I am officially back from Mississippi and I have so much to share with you. I’d like to have my thoughts sink in a bit before discussing my all my discoveries and experiences… But overall, the trip was incredible – just incredible!
Before I left on Thursday morning – I made all my food for the 4 day, 3 night journey. Starting from scratch, it took me about an hour and a half to make everything. When I tell people that I made all my food, packed it a cooler and checked it on the airplane – I get looks of disbelief! I wouldn’t have had it any other way though, because my time down in Pickens, MS was precious. I wanted to spend as much time as possible helping the community versus trying to make and find organic food for myself to eat. Having my needs met ahead of time, meant I could really focus my time and effort on the community. It was amazing not to have to worry about where or when I was going to eat… everything was set from the moment I got there. The best part by far though, was sharing some of my homemade food with folks in Pickens…and then hearing “I want the recipe for that!”
Here’s what I packed…lucky for me none of it was confiscated by any airport authorities or TSA!
In the cooler:
- 3 Parfait Porridges made with homemade hemp milk
- 3 portions of Quinoa Tabbouleh Salad
- 2 organic avocados
- 3 organic lemons
- 4 portions of homemade hummus
- 3 bags of pre-cut organic vegetables (carrots, red pepper, green pepper and celery)
- 1 container of organic baby kale
- 1 container of my mom’s organic carrot halwa (recipe coming soon!)
- 1 raw banana pudding (store-bought from Healthy Home Market)
- Vitamineral Greens
- 3 ice packs complimentary from Healthy Home Market (TIP – ask your grocery store if they have extra ice packs in the back – they are usually colder than putting ice in ziplocks, which is what I usually do to keep the food cold)
In my luggage:
- Mary’s Gone Sticks & Twigs
- Navitas Naturals Power Snacks
- 2 organic apples
- 1 organic orange
- Golden berries
- 3 individual sized Almond Butter Packs
- A variety of organic tea – Numi Teas and Yogi Teas
- Suzie’s Thin Crisps
My meals went like this:
Breakfast – Lemon Water For Habit #1 + Tea/Coffee + Vitamineral Greens + Parfait Porridge
Lunch – Quinoa Tabbouleh Salad + 1/2 Avocado
Dinner – Kale, Hummus, Veggies + Mary’s Gone Sticks & Twigs
Dessert – Golden berries, carrot halwa (FYI – I didn’t end up eating the banana pudding I took)
Unplanned snacks and surprises:
- Fresh green juice made with local collard greens, celery, cucumber, lemon and ginger during a group field trip to the Rainbow co-op natural grocery store.
- After a Hari Shake demonstration, I sampled one with the group
- Chocolate covered goji berries from Rainbow co-op
- A banana before the race (the first ever 5k in Pickens history!) donated by Piggly Wiggly
- Nature’s path Heritage Flakes cereal after the race donated by Nature’s Path
- 4 ounce wheatgrass shot at the airport Jamba Juice in Charlotte before departing and when I arrived
Eating this way makes me feel totally amazing… so I think the the extra effort is totally worth it. If you are traveling this holiday season… I hope the recipes and cooler ideas inspire you to make some of your own organic food and take it with you… it’s a great way to stay on track and something I’ll be doing again this week when I head down to the beach for Thanksgiving!
For more organic living travel ideas and tips – be sure to check out my Travel section here.