Your whole food, plant-based life.

Raw Food and Travel

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




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

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

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

Cinnamon Ginger Truffles

  • 2 cups almonds, ground fine
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup agave or liquid sweetener of your choice
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins


  • dried coconut
  • cacao powder
  1. Place almonds in food processor and process until finely ground.
  2. Add spices and combine.
  3. Add cranberries and raisins. Process for 5 seconds.
  4. Add agave and process until well blended. Roll into balls. This is sticky so wetting your hands will help.
  5. If desired, roll in dried coconut or cacao powder for more alternatives.
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  1. Sasha wrote on February 17, 2015

    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?

  2. Boe wrote on December 27, 2013


    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.


  3. Susan wrote on September 7, 2013

    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.

  4. Marie L. wrote on September 7, 2013

    Hi! Do you soak and dehydrate your almonds first?

  5. Cara wrote on June 18, 2012

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

    • Susan wrote on June 20, 2012

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

  6. Jacqueline Davis wrote on March 23, 2012

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

  7. Jen wrote on November 1, 2010

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

    Thank you for the recipie!

  8. Eva wrote on October 10, 2010

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

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

  9. Becky Jean wrote on January 4, 2010

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

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

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


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