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"Your body is precious. It is the vehicle for awakening. Treat it with care." ~Buddha
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Breaking News!
July 17. Head here to register.
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Eating Healthy on the Road
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Whether you're traveling this summer for business or pleasure, the best way to ensure healthy eating success is to plan ahead.
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It's easy to fall victim to packaged snacks and convenience foods while you're traveling, but a little advance thinking and preparation will keep you on track. Follow these tips for a worry-free trip...and a guilt-free return!
- Do your research. Before you go, check out www.happycow.net for a complete healthy eating guide, organized by city. Search by location to find vegetarian and vegan-friendly options. (You can also download the app for $2.99) While you're browsing the App Store, download free resources like Vegman, Good Food Near You and Animal-Free. Your phone will be a pocket dictionary for hidden animal ingredients and you'll have a list of healthy restaurant options at your fingertips.
- Keep your cool. Taking a road trip? Be sure to pack a cooler with fresh fruit and veggies you've chopped ahead of time. A sealed container of hummus or guacamole can turn your crudités into a satisfying meal! Don't forget to pack water, coconut water and herbal teas to help you stay hydrated. Even fresh juices can be transported if you remember to fill your container to the top to keep excess air out. Add a few drops of lemon juice to help prevent oxidation and keep your fresh juices cool to help them last for up to 24 hours.
- Fly high. When traveling by air, contact your carrier to find out what your meal options are. You don't have to be on a special diet to request a special meal. Options often include gluten-free, vegetarian, kosher, diabetic and others. Confirm your special meal 24 hours before takeoff.
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Beware of additives. Juice bars can be a convenient stop, but be aware of all the ingredients in your drink. Some places add extras like sugar to seemingly healthy drinks. Look carefully at the menu and opt for freshly made options such as carrot juice or a fresh juice blend over packaged smoothie mixes.
- Make an exchange. When dining out, don't be afraid to substitute and swap menu items to personalize your meal. Instead of chicken on your salad, ask for avocado or sautéed mushrooms. Build your own sandwich with ingredients like leaf lettuce, onions, tomatoes and avocado. Request sliced jicama or celery for dipping, rather than fried tortilla chips. Keep in mind that ethnic cuisine like Greek, Thai, Mexican and Indian often uses fresh ingredients. Local restaurants
 as opposed to chainsusually have more preservative-free and more easily customized options as well.
Remember there's more to life than just food. Eating becomes such a huge focus while traveling and it's easy to get hung up on where the next meal will be consumed, while missing out on the other aspects of the trip. Wouldn't it be nice to gravitate away from all of that? When the journey isn't disproportionately about the eating and drinking, there is more opportunity to experience other aspects of local culture like art, history and day-to-day life. Make it a point to learn more about local plants and animals as well...there is so much out there than continuous grazing!
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| Calendar | Here are a few Summer events and classes for you to consider. Go to the MeetUp website or the Fork in the Road calendar for the latest additions and more details.
JULY Full of Vim and Vinegar! Tuesday, July 10 OR Sunday, July 15, 1:00 p.m. - 2:00 p.m. VOM FASS, 833 42nd Street, Des Moines, Iowa Join holistic health and nutrition coach Sheree Clark from Fork in the Road on either July 10 or July 15. Sheree will demonstrate how to create healthy culinary delights that will pamper your palate and boost your vitality all made with the natural goodness of VOM FASS vinegars, oils and select wines direct from the cask.
Old-World Food, New World Techniques Tuesday, July 17, 6:00 p.m. - 8:00 p.m. 2624 NW 157th Street, Clive, Iowa
Watch two chefs create a fabulous, healthy mostly raw vegan tasting menu for you to enjoy. The four-course, Mediterranean-themed repast includes an aperitif, an incredible dessert and a couple of surprises in between! If you appreciate fresh ingredients and artfully blended flavors and you want to walk away with new recipes and techniques, grab your place now!
AUGUST
Women of Worth August Meeting
Tuesday, August 21, 11:30 a.m. - 1:30 p.m.
1701 Campus Drive, Clive, Iowa
Wondering what to do with the last vestiges from your garden? Wishing you had healthier snack options for the kids? Or do you simply want to transition to better eating, without a lot of work? There are lots of ways to preserve the current harvest for future use, so you'll have tasty snacks on hand into the fall. This presentation is sponsored by Women of Worth (WoW), a monthly networking group that charges no membership fees. If you're a woman businessperson looking for opportunities to meet others, WoW is worth your while.
Cost: $20
World Raw Food Day
Sunday, August 26 Watch for more details!
SEPTEMBER Unplug & Recharge Monday, September 10, 5:30 p.m. - 6:30 p.m. Smokey Row Café 1910 Cottage Grove, Des Moines Time to feel like a whole new you. Join us for a revitalizing and refreshing body and mind detox. To register for orientation: meetup.com/RawFoodDSM/ $10 Actual program begins September 14. There are two versions of the online Unplug & Recharge program. Choose the level of cleansing that feels right for you. To register for the program: meetup.com/RawFoodDSM/ $79 |
| RECIPE | In the spirit of the theme of this newsletter, here's a recipe that would travel especially well.
Bon voyage!
CINNAMON GINGER TRUFFLES
Yield: 50-60 pieces
Equipment
Food processor
INGREDIENTS
2 cups almonds, finely ground
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup agave nectar
1/2 cup dried cranberries
1/2 cup golden raisins
Place almonds in food processor and process until finely ground. Add spices and combine. Add cranberries and raisins. Process for 5 seconds. Add agave and process until well blended. Roll into balls. If desired, roll in dried coconut or cacao powder.
~Chef Susan Power
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 Sheree Clark is a holistic health and nutrition counselor. Through her private practice called Fork in the Road, Sheree helps empower individuals, families and corporate groups to get the most out of life by improving their health. She offers lectures, classes, hands-on workshops, coaching and consultations in Iowa and nationwide. She is a graduate of Living Light Culinary Institute and the Institute for Integrative Nutrition. An inspiring author, presenter, teacher, motivator and raw vegan chef, Sheree has written and presented on topics ranging from raw food 101 to overcoming career burnout.
Find Sheree online
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