Friday, February 25, 2011


Aside from discovering sprouted bread, the 80-90% raw diet continues.  Here's what I had for breakfast and lunch recently:

Sweet Breakfast Porridge

1 banana, chopped into large pieces
1 apple.. as above
1 pear..
1 tsp cinnamon
1 tbsp ground flaxseed

Put the fruit in the blender, pear first then banana then apple (this is suppled to prevent the mixture from getting too sticky).  Blend together, and sprinkle the cinnamon and flaxseed o'er top.  I also added some honey and a few raisins.  I have a sweet tooth!

Sprouted Green Lentils with Apple

1/2 cup green lentils, sprouted*
1 apple, cubed (I like Pink Ladies!)
Cinnamon & Honey to taste

Again, I added raisins, and also some avocado.

Sprouted Green Lentils with Apple, Raisins & Avocado

Avocado Soup

1 avocado
1 cup water
Red or Chili pepper flakes
1 garlic clove
 Sea salt, to taste
2 tsps lemon juice

Serve with:
1/4 red onion, finely diced
1 tomato, cut into large pieces
1/2 cup alfalfa sprouts

Mix all the soup ingredients together in a blender, and serve with the yummy additions.

Avocado Soup

Monday, January 10, 2011

Happy New Year!

Alright, new rule: one post every 3 weeks!  I have still been eating 80-90% raw, but I gotta say it's tough living across the hall from a very talented baker, who also makes the most amazing pizza.  Nevertheless, the Experiment continues!

Strawberry, orange, spinach + onion salad
So, I'm almost two months into this, and I gotta say I can't really imagine going back to an 80-90% cooked diet.  I'm feelin' light and grounded at the same time, and even just a month into this a co-worker asked if I'd lost some weight.  I don't know if I have, and that wasn't my goal, but hey, it's a nice bonus after all that bread during my time in Europe.

Breakfast: apples, chia seeds, pumpkin seeds, raisins + almond milk.  Let this sit for a few minutes before enjoying.
I've started trying to educated myself more about the nutritional side of this diet, and I picked up 'The Thrive Diet' ($5 used, via craigslist, oh yeah baby) by fellow Vancouverite and super duper athlete Brendan Brazier.  Yes, I know this isn't a raw diet book per se, but a good lot of his recipes are raw, and he serves up lots of information on vegan diets.

My fall-back dinner: zucchetti!  Zucchini noodles, this time in a sesame sauce.
Also, thanks to Groupon, I've re-ignited my yoga practice at Semperviva yoga.  You can't beat Gloria's Kundalini classes for a great workout!

Soup's on!

Anyway, enough chit chat; hopefully the next post will come sooner rather than later!

Avocado + onion cucumber boats!
This is a pretty simple recipe and a nice little appetizer:


Peel the outer layer from cucumber
Hollow out the cucumber flesh to make a 'boat'
Mix this up with some avocado and onion
You can also throw in some lemon juice + salt
Then fill your boat up with the mixture and chow down!

Friday, December 24, 2010


Wow.  This is embarrassing.  Twenty days since my last post?  Well... No. No, I don't have anything to say for myself (except the Experiment continues!).  But hey, check out these pics from a raw-food potluck party I attended!

I'll start with the dessert, because really it's the most important food group.  

Yum.  Like Apple Pie yum.

Mmm raw vegan sushi (minus the rice + fish)

Raw Vegan Curried Cabbage Salad.  This picture does NOT do it justice.  Cabbage is a tricky subject.

Soup's on!  i heart mushrooms in miso.

Dessert break!

Fruit salad

Hm I don't remember what this was, but it had a super awesome caramel like sauce!

