I realize that I have unintentionally eaten nearly 100% raw for 8 days in a row. By "nearly" I mean I've been eating a few non-raw ingredients like cocoa powder, maple syrup, and 70% dark chocolate, etc. For the past few months I have been following the "slow transition" suggestions as read about in Natalia Rose's books. But during this past week, I just haven't wanted to eat anything else. And it's not that whole "perfectionist" itch I can get...it's just that the meals that I've been craving just so happen to be all-raw. And it feels great! I know I will still eat the occasional baked sweet potato or lightly steamed veggie or piece of sprouted wheat bread. But it's interesting to see that, without even trying or even intending to, I've transitioned closer to an all-raw diet.
An occasion I'm curious to experience will be this Sunday; one of my only vegan friends, Brandi, is coming to visit. She lives out of state now, so I always get really excited when she comes to town because we meet up at my favorite vegan comfort food restaurant, Squid and Ink. When she lived in Seattle, we would go almost every Sunday. But I haven't been to Squid or really eaten "vegan comfort food" at all in the past couple months. I've managed to avoid fried foods, mock meats and soy cheese; three things I used to eat regularly. While I still have a place in my heart and tummy for vegan comfort foods, I don't crave them the way I used to. So I'm curious to see what I will order and how it will make me feel afterward. I predict my appetite won't be nearly as hearty- I used to wolf down my entire plate of whatever I ordered and get dessert. But, then again, I have surprised myself with my ability to binge on foods I didn't even know I could tolerate any more...ahem...Christmas Eve dinner ring a bell? (So ashamed!)
But I feel at peace with my diet right now. I feel like I have control. I feel like I can handle this occasional little splurge. I am happy to eat mostly raw food and I also feel the freedom to eat the occasional non-raw meal, if I so desire. I'm a little nervous that my sense of control will mysteriously disolve and my meal this Sunday will inspire a binge-fest, but I recovered easily from the Xmas Eve mishap, so I now know I can turn any backslide around again.
To remind myself of my power over food-addicitons and binging, I'd like to mention that ever since I've stayed away from molasses cookies from Starbucks, I no longer crave refined sugar treats. I've heard that you will crave whatever you continue to eat. That's why Alissa Cohen, in Living on Live Food, suggests committing to an all raw diet, if possible, because keeping cooked food in your diet keeps the cravings and addiction to cooked food alive. In my personal case, I agree with that to a certain extent. I don't believe there is much harm in occasional cooked veggies and such, and some raw foodists include a few cooked items in their diet, but I do believe you need to keep out all potentially negative foods from your diet, like all refined, processed, and sugary foods. Those are in no way harmonious with your body. I saw for myself; when I ate one molasses cookie, I needed one the next day, or the next week. When I ate refined flour in the form of a pita on Xmas Eve, I was desperately craving the cheesebread Brian ordered at Claim Jumper two days later. I will keep those lessons in mind this Sunday at Squid and Ink. If I start getting violent cravings for fries and mock meats the next day, I'll know why!
As a side note, I'm not saying that a traditional vegan "comfort food" diet is bad; it's just not me anymore. I feel like I've come a long way from when I ate like that every day- I've lost a LOT of weight and feel so much better now that I am on a mostly raw diet. I want to keep it that way!
And now for more news in my raw life: I've joined the Raw Freedom Community Forum. It's an amazing forum with so many recipes and interesting threads. As I don't have any raw friends here in Seattle (or anywhere, for that matter), it's nice to find a place where I can ask questions and read what other people in similar situations have to say. And the recipes, did I mention the delicious abundance of recipes? Yum! The RFC is also where I discovered the version of the Raw White Chocolate Cheesecake I made! The forum also lead me to two awesome blogs (Raw Goddess Heathy and The Sunny Raw Kitchen) that I frequent for their amazing recipes! They are both really inspiring. I've never seen so much RAW in one place! I'm new to the world of blogging and forums, so discovering all of this is really exciting for me. Yes, I feel like a nerd. I get easily excited about this kinda stuff, if you can tell.
And new developments have been making their way through my mind about my future with raw foods as a career. I keep getting more ideas. I'm now thinking of starting my own raw personal chef service. I've read some wonderful tips and advice on the RFC about making a living with raw foods. I also received some very helpful advice from Vanessa Sherwood, who runs a personal raw chef service in Chicago. Oh, and I will probably be taking a raw chef certification course over the summer. There are a couple I have looked into. The most affordable is a simple course taught by a student of Alissa Cohen's certification program. I am also looking into a few others, like one taught by Bryan Au. Since I am already confident in my ability to make delicious, edible, beautiful raw meals, I figure I should opt for the least expensive course to start with. I can always take more expensive programs in the future if I find that I need or desire it. I do not believe that "certification" is completely necessary, but I would just like to experience a class with a fellow raw chef; gain a little more confidence in my abilities.
I would just like to say that I am so grateful for all the help and recourses I have found! It's making this raw food journey more and more enjoyable by the day. Even now, while I sit at home, sick (I'm either experiencing some detox symptoms or I somehow managed to catch the guitarist's of my band The Shy Ones cold), all I want to do is search the RFC for recipes or make sketches and plans of my ideas for my raw business. Oh wait, maybe I just don't have a life haha. Just kidding. This is my life. My life is awesome!
Tuesday, January 13, 2009
Saturday, January 10, 2009
Tessonja's Cleansing Raw Spring Rolls
Last night I made my idea of Cleansing Raw Spring Rolls. "Cleansing," meaning they don't have any heavy, dense ingredients like nut pate or rich sauces. Don't get me wrong, nut pates, Thai almond butter sauces, and maple teriyaki sauces are amazingly delicious! It's just that I was feeling a little heavy and weighed down and just wanted something light and fresh yet not boring. I love salads but I wanted to make something different. So I came up with my own spring rolls!
