Superfood - March-April 2017

68 SUPERFOOD

SUPERFOOD TRAVEL

in Thailand, especially in Chiang Mai, where

we spent over a week sampling the vegan

restaurants. Traditionally, the Buddhist monks

eat a diet based on plants. They believe that

it is the purest form of energy and even go as

far as avoiding onions, spices and ginger, so

that these strong fl avours do not taint their

focus. The plant-based diet is highly respected

in Thailand.

Our favourite place to eat was actually the

food court in the basement of a shopping mall.

Although not the most glamorous of places to

dine, the food at one of the stalls was perfect!

Owned by a brother and sister duo, they made

huge plates of delicious curries. My favourite

was the pumpkin curry, with brown rice and a

veggie sausage for just 50 Thai Baht (around £1).

We ate there almost every day! It was perfect

grub for budget backpackers.

One of our favourite desserts was the famous

mango sticky rice. There is something so

satisfying about a plate of the most succulent,

sweet mango paired with decadent, yet simple

sticky pudding rice – all drenched in a coconut

sauce and sprinkled with toasted soybeans.

We were lucky enough to take part in a cookery

school whilst in Chiang Mai. We started off in

the markets where our guide, Rain, taught us

all about the traditional herbs and ingredients

used in Thai cuisine. Their foods are a delicate

balance between hot, sweet, spicy and sour.

This is created with several ingredients that

originate from Thailand itself such as holy basil,

kefi r lime leaf and lemongrass. The markets were

bustling and all the produce looked so fresh and

inviting. Next stop was the train station, which

would take us to our destination just on the

outskirts of Chiang Mai, in the countryside. PHOTOGRAPH: STREET STALL/ MILOSZ MASLANKA/LEMON GRASS/ FECUNDAP/INGREDIENTS/ KIATTIPONG/ STOCK SHUTTERSTOCK.COM

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