“Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.”
― Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
The Healthy Traveller
September 26, 2013
Resourcefulness
Recently my Dad purchased a Vitality for Life Cold Press Juicer. He admitted that by the time he has washed, chopped, juiced and cleaned the machine it takes him around 30 minutes to make his juice. So, what is the important difference between a Cold Press Juicer vs. a Centrifugal Juicer? The team from Vitality 4 Life Australia provide a great insight into the nutritional benefits that the Cold Press Juicers offer.
Yesterday morning Dad made me a beautiful Root veggie juice consisting of Beetroot, Carrot, Parsley and Ginger. Afterwards, noticing all the vegetable pulp left over, I remembered stumbling across a recipe for raw crackers and thought.. why not??
Even though most of the nutritional value would have been stripped by the Juicing method, the pulp is still incredibly fibrous and made for a great snack when paired with fresh hummus.
Recipe:
– 3 Cups of left-over vegetable juice pulp (I used beetroot, carrot, parsley and ginger)
– 1/2 Cup Chia seeds
– 1/2 Cup Flaxseed meal (Substitute with Linseed/Sunflower/Almond)
– 1 Cup water (Can vary. Make sure the mixture is not too wet)
– Spices of Choice (Experiment!)
You can place all of the ingredients in a food processor and mix or do what I did and use your hands. While you are preparing the mixture, set your oven to the lowest setting. Place the mixture on to a baking tray and flatten as much as possible. With a sharp knife, slice lengthways then diagonally across. Place in the oven, checking and rotating them every few hours. Remove once dry and crisp.
Enjoy!
June 18, 2013
Morro Bay, California
We arrived in Morro Bay at 5.30 pm and checked in to the Anderson Inn. This boutique hotel is located on the Embarcadero with views of the bay and Morro rock. The rooms are light and open and the interiors are contemporary and tasteful, with very!!! comfy beds. The owner was very friendly and hospitable and provided us with some great advice on local attractions including Hearst Castle, Nature walks and wine tasting, as well as some great dining options. Look at the website for more information on rooms and rates.
After we checked in we wandered over to Morro Rock, a 581ft volcanic plug located on the offshore. The causeway separates the bay from the beach. We were lucky enough that on our walk back the sun had just began to set which was beautiful!
For dinner we went to The Galley. While the majority of the menu consisted of seafood dishes there was the exclusive ‘Chef’s Vegetarian Plate’ of sautéed farm-fresh vegetables including squash, cauliflower, broccoli, spinach and carrot, served over linguini in a basil-infused sauce – delish!!!!
June 16, 2013
Santa Barbara
By lunch time we had arrived in Santa Barbara. I immediately felt as though I had been transported to somewhere in Spain. The Spanish style is characterized by the red tiled roofs, thick white plastered walls, decorative tiles and paved roads. The ornate detail seen in both the wooden and iron structures further reflect its Spanish character.
After we explored the town we went for lunch at The Natural Cafe; an open, light, casual dining cafe. The cafe is located in both uptown and downtown Santa Barbara. The menu itself is both affordable and diverse, offering dishes and drinks that are suitable for omnivores, vegetarians and vegans! I ordered the ‘Natural Salad’; Red leaf, green leaf and romaine lettuce served with carrot, red cabbage, tomato, jicama sprouts and add-ins of tamari sautéed tofu and avocado. If you are not starving I would recommend ordering the half salad as the portion sizes are very large!! There are also some great vegan smoothie options if you are just passing through.
Need a little pick-me-up before you get back on the road? The downtown cafe ‘Good cup’, which has been awarded ‘the best roastery’, is located on 1819 Cliff dr and makes a great soy latte.
June 16, 2013
Highway 1; Day 1 – part 1.
June 3rd 2013. So the drive began! The Highway 1 route runs along most of the Pacific Coast of California and starts in Monterey. It is a picturesque, cliff-hugging, coastal drive that encompasses the Big Sur Coast Highway. We departed from Santa Monica early Monday morning. The landscape was both stunning and varied. To our right, the cliffs soared high, their peaks partly disguised by the misty sky. To our left, the rocky terrain plunged into the ocean. Along the way, the road became narrow and windy due to the curvature of the terrain. Turning corners, the bare, sharp rocks would mellow into green, grassy hills. Below are some pictures taken from the first part of our journey before we stopped in Santa Barbara for lunch.
For more information on travel times, distance and stop-overs visit The National Geographic.
