Tips for the Plant-Eating Traveler

Tips for the Plant-Eating Traveler

Traveling while maintaining a plant-based diet requires a little organisation, a touch of research, and a desire to be a bit adventurous…with the best local produce always serving as your reward.

Without fail, my parents frequent their local farmers’ market every week. Rain or shine, Saturday mornings are spent in the town square, inspecting seasonal produce from organic local farmers who they know on a first-name basis. Jean, for example, sells olives he’s carefully selected from France and parts of Spain. His ‘secret mix’ is one of almonds, green olives and whole cloves of garlic, as well as a mysterious blend of spices. He enjoys a good laugh and will make you sample the contents of his entire stall upon each visit.

Their love and pursuit of whole foods was easily passed onto me, who has embraced an omnivorous diet for years. And after over a year of practicing vegetarianism, I decided to take it a step further and go vegan. There is a certain art to applying this diet to an on-the-go lifestyle…but I believe I’ve become quite good at acquiring great produce no matter where I find myself.

Prior to my trip, I always conduct a little research to find out where the local markets are, on what days they’re open, where the local health food shops are, and what supermarkets are in the area. That way, when I arrive, I can pick up a few essentials straight away.

Markets are a wonderful way to meet the locals, experience the region, and buy fresh (and sometimes unique) seasonal fruits and vegetables. My trick is to walk once around the market to eye up the best deals and best-looking produce, then decide from which stalls to buy. This saves considerable disappointment when you discover that two stalls down the old man with his beret is selling the ripest juiciest peaches for half the price you just bought yours (I learned the hard way!)

With a basket filled with golden apricots, a couple of warm baguettes, lettuces, fresh basil (for pesto!), the ripest tomatoes you’ll ever find, and a whole tray of nectarines, I declared myself happy and sat down in the dappled light under a big leafy tree for a well-earned espresso at the local café, watching the locals go by with their own overflowing baskets.

When in France, always pick up a bunch of purple garlic, and ask around for the best bakery in town. Bread is a religion around here — never settle for a baguette that makes you feel less than the happiest person in the world. Also, a little trick I’ve learned this year — if you ask for a ‘croissant patissier’ or a ‘croissant ordinaire‘ you’ll be served a vegan croissant made with margarine instead of butter! You’re more than welcome.

* Research before you leave. Locate markets, health food shops, supermarkets and restaurants with vegan options (the HappyCow app is a great tool!)

* Pack an easy-to-transport meal and snacks for your travel day. Remember — no liquids if you’re flying! Hummus and carrots, granola bars, dried fruit and nuts, grain salads or simple sandwiches are my go-to picks. Nothing worse than being hangry and stuck on a plane.

* Be adventurous. Go out of your way to find new places to eat, wake up early to go to the market, chat to locals, try new ingredients. You will experience your destination in a whole new way, I promise!

 

Photos and words by Tania Gault.

Free People Blog

A Holistic Grocery Guide

Fueling your body daily with the freshest ingredients possible is key when it comes to feeling your best.

This post comes to us from nutritionist Kristin Dahl

The grocery store can be a bit overwhelming and difficult to navigate at times (especially if you go hungry!), but knowing how to shop and with what to stock your pantry will make your next trip to the market a breeze!

Here are a few tips you can take with you:

SHOP LOCAL

I find that the farmers market is the best place to shop for seasonal and local foods. With its magnificent and abundant variety of fresh produce, I leave feeling deeply nourished — not only from its sensorial beauty but also from engaging in a community-oriented experience. I love to speak with vendors and local farmers about the journey those foods took to get to where they are today, bringing a reminder of the love, energy and plant intelligence that went into the creation of our food. The closer to home your food originates, the less of an ecological footprint it leaves on the earth.

