In this article, Joel Odhner shares tips for raw food travelers and making it ahead and spicing it up at home. Joel Odhner is a restaurant owner, chef, and raw food chef with clients from Delaware to New York.

Kevin I want to go stay along the lines of busy people, busy people on the go. What are some of the tips for someone who is traveling a lot, what are some of the things that they can prepare to bring with them What are some of the things they can prepare, say they are in a hotel room and they have nothing, what can you whip up right there that’ll be healthy

Joel Again, if we are talking about someone who’s really like completely raw a great traveling food is a cucumber, actually, believe it or not. It fits nicely in a carryon bag or even in your suitcase, if you know you’re going to be somewhere that doesn’t do well you can do that and actually roll these things up in collard greens. Like if you pre-made a couple of those burgers, like I said, the collard green is sort of hearty enough that it will last, within a day or so. It gets a little soggy after that. Then the other thing I would suggest just go down to the local restaurant and just ask them for — if you look on the menu you can see they probably have salad, they probably have peppers, they probably have different fruits and stuff. Just ask for it and just ask for the dressing on the side. » Read more: Raw Food Travel Secrets by Chef Joel Odhner