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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

Water

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.

Food

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.

Warning:

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”.

November 15, 2010

Traveling Raw in Greece

If you’re planning a trip to Greece, you mind find it interesting that the first rawists were actually ancient Greeks called Pelasgians (They were fruitarians.) and Pythagorians. (There’s a commonly taught math theorem named after the latter’s founder, Pythagoras.) Up until the 1800’s, vegetarians were called Pythagorians. They were enlightened people who believed in non-violence in whatever form and especially avoided animal slaughter for food. The famous Greek poet Ovid even quoted Pythagoras who said:

Source: Wikipedia

”O mortals, do not pollute your bodies with a food so impious! You have the fruits of the earth, you have apples, bending down the branches with their weight, and grapes swelling to ripeness on the vines; you have also delicious herbs and vegetables which can be mellowed and softened by the help of fire. Nor are you without milk or honey, fragrant with the bloom of thyme. The earth, prodigal of her wealth, supplies you her kindly sustenance and offers you food without bloodshed and slaughter…”*

Types of Eating Establishments

Unfortunately with the passing of time and cultural influences, Greece has been exposed to a lot of meat and olive oil eating traditions that are evident in the country’s popular eating establishments. There’s the taverna (family owned eateries), Gyros and Souvlakias (fast food styled) and Estiatorios (restaurants that are upscale). Most of them offer traditional fare (Mediterranean**, a mix of Italian and Turkish influences) but you can request for modifications on your orders to make them more vegetarian or raw friendly.  If you want to take the guesswork out of your itinerary, you can also arrange for a vegetarian or vegan tour with a travel agency**.

Source: fecielo.com/greece

Kinds of Produce and Food

When you’re out and about and hunting for supplies you can content yourself with fruits – (this is after all where the first fruitarians lived). Other than that, you there’s a vegetarian restaurant and central market in Athens where you can buy organic fruits and greens. Just remember that on Mondays most shops are closed and from 2 to 5 pm there’s a daily local siesta time.

Source: flickriver.com/photos/lcy/tags/konicaminoltacenturia400/

How to Get the Best Food Every time

Raw food guru Fred Patenaude***’s trick to getting the best produce is to speak a little of the local language. This will give you an advantage over common tourists so that local vendors can be more accommodating when it comes to giving you better produce. It’s also a big help if you want to decipher food menus.

Finally, while you are trying to eat raw in Greece don’t forget that it’s not all about food but the experience! Get around in a scooter and see the famous landmarks of the ancient world. Here’s a list.

  • The Parthenon in Athens
  • Knossos in Heraklion, Crete
  • The island of Rhodes
  • Apollo’s Oracle in Delphi
  • Ithaca, believed to be home to Greek gods and Odysseus, the legendary king featured in “The Odyssey”.
  • Olympia, site of the ancient Olympics


Resources:

*“What to Serve a Goddess for Dinner a Theology of Food” by James Robert Deal

** http://wikitravel.org/en/Greece

***“Eating Raw, Vegan and Vegetarian in Greece and the Greek Islands” from www.fredericpatenaude.com/blog

July 12, 2010

Eating Raw on the Road: How to Deal with Cooked Food Aroma During Your Trip

Filed under: Raw food Eating Advice — Tags: , , , — admin @ 3:18 pm

Even if you’re a seasoned veteran, eating raw can be hard for anybody while you’re out of your comfort zone and in unfamiliar territory… (Especially if your destination is known for distinct cultural cooking.) But never fear, raw food living experts assures us that you can rewire your sense of smell a.k.a. your brain, into staying away from eating unhealthy food using several effective techniques.

Doing Time Travel through Your Nose

Before we dive into those special raw food travel tricks, let’s have some background about how our brain processes smells. Our sense of smell is literally linked to the limbic system, which is the part of our brain that associates scents with emotions. Pleasant smells can trigger happy memories and feelings while unpleasant ones can even make us physically sick.

What Cooking Smells Really Are

Most of us start out with cooked food diets and so we associate cooking aromas with nostalgic memories. Even those on a raw food diet are not immune to these. But they keep in mind raw food living’s first rule: all that smell is the flavor that’s left the food. That’s enough to keep hardcore rawfoodists from even touching the stuff. If you want to stay raw on your trip without giving in to cooking smells, here are some expert suggestions:

1. Associate Cooked Food Smells to Something Else

They key is to substitute that association with the benefits of eating raw. Indulge in a little bit of cooked food and observe the “side effects”. If you’re throwing up, having migraines or getting stomach upset, remember those and associate them with the aroma of cooked food.

Alternatively, while you’re enjoying raw food living, sharpen your senses to the look, feel, taste and smell of fresh natural food. Savor feeling and looking better. Substitute these new memories for your cooked food associations.

2. Nip Cravings in the Bud

Raw food travel can also trigger a lot of cravings when you’re surrounded by tempting smells. Make sure you’re always hydrated and that every raw food meal you have is satisfying enough for you.

Raw food living doesn’t mean you have to deprive yourself of your favorite foods. Experiment with different rawfood recipes to copy the taste and feel of what you’re craving for – whether its breads, sweets or anything else.

Don’t forget to stock up on vitamins and supplements to address any vitamin deficiencies that might be causing your cravings to spike even more.

3. Always Have Something with You

Eating raw on the road means you always have to be prepared for anything. Aside from cravings, you need to sidestep a lot of cooked food hotspots at your destination. Restaurant or cafe smells can do a number on you. Just remember to prepare your own food as much as possible and to bring some wherever you go. This can be snacks, fruits or smoothies.

Raw food travel can be easier on your nose once you get the hang of appreciating healthy food more. Cooked food won’t even stand a chance.

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