Plant Based Traveler is a space created by Dana and Lou to share their experience with the world via video creation!

Sometimes I can't be bothered to cook dinner - so nicecream it is!! About to dig into this cherry banana vanilla ice cream topped with coconut, blueberries and a few slices of orange. Happy Friday everyone!!!! Hope you have fun weekend plans ahead of you. We've had a crazy week so are just getting into all the filming for this week's video and already excited to share it with you on Tuesday ✨👏💕 Recipe: 3 frozen ripe bananas 1 bag frozen cherries 1 heaping tbsp vanilla powder 1. Let bananas and cherries thaw for about 25 minutes 2. Blend everything with an immersion blender or food processor 3. Decorate with your favorite toppings! 🍌🍇🍍🍓🍊
Our dear friend Jess from @wholygoodness wrote a cookbook!!! And tonight is the book release party so we spent all yesterday in the kitchen making so many snacks - including this insane PUMPKIN hummus. (Anyone else as excited as I am for pumpkin season?!?) So if you're on the hunt for your next cookbook, have a friend's birthday around the corner, or searching for that perfect Christmas gift this is it!! 🎁🎉🎁 Check out her insta @wholygoodness and there's a link there to find the book there - not to mention so many adorable photos of her baby boy! I'll even be making an insta story from the party which is happening tonight at @newdeliyoga !!!!
Sometimes leftovers are better than the original! This is a bit of a #latergram, but last week I took the extra sushi and extra veggie fillings and turned it into this incredible bowl and my goodness was it delicious! Sushi recipe: To make inside out rolls cover nori with sushi rice (cook according to package directions then add a touch of rice wine vinegar and a pinch of salt, wait until it has fully cooled before making sushi) Then cover rice with a large pice of plastic wrap and place bamboo sushi mat on top, flip it over and place all your filling inside and roll. Cut sushi with the plastic wrap still on and then very carefully take it off. This is a delicate process that may be worth checking out some YouTube tutorials. For the filling just chop up any of your favorite veggies, at the moment I'm loving marinated mushrooms (chop mushrooms then cover with some soy sauce, rice wine vinegar, and a touch of maple syrup). And my other favorite is sweet potato - ooo and sprouts! I also served some homemade picketed ginger with this bowl (still perfecting the recipe but I'll give it to you all when it's ready!) What are your favorite sushi fillings?!
Happy Friday!! Today has been dedicated to pancakes and planning. We've got some really exciting videos coming over the next few months so needed a little fuel to get in the story boarding mood 📷📷📷 Also! In other exciting news for the longest time I always relied on Lou to take our food photos. I would style the food and then hand off the next job to him and he'd shoot, then edit, and send me back the photo so I could put it into our feed. Well times are changing!! 🤗🤗 Since getting into film photography my confidence with the camera has gone up and I decided I want to be able to manage the Instagram with no help from my tech savvy partner (that means Lightroom catalogue management on my own!! 😂) So yeah cheers to learning new skills, feeling empowered and energized and full of pancakes 💕 Recipe - banana pancakes with blueberry sauce 1.5 cups buckwheat flour 1 cup oats 3 cups water 2 ripe bananas 2 tbsp flax seed 1 tbsp cinnamon 1 tsp ginger 1 tsp nutmeg Blend and cook like normal pancakes! Blueberry Sauce 1 cup frozen berries cooked on medium heat for 15 minutes then blended with water to your preferred consistency Enjoy! 😘😘
It's time for a sushi party! Most of the time we eat super simple, some type of grain, a roasted veggie, big salad and some of my homemade fermented foods + sprouts. But then sometimes I go a little crazy in the kitchen and whip up something like this!! 3 different kinds of sushi (a massaged kale salad with cucumber, red pepper in the normal roll and then the inside out ones are a sweet potato veggie and a marinated roasted mushroom veggie roll both with sprouts!) There is something so satisfying about taking the time to make your own sushi (or really any other time consuming meal) - making the rice, and the different fillings, chopping the veggies into all those long strips and then putting it all together. It can be almost meditative if you get yourself into the right mood.
It's the weekend and Lou and I have plans to check out a new to us thrift market called Hallenflohmarkt an der Arena - were on the hunt for food styling props so fingers crossed we find some goodies 😬😬 But before we go gotta enjoy this beautiful Saturday morning with blueberry, strawberry nice cream topped with kiwi, pomegranate and puffed quinoa!!!