health foods!)

The Vegus juices now go out to consumers, stores and distributors in Spain, Great
Britain, Ireland, Slovenia, Greece, Belgium, Holland, America, Australia, Taiwan,
Poland, Romania, Italy, Switzerland, Cyprus and more with much more to come.

Now if we could just set up a small farm in Tibet, harvest high altitude goji berries and
make juice right there on the mountain and then treat it with HPS and ship it world wide.
Mmmm.

There you have it! You have until Friday the 9th to enter by leaving a comment, Hope you’re having a wonderful weekend!

***Update: Continue to comment on this post throughout the month of March for extra chances to win every week! Only one comment per week but as long as you’ve commented once you’re still in the running. Each comment just gives you an extra shot 🙂 Winners announced every Friday!

124 Comments

Filed under Giveaway

Keep Calm and Eat Salads the Size of your Head

We interrupt your regularly scheduled Good Stuff Friday to bring you a rant from the resident Blogger/Flight Attendant/Salad Freak.

Being on an airplane all day can leave me feeling like a bit of an overstimulated crazy lady. When I’m at home, I have a lot of control over my schedule, when and how much I work. I know exactly how to maneuver my trips around so that I stay healthy, sane, and loving my life and job. Here at another base it’s a different story. Yesterday I ended up on a trip that was longer than anything I’d let myself work in over a year! I practice yoga and meditation on most days and have been learning how to ground my energy so I don’t fly off the handle (tricky at 20,000 feet) but some day’s are more challenging than others. Yesterday was one of those days. Here is what I learned:

I must bring enough food and it must be emotionally AND physically satisfying. If I don’t bring enough, I can’t just run to the store for something extra- I can’t run anywhere. My go-to stress response for as long as I can remember is to eat. To munch on anything. I’ve worked hard to overcome this and my habits are better but on certain days I’m reminded of how careful I need to be. That as much as I’ve practiced being kind and patient with myself, practiced healthier ways of dealing with stress, and fed myself in a way that my body appreciates: I’m still capable of bingeing. I didn’t, but I could have. Numbing myself out that way is still an easy reaction.

I didn’t go nuts. Well, ok I sorta did…in so far as my best snack option was roasted trail mix from the snack cart ;). Here’s the thing: yes, I was hungry but I didn’t simply sit down and relish a bag of delicious salty almonds and move on. I shoved several handfuls in my face to calm my nerves so I could keep on working. I knew exactly what I was doing, I forgave myself, and moved on. There was a time when I’d have beaten myself up, gotten depressed, and spiraled down into days of emotional eating because I “messed up”. Now I know I don’t have to be perfect, and it’s a weight off my heart and mind that saves me from a lot more nonsense.

I asked myself yesterday: why do I bother to live this way? Why do I insist on traveling with my juicer, stocking my itsy-bitsy fridge with produce, turning down the “treats” the other crew members are eating, and living a full on detox lifestyle complete with regular colon cleansing and the whole bit? Is it so I can be a “good detoxer”? A great dieter? Look impressive and disciplined so I can blog about it and feel good about myself? Nah. It’s too much work for just that. I do it because it frees me from feeling like my body is a burden. I get to feel light and clear more often than I feel stuck and tired. And it continues to get better as I learn to dance with the lifestyle. I can love myself through moments of supposed “slipping up”. I’m learning nothing is really a mistake if you learn and grow from it.

On the practical side of things I know the changes I need to make. I can’t leave for a day in the sky without knowing I’ll have satisfying nourishment and that my head is in the right place. This means never leaving for work without being sure to meditate (and consciously taking that new headspace with me instead of leaving it at the door). It also means going back to the basics with my lunch-bag and bringing what is simple and never fails to satisfy (note to self: a container of olives is NOT as satisfying as I previously thought…). For me that looks like lots of herbal tea, at least 32 oz of fresh veggie juice, a bag of carrots (my favorite veggie to nosh on), a big salad with plenty of goat cheese or avocado, a bag of frozen veggies and dark chocolate. This is my plane food and it makes me happy every time 🙂

Travel Nomaliciousness

Rande’s Favorite Travel Salad

1 5 oz box baby greens

1 4 oz log herbed goat cheese (so you don’t have to bring along or buy extra flavorings)

1 bag frozen broccoli (defrosted by the end of your travel day)

juice of one lemon

drizzle of dijon mustard

Toss everything together in the salad box. The goat cheese, dijon, and lemon will cream together and make an amazing salad dressing for the broccoli and greens.

P.S. My absolute FAVORITE guided meditation lately is free here at Deeper Ground. Highly recommended!

6 Comments

Filed under Goat Cheese, Recipes, Salad