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Raw food Basics « Rawfood Travel

Rawfood Travel

March 19, 2011

Raw Food Safety in Times of Emergencies (Hurricanes, Flooding and other Disasters)

Filed under: Raw food Basics,Raw food prep — Tags: , — admin @ 10:11 am

With the climates getting more and more unpredictable every year, everyone is concerned about stocking up on supplies, especially food. When you’re in another place far away from the comforts of home – it’s more challenging to keep up with raw food safety. According to the U.S. Food and Drug Administration, here’s what everyone should keep in mind when it comes to keeping food fresh and safe.

Raw Food Safety Flooding Measures


During flooding, rely on clean bottled water whenever possible. Boiling water can also help. Otherwise, you can disinfect whatever potable water you have. Use 8 drops or 1/8 teaspoon bleach per gallon of water. Don’t forget to filter the water first if it appears cloudy. Use clean cloths and separate the usable water for transfer to clean containers before boiling or disinfecting.


Don’t use food that has been contaminated by flood water. Anything that has not been stored in waterproof containers should be thrown away. Food containers should be sanitized with soap and water as well as hot water whenever possible. (Remove all labels as they may contain residual dirt.) Keep your utensils clean the same way.

Raw Food Safety – Storing and Handling

Selecting and Storing

As a general rule, always buy fruits and vegetables that aren’t damaged or bruised. Keep meat and produce separate when bagging. If you’re buying freshcut or salad greens, make sure that it is surrounded by ice or have been refrigerated.

Storing raw food to maximize freshness requires a temperature of 40° F or below.

Preparing Foods

Raw food safety requires clean hands at all times – and the best way to do it is to wash your hands with soap and warm water before and after you handle food.

1. Remove any bruised or rotten parts

2. Wash everything through running water, even if you will peel it later.

3. Use a produce brush for firm produce such as cucumbers or watermelons.

4. Dry produce with paper towels or clean cloths to further lessen bacteria.

Separate produce and their utensils from raw meats and seafood. Wash their utensils separately, including knives and cutting boards.


Sprouts like alfalfa, mung bean, clover and radish when eaten raw or slightly cooked carry a risk of foodborne bacteria like Salmonella and E. Coli.

Be careful when drinking fresh squeezed juice sold by the glass at farmers markets, roadside stands, juice bars and cider mills. Make sure to buy only those that have been refrigerated. Otherwise, there is a risk of the juice being contaminated at the site, because most of these products are unpasteurized and have no warning labels.

Raw food safety must also be followed even with organic food. They must be government certified to carry the label “organic”.

July 9, 2010

Raw Food Basics: What You Need to Know Regardless of Your Travel Destination

Filed under: Raw food Basics,Raw food prep — Tags: , , — admin @ 1:04 pm

(copyright: http://www.flickr.com/photos/57839392@N00/1399083185/)

If you’re planning to travel on a raw diet, you can be overwhelmed with the kind of preparation you have to make, but knowing your raw food basics can make it easier. All you have to remember are three things and you’re home free. Here are the key elements of basic raw food menu planning – whether you’re traveling to cities with good health stores or some remote location where they don’t even know what “organic” means.

Know Your Raw Food Basic Ingredients

According to Wikipedia, there are different types of raw food diets, and you can choose from a variety of vegan/vegetarian or raw meat products that can fill your nutritional needs. For traveling, it’s recommended that you stick to greens, fruits, nuts or seeds as a safety precaution. (Raw meats or meat products don’t store very well and can make you sick). You can also opt for raw food snack bars to add to your supplies.

If you’ve been on a raw diet for a while, make sure you have your list of favorite foods as well as a list of foods that cause allergies or those that just don’t agree with your system. Know each item’s shelf life so that you can plan ahead with your shopping. (Also take note of customs policies at airports which don’t allow fresh fruits or other produce coming in or out of their territory.)

Raw Food “Cooking”

Some of the major raw food basics about preparing food include many ways to mix, blend, sprout, juice or dehydrate ingredients. It basically boils down to your travel personality and length of your trip. If you like to pack everything short of bringing your own kitchen, you can be a lot more creative with your raw food menu. Those who like to travel light can just choose to live on salads with the help of a trusty knife.

Just remember to have enough storage kits and compartments for the essentials (at the very least, snacks) so that you won’t be caught starving in the middle of nowhere.

Tools of the Trade

Unless you’re just going to pick a fruit right off a tree somewhere, one raw food basic rule almost always applies: have a handy tool with you anywhere you go. This can include anything from a small knife, a portable cutting  board to something bigger like blenders or dehydrators (if you really want to make something special). Shop around for reviews to get the equipment that you can be comfortable with.

And the most important thing to remember is to have fun! Traveling is not just about eating but taking all that scenery in.

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