Recipe: I didn't exactly use measurements or anything. I just chopped up all the veggies I wanted to use and filled them in the wrappers until they were nice and full. I only wanted two rolls, so I have a ton of leftovers for today and tomorrow. These ingredients could probably make anywhere from 4 to 10 servings, depending on how big/how many spring rolls you want to make! So feel free to use as much or as little as you want!Wrapper:
One bunch collard greens or chard (I usually use collard greens but it turns out green chard works perfectly, as well! You could also use a romaine lettuce leaf, cabbage leaves, or any other wide greens you desire)
Marinated mushroom filling:
(I just improvised with the amounts here and adjusted to taste as I went on, but here are the approximate measurements)-
10+ Shiitake or 2+ Portobello mushrooms
1 1/2 Tbsp nama shoyu or to taste
1 Tbsp sesame oil
pinch cayenne
pinch chili powder
pinch cumin
small amount of water to ensure the mushrooms are completely covered. Taste and adjust ingredients if needed. Let marinate while you work on the rest.
Veggies/toppings:
1 diakon radish, julienned
1 carrot, julienned
1/2 cucumber, julienned
1 medium red bell pepper, julienned
1 avacado, cut in slices
1 mango (optional), cut in slices
1 bunch cilantro
Bean sprouts
Take one chard leaf and cut off the end with the thick stem. Place desired amount of marinated mushrooms in the middle of the leaf (along the stem) and top with small handfulls of each of the veggies/toppings. Roll the same way you would a burrito or fold like a taco. The best (and prettiest) way is to roll the end opposit the stem (the thin, flat, wide end) over the filling, then roll one of the sides over the filling, and then roll tightly toward the other side. The result should look like a traditional spring roll or burrito, with the filling showing through the end the stem had been cut from.
By themselves, these were delicious. Light, fresh, and tasty. They also would have tasted wonderful with a sweet or savory dip, like a maple teriyaki sauce, chili-mango sauce, spicy honey mustard or spicy Thai almond butter sauce. But I chose to make a simple wasabe-nama shoyu dip, like what I use with sushi/nori rolls. It wasn't perfect though. The wasabe didn't quite complement the flavors in the roll. I think I will make a spicy honey mustard sauce for my leftovers tonight or just eat them plain.
Notes and suggestions: Most of the flavor comes from the marinated mushrooms, so use as much of the filling as you desire; more will be better if you aren't going to be using a savory dipping sauce. Another flavor factor is avacado. I love avacado and will be using more in my wraps tonight. Last night I only used two slices in each, and that just wasn't enough for me.
Serve these with an asian coleslaw. I made the cabbage coleslaw from The Raw Food Detox Diet. While it wasn't exactly an asian closeslaw, the "liquid gold elixir" dressing from the recipe has ginger, lemon, nama shoyu, and garlic, so it complemented my meal well enough. I also made creamy tomato soup from Raw Food Life Force Energy. The soup was really good and would be a perfect summer soup. It didn't really go with the meal, though. And I got full/tired of the soup after a few big spoonfuls. I would suggest serving it with raw corn chips, like the ones from Raw Food Real World.
For dessert, I made Banana Chocolate Mint ice cream topped with chopped pieces of Green and Blacks 70% dark chocolate bar.
Recipe:
3 frozen bananas (in slices)
1 heaping tablespoon cocoa powder (or raw carob)
1/8 tsp peppermint extract (or try handful mint leaves)
1 Tbsp agave nectar (optional, the bananas usually make it sweet enough as-is)
1/4 70% dark chocolate bar, chopped (optional. Try cacao nibs for a truly raw alternative)
Blend all ingredients except dark chocolate bar with a small amount of water (unless you have an amazing blender like a vitamix) until smooth. If you are like me, and don't have a vita mix, you might want to leave the frozen bananas out for awhile until they start to soften up a bit. It took forever to blend those frozen bananas smooth!
The best step after this would be to place mixture in an ice cream maker. I do have one, but I was too lazy to wait so I just poured the not-so-thick mixture into a bowl in the freezer for about 10 minutes, and then ate it as it was- more like a frozen pudding than a true ice cream. But it still tasted amazing, and goes to show that you can make a ton of recipes without fancy equipment!
Friday, January 9, 2009
Today's reflections of food and life
Oh man, have I ever enjoyed that cheesecake these past 3 days! I have to admit something...each day I had TWO slices for dessert! Now that I've been careful not to eat until I'm truly hungry, which usually doesn't happen until after 10am, I haven't been eating too much to the point where I'm explodingly full after dessert so I don't feel guilty. I've been semi careful about food combining throughout the day, knowing that the fresh fruit and nut combo of my dessert is not a perfect combination. For the past few days my menu has looked like this: Between 10am and 1pm- Green Juice (a combo of kale, celery, spinach, apple, and lemon). 30 minutes to 1 hour later- a pear and/or apple. around 4pm- BIG salad with salad greens, cucumber, red bell pepper, tomato, sweet onion, candied walnuts (recipe from Raw Food Real World by Matthew Kenney and Sarma Melngailis) and raisins. Dessert (after my dinner starts to digest and there's room in my tummy)- two slices (spread throughout an hour usually) of the Strawberry White Chocolate Cheesecake.
I have really enjoyed this menu but I know it's time for me to lighten up with the dense foods for a bit. Listening to my body, I understand that it is best to alternate dense food days with cleansing food days if I am going to be eating dense foods at all. Last night, after eating my veggie-nut-raisin salad I immediately ate a slice of the cheesecake, since I was on my way out the door to band practice. I wasn't hungry yet and didn't necessarily want to eat it, but the mental craving was telling me I would have to wait until after practice to eat dessert! It was a BIG mistake. Since my tummy was still full from the salad, I had a major digestive upset. My stomach hurt SO bad! I could barely drive to practice and then I made us rush through our set so I could go home and recover. Once I had passed my digestive pains I had, of course, my second slice of the cheesecake. But after that I promised I would give myself a break and eat a light, cleansing meal. That's the magic of raw foods; there are huge, gourmet, filling meals that taste amazing along with light, fresh, pure, cleanising meals that...taste amazing too!
