Today Ali has some great tips on travelling with your green smoothie, along with a very inventive way of making your green smoothie fill you up until lunch time. She also gives you a delicious green smoothie recipe that is raw, gluten free, soy free, oil free, nut free, low sodium, and low fat!
Hello, Green Thickies readers! I’m Ali Seiter, the friendly neighborhood blogger behind Farmers Market Vegan—an amalgamation of wholesome vegan & gluten-free recipes, reviews of restaurants from all over North America, and more academic/philosophical musings on the ethics of a vegan lifestyle and how we look at animals in our society (you can read more about the specific goals of my blog here). A devoted worshipper of leafy greens and mother to an ever-expanding collection of kale-themed t-shirts, I’ve enjoy a green smoothie for breakfast nearly every day for the past two years. Clearly, you can see the blogging personalities of Katherine and I jive so well, and why I’m thrilled to offer a guest post to Green Thickies.
As a wanderlust-stricken college student, I often find myself shifting from place to place, such as when I trek back to my hometown in the Midwest from my college home on the East Coast for holidays, or when I embark upon the short journey into NYC from my school in the Hudson Valley. Most recently, I packed up my belongings and moved to Washington D.C. for a 12-week summer internship with the phenomenal animal advocacy non-profit Compassion Over Killing. While traveling to and exploring new areas constitutes one of my favorite activities, it also harbors the potential to compromise another one of my passions: healthy eating. However, with a bit of preparation, traveling without the guaranteed ability to purchase wholesome vegan fare needn’t mean that your diet fall short of optimal during the on-the-go days when you find yourself away from a kitchen, a grocery store, or a vegan-friendly restaurant.
Indeed, you can continue the immensely beneficial (and inarguably delicious) green smoothie habit even while traveling. With a tad of foresight, a pre-blended green smoothie, a mason jar, a lunchbox, and an ice pack, you can ensure yourself a portable fruit-and-veggie-
Nearly any green smoothie will lend itself well to mason jar travel, though I will warn against blending chia or flax seeds into on-the-go smoothies. Since the smoothie will sit for a while before you consume it, the hydrophilic seeds will have adequate time to soak up as much moisture as possible, creating a rather off-putting gelatinous consistency to the smoothie.
** Please note that this post may contain affiliate links which means that I can receive a small payment if you make a purchase through my links.
While you may find that a morning green smoothie alone can sustain you until lunchtime, I always pack a serving of homemade granola to accompany my portable green smoothies. However, since I don’t want to take up more room in my luggage by including another container of food, I simply pack the granola on top of my green smoothie in the same mason jar. If you find that the smoothie you’ve prepared for traveling fills the mason jar too much to add a substantial amount of granola, simply spoon the excess smoothie into an ice cube tray, freeze the mixture until you return home, then puree the cubes in a food processor for an effortless welcome-home green smoothie.
Though I’ve provided you with a thick, deeply flavored green smoothie below, feel free to employ any smoothie you like to bring with you during your travels, such as myBlueberry Basil Smoothie or my Peach, Raspberry, and Ginger Green Smoothie.
Apricot-Goji Smoothie with Maca—Raw, Gluten Free, Can be Soy Free, Oil Free, Nut Free, Low Sodium, Low Fat
Until next time, Ali.
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