Raw Food and Travel

by Susan on October 16, 2009


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 Truffle recipe.

Cinnamon Ginger Truffles

  • 2 C Almonds, Ground Fine
  • 1 T Cinnamon
  • 1 t. Ginger
  • 1/2 t. Nutmeg
  • 1/4 t. Cloves
  • 1/2 C Agave or liquid sweetener of your choice
  • 1/2 C Dried Cranberries
  • 1/2 C Golden Raisins


  • Dried Coconut
  • Cacao Powder

Place almonds in food processor and process until finely ground. Add spices and combine. Add cranberries and raisins. Process for 5 seconds. Add agave and process until well blended. Roll into balls. This is sticky so wetting your hands will help. If desired, roll in dried coconut or cacao powder for more alternatives.

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{ 22 comments… read them below or add one }

Heather October 16, 2009 at 12:28 pm

Thanks for the awesome tips! Personal mini blender, huh? What a great idea. That recipe sounds divine, too.


Pam October 16, 2009 at 1:28 pm

Those look amazing…have a wonderful trip!


Averie (LoveVeggiesAndYoga) October 16, 2009 at 3:00 pm

I just made raw choco balls

Yours look aaaahmayzingggg!


Eco Mama October 16, 2009 at 5:21 pm

Good for you! I love Boulder–you won’t have any problems at all staying raw there.
Bon Voyage!
Eco Mama


Lindsay October 18, 2009 at 1:40 pm

Wow those look delish- i am going to have to try them


Mary Turtle October 18, 2009 at 8:06 pm

Tell us more about this mini blender. Sounds like I might have cupboard room for something like that. Maybe a link to where it can be bought?


Esty October 20, 2009 at 11:37 am

How much Cacao would I put in to make them chocolate flavored?


Susan October 20, 2009 at 2:04 pm

You could try 1/4 C. but watch your other ingredients, also. You are adding something dry, you might have to compensate.


debbie October 20, 2009 at 11:14 pm

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 October 21, 2009 at 7:49 pm

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


Jennifer October 29, 2009 at 12:57 pm

What kind of Mini-blender?


David @ Green Kitchen Stories November 28, 2009 at 5:26 am

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.


Becky Jean January 4, 2010 at 3:21 pm

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


Eva October 10, 2010 at 7:23 pm

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!


Jen November 1, 2010 at 8:51 pm

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!


Jacqueline Davis March 23, 2012 at 2:14 pm

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?


Cara June 18, 2012 at 8:27 am

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 June 20, 2012 at 10:10 pm

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


Marie L. September 7, 2013 at 7:06 am

Hi! Do you soak and dehydrate your almonds first?


Susan September 7, 2013 at 10:44 am

I do soak my almonds and dehydrate them as soon as they come into the house. But you need to use dry almonds in this recipe.


Boe December 27, 2013 at 11:42 pm


You have many recipes that require a lot of seeds such as walnuts and almonds. I try to avoid these and only eat small amounts of true nuts such as macadamias, as the former contain high amounts of omega 6 which is one of the main causes of inflammation in modern society. Have you had success substituting those seeds for macadamias in any recipes?

I am also interested in a good substitute for avocado, as it also contains high levels of omega 6, and substitutes for high fructose fruits.

Any ideas would be greatly appreciated.



Sasha February 17, 2015 at 1:49 pm

Hi!How do these keep best?I just made a bunch but am unsure if I should stick em in the fridge and how long they will stay good.Any tips?


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