So tonight I'm making some sort of Spring Rolls. Most of the recipes I have call for a delicious thai almond butter sauce either for dipping or in the rolls. But, not only am I trying to eat light tonight, but I am also on a budget (I missed some days of work due to the snow, so my check wasn't too good!) and raw organic almond butter is very expensive. So I've made my own little concoction in my head. I usually use collard greens for my rolls, but Whole Foods was out today so I got some green chard. I've never used chard before, so I'm interested to see how it does as a wrap. I'll be stuffng the chard with sliced veggies: avacado, carrot, daikon radish (another first-time veggie), red bell pepper, bean sprouts, cilantro, basil, green onion, and shiitake mushrooms marinated in sesame oil and nama shoyu. I might make some sort of mango dipping sauce or I might dip in wasabe infused nama shoyu. As a side, I'll be making Raw Cream of Tomato Soup from Raw Food Life Force Energy. I've also made Liquid Gold Elixir salad dressing to put on Simple Cabbage Coleslaw, both recipes from The Raw Food Detox Diet. I'm not sure if I will eat the coleslaw with my meal today or just make it tomorrow. And for dessert, since I ALWAYS want dessert? I'm not sure. I still have some Green and Blacks 70% chocolate. Or I have some frozen bananas that I can make into a quick raw ice cream. We'll see. But I'm hoping to give my body a break from the delicious-but-dense cheesecake for at least tonight.
An update on my weight: I have been at a steady 116 for about a week now! I'd like to be a steady 115, or even better, a steady 110, but that would take a committment to working out more often, I think. While my body can only lose so much fat on mostly-raw diet alone, there are a few places my body could use toning and strengthening. My boyfriend, Brian, got the Wii Fit for Christmas, and it's really fun, except I haven't used it more than once. Maybe I'll use it tomorrow, since I have the day off. I just prefer to exercise outdoors, walking or sometimes jogging. The weather has been so terrible that I haven't wanted to walk, either! Every once in a while, I use my apartment's gym treadmill. The only thing I do daily is an average of 8 sun salute repetitions (I do them as I learned from Deepack Chopra's Perfect Health.) I would really l ike to get a more thorough exercise routine going. I've been thinking about joining some sort of yoga or dance class. Most appealing is a bellydancing class taught at Seattle's Academy of Burlesque. I know I could get at least one friend to join me for that! If I had my way, I would take the entire Burlesque Course, but I'd have to save up some funds for that.
Other updates: I'm still thinking about what I want to do with my future. I'm 25 and I still feel young and alive, but I know that I could be (and am) following a path that truly expresses my ultimate desires and passions. I'm glad that I got out of the dead-end career of being a professional personal housecleaner. I made significantly more than I do now, but it was not what I wanted to do with my life. I felt so stuck. I was bored. I was stressed about saving money to pay self-employment taxes. I had to suffer from no income when the family I cleaned for went out of town on vacation. When I quit my cleaning job so I could go to Europe, I knew I was going to come home and have to start fresh. I had been offered a job at Starbucks before I left, and accepted when I returned. It had been a long time since I had worked for any kind of company, and it was a nice change to work with people again and get regular paychecks. The environment is great, I love the people I work with, and all the leadership and customer service skills I am learning. But, being totally honest with myself, a Starbucks career is not what I want with the rest of my life--especially since I don't drink coffee or eat pastries! I know there is something else for me. Of course, these skills I am learning will be essential, so I am incredibly grateful for them.
So what do I want to do? After being reunited with raw foods, I wanted to follow Natalia Rose's example and go to college to learn to become a nutritionist. While this path is still in my mind, I am uncertain as to whether it is the best course for me. I know I want to help people and share my passion and experience and knowledge with others. I know I want to introduce raw foods to others and show people the health and beauty of raw foods. But obtaining my degree in holistic nutrition will be a long and expensive road, if I am to attend Bastyr, which would be my ideal. But I've heard from some people who have gotten their degrees that were never able to start a practice because they were too far in debt with student loans.
So what else is there for me if I decide not to pursue the nutrtionist path? I'm constantly asking the universe for guidance in discovering the right opportunities. Other possibilities I've thought about are: starting a small raw business, making raw goodies and catering, selling them at markets and online; or I could just get a job somewhere that sells nutrition products and raw foods like Whole Foods Market or Chaco Canyon. But that's still just a fraction of expressing my passion and not something I want to do with my life. So what do I really want? I would love to open up my own restaurant/cafe/juice bar. I am intimidated by this idea because it seems so challenging and scary and i know nothing of opening restaurants. But, ever since I was younger, I have played with the idea of opening a restaurant. My first concept was a coffee shop. Then, when I went vegan, I wanted to open a vegan bakery/cafe/restaurant with a rock n roll atmosphere and maybe sell records and clothes in an adjoining section of the store. Then, upon discovering a few family recipes from my Filipino heritage, I wanted to open a vegan restaurant with a tropical/Filipino-food-inspired menu. While all those past ideas are still appealing, and I could still incorporate pieces of them into my new vision, I'm starting to envision this: A raw restaurant/cafe/juice bar with a menu that provides a mix of Raw Groumet/Comfort Foods and also some more cleansing, light dishes. There would definitely be a large dessert menu, smoothie and juice bar, and herbal teas. Maybe organic wine? The atmosphere would be clean, bright, inviting, fun, and elegant all at once. Asian/international inspired decor. I can almost see it.
Of course, I still have the fantasy novel I'm writing, which I hope to make into a trilogy. Do I have a problem that I am maybe a little too ambitious? There's so much I can do, and so much I want to do. But hey, who's to say I can't do it? You can only limit yourself. I'm open to the infinite possibilities that life gives!
I have really enjoyed this menu but I know it's time for me to lighten up with the dense foods for a bit. Listening to my body, I understand that it is best to alternate dense food days with cleansing food days if I am going to be eating dense foods at all. Last night, after eating my veggie-nut-raisin salad I immediately ate a slice of the cheesecake, since I was on my way out the door to band practice. I wasn't hungry yet and didn't necessarily want to eat it, but the mental craving was telling me I would have to wait until after practice to eat dessert! It was a BIG mistake. Since my tummy was still full from the salad, I had a major digestive upset. My stomach hurt SO bad! I could barely drive to practice and then I made us rush through our set so I could go home and recover. Once I had passed my digestive pains I had, of course, my second slice of the cheesecake. But after that I promised I would give myself a break and eat a light, cleansing meal. That's the magic of raw foods; there are huge, gourmet, filling meals that taste amazing along with light, fresh, pure, cleanising meals that...taste amazing too!
