Eating fully raw while traveling or on the move can be tricky, especially in cooler climates, but it’s not impossible! I’ve learned to count on (and love) my mono-meals (just eating a lot of one type of fruit per meal) or very simple food combining, such as papaya, mango and banana. I currently try to stick to an 80-10-10 diet, so my breakfasts and lunches consist mostly of this. I like to make it a little more interesting at dinner, so that’s when I get my greens and veggies in. I’ll occasionally make a salad but I find it’s hard to make them very interesting if you don’t have access to a blender for making the dressing. I usually use avocado or papaya as a salad dressing, because they’re so easy to much up with a fork. I get tired of salads easily though, so I’ve been using my lettuce as wraps, and filling them with salsas or chunky salads. It’s a much more satisfying way to have dinner! Also sliced cucumbers can be used as chips or as a base for any type of fruit and veggie combo you can think of! Here are a few “hostel meals” I’ve made in my travels. They don’t require anything but a fork knife and spoon and can be made just as easily in a kitchen as on a park bench!