EAT SEASONALLY

Eating seasonally connects us with Mother Nature, aligning us with the natural rhythms of the earth. It also plays an important role in boosting our immunity and vitality because the nutrition in these foods is at its peak. When we flow with the seasons, we adjust to the Earth in the same way the animals do, in harmony with all the surrounding elements. The cycle of the seasons is designed to fully support and nourish our health in the most miraculous of ways. In the summertime, nature provides us with cooling and hydrating foods. In the fall and winter, there’s an abundance of heavier starches to help us stay warm. In the spring, we are provided with endless greens to help us alkalize in preparation for summer.

SHOP THE OUTER AREAS OF THE MARKET

The freshest foods in the grocery store are always located around the outer edges of the market. Start there, fill your cart with loads of produce and fresh ingredients, and then head for the bulk section to stock up on nuts, seeds, grains, legumes and loose leaf teas. Local coop’s also carry bulk herbs and spices. It’s the best way to source pricey items and save money.

CHOOSE ORGANIC

Eating organic is important for many reasons: it introduces fewer toxins to your body, is better for the environment, and organic produce is chock-full of vitamins and minerals. Always choose organic on highly sprayed items like leafy greens, berries, apples, pears, stone fruit, and celery. And check out EWG’s list for the “clean fifteen” It’s equally as important to consume animal products (meat, dairy, eggs) that are organic, grass-fed and pasture raised. Animal products that are not organic are generally full of growth hormones and antibiotics that interfere with our endocrine system.

SHOP FAIR TRADE

If you love chocolate, coffee and tea, it’s important to look for a fair trade logo on the packaging. When something is labeled fair trade, it means that the people who are tending to the product are being treated humanely WHILE being given a proper wage. Some of these agreements go as far as protecting the environment and animals in which crops are being grown.

AVOID FRANKENFOODS

If you can’t pronounce it or don’t know what it is, it’s probably not supportive of your health. These foods are generally highly processed, loaded with sugar and salt, and filled with lots of lab-made chemicals. If you don’t recognize it, chances are that your body won’t either, and the long-term effects on your cellular system could be severe. Also be wary of anything labeled low-fat, sugar-free, made with real fruit, etc. These buzzwords are used to disguise foreign ingredients and added chemicals.

WHEN IN DOUBT, LOAD UP ON FRUITS AND VEGETABLES

If ever you feel overwhelmed while shopping, just reference the advice your grandma probably gave you years ago — fill up your cart with fruits and veggies. Eating a variety of colors will ensure that you are getting all of the nutrients that you need for optimal health. Plus, eating more produce helps to create a more alkaline system. The more alkaline your body is, the more oxygen is pumping through your bloodstream offering more energy, immunity, and long-term vitality.

+ Keep an eye out for more from Kristin next week…

Within the Kitchen Polenta

Food-processor? Range of vegetables that are seasonal? You’re-in fortune…

Looking for a vacation that is unique -suitable meal for family and your friends? Search hellip no more&; rsquo; marketplace for motivation in developing a fast meal that&rsquo & Cook Greg considered his nearby producers;s certain to please numerous inside your vacation crowd’s tastebuds.   ldquo & An orange cauliflower rdquo; topped with root vegetables, capped nbsp;having pesto and a pumpkin-seed? Provide a number of that to us, please. <3
Elements (feeds 4-6 people)
1 mind cheddar cauliflower
10 little range peas
2 large parsnips
1 big turnip
12 Cremini mushrooms
1 mug baby kale
2 cloves garlic
2 shallots
1/2 cup toasted pumpkin seeds
Extra-virgin essential olive oil
1/2 cup grated parmesan cheese (vegetarian choice – 3 tbsp natural yeast)
Sodium
Pepper
Technique
Remove 2 shallots and 2 garlic cloves. Chop equally really good and gradually soften in 2 tbsp extra-virgin coconut oil (EVOO).  put aside when really gentle and somewhat caramelized.
Split cauliflower into tiny flowerets for roasted. Throw them with period and 2 EVOO with pepper and sodium. Lay-flat on toast at 375 levels for 20 minutes — on paper and a linen holder, mixing every 5 minutes.
For roasting veggies, peel leeks, parsnips and peas. Throw with 2 tbsp of sodium EVOO and construct on the linen holder & mdash paper and toast at 375 levels for 35-40 units, mixing every 10 minutes.
For polenta, move all-but 2 cups’ value of roasted cauliflower to food-processor with 1 / 2 of caramelized shallot and garlic combination. Include 1 pot of Parmesan cheese or to get a vegetarian option include 3 TBSP of dietary yeast.  Heartbeat until easy and period with pepper and sodium.
For pesto, cleanse food-processor and include 1 mug child kale,  1/2 cup toasted pumpkin seeds, rest of caramelized shallots and garlic, sodium and pepper. and 1/2 glass of EVOO. Heartbeat until easy.
To dish, make certain everything is experienced precisely after which plate a mattress of the polenta topped with roasted root veggies plus some of the reserved cauliflower flowerets.  Lastly, leading with pesto and reserved pumpkin seeds, and serve!