So tonight I'm making some sort of Spring Rolls. Most of the recipes I have call for a delicious thai almond butter sauce either for dipping or in the rolls. But, not only am I trying to eat light tonight, but I am also on a budget (I missed some days of work due to the snow, so my check wasn't too good!) and raw organic almond butter is very expensive. So I've made my own little concoction in my head. I usually use collard greens for my rolls, but Whole Foods was out today so I got some green chard. I've never used chard before, so I'm interested to see how it does as a wrap. I'll be stuffng the chard with sliced veggies: avacado, carrot, daikon radish (another first-time veggie), red bell pepper, bean sprouts, cilantro, basil, green onion, and shiitake mushrooms marinated in sesame oil and nama shoyu. I might make some sort of mango dipping sauce or I might dip in wasabe infused nama shoyu. As a side, I'll be making Raw Cream of Tomato Soup from Raw Food Life Force Energy. I've also made Liquid Gold Elixir salad dressing to put on Simple Cabbage Coleslaw, both recipes from The Raw Food Detox Diet. I'm not sure if I will eat the coleslaw with my meal today or just make it tomorrow. And for dessert, since I ALWAYS want dessert? I'm not sure. I still have some Green and Blacks 70% chocolate. Or I have some frozen bananas that I can make into a quick raw ice cream. We'll see. But I'm hoping to give my body a break from the delicious-but-dense cheesecake for at least tonight.
An update on my weight: I have been at a steady 116 for about a week now! I'd like to be a steady 115, or even better, a steady 110, but that would take a committment to working out more often, I think. While my body can only lose so much fat on mostly-raw diet alone, there are a few places my body could use toning and strengthening. My boyfriend, Brian, got the Wii Fit for Christmas, and it's really fun, except I haven't used it more than once. Maybe I'll use it tomorrow, since I have the day off. I just prefer to exercise outdoors, walking or sometimes jogging. The weather has been so terrible that I haven't wanted to walk, either! Every once in a while, I use my apartment's gym treadmill. The only thing I do daily is an average of 8 sun salute repetitions (I do them as I learned from Deepack Chopra's Perfect Health.) I would really l ike to get a more thorough exercise routine going. I've been thinking about joining some sort of yoga or dance class. Most appealing is a bellydancing class taught at Seattle's Academy of Burlesque. I know I could get at least one friend to join me for that! If I had my way, I would take the entire Burlesque Course, but I'd have to save up some funds for that.
Other updates: I'm still thinking about what I want to do with my future. I'm 25 and I still feel young and alive, but I know that I could be (and am) following a path that truly expresses my ultimate desires and passions. I'm glad that I got out of the dead-end career of being a professional personal housecleaner. I made significantly more than I do now, but it was not what I wanted to do with my life. I felt so stuck. I was bored. I was stressed about saving money to pay self-employment taxes. I had to suffer from no income when the family I cleaned for went out of town on vacation. When I quit my cleaning job so I could go to Europe, I knew I was going to come home and have to start fresh. I had been offered a job at Starbucks before I left, and accepted when I returned. It had been a long time since I had worked for any kind of company, and it was a nice change to work with people again and get regular paychecks. The environment is great, I love the people I work with, and all the leadership and customer service skills I am learning. But, being totally honest with myself, a Starbucks career is not what I want with the rest of my life--especially since I don't drink coffee or eat pastries! I know there is something else for me. Of course, these skills I am learning will be essential, so I am incredibly grateful for them.
So what do I want to do? After being reunited with raw foods, I wanted to follow Natalia Rose's example and go to college to learn to become a nutritionist. While this path is still in my mind, I am uncertain as to whether it is the best course for me. I know I want to help people and share my passion and experience and knowledge with others. I know I want to introduce raw foods to others and show people the health and beauty of raw foods. But obtaining my degree in holistic nutrition will be a long and expensive road, if I am to attend Bastyr, which would be my ideal. But I've heard from some people who have gotten their degrees that were never able to start a practice because they were too far in debt with student loans.
So what else is there for me if I decide not to pursue the nutrtionist path? I'm constantly asking the universe for guidance in discovering the right opportunities. Other possibilities I've thought about are: starting a small raw business, making raw goodies and catering, selling them at markets and online; or I could just get a job somewhere that sells nutrition products and raw foods like Whole Foods Market or Chaco Canyon. But that's still just a fraction of expressing my passion and not something I want to do with my life. So what do I really want? I would love to open up my own restaurant/cafe/juice bar. I am intimidated by this idea because it seems so challenging and scary and i know nothing of opening restaurants. But, ever since I was younger, I have played with the idea of opening a restaurant. My first concept was a coffee shop. Then, when I went vegan, I wanted to open a vegan bakery/cafe/restaurant with a rock n roll atmosphere and maybe sell records and clothes in an adjoining section of the store. Then, upon discovering a few family recipes from my Filipino heritage, I wanted to open a vegan restaurant with a tropical/Filipino-food-inspired menu. While all those past ideas are still appealing, and I could still incorporate pieces of them into my new vision, I'm starting to envision this: A raw restaurant/cafe/juice bar with a menu that provides a mix of Raw Groumet/Comfort Foods and also some more cleansing, light dishes. There would definitely be a large dessert menu, smoothie and juice bar, and herbal teas. Maybe organic wine? The atmosphere would be clean, bright, inviting, fun, and elegant all at once. Asian/international inspired decor. I can almost see it.
Of course, I still have the fantasy novel I'm writing, which I hope to make into a trilogy. Do I have a problem that I am maybe a little too ambitious? There's so much I can do, and so much I want to do. But hey, who's to say I can't do it? You can only limit yourself. I'm open to the infinite possibilities that life gives!
Wednesday, January 7, 2009
Raw White Chocolate Strawberry Cheesecake!