Saturday, December 4, 2010


What a great day - crisp, sunny, and full of opportunities!  Today was a day of community (come-unity... get it?  Well, I tried): I greeted the day with other dog owners at the nearby park, having a great time running around with my little poochie.  After a quick breakfast of granola (Terra Breads this time.... yum!  I swear I'll give my own a go soooon) and an apple I jumped onto my trusty steed for a fresh bike ride up to Little Neighborhood House.  I hadn't been on a bike in aaaaaaages and it was SPECTACULAR!  love love love LOVE my bike!  At Little Neighborhood House I joined about 16 other people to discuss Community Building/Food Sharing ideas.  What a great hour and half it was, full of energy and ideas and PASSION!  I left feeling so stoked about life.  I meandered down Main Street and discovered Devil May Wear where I spent more absolutely inspiring moments with owner Stephanie aka Spiffy Ostler.  What a spitfire!  Love her, love her store, and am surely going to love the upcoming knitting group next Tuesday.  

Devil May Wear at Main and 21st
Fast track to a fast ride home to pick up poochie and meet with Lauren for some craft fair browsing at Toque Book & Craft Fair.  Again - more community... such inspiring people!  Man I love artists!  I picked up a gorgeous book called Mr. M The Exploring Dreamer, who "is a traveler in both mind and space, pursuing the sometimes conflicting pleasures of exploration and the wish to put down roots".  Hello, Miss M right here!  It's an absolutely, incredibly stunning book (by a Vancouverite by way of France).  Check it out if you have a chance, you won't regret it.

I left Lauren at 5pm with a rumble in my tummy and a hankering for sushi, or something warm, or both.  When I arrived home I threw together a quick and bowl of almonds, cashews, blueberries, carob, and raw honey to satiate the grumbles while I figured out what to make or where to go for dinner.  I'd picked up a Sushi Yama Take Out menu on the way home, but upon opening my fridge I decided I better use up that wilting bunch of spinach ASAP.  Here's a doozie I discovered on Raw on $10 a day:

by Suezee
serves 2 ~ $1.69 per serving

3-4 cups fresh baby spinach ($.90)
2 cloves garlic
1 teaspoon onion powder
1 medium avocado ($1.49)
1 cup warm water
1 golden apple, cored and chopped ($.59)
1 cup cashew milk (almond milk is also fine) ($.40)
1 teaspoon lime juice
salt & freshly cracked pepper to taste

This has just a hint of sweetness from the apple. 
Using a high speed blender, combine all ingredients, adding the spinach a little at a time. Serve in a warmed bowl.

Oh. Mi. Gosh.  Delicious!  Absolutely and completely delicious!!  This is definitely my new go-to soup when I want something warm and filling and smashingly tasty!  Just as the recipe says, the hint of sweetness from the apple really adds that special something, and the sprinkling of salt brings out that sweetness magnificently.  And what a great way to get a whole lotta spinach into you!  I accented this with a few chili pepper flakes and my standard soup topping of cashew bits, but man, it's just awesome all on it's own.  I've still got half of it in the fridge... and I desperately would love to finish it off because it tastes THAT GOOD but I'm full!  Maybe for breakfast tomorrow...  Or a midnight snack...

This heavenly mix...
... transformed into this culinary delight!

So that's pretty much all I ate today, but here's a shot of yesterday's lunch: a little 'wrap' I made up on the fly.

It was super easy and quick: a romaine lettuce leaf, some avocado, onion, tomatoe, mushrooms (a few remaining ones from the raw-some Portobello Burger).  Et voila!  I had two and they were light and fresh and fantastic.

And now, it's off to do a little reading before catching a violin performance at East is East...

Wednesday, December 1, 2010


First it was the Banana Curry in lieu of an Indian meal at a restaurant; now it's a Portobello Mushroom burger in lieu of the hamburger experience my boss keeps tempting me with.  Yep, this post is all about 'mock ups': raw replacements of favorite cooked meals.  And they're delicious!

Granola with blueberries + almond milk
This morning I started the day off with a bowl of granola a la Granola King.  I'm almost done the bag, so soon I'll have to give raw granola a go.  Looking forward to it!

And for dinner tonight: Portobello Mushroom Burger.  It. Was. AWESOME!  Here's a couple of shots... And the best part: I totally made up the recipe on the fly!  It's not difficult at all - just think about what you'd normally put on your burger, topping wise.  Although if one of those toppings is bacon... sorry, I got nothing for you right now.

