I travel between West coast and East on the regular. Since six hour flights naturally make me hungry, cranky, and ugly I've come up with a few tricks to make flying more enjoyable.
I pop a Benadryl at the beginning of the flight which does double duty fighting congestion at 30,000 feet and knocking me out for at least half of the flight.
I always bring fuzzy socks for when my shoes inevitably come off, a good neck pillow and either a cashmere throw OR (if I am flying into cold weather) a blanket sweater like this one.
To really get my good vibrations going when I am sky high I asked personal chef (and dear friend) Taided Betancourt to hook me up with some travel friendly and healthy meals so that I don't get stuck with an overpriced turkey and brie sandwich ever again! Below is Taided's recipe for Surprisingly Delicious Raw Broccoli Salad.
Surprisingly Delicious Raw Broccoli Salad
- 4 cups broccoli (about 1 1/2 pounds), including some of the stems, sliced 1/8 inches thick on a mandoline
- 4 scallions, minced
- 1/2 teaspoon salt
- 1/4 cup fresh squeezed orange juice
- 1/4 cup apple cider vinegar
- 1/4 cup yogurt
- 1/2 cup canola oil
- 2/3 cup dried cranberries
- Place the scallions, salt, orange juice, vinegar and yogurt in a large salad serving bowl. Whisk in the oil.
- Slice the broccoli into the dressing, then toss in cranberries and stir until everything is evenly combined. Taste and season with a little more salt and some freshly ground pepper. Chill in the fridge for 10 to 15 minutes to let the flavors meld before serving. How Easy?!
- Kitchen Notes: I do not own a mandoline but found it easy to cut the broccoli into small pieces with a kitchen knife. This salad is surprisingly delicious and surprisingly filling. I would suggest eating it in the terminal either before or after flying (broccoli is rather pungent) for a Vitamin A+C power boost.
- Like what you see here? Visit Taided at THE WELL DAILY where she is the resident organic chef!