So last night I made the raw white chocolate strawberry cheesecake, recipe originally from here. It turned out to be really easy! Time consuming, sure, but easier, quicker, and less messy than all the other vegan "cheesecakes" I've made in the past. The version I followed is here , since it had helpful tablespoon measurements for the coconut and cacao butter, and it turned out perfectly! I read the note that you may need to double the recipe if you are making a big cheesecake, and paid attention while I made the crust (which was the first thing I made.) As I was pressing the delicious, chocolate-oreo-cookie flavored crust into the bottom of my 9 inch springform pan, I noticed it looked a little light. At that point I made the decision to just double the recipe. Luckily, I had extras of all the ingredients on hand. I fell a little short of doubling the amount of raw melted cacao butter, but it still turned out perfect, as far as I can tell. When the filling was done, it had the consistency of a thick yogurt. I stuck the cake in the freezer and in a little under two hours, it reached the perfect consistency. I keep using the word "perfect," because that is all I can say about this recipe! Anyhow, I ate one LARGE slice, kept one half of the leftovers in the freezer, and the other half in the fridge. I'll eat the fridge slices throughout the week, and the frozen ones later, hoping the "perfection" will last through storage. I have a lot of leftovers, so hopefully I'll get batteries in my camera so I can post pictures. You know how you make a recipe sometimes, and you are disappointed when it doesn't look as nice as the recipe picture? Well, I didn't have that problem with this one. In fact, almost all of my recent creations have looked picturesque, so maybe I'm just honing my culinary craft! Anyhow, try this recipe. I can't say enough good things about it. It's probably the tastiest raw dessert I have ever made myself. While some of the ingredients can be pricey if you don't have stuff like coconut butter, agave nectar, cacao nibs, etc, lying around, it's well worth it! I can't even remember what "real" cheesecake tastes like right now because this recipe was so good!
My notes and suggestions: Double the recipe if you are using a 9 inch springform pan. To melt the coconut butter and cacao butter without subjecting them to high heat, put the proper amounts of each in bowls in the dehydrator (if you have one) and let melt at 115 degrees. This may take a good ten minutes or more. One packet of raw cacao butter from Madison Market is enough for one recipe and sufficient for a double batch, even though it falls shortly under the total (should be 4 TB for double batch.) Freeze for 1 1/2 - 2 hrs before eating.
It's recipes like this, the incan berry torte, and many others, that taste so good, make me feel amazing and satisfied that it makes me wonder, why eat anything but raw food at all? It's a wonderful feeling to love raw food so dearly. I'm so grateful for all the raw recipes in the world!
Tuesday, January 6, 2009
Incan Berry Torte- Best raw dessert ever!!!
Another new discovery and new favorite...
Madison Market in the Capitol Hill neighborhood in Seattle has probably the best raw foods section in any health/grocery store around. They have so many rare goodies that I have never seen anywhere else, besides maybe online. One of these items was a product made by House of the Sun Raw Food and it was an "Incan Berry Torte." At $7.99 for one slice, I was skeptical. For that price, it had to be good. But the ingredients just seemed too simple; goji berries, incan berries, citrus, coconut, cashew butter (and a few other ingredients.) Anyone who has tasted goji berries and incan berries knows that they aren't the sweetest fruits by any means. I do enjoy both of these dried fruits, but I would never imagine them as a tasty slice of cake. But the thing looked amazing; bright orange, perfectly cut...it looked like a slice of pumpkin cheesecake. I was so intrigued, I new I would kick myself later if I didn't try it. So I did. And I could barely contain my shock and amazement as I took the first bite. I don't think I had finished swallowing my before I shouted, "holy shit!" It was seriously the best raw cake, maybe even the best raw dessert, I have ever tasted. It was so smooth; the same constistancy as cheesecake. And it was sweet and creamy and a little tangy. It was perfect. Even my boyfriend liked it, and he usually shuns all forms of raw food (with the exception of the few raw desserts that I can assure him taste perfectly "normal.") So now I have a new favorite treat. This was the first time I saw the torte at Madison Market, and at the time, it was the last slice left. I went shopping there today, and there wasn't a single slice available. So I hope and pray that they continue to carry that torte or else I'm going to have to stalk the House of the Sun website and beg them to sell me an entire pie (which I think they just might do since the website does say they do custom orders.) Anyhow, if you are in the Seattle area, check out Madison Market. Not only for the Incan Berry Torte, but also for their amazingly thorough raw foods section (both dry and refridgerated products, not to mention their extensive collection of raw nuts, seeds, trail mixes, dried fruits, etc, etc, in the bulk section!)
Holy crap, I LOVE raw foods!
P.S. During my trip to Madison Market, I picked up a little bag of raw cacao butter, which is essentially raw white chocolate. I'd never tried it before and it was so inexpensive that I figured I might as well. It tastes like raw cacao but in a solid butter form. Not exactly my favorite thing to eat on it's own, I've realized, so I checked for online recipes containing raw cacao butter so I can find some uses for it. I came across a Raw White Chocolate Strawberry Cheesecake on the GLiving Community Forum.
I also found another version of the same recipe that provides measurements in tablespoons instead of ounces for the raw coconut and cacao butters on the Raw Freedom Community Forum. I will probably use this one when I make this cake tonight. If it's amazing, you know I'll be writing about it soon!
Madison Market in the Capitol Hill neighborhood in Seattle has probably the best raw foods section in any health/grocery store around. They have so many rare goodies that I have never seen anywhere else, besides maybe online. One of these items was a product made by House of the Sun Raw Food and it was an "Incan Berry Torte." At $7.99 for one slice, I was skeptical. For that price, it had to be good. But the ingredients just seemed too simple; goji berries, incan berries, citrus, coconut, cashew butter (and a few other ingredients.) Anyone who has tasted goji berries and incan berries knows that they aren't the sweetest fruits by any means. I do enjoy both of these dried fruits, but I would never imagine them as a tasty slice of cake. But the thing looked amazing; bright orange, perfectly cut...it looked like a slice of pumpkin cheesecake. I was so intrigued, I new I would kick myself later if I didn't try it. So I did. And I could barely contain my shock and amazement as I took the first bite. I don't think I had finished swallowing my before I shouted, "holy shit!" It was seriously the best raw cake, maybe even the best raw dessert, I have ever tasted. It was so smooth; the same constistancy as cheesecake. And it was sweet and creamy and a little tangy. It was perfect. Even my boyfriend liked it, and he usually shuns all forms of raw food (with the exception of the few raw desserts that I can assure him taste perfectly "normal.") So now I have a new favorite treat. This was the first time I saw the torte at Madison Market, and at the time, it was the last slice left. I went shopping there today, and there wasn't a single slice available. So I hope and pray that they continue to carry that torte or else I'm going to have to stalk the House of the Sun website and beg them to sell me an entire pie (which I think they just might do since the website does say they do custom orders.) Anyhow, if you are in the Seattle area, check out Madison Market. Not only for the Incan Berry Torte, but also for their amazingly thorough raw foods section (both dry and refridgerated products, not to mention their extensive collection of raw nuts, seeds, trail mixes, dried fruits, etc, etc, in the bulk section!)
