Travelling with Healthy Choices in Mind

        It seems that it might be an exciting New Year for many visiting different parts of the Globe

                      
                                                                   




If you are considering a trip, it is definitely wise to be thinking about the healthy aspect of your travel arrangements. Arriving feeling heavy from all the carbs and sugary treats offered during your flight, teas, coffees and alcohol plus a good dose of jet lag, may not be the best option! I find the average food outlets supplying Vegetarian or Vegan choices  in Airports pretty uninspiring & meals on planes can be equally so, especially if you like an abundance of fresh living food; Having a simple plan or strategy will allow you to enjoy your trip without stressing out and you will find that you arrive in much better shape.
The following are some simple yet effective tips that will help you to achieve travelling stress free.
What you’ll need:
I like to take some fresh fruit; Bananas, apples, oranges,grapes are good and dates stuffed with nut butter make for a nice snack. Take some crackers, perhaps some celery & carrot sticks with a dip of choice. Make a large box of salad.Include a packet of olives, sundried tomatoes and a some nuts and seeds to add extra flavour along with a small bottle for your homemade dressing.
A large bottle of water at the airport shop before boarding the plane always helps in staying hydrated, or ask the Air Hostess for one; filling up those small glasses supplied on board doesn't really do the trick for me, I think the more water you can consume, the better it will be for your body after the flight, particularly if it is a long International one involving 12-24 hours.
If you have a sweet tooth, some raw cacao balls, mixed dried fruit or a fruit salad from home, or raw snack bars might be an addition to your pack and don't forget a good book!

Another great idea is to carry with you in your luggage a small "magic bullet" blender with an adaption electric plug for your Country of destination.                                                                                                                                                                                                                                            I have found this to be marvelous, as a quick stop at a fruit market or street stall whips up into a delicious smoothie anywhere, anytime. I often make one of these before heading out in the morning & it sustains me for hours of sightseeing.
A bag of almonds, a piece of fruit & your water bottle in your back pack will save a stop for lunch unless you find a place on the sidewalk too tempting to pass by, so you can see how easy and stress free it can all be.
                                                   
                                                         Happy Healthy Travels in 2014!                                                                  

Honey Gold Mangoes

Surely Mangoes have to be one of the most divine fruits to enjoy in the Summer months; and here in the Southern Hemisphere they are currently in abundance for one & all to indulge in their deliciousness! In some circles they are known as the"Fruit of the Gods" ! I can personally agree in giving them such accolades, and one for breakfast, is my current treat on these summery days.

I can remember our honeymoon all those years ago when my husband & I collected masses of Mangoes off trees in Fiji and retired to the bath to eat them! 

This is how to eat them without being covered in juice dripping off your arms! Cut a slice off either side narrowly missing the seed inside, slice accordingly & flip the piece inside out...Voila! 

                                                                                       

The best way to buy a Mango is simply use your nose. A ripe fresh Mango should have a fragrant tropical fruity aroma and will give slightly to the touch; do not buy green fruit or very soft bruised fruit, it will not be nice! Mangoes are grown in all States of mainland Australia except one, they have a firm, golden yellow juicy flesh, with a sweet flavour.

Honeygold Mangoes are perhaps my favourite variety, with their firm fibreless flesh making them perfect for salads, smoothies, cakes & deserts; I prefer eating them just on their own as there are no Mango fibres to get stuck between your teeth, which can be the case with some varieties.

Mangoes should not be refrigerated until they are fully ripe, never store them in plastic bags as they need air. They will keep in the refrigerator for a number of days. 

You might like to try these Mango Pancakes....the recipe comes to you from Vegan Magic and Magic they are...Yum and  thank you! 

 I took a basic recipe and tweaked it several times to make some very delicious fruit pancakes. If you enjoy mango as much as I do you'll love these ones. They are very easy to make, light and aromatic. The combination of mango and cardamom is widely used in India and gives these pancakes a plus of flavour.

• 1/2 cup whole flour
• 1 generous tsp baking powder (aluminium-free)
• 1/3 tsp baking soda
• 1/4 tsp cardamom powder (or crush the seeds from 2-3 pods)
• 1 tsp unrefined caster sugar
• pinch of salt
• 1/2 cup almond milk 
• 1 Tb mild tasting oil of choice
• 5 Tb mango pulp

In a bowl mix the dry ingredients well. Add the milk and mix with a fork or whisk until just combined. Add the oil and lastly the mango pulp. The batter will be quite runny but the pancakes puff up very nicely and get cooked well.

Make them in a non-stick pan on medium heat. If they change colour too fast reduce the heat a little, they should remain golden-brown. Flip them over with a spatula when they are dry around the edges and bubbly on top. Cook for a further few seconds and remove them on a plate.

Serve the pancakes warm with maple syrup, sweet mango cream or mango ice cream.