I know, it can be very difficult to stay healthy, and stick to your eating plan when you are on the road. Even if you have a place to cook, there are other difficulties in cooking for yourself, and let’s face it, us travelers would rather be out exploring than stuck in the kitchen cooking all day. With limited space to cook, limited cooking utensils, and limited ingredients, finding tasty, filling, easy, and quick meals to prepare for yourself while traveling is a big challenge.
But as I am in Greece, and need to tighten my budget, and get back to feeling fresh and energized through food, I am up to the challenge!
My friend and I have decided to do a week long plant based detox. We will just eat simple, foods filled with fruits and veggies, and skip carbs, processed food, and of course dairy.
So everyday this week, I will be cooking or preparing something healthy and simple that can be made in an hour or less, with nothing more than a knife, and a few pots and pans.
And as long as I am traveling, I will continue posting simple, vegan recipes that I am cooking in hostels, in friend’s kitchens, along the side of the road, or anywhere really, under my newest feature: Healthy Travel.
Today’s recipe is a carrot salad with a few ingredients, dressed with oil and vinegar. To make a complete meal, I cooked up a pot lentils to serve along with this salad.
All of this was cooked in 40 minutes, and the only reason it took this long was because lentils take 40 mins to cook! The salad however, was ready in 15 minutes, mostly because I had to peel the carrots with a knife, if you have a peeler I bet you could make this in under 10 minutes.
I hope you enjoy!
- 4-5 Carrots
- ¼ cup Cranberries
- ¼ cup Cashews
- Parsley for garnish (optional)
- Oil and Vinegar to taste (I used apple Cider Vinegar)
- Salt to taste
- Peel and chop the carrots into thin slices, and place into a bowl.
- Roughly chop the cashews.
- Top the carrots with the cashews, cranberries and parsley if using.
- Top with a little oil and vinegar, and salt.
- Serve and enjoy!
What would you add or substitute in this salad to make it quick and easy during your travels?