How do I make a long trip salad?

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When I saw the number, I couldn't believe it: 29 hours. There is no doubt that this will be one of the longest travel days of my life. I've been to Bali two times before, but always from Copenhagen, just half the distance from Toronto.
I almost gave it a second thought because it took so much time to sit upright and feel it might end me, but the retreat was booked and there was no exit! I know what's going to get me through, and that's food. A great deal of delicious, nutritious, consciously created food. I've been preparing meals for the trip because eating a mini and the mysterious chewing of the microwave can seriously affect my atmosphere.
Also, the number of calories in one of the aircraft pallets was barely enough for me to get through a romcom, and you know I watched at least five in a row. There are a few things to consider when you are ready to face any time on the plane. First, add moisturizing foods to your snack packaging: cucumbers, long leafy lettuce, green peppers, carrots, apples, oranges, celery, berries, grapes and melons. Depending on where you travel, it can help you prepare or slice fruits and vegetables, as some countries won't let you bring all the fruits and vegetables, but if they look ready, they'll let you in to eat.
It sounds pointless, but it does work! I like to make lots of vegetables out of lentils and/or whole grains. Chalalay Let me have enough, because I will have the tendency to eat pressure in transit, if put them in front, I will completely cut off a bag of french fries I (well, sometimes I eat those fries, it doesn't matter, but I noticed that it always lengthens my jet lag). For other stuffing snacks, I like my almond powder biscuits, pistachios or walnuts and other nuts and granola cereals-especially through so many time zones, which require breakfast. Vegetarian sticks are also good, light food that can control my austerity cravings.
 

 
As you can see from the photos, I put food in reusable containers, using washable wooden cutlery and a straw, all of which are convenient once I use it for my own cooking and storage at my destination. I always carry 800 milliliters of water bottles when I travel. I've mentioned it in previous posts, but it repeats it: jetlag is exacerbated by dehydration, and flying about half a liter (16 ounces) per hour can make such a huge difference that you may never experience jet lag again. I used to be exhausted for a few days after the trip (it really ruined my trip, and when it was short), it's no big deal right now. I arrived and waited until the moderate time to go to bed and woke up feeling as normal as people hoped. Yes, you have to make friends with flight attendants because they are the guardians of water, but every once in a while you go to the back of the plane to see them and treat them like people, you are amazed at how tolerant and helpful they are. Make sure to fill your bottle before landing, because you never know how long it takes to get through customs, baggage collection and taxi lines.
It's always worth the water cooperation at hand. Avoid using airplane food, if you can, because it is over-pickled and often adds sugar. Our taste buds are virtually less acceptable at high altitudes due to low pressure, lower humidity and high levels of white noise. Yes-it's a real thing. Our brains are damaged in the way they interpret taste signals, so things taste different, so airlines raise the amount of salt and sugar in their food so that they taste the same as they do on the ground. If you eat that travel-sized "chicken or spaghetti" at the dinner table, you'll be amazed at how exaggerated their flavours are.
 

 
Why is this the most epic travel salad? Because it has all. Of Of the thing. Rich, hearty beet, rich in protein and full-bellied lentils, so it's full of flavours, but it doesn't make you feel creepy. And because of the whole taste-something less powerful at high altitudes, I try to add as much intense taste as possible. Lemon, pomegranate, parsley, fennel seeds and olives are like flavored fireworks, and you can ignite them safely at 30,000 feet. The atmosphere in the Middle East does exist, and every box has a lot of texture.
When you're flying in the sky, you don't want your mouth to get bored, and that combination will make sure every bite is a surprise party. Olives without pits are usually pasty and not so tasty, so I always choose to remove them myself or let them stay before I eat them. The problem with leaving the pits in the olives in this case is finding a place to put them on your little table (airsickness bags are a good option, just say ' ... Yes, I really thought of everything). If you do want to remove them beforehand, the easiest way is to crush the olives with the flat side of the blade and simply pull the pit out.
You can chop the olives roughly from there. If you don't have any black lentils, the effect of du peel or French lentils is the same, green lentils and brown lentils are available for backup.
I'm not going to dig these types of lentils in the salad because they tend to contain water and dilute the flavour of the seasoning, but if it makes it impossible for you to go to the store specifically, be sure to use them. Usually I don't include onions in an airplane salad, because when you open your lunch box, your neighbors may give you a smelly eye, but I marinate them to adjust their effectiveness. This is done in the same container where you are going to put the salad, and then mix the dressing there.
It's very simple! I think I should mention that this salad is not only delicious on the plane-it's also great on the ground. Suitable for road trips, picnics, school or office lunches, just make sure to make them the day before so that all ingredients are cool. If you travel on a warm side with this salad, it may go bad in transit.
 

 
Travel salad
enough for 2-3 meals.
Ingredients:
3/4 Cup/170 g dry black/Bai bean, soak overnight as much as possible
2½ lb/1200 g beet
1 onions, cut into rings ½ teaspoon.
Fine sea salt
1 passion and juice for large organic lemons
1 tablespoons apple vinegar
1 tablespoons cumin seeds
1/3 cups/60 g pumpkin Zi
1 teaspoon honey (vegetarian with maple syrup)
3 tablespoons cold squeezed olive oil
Stacked 1/2 Cup/80 g pomegranate seed
Stacked ½ cups/100 grams of olives, with pits
1 cup/25 g parsley ½ teaspoon.
Flake salt, or more flavor

1 small lettuce
Route: 1. Preheat the oven to 400°f/200°c. Bake the entire beet (open skin) on a edged baking pan for about 45-60 minutes until you can easily insert a sharp knife into the center (baking time depends on the size of the beet). Remove from the oven, cool completely, and then slide the skin down.

Cut into a mouthful-sized baton. When the beet is roasted, cook the lentils. Drain and rinse (if you soak them overnight), put them in a pot, cover a lot of fresh water, and then boil. Reduce boiling, cover the lid, cook until tender (if you soak them for about 15-20 minutes, if you don't, cook a little more). Add salt to lentils a few minutes before they are finished-if you add them to salt at the start of cooking, their skin hardens and they take longer to soften. Drain and rinse gently.

Use. When the lentils are cooking, get ready for the seasoning. Cut the green onions into very thin rings, and then place them in the container you will use to store the salad. Add salt and mix them evenly.

Wait about 2 minutes, then add lemon peel, juice and apple cider vinegar (these ingredients will gently marinate the green onions, plus as the basis for your seasoning). 4. In the dry pot of medium fire, bake the cumin seed until the fragrance and set aside to cool.

Do not wash the pot, bake the pumpkin, until the aroma comes to the side, and then put aside to cool. 5. Back to dressing: Stir with honey and olive oil. Add prepared beets, lentils, pomegranate seeds, olives, parsley, grilled cumin seeds, pumpkin and flake salts. Fold thoroughly combined.

If necessary, taste and add more salt (remember that these ingredients absorb some salt when pickled, and it tastes milder in the air). 6. You can chop the lettuce lettuce and place it on top of the salad (don't mix it up-it will become completely pasty), or you can leave the whole head behind and peel it off the leaves and use them sparingly. Salad boat. If you want to use the latter, wrap the washed head in a beeswax cloth to keep it fresh.
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