The Healthy Voyager

Carolyn Scott-Hamilton celebrated her 10 years as a vegan as well as an entrepreneur in 2009. Carolyn is an avid traveler but she found it quite difficult to find vegan friendly restaurants abroad. After realizing she could find and/or manipulate any menu to create a meal that satisfied her as well as her dining partners, she created the Healthy Voyager. As of 2006, she and her husband, of opposing gastronomic tastes, have traveled and dined healthily and harmoniously while documenting it all on film for the Healthy Voyager.

Nesting Trio Featuring Stainless Steel Nesting Trio

In the Large Container – Toasted Pita Points

6 whole grain pitas
4 tbsp olive oil
1 teaspoon dried oregano
salt & pepper

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

n the Medium Container – Crunchy Dill Hummus

1 (15 oz) can garbanzo beans, rinsed and drained
2 tbsp freshly squeezed lemon juice
1 tbsp tahini
1/2 tsp salt
1 clove garlic, minced
¼- 1/3 cup olive oil  (depends on how creamy you like it)
1 cup cucumber, peeled and diced
1 heaping tbsp fresh dill, minced

In a food processor, add garbanzos, lemon juice, tahini, salt, and garlic. Turn processor on and slowly drizzle in olive oil, until it’s creamy enough. Add in cucumber and dill, and pulse a few times until well combined but not fully incorporated, leaving some crunchy bits of cucumber. Allow to chill in the refrigerator for an hour or so.

In the Small Container – Sunny Tomato & Olive Tapenade

1 4 ounce jar sun-dried tomatoes packed in oil, drained (reserve the oil)
1 cup pitted black olives
2 tbsp chopped fresh basil
3 cloves garlic
1/2 cup capers
1 1/2 tsp Parmesan cheese or vegan Parmesan substitute
salt and pepper to taste

Place all ingredients in a food processor. Add 2 – 3 tablespoons of the oil from the sun-dried tomatoes. Process until desired consistency is reached. Tapenade should be course with some chunks, not smooth and creamy.

Thank you for reading our Resident Chef’s Recipe. To place an order and receive a FREE Reusable Lunch Sack go to and enter coupon code “chef” upon checkout. Valid through July 2010 or while supplies last!

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