With a summer of road trips ahead on my book tour, I’m gathering ideas for recipes and snacks that are ideal for travel. The Eating Well on the Road series is one of my favorites – perhaps because the anticipation and joy of travel is built into planning snacks and meals for the road. Thinking about food on the road means thinking about all the places I’ll be visiting.
Some quick news:
Speaking of that book tour, I’ve added a bunch of dates! A dinner at 18 Reasons, some solid Portland events, and more bay area events. Go check that out.
I’m having a small book launch party on Friday, June 20th in San Francisco! There are a few tickets still available! Use the code VIBRANT to gain access to the RSVP page.
The price of Vibrant Food will go up when it’s released – 6 days from now! – so now’s the time to jump on that pre-order if you’d like to secure the lowest price.
Things are crazy around here, and I’ve got my nose solidly to the grind for the next two weeks. I hope to have a big blowout post next week celebrating the book process and sharing some outtakes. The countdown is on, and despite being really tired, I’m more excited than I’ve ever been in my life. It’s totally unreal.
CHERRY GINGER CACAO GRANOLA BITES
Yield: 18-20 bites
inspired by Bike Camp Cook
A couple months ago, I received an email about a cookbook that piqued my interest. It was a self-published book about a couple’s round-the-world journey by bike and the food that author Tara Alan prepared while they traveled. It’s filled with great ideas for using what you find locally, and making the most of what you have, and which ingredients to keep on hand when space and weight are precious. Being on the other side of a book now, I have a ton of respect for the amount of work that went into this project. The book is great for all kinds of travel eating and cooking inspiration. And this recipe is a great starting point for improvising – use your favorite dried fruit, nuts, and other crunchy tidbits, keeping the ratio roughly the same, and you’ll be a happy camper this summer. These are perfect for any kind of summer travel: a plane ride, long trips in the car, an epic backpack, or a stroll in the woods.
1 1/4 cup oats
1/4 cup chopped dried cherries
1/4 cup sliced almonds
1/4 cup toasted coconut flakes
2 generous tablespoons cacao nibs
2 generous tablespoons chopped crystallized ginger
3 tablespoons honey
2 tablespoons almond butter
2 tablespoons coconut oil
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
In a mixing bowl, combine the oats, cherries, almonds, coconut, caao nibs, and crystallized ginger and set aside. In a medium pot, combine the honey, almond butter, coconut oil, sea salt and cinnamon. Warm over a medium-low heat, stirring constantly, until the mixture is hot. Pour in the dry ingredients, turn off the heat, and stir to thoroughly combine everything. Set aside to cool to room temperature.
Use a tablespoon to make round balls. Press them together very firmly to help them hold their shape. Store in the fridge. They may become a little soft if taken along on a very hot day. But they’ll still taste good!