 

Pictures and movie by Jordan Persico.

 

Me for You: Consume Local, and Tread Gently

This really is Tommy…discussing the substance of FP Me along with you once we spherical out 2016…

Having a brain filled with& nbsp; suggestions that are enthusiastic projects, something stays nbsp a&; mdash & continuous; nbsp & my; nbsp & commitment; as gently as you are able to on this planet to take. Among the easiest methods to achieve nbsp & this;is by producing informed options that are everyday . Generally, I MA small insane about fruits, wildflowers and vegetables but& nbsp   I MA large believer s in period. Decades proceed, my father talented& nbsp;me his backup of Kushi ldquo & s;The Guide of Macrobiotics,” which assisted me find out issues on the larger-scale and have a stage back.

After I lived and employed in Tokyo, macrobiotic cooking was delicately analyzed by me . Nbsp finding requirements&; from nbsp & your regional;atmosphere nbsp & each period;appears like a clear approach to take about consuming , but is clearly not fairly easy without nbsp substantial&;work. Then when you choose to truly provide it a chance, it’s incredible to determine how innovative one could possibly get… Getting these abilities home to Hawaii retains me thrilled, when I challenge myself to combine conventional Western cooking with area elements. Complement the remainder from our nearby player&rsquo, and we attempt to develop what we are able to athome . Vegetables in cooking  of Hawaii& rsquo fruits and the colour are stunning, and create preparing that-much more fun! About consuming the range talk. <3

Within the Kitchen Roasted Carrots with Rutabagas

Christmas simply isn’t Christmas with no attributes…below’s one which’s certain to please nearly any visitor…

Many people state that it s the medial side meals that attract them round the desk every Nov& hellip when requested. Cook Greg Glowatz, adopting the concepts of FP Collect — nourishing the nature of our anatomies and honoring the nature of the meals that people consume — reveals us a certain-to-be champion for the family and friends: a wholesome roasting root veggie meal offering peas, rutabagas, brussels sprouts, oranges and herbs.

carrot1

Elements (serves 6-8 portions)
1 mug red peas, austere slice
1 cup red peas, austere slice
1 cup rutabaga, peeled and diced
2 cups brussels sprouts, halved
3/4 cup walnuts, sliced
1 cup red oranges, sliced
1/2 teaspoon peppermint, sliced
1/2 teaspoon thyme, sliced
3 tbsp extra virgin coconut oil
Sodium and pepper, to flavor
 
Technique
Set.
A touch of sodium and pepper, throw carrots rutabaga with 2 tbsp of extra-virgin coconut oil, chopped chopped and peppermint thyme. Toast for 25 units.
Heat eacute & a saut; skillet and include nbsp 1 tbsp&;of EVOO sprouts. Period with salt. Mix periodically and allow the caramelize.
 
Subsequently make while mixing for three or four units the sliced walnuts in a dried saut skillet.
If it’s cooled down lastly, reheat the peas and rutabaga within the stove for some moments. Subsequently dish. Best with brussels sliced apple sprouts and toasted walnuts.
Pictures by Jordan Persico.