Holy crap, I LOVE raw foods!
P.S. During my trip to Madison Market, I picked up a little bag of raw cacao butter, which is essentially raw white chocolate. I'd never tried it before and it was so inexpensive that I figured I might as well. It tastes like raw cacao but in a solid butter form. Not exactly my favorite thing to eat on it's own, I've realized, so I checked for online recipes containing raw cacao butter so I can find some uses for it. I came across a Raw White Chocolate Strawberry Cheesecake on the GLiving Community Forum.
I also found another version of the same recipe that provides measurements in tablespoons instead of ounces for the raw coconut and cacao butters on the Raw Freedom Community Forum. I will probably use this one when I make this cake tonight. If it's amazing, you know I'll be writing about it soon!
Friday, January 2, 2009
Coconut Bliss and other findings of the day
So I was craving ice cream last night, but also wanted to make sure I chose something that was at least somewhat healthy and life-force generating. In Natalia Rose's two books, she recommends goat's milk ice cream as the best transition ice cream. Well, I'm not too fond of that idea. It was hard enough (mentally) when I tried raw goat cheese. I'd like to avoid all other forms of dairy. As I dismissed the goat milk ice cream idea, I suddenly remembered a brand of ice cream I've always wanted to try, "Coconut Bliss." I remember it being vegan and made from simple ingredients. The first time I went raw, I almost thought Coconut Bliss was raw. Now that I know how to recognize truly raw products, I know that it is not, but it IS very healthy according to my knowledge and in comparison to the other ice creams available. Coconut Bliss comes in quite a few amazing-sounding flavors, are all organic, dairy free, soy free, and vegan. The main ingredient is coconut milk and the only sweetener is agave nectar, one of the healthiest forms of sweetener (in raw form, agave nectar is my sweetener of choice at home when I make smoothies, home-made ice creams, puddings, desserts, and for sweetening just about everything from tea to salad dressings.) I brought home the Cherry Amaretto flavor and immediately fell in love. I ate half the pint last night! Today I bought another pint; chocolate hazelnut fudge. Holy yum. This ice cream is like magic! I thought I would have to make my own ice creams for the rest of my life in order to eat pure! While I'm sure Coconut Bliss is not quite as "life-force generating" as immediately-consumed-home-made raw ice creams, it is definitely the best choice in the freezer section by far. There are only two downsides: 1.) I love ice cream so much that my tummy has no limits and I can easily binge on a pint without remorse...OK, maybe a little remorse. 2.) Coconut Bliss is a lot more expensive than other ice creams ($5-$6 a pint) but WELL worth it considering the amazing, simple, healthy, organic ingredients. I can't wait to try all these flavors! Check out your local Whole Foods and PCC, and any other grocer, as I believe this brand is popping up all over the place. I bought my first pint at the West Seattle Thriftway!
Oh, and in other news; I've tested something out: not eating anything until I am hungry. It sounds simple, but here's the story: I work at Starbucks, and I usually work the opening shift. This means I wake up around 3:30 or 4. What I've been doing (after reading Natalia Rose's books and her suggestion of drinking "green lemonade" before consuming anything else) is waking up and drinking fresh veggie/fruit/greens juice. Although I am rarely ever remotely hungry that early, I drink it anyway, knowing it is my only chance unless I want to wait until after work (1-2pm.) And while the juice makes me feel good and awake, I've noticed that I just get hungry for food earlier than I would if I woke up later or didn't drink anything at all. Naturally, the body does not need food this early to begin with. I've read a lot of books (the first being Stanley Burrough's Master Cleanse book, I believe) explaining how the digestive system actually works best if no solid food is consumed until after noon (and if one must consume solid food, fresh fruit is the best choice) and it is even better to refrain from eating or drinking anything until you are truly hungry or thirsty. There is really no benefit from jump-starting your sleeping digestive system before you really need to. Anyhow, for the past couple days, I've woken up FULL; not just not hungry; I can tell my body does not want or need anything. As I don't currently have a travel bottle to put my green juice in to drink later, I've tried, for the past two days, to just abstain from eating while at work. I've brought enough fruit and raw snack bars with me just in case I become ravenous, but I haven't needed them. Perhaps I've just been eating too large of dinners and my digestion is backed up, or maybe I'm becoming more sensitve to my body's needs. Whatever the reason, here are my results so far: yesterday, I didn't eat until noon, and that was when I finally decided I should have some green juice (although I still wasn't exactly hungry). And today I didn't eat until about 2pm, when I was finally feeling like I needed something and ate a banana. And how did I feel during my work day? Great! My mind was clear, my tummy felt calm. During my breaks I would sip on warm water which would fill any emptyness I felt (it was wierd, I felt emptyness but not hunger. I could tell there was a difference). I never got the shakes, never felt starved. So I intend on following this theory for a few more days to see if my findings are consistent. I would, however, like to purchase a water bottle in the near future so when hunger does strike, green juice is the first thing I consume. According to Rose (and countless others) green juice (and green smoothies) is one of the best things you can consume every day. Green juice, made from different greens (I like kale, spinach, romaine, parsley, celery, cucumber--give or take more or less variety at a time; sometimes I mix it up, sometimes I choose just one green--juiced with carrots, apples, ginger, lemon, or other fresh fruit like pineapple) contains tons of live enzymes, chlorophyll, and vitamins, is best consumed immediately and on an empty stomach. However, I'm sure drinking it later (keeping it very cold or frozen) is better than not drinking it at all. So anyhow, I'm rambling a little now. Basically, I think I feel better when I eat minimally in the a.m. hours, no matter how long I've been awake. Oh yeah, and the scale showed me I lost another couple pounds today, too! wow! So I'll continue with this experiment, hopefully purchase a water bottle soon, and see how it turns out! Maybe I'm closer to loosing those last 5 pounds than I thought!
