I have a lot of people ask for a detailed list and examples of how to eat raw, living foods more regularly. The key to healthy eating at home or on the go is preparation. 

Jo and I recently attended a workshop and brought some of our favorite things to share throughout the weekend. We ate so well! Preparing raw, living food in advance kept us at the top of our game and gave us time to study in the evenings. I’ve packed food like this for myself on other trips, but really enjoyed sharing the meals we created this time.

Advance preparations included starting sprouts, soaking forbidden rice, juicing, and making chia pudding, flax crackers, and “Not Tuna Pate” (from Raw Food Made Easy for 1 – 2 People by Jennifer Cornbleet). We brought fresh fruit and vegetables from the garden and picked up local melons from a fruit stand on the way. You can use our weekend workshop list as a starting point for your own living food fueled adventures

Kitchen Packing List:

• Sprouts (started sprouting 3-4 days before leaving)
• Forbidden Rice – soaked overnight in hot distilled water
• Not Tuna Pâté 
• 2 quarts of juice (we did carrot, apple, beet, ginger)
• Flax crackers
• Chia Pudding (premade enough for 3 breakfasts each. See:Chia Pudding – 5 Easy & Healthy Recipes - The Cooking Foodie)
• Peanut Butter balls
• Ranch Dressing (see recipe below)
• Fresh Fruit: peaches, raspberries, and melons (from fruit stand on the way)
• Garden Vegetables: cucumbers, tomatoes, peppers, parsley
• Olive Oil
• Coconut Aminos
• Cutting board and knife
• Containers for food
• Utensils
• Tea bags
• Distilled Water
• Soaked and dried almonds
• Pecans
• Dates

We ate a lot of melon first thing in the morning and then enjoyed our chia pudding with raspberries or peaches closer to the class start time. 

For lunch we made open faced “sandwiches” by topping the flax crackers with Not Tuna Pâté, cucumbers, sprouts and ranch dressing. These were delicious and perfect for filling us up and giving us energy for the rest of the day. 

Snacks consisted of peanut butter balls, almonds, pecans, dates, melon, fresh juice, and Jurassic Green for extra energy.

In the evening, after class, we made forbidden rice bowls with garden vegetables (tomatoes, peppers, cucumbers, parsley and sprouts), olive oil, coconut aminos and, of course, more ranch dressing. One evening we just felt like eating more melon – and that was perfect! 

Again, the key to eating this way at home or on the go is thinking ahead and having healthy food prepared and ready to eat. 

The same principles apply when flying to your destination. You may only be able to pre-make and pack a few things like flax crackers or soaked nuts and seeds - but do it! I also pack some dry forbidden rice to soak when I get to my destination because this is a great base for any meal. Upon arrival I head to the nearest fruit stand and grocery store and stock up on local vegetables and fruit. 

If you start eating this way at home, it's a small step to figure out how to continue on the go. Start today by preparing just one living food – start some sprouts, soak some nuts, cut up a melon, whip up a healthy dressing, or make a pâté. Your body and soul will thank you!

Tara Christopher Eyre is a Master Herbalist and Foot Zone Therapist/Practitioner. She loves helping people find and continue their path toward health.