Morocco: life, light, & spice

This trip was incredible. It was so good in fact, that I hardly want to put words to it, since that would require thinking too analytically about the whole thing. Instead, I will just say that the Everything Bars (see previous post) lasted until I was flying over the straight of Gibraltar, but then I was at the mercy of the great food adventure that lay before me.

In the last entry I talked about how to travel while maintaining healthy diet, but sometimes it’s important to let go and open yourself up to new experiences. I knew that this trip was an opportunity to forget all about the “rules” and simply enjoy the foods that I normally pretend don’t exist. White bread, for example, is served at every meal in Morocco, often instead of utensils. Initially, this seemed like a bit of a problem for me, until I realized that these people haven’t seen whole grains since Jesus was a cowboy and they appear to be perfectly happy. I gave in, and ate more white bread in 10 days than I have in 10 years and loved every minute of it.

I tried the fish, fried in mystery oil. I ate French pastries and cake for breakfast, since that’s just the custom. I drank mint tea - hot, sugary syrup that was almost too sweet to bear. I even ate the Harira, which they claimed was vegetarian, but was surreptitiously studded with the occasional hunk of lamb’s meat. I didn’t bat an eyelash, I just kept slurping.

All of my senses were bombarded colour and light and spice. As I began to thaw out from the relentless winter cold, my insistence on being nutritionally conscious slowly started wearing away. I began to see new foods and new possibilities. With my eyes the size of saucers and my saucers filled with spicy snail soup, I blissfully tasted my way through blisteringly sunny days and sultry, warm nights.

I know that none of this has anything to do with “holistic health”, but it has everything to do with the spiritual satisfaction of indulging oneself. The feeling that lives inside that first bite of chocolate cake or slice of camembert, or French fry is other worldy, and that feeling, no matter where it comes from is the best food of all. Eat often.

Healthy Travel can be Tough

Yes, I have been away and I am sorry that I just disappeared without announcing it. I am on March break, and recently returned from Nashville, Tennessee where I saw one of my oldest, dearest friends get married. I did bring my own food to the wedding reception, but only because I heard that prime rib was going the main attraction at dinner, and we all know I can’t survive on cake.

Since I have two weeks of my March break remaining (yes, being a teacher has incredible perks) I am now off to a slightly more exotic locale: Marrakech, Morocco. I have never been to that part of the world before, and after this long, gray winter we’ve had, I'm craving some sort of sensory assault: bright colours, warm air and delicious food. It should be quite an adventure.

Like the title says, healthy travel can be tough, but it doesn’t have to be. This month has proven that with a little preparation, any excursion, whether it’s a quick road trip or a journey halfway around the world, can be executed with nutritious flair.

The easiest way to maintain good health while in transit is to bring your own food (obviously). This will allow you to sail past all those fast-food joints, saving you time, money and indigestion. I like to take along some of my favorite healthy snacks – easy to fit in a carry-on or in my purse – like brown rice crackers, almonds, dried fruit, high quality meal replacement bars (see recipe below), fresh cut veggies, etc. I also bring all my supplements with me. I drink plenty of bottled water and get more if I need it. I also try to have a full healthy breakfast before leaving home, as well as when I leave my hotel to come back.

Here are some healthy food travel tips, plus a recipe for delicious whole-food bars that will put those packaged ones to shame (even my mom likes them!)

* Load up on fresh-cut vegetables and fruit. Carrot, red pepper and celery sticks and great because they will stay crispy for at least 12 hours.
* Bring plenty of water. It will keep you hydrated and full so you don’t sip on sugary sodas.
* Bring baked whole grain crackers and a mini bag of cereal along on your trip. This is good for added fiber and nutrients.
* Don’t overindulge in greasy chips or sugary desserts. They offer nothing in the way of nutrition and can make you feel sluggish and foggy – a bad combination when you’re on vacation.
* You can also pack sandwiches made with whole grain bread and peanut butter or spreads like hummus.
* Nuts such as almonds, cashews, and walnuts contain polyunsaturated fats and are easy to take on a trip in either individual bags or larger containers. These last forever, just remember to soak them!

And, before I even arrive at my final destination, I make sure I know where the nearest health food store is, just in case the local restaurants don’t measure up. I can always find the best ingredients to throw together a tasty sandwich if need be.

