Healthy food for road trips


Healthy food for road trips
Trying to eat healthily and stay nourished whilst travelling can be a tricky business, so we asked retreat chef Hayley North to share her tips.

Motorway service stations, train stations and buffets and the high street can be depressing places for healthy eaters. On a long journey to Cornwall in the UK recently I couldn’t even find an apple! Beware of so called ‘healthy’ packaged snacks and salad boxes, for they can be overloaded with refined ingredients that will be depleting rather than giving you the right energy for your journey. It’s best to take your own food if you can – all the ingredients I suggest here can be found in most supermarkets or health food shops.

  •  Healthy Tips:

– Avoid eating if possible and give your system a rest as travelling can upset the digestive process

– Have a decent healthy meal before you start your journey to avoid snacking for the sake of it later on

– Take plenty of water with you – add a squeeze of lemon or some spirulina for an added boost

  •  Grab & Take:

– Dried fruit and nuts/seeds (soaked overnight in water and rinsed)

– A pot of houmous and crudités or seaweed crackers

– Energy balls

– A power-packed green smoothie in a flask

– A healthy sandwich – try poached chicken, whole lemon dressing and herbs on rye sourdough with watercress

  •  Make: Baked Seed & Algae Crackers

Ingredients

The quantities here are approximate – feel free to play and experiment with ingredients. I generally get 3 standard domestic oven trays from this amount of mixture – if you want less, just half the amounts. Use a standard measuring jug to measure out the following:

100ml each of sunflower, pumpkin, flax and sesame seeds
100ml of oat, buckwheat, rice or millet flakes
300ml of spelt, buckwheat, quinoa, oat or rye flour…or a combination of them all
100ml of olive oil
300ml of filtered water
1 tsp baking powder
A pinch of crystal or rock salt
A large handful of dried seaweed (I like the Clearspring brand)
Green Nori Sprinkle or some wakame or arame cut small and mixed in

Method

– Add all the dry ingredients to a bowl and mix together

– Add the oil and water and stir the mixture together until it’s the consistency of sloppy porridge

– If you need more water, add as you require

– Leave the mixture to rest and it will absorb all the moisture quite quickly

– Pre heat your oven to 190° C or 375° F

– Measure two pieces of baking paper the size of your oven tray

– Put a piece of your cut baking paper on your tray/s, cover it in the mixture, then put the second piece on top and roll it over with a rolling pin. Note, a thinner spread will give a crunchier cracker, while a thicker spread will make your crackers more bread like – you can shape to your taste

– Bake for approx 20 mins. Check before you take them out that they are crisp and a light golden brown

– Remove from the oven and rest. Turn the cracker sheet upside down if the under side is still a bit moist

– Break or cut into pieces as desired

The crackers keep well in an airtight container for about 5 days. If they start to go a bit soft, simply refresh in a hot oven for a few minutes. Enjoy!

Further reading

It makes sense to eat healthily on the way to and from your wellbeing retreat or healthy holiday, but more often than not – whichever country you live in – the food available on aeroplanes, in airports, at train stations, in motorway service stations or on the high street is industrially produced, highly processed and lacking in any source of nutrition. Even the ‘healthy’ options you can buy are often full of refined sugars, salts and hydrogenated fats, not to mention mass produced and lifeless. So what’s the best thing to do? Health chef Hayley North says it’s best to take your own food if you can. Read her healthy eating tips for short haul flights and for long haul flights in our Journal.

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