A Night to Collect

Combining the miracle of Free Individuals With the ability and majesty of whole-foods…

Gather is grounded using what we consume within the perception that vigor starts. Utilizing periodic, natural fruits, nearby and vegetables, nutrient-rich cereals, and restricting our consumption of processed food items, our emphasis changes to  the& nbsp qualities of every component to produce easy, real and uplifting meals. The meals &nbsp is shared by us; will nbsp; nbsp & nurture;your provide and body elegance to& nbsp.

In party of both approaching vacation and Collect, we recently located a romantic number of buddies and FP household via NYC’s The Foundry. Our very own cook Greg Glowatz curated the flawless vegetarian selection, including this roasted beet salad, that certainly identifies plantation-to-desk.

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&nbsp and drinks;hors rsquo & n; method was given by oeuvres to a public supper discussed under a glistening stream of& fresh-cut vegetables and nbsp;lamps. Befitting to get an interest of spirit and enchanting discussion -patient.

jg_fp-gather-nyc-foundry_043

jg_fp-gather-nyc-foundry_129

Search for FP Collect to help distribute its adore through FP Escapes, about the website, in addition to potential eating occasions.

+ thanks towards the Foundry, Cook Greg and (wines) for an amazing night. Hopefully to determine& mdash;& nbsp; and nurture — more of you quickly.

Pictures by Jillian Guyette.

The Frost

Drop is here now and every evening guarantees to become colder-than hellip & the final;.

This article originates from our FP factor and buddy, Anna.

Our past is more tidy compared to present. Not excessively therefore, simply the way in which I used-to keep issues. I understand where I used-to maintain leftovers of fabric and document, needles and line. I understand what publications were on which ledge.

I find vacant compartments starting, I wear’ where some of my cookbooks are t understand. I believe I lent them along side my winter shoes, to my sibling, and also the cotton coat that is natural no body actually noticed me use. I’m usually providing absent issues, usually seeking a start that is brand new.

Drop is here now and the last guarantees to not become colder-than every night. Today the very first ice is expected, therefore tomorrow will probably be your day that the remainder of the backyard cuts back, and pull-up the brown basil which was inexperienced and flowering simply today.

img_2778

There has been acorns this season than I will remember, and so I genuinely believe that means it’ll be considered a cold winter. The leaves about the walnut and walnut bushes have switched amazing shades-of red and crimson. The woodlands every single day wherever I stroll may quickly use a quilt of leaves that are decreased and their skeletal limbs as well as the bushes may delay, higher and somehow open, for snowfall to drop. This is my first winter in 3 years (actual winter), that might not appear to be really miss some, but 3 years of summertime continues to be enough for me personally.

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Because the moisture shatteredmy skin has started initially to experience unique. Each morning I draw on speed and heavy clothes round the home awaiting the water within the pot to steam. I will have when I move exterior my lungs load, and also my breathing when my heat exhale. Sunlight continues to be not low in the Oct atmosphere, but quickly the times is likely to be really brief.

Quickly it’ll function as the period for night, the full time for relaxation and isolation.

For each sensation I’ve actually recognized, a period is to completely complement it.

(Apple) Butter Me Up

Fall having an incredibly smooth consistency; in a container&hellip.

Let s simply declare butter is place by me .

I nbsp & adore the;material. And in the place of purchasing all period to it, I ve chose to create an order that was large to talk about with my belly, my friends and all.

Very first thing first. You don’t have to be excellent within the home to whip-up a container (or 10). The component listing is straightforward, preparation is just a wind, as well as your crockpot is likely to be your buddy that is absolute best. All that’s necessary is time. I would recommend creating this on the Sunday morning. If you please you are able to continue with your entire day, and play and from the home.