Oh, and in other news; I've tested something out: not eating anything until I am hungry. It sounds simple, but here's the story: I work at Starbucks, and I usually work the opening shift. This means I wake up around 3:30 or 4. What I've been doing (after reading Natalia Rose's books and her suggestion of drinking "green lemonade" before consuming anything else) is waking up and drinking fresh veggie/fruit/greens juice. Although I am rarely ever remotely hungry that early, I drink it anyway, knowing it is my only chance unless I want to wait until after work (1-2pm.) And while the juice makes me feel good and awake, I've noticed that I just get hungry for food earlier than I would if I woke up later or didn't drink anything at all. Naturally, the body does not need food this early to begin with. I've read a lot of books (the first being Stanley Burrough's Master Cleanse book, I believe) explaining how the digestive system actually works best if no solid food is consumed until after noon (and if one must consume solid food, fresh fruit is the best choice) and it is even better to refrain from eating or drinking anything until you are truly hungry or thirsty. There is really no benefit from jump-starting your sleeping digestive system before you really need to. Anyhow, for the past couple days, I've woken up FULL; not just not hungry; I can tell my body does not want or need anything. As I don't currently have a travel bottle to put my green juice in to drink later, I've tried, for the past two days, to just abstain from eating while at work. I've brought enough fruit and raw snack bars with me just in case I become ravenous, but I haven't needed them. Perhaps I've just been eating too large of dinners and my digestion is backed up, or maybe I'm becoming more sensitve to my body's needs. Whatever the reason, here are my results so far: yesterday, I didn't eat until noon, and that was when I finally decided I should have some green juice (although I still wasn't exactly hungry). And today I didn't eat until about 2pm, when I was finally feeling like I needed something and ate a banana. And how did I feel during my work day? Great! My mind was clear, my tummy felt calm. During my breaks I would sip on warm water which would fill any emptyness I felt (it was wierd, I felt emptyness but not hunger. I could tell there was a difference). I never got the shakes, never felt starved. So I intend on following this theory for a few more days to see if my findings are consistent. I would, however, like to purchase a water bottle in the near future so when hunger does strike, green juice is the first thing I consume. According to Rose (and countless others) green juice (and green smoothies) is one of the best things you can consume every day. Green juice, made from different greens (I like kale, spinach, romaine, parsley, celery, cucumber--give or take more or less variety at a time; sometimes I mix it up, sometimes I choose just one green--juiced with carrots, apples, ginger, lemon, or other fresh fruit like pineapple) contains tons of live enzymes, chlorophyll, and vitamins, is best consumed immediately and on an empty stomach. However, I'm sure drinking it later (keeping it very cold or frozen) is better than not drinking it at all. So anyhow, I'm rambling a little now. Basically, I think I feel better when I eat minimally in the a.m. hours, no matter how long I've been awake. Oh yeah, and the scale showed me I lost another couple pounds today, too! wow! So I'll continue with this experiment, hopefully purchase a water bottle soon, and see how it turns out! Maybe I'm closer to loosing those last 5 pounds than I thought!
Thursday, January 1, 2009
Book Review: The Raw Food Detox Diet
After falling in love with Natalia Rose's Raw Food Life Force Energy, I really wanted to buy her other book (which was her first) The Raw Food Detox Diet. Every time I went to the bookstore (broke because I was saving money for Christmas presents) I would scan through the book and absorb what I could. For the most part, it seemed pretty much the same as the book I already had. But I noticed there were a ton of new recipes and some interesting-looking sections. So after Christmas, armed with my gift-money, I finally treated myself to TRFDD (her book titles are so long!) As I had expected, there were many sections that were nearly identical to the ones in RFLFE; some points were explained more thoroughly in one book or the other. The difference is, as a first book, TRFDD serves more as in introduction to someone who isn't completely familiar with the raw lifestyle. RFLFE, on the other hand, while it is also very accessable to beginners and familiars alike, takes it up a step, including more scientific and even slightly spiritual viewpoints. TRFDD seems like the better option for a beginner; someone who eats a common diet or even common "diet" food. As her program allows a lot of freedom of choice, someone who eats a lot of meat and dairy would do well to start with TRFDD. She provides all the information about why our bodies benefit from a diet that includes raw foods, and even helps you discover the best transitioning point. At the end of the first section of the book, there is a test you can take to find you "transition number." The questions are based on your current diet and lifestyle. Someone who regularly consumes refined sugar and flour, meat and dairy, would probably be best starting at a level 5, the gentlest transtion level; likewise someone who already eats a large amount of raw foods could start at a level 2 or 1. You can stay at each transition level for as long as you are comfortable. Since I had already read RFLFE, I didn't find the transition number to be completely neccessary, considering I was already developing a nice routine. But it did help me tremendously to recover from my Xmas Eve dinner binge and overeating/bad food binge that followed me for the next few days. The first time I took the test, I found myself at a level two. A level two eats almost all raw with properly combined meals and only a couple cooked food items a week. The description sounded pretty accurate at the time. But after my binge, I read the meal plans and philosophy behind each transition closer and decided I was eating/desired to eat closer to a level 3. A level 3 eats all raw until dinner almost every day, and then eats a well combined dinner with a few cooked components like a baked sweet potato or sprouted grain toast each night. Rose warns against eating at a level that is too advanced, even if you want to. I am still currently perfecting my ability to avoid the temptations of processed and refined snacks and restaurant meals, so I am committed to remaining at a level 3 until I naturally gravitate to a level 2 on my own. I would recommend that after you take the test and find your number, read each level thoroughly just to be sure you wouldn't be more comfortable at another level. There is a lot of benefit to giving yourself strict boundaries, but there is also benefit to treating yourself gently. Just do what feals right. You can always advance your regimen another day!
