Raw Rag™

That's the (meal) ticket for a busy person: Choose three easy recipes and be creative in varying them

Perhaps you will be inspired as I was by this simple yet creativity-raising idea of chef Mark Bittman. From his year-end article in The New York Times "Chop, Fry, Boil: Eating for One, or 6 Billion":

[A]lthough there certainly are urban and rural pockets where people have little access to fresh food, about 90 percent of American households own cars, and anyone who can drive to McDonald’s can drive to a supermarket.

[A] cooking repertoire of three basic recipes can get anyone into the kitchen and beyond the realm of takeout food, microwaved popcorn and bologna sandwiches in a few days.

One could set off a heated argument with a question like, “What are the three best basic recipes?” but I stand behind these: a stir-fry, a chopped salad, and the basic combination of rice and lentils, all of which are easy enough to learn in one lesson. ...  Each can be varied in countless ways. Each is produced from basic building blocks that contain no additives, preservatives, trans fats, artificial flavorings or ingredients of any kind, or outrageous calorie counts; they are, in other words, made from actual food. The salad requires no cooking; the stir-fry is lightning fast; the rice-and-lentils, though cooked more slowly, requires minimal attention. ...

These recipes offer other benefits ... .

Click to read the rest and access three of his recipes. Do you have a basic repertoire of simple recipes? If so, what are they? When I am eating raw, mine consists of smoothies, salads, and snacks of nuts and fruit (both dried and fresh). For my high-raw, high-qual days, I am going to try Bittman's suggestions for a month and see how we like the cuisine. I'll let you know.

I wish all of you a very good 2011!

Summer is burger season and I am going to have one! (A "burger," that is)

Today is the last day of my fifth week of raw, and only a couple of off-limits foods am I craving. "Craving" may be too strong a word, but a hamburger and a barbecued rib do sound good. If I am quiet, I can actually hear them calling my name.

This week I ran into a new book on Amazon full of vegetarian burger recipes. Take a look here at the cover of Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and More and see if those photos don't look tasty and inviting. More photos here.

I e-mailed the book's author Lukas Volger to see if any of the recipes are raw, and he responded that none are. I suppose some could be modified? Three of his recipes are linked to here. Any ideas about how to raw-ify them?

In the meanwhile, I hungrily scoured the Internet for alternative raw food burger

How I spent my Saturday afternoon - Fun and yum: Raw Foods 101 (And I took videos)

Yesterday the Denver temperature was high, the air sweltering, but I was cool. I was in the kitchen at Colorado Free University, attending a class on preparing raw foods. The instructors Yvonne Greenbaum and Terry Roth were engaging, and well-prepared to demonstrate several recipes. The class culminated in our sitting down to relish what Yvonne and Terry dished up.

In addition to the flavorful and delectable food, the conversation was enjoyable. Because those of us who are following the raw foods lifestyle are in the minority (for now), comparing notes with, and learning from, kindred spirits is an all-too-rare treat.

Attend class with me by watching my video clips of the two capable instructors preparing:

• Cheezecake (Terry and Yvonne modified this recipe as you will see in the video clip)
• Sticky Hazelnut Clusters (recipe halfway down the page)
• Italian Pizza Cheese (go to almost the end of the page), which they put on this Pizza Crust (Crust was prepared and dehydrated prior to class)
• Raw Chili

Click to watch the videos.

If those in the Denver area take the class, they will learn the same recipes as above (plus one for Green Smoothies) in the July class. In August through November, Terry and Yvonne change up the recipes; new ones will include:

• Kung Pao Almonds with Mung Beans
• Not Tuna Pate
• Raspberry Ganache Fudge Cake
• Donut Holes

You leave the class with leftovers (maybe to impress some skeptical family members at home), and a booklet with raw-related information, recipes, and resources. Thanks, Terry and Yvonne.

Note: To learn about my Colorado Free University class Brains on Purpose™, go here for the session on September 25, and here for the one on November 13.

 

Next addition to my repertoire? Soup!

Because I'm getting a bit tired of smoothies and salads, I have decided to add some variety to my diet. Soup sounded good after I watched this video in which raw food guru Jennifer Cornbleet demonstrates Garden Vegetable Soup. She explains that the soup contains 6 kinds of ingredients:

1. Watery vegetable or greens
2. Water
3. Citrus juice
4. Salty seasoning
5. Pungent seasoning
6. Fat source

Watch the video for more details about each type of ingredient, as well as how to blend them all together. This way of eating is so easy, isn't it?

Today I am on day 12 with no regrets about beginning this journey. Real-deal raw continues to be fun.

Image credit: NutritionData.

Quick post before I forget what I put into my breakfast smoothie today

Today's breakfast drink is delicious! What an appreciated and welcomed difference from yesterday. I chose the ingredients using my intuition, and trying to be aware of what in the refrigerator was "calling."

I threw all this into the VitaMix and processed it into an eye- and palate-pleasing smoothie:

• A big kale leaf
• One peeled orange (left seeds in)
• 3 tablespoons of shelled hemp seeds
• Half of a frozen banana
• 3 baby carrots
• 2 ice cubes
• 1 tablespoon of raw walnuts
• 1 tablespoon of raw cashews
• 2 tablespoons of raw sunflower seeds
• 1 cup water

I gave Edd a sip, and he said, "I want that recipe to make my lunch!"

Because of the kale, this smoothie is a pretty green. As soon as I figure out how to take photos with my phone, I will include food pics here in posts to come.

The first day's not so good so far

Welcome, everyone. Inspired by watching over 3 hours of Alissa Cohen teaching two people how to prepare what appeared to be delicious raw food dishes, I decided today was the day to embark on the raw food lifestyle.

Great start. I had to force myself to finish my breakfast! I created it in the VitaMix and threw in the following before making a smoothie: A whole pink grapefruit, one date, two heaping tablespoons each of Macadamia nuts and sunflower seeds, two ice cubes, 1/4 cup of water, and one tablespoon of shelled hemp seeds. 

This concoction was so bitter (maybe more dates would have helped?) that I had to drink slowly and think of other things. Thinking of other things, distracting myself, is not consistent with one of my goals for this new regime: Mindful eating and really attending to each bite (or sip). Tomorrow's breakfast will be more worthy of mindfulness, I pray.

Lunch was a bit better: Big bowl of shredded cabbage (from a bag of already-prepared cabbage for slaw), a sliced tomato, a sliced avocado, a slice of sweet onion diced fine, and a couple of tablespoons of sunflower seeds, all dressed with some cold-pressed olive oil and apple cider vinegar. Much too bland for my tastes. In fact, this lunch was downright boring. I have much learning to do, it seems.

In the interest of learning, I am now going to continue reading The Living Foods Lifestyle. And maybe take a nap while waiting for that raw food buzz to kick in. The first day is too soon for the rise in energy, I guess, because I am sleepy. Maybe the boredom is causing the fatigue?

Note: Please feel free to post your favorite raw food recipes in this blog's comments section. I would appreciate them, and any other good ideas and advice for this lifestyle.