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Ski road trip time!
In this post, let’s talk about what vegan skiers can do to eat a quick, healthy breakfast without leaving the hotel room.
We just spent a long weekend at Big White Ski Resort. Thanks to my Visa Rewards, we stayed for free in the White Crystal Inn.
When we arrived on Thursday March 14th, our view looked liked this:
Sunday March 17th we woke up to this:
Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.
For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.
We brought a cooler to transport our green leafies, celery, apples, non-dairy milk, nut butter and jam. I brought our Vitamix blender so we could make green smoothies right in the room.
Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.
I brought our toaster, not realizing that the room already had one.
Eric likes to have toast with his breakfast smoothie.
I could have brought some oats to make oatmeal in the microwave,
but this time I opted for cold cereal with walnuts, raisins and non-dairy milk.
Segmented grapefruit is easy to prepare in the room.
I brought my grapefruit knife, some travel bowls and a set of utensils.
Time to get some untracked powder…
I always feel a little guilty about “wasting food” when I throw out the pulp after I juice. To use some of my carrot-celery-cucumber-parsley-apple-lemon pulp, I decided to create some raw crackers using my Excalibur Dehydrator.
LEMON PEPPER GARDEN VEGGIE FLAX CRACKERS:
Soak 1 cup flax seeds in 1 1/4 cup water for about an hour…
Add the flax seeds (with absorbed water) to a large food processor with 2 cups juicer pulp…
Process with 1/2 t onion powder, 1 t lemon pepper, 1/2 t sea salt, 1 t nutritional yeast, and 1/2 t garlic powder…
Divide the mixture in half and spread thinly on 2 dehydrator trays over the ParaFlexx Non Stick Dehydrator Sheets (or parchment)…
Dehydrate at 115 degrees for about 8 hours, until completely dry. After 3 hours, flip the partially dehydrated cracker sheets over and score them (if desired) into the size and shape pieces you want. Break apart when they’re done. Raw crackers store well in the freezer.
Here are some other raw crackers I’ve made…
SALSA-FLAX CRACKERS from “Becoming Raw” by Brenda Davis and Vesanto Melina…
SUNNY RYE CRACKERS from “Becoming Raw”…
Sunny Rye Crackers taste good with a dab of mustard and a dollop of lemon dill sauerkraut…
Making your own raw crackers is easier than you might think – Happy Crackering!
Freeheel Vegan 