One thing I really like taking on trips are these “Everything Bars” (recipe from Enlightened Eating). They’re fully loaded with fruit, vegetables, legumes, whole grains, nuts and seeds. Satisfying as a snack, or a mini-meal on the go, you can make a whole bunch (the recipe can be doubled) and freeze them for your next road-trip or overseas adventure.

Everything Bars
Ingredients
3/4 cup amaranth flour
3/4 cup buckwheat flour
1/2 cup quinoa flakes
1/2 cup chopped pecans or walnuts
1/4 cup sunflower seeds, or hemp seeds
1 tsp. baking soda
1 tsp. cinnamon
large pinch nutmeg, cloves, allspice
1/2 tsp. salt
3/4 cup chickpeas
2/3 cup rice, almond, or soy milk
1 banana
1/4 cup coconut oil
2 Tbsp. tahini
1/3 cup honey, maple syrup, or agave nectar
1 1/2 tsp. vanilla extract
3/4 cup grated carrot or zucchini
1/2 cup currants, raisins, chopped apricots or dates

Directions
1. Preheat oven to 325 degrees F. Lightly oil an 8” x 10” pan.
2. In a large bowl mix together amaranth and buckwheat flour, quinoa flakes, nuts, seeds, baking soda, spices and salt.
3. In a blender or food processor combine chickpeas, milk, banana, oil, tahini, sweetener and vanilla. Pour into the flour mixture and stir to combine. Add grated vegetables and dried fruit.
4. Pour batter (which will be thick) into prepared pan and bake until set, approximately 35-40 minutes.
5. Let cool and slice into 12-16 bars.

So I am off to Morocco for the next couple weeks and promise to have quite an entry when I return. The food adventure that awaits me will no doubt be unforgettable and I can’t wait to share all of my tasty travel experiences with you. All the best!

Now I’m outta here…

Soak your Nuts

Adding nuts to your diet is a very good idea. Nuts and seeds of all varieties contain essential fats, fiber, vitamins and minerals. They are wonderful on salads, super as a spread on sandwiches, and great as a quick snack on the run. Most of the nuts you’ll find in the grocery store are roasted, salted, or flavoured in some way, but we all know, just like fruits and vegetables, the best way to eat them is raw!

But, we can do even better than that.
Wonder why those seeds, (including almonds, sunflower, spelt, oats, pecans, sesame, wheat etc.) in your cupboard don’t turn into plants, or get moldy? Well, nature is amazing, and has given nuts and seeds a special enzyme that inhibits their growth until it has all the things it needs to grow (sunlight, water, soil etc.).

When we eat raw nuts, we also eat the enzyme inhibitors that prevent the seed from sprouting. This takes a real toll on our digestion, since they will prevent our own enzymes from breaking down the food in our digestive tracts, inhibiting absorption of precious vitamins and minerals. Simply by soaking nuts in a little water, the nuts release these harmful enzymes, and at the same time, their nutritional value skyrockets. Think back to my sprouting article: when we soak, we stimulate the process of germination, liberating the incredible life force inside! We are literally eating the beginnings of a plant, so consider of all the vital nutrients that must be unlocked, and all for us to consume. How bad could you possibly feel eating that?!

Traditional people always soaked or partially sprouted their seed and nuts before they were eaten. Aztec people still practice soaking pumpkin and squash seeds and drying them in the sun before eating whole or grinding them into a meal.

I usually put a handful of almonds in a bowl or jar and fill it with filtered water before going to bed at night. Then the next morning I can have them on my oats, or even better, blend them with some water to make almond milk! Delicious. I like to peel my almonds before eating them (see picture above). I just scrape one edge of the nut with the tip of my fingernail and the bran slides off. The almonds are soft, full of flavour and three times the nutrients! What a great way to start the day.

Softer nuts and seeds, like cashews, pumpkin seeds and walnuts can be soaked for even less time, about 4 hours. Just make sure to rinse all nuts very well after they’ve been soaking, since the water they were bathing in is filled with the enzyme inhibitors that you wanted to get rid of in the first place.

If you want large batches, simply spread all of your soaked nuts on a baking pan and place in a warm oven (no more than 150 degrees) for 12-24 hours, until dry and crisp (or use a dehydrator - this is a better option, as the temperature stays around 115 and prevents enzyme destruction). Store for up to a few months in an airtight container (walnuts need to be stored in the fridge).

That’s it! Another simple step towards greater health…and I just couldn’t resist that title.