I sprinkled a little sesame oil on the 'shroom and warmed it up on the stove.
Mmm lettuce, tomato, red onion, avocado, marinated mushrooms (they're in there!) and my own cauliflower/cashew herb cheese concoction!
One of the many awesome things I'm noticing about trying out this raw diet is that I'm more in tune with what tastes to put together.  Now, that doesn't mean I always get it right (like the smoothie I tried to whip up this morning... woo child, you did NOT want a sip of that veggie soup!) but I'm breaking out of the tried and true molds and trying out different stuff, and it's fun - which is what cooking and eating should definitely be.

The next mock up: the other night I went out for dinner with friends at 8 1/2 Restaurant Lounge (courtesy of Groupon, thank you very much!).  Two of us ordered the brie 'appetizer'.  Well, the phylo-wrapped brie was AMAZING.  Surely it's not healthy to eat THAT much cheese in one sitting, but dang, it was such goooooey goodness!  I was in heaven!  When I got home I tried to find a raw recipe for brie.  Et voila!

Morel Mushroom Brie

1 cup Macadamia nuts, rinsed
1/2 cup pine nuts, rinsed
1 cup water (more as needed)
salt & pepper to taste
1 cup dried morel mushrooms, crumbled
nut milk bag or colander + several layers of cheesecloth

Place nuts, salt and pepper in the blender with a portion of the water and blend, adding water in small amounts to keep the blending going until all is smooth.  Adjust seasoning and finish by briefly blending in mushrooms, leaving small chunks.  Pour into a nut milk bag or into a colander lined with several layers of cheesecloth and hang over a bowl for 8-12 hours.  Scrape out cheese and shape into a soft brick.  Slice or spread on crackers... or use it to make cannelloni!

This recipe is from The Raw Food Gourmet.  Check it out!

Monday, November 29, 2010

Still going strong!

Holy cannoli!  It's tough to keep a daily blog!  I can assure you that the Experiment is still on, and I've stayed true to the 80-90% raw deal.  More recipes, musings and pictures to come soon!  In the meantime, check out these other blogs that I discovered: (just for you, Lily!)

Oh, and today I tried the Fiery Carrot-Avocado soup... for breakfast!  My lunch for work: the Banana Carob Smoothie x 2 portions.  Combined with some nuts for snacking and a couple of home made cookies by my neighbour, that's all I had today.  It's now 10:30pm and still not hungry!

Carrot & Avocado soup.  I couldn't resist adding some crunch to it!

Friday, November 26, 2010

Day 8

Remember when I spoke about food being attached to emotions?  I'm of course assuming you've been here since the beginning of this... Anyway, the other day was cold and rainy here in Vancouver (shocker, I know) and I felt like a bowl of comfort food.  I've always loved couscous, and I have a bunch in the pantry (love that word) so I thought I'd go for a cooked meal this time 'round.  Then I found a couscous 'substitute' recipe and decided to give it a whirl instead.

Parsnip Couscous
(this makes 2 portions)

1 parsnip, chopped
1 celery stalk, cut into small pieces
1/4 cucumber, cut into rounds & quartered
2 pears, cut into small pieces
2 large portions of crispy salad greens
(choose your own adventure!)
1 avocado, cubed

1 tsp honey
2 tbsps olive oil
2 tbsps lemon juice
pinch of salt

Garnish with:
3 tbsps walnuts, coarsely chopped

Pulse parsnip in blender until it becomes grainy, like couscous.  Combine the dressing ingredients and toss with the other salad ingredients to spread the love.  Top with the parsnip couscous, garnish with walnuts and enjoy the airy satisfaction of a truly light (but satisfying!) lunch.

I have to say - this was pretty good stuff.  I couldn't get the parsnip as teeny tiny as regular ol' couscous, but it was pretty close.  I'm learning that walnuts work on top of almost anything; they give a really great satisfying crunch to meals.  And the pears are really nice in this... as is the avocado.  It all works really well together!

One caveat: it's really important to use fresh veggies with raw food.  In regular cooking, the veggies usually get cooked (duh) and/or covered up by sauces and marinades and oils, so if they're not in tip top shape it's not really apparent.