June 16, 2013
LA Eats
For a ‘light-bite’ that is both fresh and healthy I would recommend Le Pain Quotidien. The cafe itself has locations all over the world and has some fantastic vegan and vegetarian options and specials on offer including a tofu scramble, lentil and quinoa salad, soups, chia seed pudding and more! On our visit to the LA location, I ordered the vegetarian special which was an organic Quinoa french puy lentil salad with grilled seasonal vegetables, beetroot puree and sweet pea hummus. To drink I had a delicious Ginger-Grapefruit tonic with turmeric, agave syrup and sparkling water.
June 12, 2013
Los Angeles
As previously mentioned, on June 2nd, Dad and I checked in to the Georgian Hotel; a vibrant, art- deco hotel located on Ocean Avenue in Santa Monica.
After we checked in we walked along the Venice Beach boardwalk, otherwise dubbed ‘muscle beach’. From street performers to street vendors and bodybuilders to volleyballers, the boardwalk itself is the ideal place for people-watching and entertainment, we even witnessed broken-glass walking! A visual splendor and must-see if you are visiting LA.
June 12, 2013
Update USA
Today marks the 10th day since I arrived in the States. On June 2nd I landed at LAX airport and checked into the Georgian Hotel, Santa Monica.
Going back a few days prior to my departure, mum and I spent a few nights in Sydney to enjoy a few of our own indulgences! After getting massages in Potts Point we went for lunch at Chiswick Restaurant & Bar, co-owned and operated by Matt Moran and Peter Sullivan. The restaurant is ideally located at Chiswick Gardens in Woollahra, Sydney.
The light filled space, paired with the natural and organic interiors are reason enough to visit the restaurant.
Above all, almost all of the meals are made using the delicious whole-foods sourced from the restaurants very own kitchen garden, reflecting the seasonal produce. YUUMM!!!!!
The next day we went to Bodhi and had a delicious vegan lunch. We didn’t realise that lunch was ‘yum-cha’ style, so instead we ordered from the regular menu. To share we had the steamed english spinach gow dumplings, the sautéed tofu and the tastiest black-eyed pea wontons in a ginger-white miso sauce (so good we even ordered a second serving!!).
May 10, 2013
Soaking and Dehydrating Nuts
Quick fix method: soak in boiled water for 10 minutes, drain, refill with freshly boiled water. Will shorten time by 2-3 hours.
-PECANS/WALNUTS
4 cups of nuts
2 teaspoons sea salt-op.
enough filtered water to cover
Combine nuts, water to cover and sea salt. Soak for 5 or more hours.
Drain and dehydrate 12-24 hours, until completely dry and crisp.
Store walnuts in the refrigerator
-ALMONDS
4 cups raw almonds, preferably skinless
1 tablespoon sea salt
enough filtered water to cover
Combine nuts, water to cover and sea salt. Soak for 7 or more hours
Drain and dehydrate 12-24 hours, until completely dry and crisp.
Store in pantry.
-CASHEWS
4 cups of raw cashews
1 tablespoon sea salt
enough filtered water to cover
Combine nuts, water to cover and sea salt. Soak for 6 hours, no longer
Drain and dehydrate at 200 degrees F for 12-24 hours, or until completely dry and crisp.
May 10, 2013
Beans & Legumes Cooking Times
BEANS AND LEGUMES COOKING CHART– Bean 1 cup.
-Basic Cooking Method- Wash and Pick, Soak, Cook.
-Quick-Soak Method- fill stock pot with water- cover by 3 inches. Bring to boil for 10 minutes to remove toxins. Cover and Soak for 1 hour. Discard soak water, add fresh water, and cook until tender.
–ADZUKI
CUPS WATER 4
COOK TIME 45 – 55 min.
–ANASAZI
CUPS WATER 2 1/2 – 3
COOK TIME 45 – 55 min.
–BLACK BEANS
CUPS WATER 4
COOK TIME 1 hr. – 1 1/2 hrs.
-BLACK EYED PEAS
CUPS WATER 3
COOK TIME 1 hr.
-CANNELLINI
CUPS WATER 3
COOK TIME 45 min.
-FAVA BEAN, SKIN REMOVED
CUPS WATER 3
COOK TIME 40 – 50 min.
–CHICKPEAS
CUPS WATER 4
COOK TIME 1 – 3 hrs.
–GREAT NORTHERN BEANS
CUPS WATER 3 1/2
COOK TIME 1 1/2 hrs.
–GREEN SPLIT PEAS
CUPS WATER 4
COOK TIME 45 min.
–YELLOW SPLIT PEAS
CUPS WATER 4
COOK TIME 1 – 1 1/2 hrs.
The Healthy Traveller 