The next section is the menu section. I have yet to try many of the recipes, but I can already tell that they will be good. Some of them I may pass just because I have already adopted so many favorites as my daily staples from the other book, but there are also many I would love to try. It seems there are a few more "transition" recipes in this book--recipes that are more "comfort food" than cleansing--which is great, especially for a beginner! Each recipe shows which "transition level" would correspond with each recipe. My two complaints are: I don't feel the levels correspond accurately and a few of her recipes don't follow the food combining principles as closely as they do in RFLFE. Both complaints kind of go hand in hand. For example, there is a recipe for "detox quesadilla," which is sprouted grain tortilla, pasta sauce, raw goat cheese, and avacado. This recipe says it would be good for a level 2 or 3 for dinner, and levels 4 and five any time. The problem with this is that, according to food combining, grains (tortillas) and flesh (goat cheese) do not combine well. This is the same for starches (avacado) and flesh. I don't think a level 2 or 3 should eat like this very often. And while I understand that a few imperfectly combined meals won't be harmful, I would have liked a sidenote, like the ones provided in RFLFE, that say when a combo is not ideal. A beginner who frequents KFC and Taco Bell and eats pizza and mexican food on a regular basis, would find this meal incredibly light and cleansing. But for me, already practicing proper food combinations, it seems like a step back to eat this way. And another "for me" is that I'm totally drawn to this recipe! It sounds sooo good but I know it's not an ideal dinner more than the rare occasion, and I usually make the same recipe for a few nights in a row, to conform with my budget. There are a few other recipes like this (raw fruit pie, detox pizza) so I would just suggest that you practice caution if you are NOT a beginner. Try to understand the food combining rules for yourself, choose the meals that are appealing, and at the very least be aware when you've eaten an imperfectly combined meal. That's what I did. Every time I ate something I knew wasn't perfect, I would write it down so I would know the cause of any poor digestive affects that occured. The reactions in your body is your best guide. If you eat a raw pie made from fresh fruit and ground nuts, with no digestive setbacks and you continue to loose weight and feel great, then you will know that that particular food combo rule (mixing fresh fruit with anything) doesn't apply to you. Problem solved!
The next section was something I loved and was not included in RFLFE; it was all about eating at restaurants, other people's houses, parties, and over the holidays. As I sat aching from my holiday binge, I read the holiday eating section with great shame. I could have easily avoided the pain and made healthier choices about what I ate and how I combined my food that night. The section about restaurants offers advice and tips about the healthiest options at different types of restaurants. I'm planning on making a copy of this. While I have learned a great deal about food combining, it will help to have the tips on paper with me at all times; it can get really tempting to abort the rules when looking at a delicious menu...how easily all of my knowledge hides in those cases!
That's pretty much it for my review. Summary: A lot of the same content as Raw Food Life Force Energy but better suited to beginners and people unfamiliar with the raw food diet. Pros: Helpful "transition number" section and meal plans for each level, new recipes, more comfort food recipes, and a section on eating at restaurants, friends' houses, and over the holidays. Cons: not all the recipes are perfectly combined according to the food combining principles. Rose's two books are a great combination and complement each other well. It would be hard to choose just one to recommend if someone were only choosing one or the other. As I was already familiar with the raw food diet, I found RFLFE to be incredibly helpful and life changing. But if it was my first time discovering raw foods or I currently ate a lot of refined foods or typical/poor grade meat and dairy, I would prefer TRFDD, because the transition levels would help me understand what to eat and how to gently switch out my former foods for healthier versions.
Happy New Year!
The next section is the menu section. I have yet to try many of the recipes, but I can already tell that they will be good. Some of them I may pass just because I have already adopted so many favorites as my daily staples from the other book, but there are also many I would love to try. It seems there are a few more "transition" recipes in this book--recipes that are more "comfort food" than cleansing--which is great, especially for a beginner! Each recipe shows which "transition level" would correspond with each recipe. My two complaints are: I don't feel the levels correspond accurately and a few of her recipes don't follow the food combining principles as closely as they do in RFLFE. Both complaints kind of go hand in hand. For example, there is a recipe for "detox quesadilla," which is sprouted grain tortilla, pasta sauce, raw goat cheese, and avacado. This recipe says it would be good for a level 2 or 3 for dinner, and levels 4 and five any time. The problem with this is that, according to food combining, grains (tortillas) and flesh (goat cheese) do not combine well. This is the same for starches (avacado) and flesh. I don't think a level 2 or 3 should eat like this very often. And while I understand that a few imperfectly combined meals won't be harmful, I would have liked a sidenote, like the ones provided in RFLFE, that say when a combo is not ideal. A beginner who frequents KFC and Taco Bell and eats pizza and mexican food on a regular basis, would find this meal incredibly light and cleansing. But for me, already practicing proper food combinations, it seems like a step back to eat this way. And another "for me" is that I'm totally drawn to this recipe! It sounds sooo good but I know it's not an ideal dinner more than the rare occasion, and I usually make the same recipe for a few nights in a row, to conform with my budget. There are a few other recipes like this (raw fruit pie, detox pizza) so I would just suggest that you practice caution if you are NOT a beginner. Try to understand the food combining rules for yourself, choose the meals that are appealing, and at the very least be aware when you've eaten an imperfectly combined meal. That's what I did. Every time I ate something I knew wasn't perfect, I would write it down so I would know the cause of any poor digestive affects that occured. The reactions in your body is your best guide. If you eat a raw pie made from fresh fruit and ground nuts, with no digestive setbacks and you continue to loose weight and feel great, then you will know that that particular food combo rule (mixing fresh fruit with anything) doesn't apply to you. Problem solved!
The next section was something I loved and was not included in RFLFE; it was all about eating at restaurants, other people's houses, parties, and over the holidays. As I sat aching from my holiday binge, I read the holiday eating section with great shame. I could have easily avoided the pain and made healthier choices about what I ate and how I combined my food that night. The section about restaurants offers advice and tips about the healthiest options at different types of restaurants. I'm planning on making a copy of this. While I have learned a great deal about food combining, it will help to have the tips on paper with me at all times; it can get really tempting to abort the rules when looking at a delicious menu...how easily all of my knowledge hides in those cases!
That's pretty much it for my review. Summary: A lot of the same content as Raw Food Life Force Energy but better suited to beginners and people unfamiliar with the raw food diet. Pros: Helpful "transition number" section and meal plans for each level, new recipes, more comfort food recipes, and a section on eating at restaurants, friends' houses, and over the holidays. Cons: not all the recipes are perfectly combined according to the food combining principles. Rose's two books are a great combination and complement each other well. It would be hard to choose just one to recommend if someone were only choosing one or the other. As I was already familiar with the raw food diet, I found RFLFE to be incredibly helpful and life changing. But if it was my first time discovering raw foods or I currently ate a lot of refined foods or typical/poor grade meat and dairy, I would prefer TRFDD, because the transition levels would help me understand what to eat and how to gently switch out my former foods for healthier versions.
Happy New Year!
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