A few days ago Victoria asked me to try and make some vegan stuffed peppers for us. I wasn’t too excited about it because I haven’t loved them in the past. But I created a recipe for these roasted vegan stuffed peppers with rice and vegan cheese and actually ended up being blown away with the result. This time the peppers were full of flavor and we liked them so much we ended up eating them two nights in a row.
We all know the importance of staying healthy especially while traveling in places where it can be difficult to control your diet and where you are constantly subjected to all types of foreign bacteria, different sleeping patterns, drastic changes in temperature, etc. To ensure our immune systems are always top notch we load up on spices.
Spices are powerhouses of nutrition. They are packed full of antioxidants, offer major nutritional benefits without calories, and are easy to pack which means that they are perfect to take with you on your travels. Two of the healthiest spices that we try to consume every day and that we always pack when we go traveling are amla powder and turmeric.
Smoothie bowls have taken the world by storm and are by far the hottest food trend out there. They come in all kinds of flavors and can be found pretty much anywhere in the world. We had our first experience with this creamy delight a little more than a year ago in Koh Lanta, Thailand. We fell in love after the first spoon full and has ever since kept seeking out smoothie bowls everywhere we go. Bali has so far proven to be the place offering the biggest variety of these delicious bowls and this is also where we got the idea to start making our own. We’ve made all kinds of smoothie bowls with berries, tropical fruit, different kinds of plant based milks, and, of course, chocolate. Our favorite so far has been this amazing and protein packed smoothie bowl with chocolate and peanut butter!
One of my favorite things to enjoy is a huge bowl of creamy avocado pesto pasta! It’s an exciting version of a classic pesto and it only takes a few minutes to prepare, but the best part is that it is packed full of vital nutrition! I normally make it with penne or rigatoni but you can use whatever kind of pasta that you prefer.
The pesto only takes a few minutes to prepare and since I’m always hungry I normally start to heat the water for the pasta on the stove before I start with the sauce. However, you can make the pesto in advance and even keep it in the fridge for a few days before using it as well.
This soup has been a favorite of mine since I was a kid. It’s easy to prepare and it can be eaten all year around. It can also be a good way to use up any vegetables you might have laying around before they go old.
The base of the soup is broccoli, leek and soup but you can add pretty much any vegetable in it. Personally I love adding eggplant, zucchini and carrots in it but anything that can be boiled and blended can go in it.
Hibiscus tea has quickly become one of my favorite go-to beverages. It’s fresh, it’s tart, and its’ deep red color is enough to allure anyone. Loose leaf hibiscus or hibiscus tea bags (whichever you prefer) are easy to pack so it is perfect to bring with you when you’re traveling. As an avid fan of Dr. Gregor, I was thoroughly intrigued to find out that hibiscus tea beat out green tea and every other drink in terms of antioxidant power. That’s right, out of 282 beverages studied, hibiscus tea came out as the healthiest beverage of all! I was impressed. Even beating out green tea?! Though, I wasn’t about to ditch my beloved jasmine pearl tea, I wanted to find a way to incorporate hibiscus tea on a daily basis for all of its amazing health benefits so I started to cold brew it. Hibiscus tea can be also be prepared as a hot tea but I prefer the crisp smooth taste of cold brewing it which is especially refreshing on a hot day.