Therefore we start.

applebutter-rotated

No Additional Sugar Apple Butter

Ingredients:

3 pound natural oranges (I utilized Honeycrisp, Jealousy and Gala)

3-5 cinnamon sticks

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1 teaspoon cloves

1/2 glass water

applebutter1

Preparation. awaken, put oneself a-cup of espresso/tea/lemon-water and take out the great ol’ crockpot since… why might we allow it to be harder on ourselves? Put in 1/2 mug of water, and change on that bad-boy. Primary and reduce your oranges while s starting to warm up. Put peeled (OR mdash & UNPEELED; YOUR DECISION) oranges right into a dish, include elements that are dried, and collapse several times to ensure the oranges are covered.

Prepare. Transfer mixture into crockpot, and cook on reduced for 4 hours. (I would recommend reading among my guide recommendations meanwhile while rubbing your pet’s belly but, hello, do what ya need).

Then achieve this whenever your oranges could be killed having a hand. Remove your cinnamon sticks. If you should be awesome with chunkier apple butter (hello, that’s me), experience liberated to simply make use of a potato masher. For followers of the regularity that is softer, get an immersion mixer and blend the combination.

Substitute nbsp & the container;cover, but permit& nbsp. Prepare for another 4 hours on reduced, before combination has decreased and thickened up.

Container. Transfer mixture to air tight glass containers, allow great, and shop within the fridge as much as fourteen days. *I set mine for longer shelf-life within the fridge. Additionally, give give provide. These create the gifts that are very best, and that I know your friends all want one.

Consume. my personal favorite method to consume apple butter is on clean crop sprouted bread. Take some within the toaster, distribute the butter, and that I declare you’ll possess the greatest begin to your entire day.

applebutter

+ how will you prefer to consume your butter?Who’s providing an attempt to it? Let’s understand within the remarks!

Follow FP Madisyn on Instagram + have a look at her website

 

 

#pantonebylucy x Litman

Honoring the colour of fall’s periodic food choices, thanks to Lucia Litman

Don’t allow Nature trick you — although temps might be dropping-off, there’s no scarcity of clean, seasonal vegetables and fruit open to include into your daily regime. Below Lucia Litman gives along with you a number of her favorites using a literal banquet for that eyes.

apple_editedsquash_editedgreens_editedpotatoes_edited

Include these for your food checklist:

Oranges

Artichokes

Arugula

Beets

Broccoli

Brussels sprouts

Cabbage

Peas

Cauliflower

Chiles

Cranberries

Eggplant

Garlic

Grapes

Horseradish

Kale

Kohlrabi

Leeks

Weeds

Okra

Parsnips

Pears

Pomegranates

Carrots

Pumpkins

Quinces

Rutabagas

Shallots

Kale

Swiss chard

Turnips

Squash

Yams

Zucchini

Lucia Litman is just a food shooter and stylist centered out-of Bay Area, impressed from the natural splendor and shades of food. While she s not farmers areas trying to find vibrant produce, you’ll find her at dance and home hearing to Drake or picking out reasons to purchase another set of overalls.

#pantoneposts x Litman

Honoring the colour of fall’s periodic food choices, thanks to Lucia Litman

Don’t allow Nature trick you — although temps might be dropping-off, there’s no scarcity of clean, seasonal vegetables and fruit open to include into your daily regime. Below Lucia Litman gives along with you a number of her favorites using a literal banquet for that eyes.

apple_editedsquash_editedgreens_editedpotatoes_edited

Include these for your food checklist:

Oranges

Artichokes

Arugula

Beets

Broccoli

Brussels sprouts

Cabbage

Peas

Cauliflower

Chiles

Cranberries

Eggplant

Garlic

Grapes

Horseradish

Kale

Kohlrabi

Leeks

Weeds

Okra

Parsnips

Pears

Pomegranates

Carrots

Pumpkins

Quinces

Rutabagas

Shallots

Kale

Swiss chard

Turnips

Squash

Yams

Zucchini

Lucia Litman is just a food shooter and stylist centered out-of Bay Area, impressed from the natural splendor and shades of food. While she s not farmers areas trying to find vibrant produce, you’ll find her at dance and home hearing to Drake or picking out reasons to purchase another set of overalls.