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:

http://rawon10.blogspot.com/
http://thesunnyrawkitchen.blogspot.com/
http://www.therawtable.com/goodeats.htm (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

Dressing:
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.

Tuesday, November 23, 2010

Day 7: The Test

So The Test was: can I make a raw dinner suitable to satisfy two grown men, one a vegetarian and the other a meat eater.  The answer?  Yer darn tootin' I can!

The preparation took longer than I thought it would, and I didn't exactly follow the measurements to a 'T', but the results were still pretty good.  This recipe is for one person, so adjust accordingly.

Raw Lasagna + Marinara Sauce

5 mushrooms of your choice, thinly sliced
1 tbsp olive oil
1/2 tablespoon tamari
2 zucchini, peeled
1/2 package spinach
1 or 2 avocados, sliced
6 tbsps (1/2 a cup) marinara sauce

To make the marinara sauce:

2 tomatoes
5-6 sundried tomatoes
1/2 red bell pepper
2 tsps olive oil
1 tbsp fresh basil
1 tsp dried oregano
salt, garlic, cayenne pepper to taste

Whirl it all around in a blender and you're done!

Marinate the mushrooms in the olive oil and tamari for 10 minutes.  Remove the excess liquid with a paper towel.  I really would do this, for this recipe - it makes everything less liquidy and more 'meaty'.  Thinly slice the zucchini making long noodle shapes.  Put the spinach and a little water in a food processor, and pulse until it becomes a sauce; place in a bowl.  
Cover the bottom of a rectangular baking dish with 2 tbsps marinara sauce and about a third of the zucchini slices.  Add 2 tbsps marinara and half the mushrooms, gently pressing the ingredients down as you go.  Add a third of the zucchini again, half the avocado, and half of the spinach sauce.  Finish off with the last of the zucchini, more marinara, the rest of the spinach sauce, and the avocado.  Top it off with a layer of mushrooms.

I put all the 'layers' into individual dishes and we all made our own individual lasagnas.  I think my spinach sauce could have been thicker; also the marinara (too many tomatoes, me thinks!).  That would've made everything firmer.  Remember you can always add more water if you need to.


Dessert was Spicy Blueberry Cobbler


Crust
1 cup dry almonds
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1 cup pitted dates


Filling
4 cups blueberries
1/4 cup agave syrup (optional)


To make the crust, combine the almonds, nutmeg, cinnamon, and salt in a blender/food processor and pulse into coarse pieces.  Add the dates and process until mixed well.  Sprinkle half of the crust into the bottom of a loaf pan.  Combine the blueberries and agave (if using) in a mixing bowl and to mix well.  Scoop the filling into the loaf pan, top with remaining crust, press gently and serve.


I assembled everything into individual dessert bowls instead of a loaf pan (why make extra dish washing work?  Lazy me).  The nutmeg really comes through here, so don't be too heavy handed with it, unless you like that sorta thing.

PS  Agave is a sweetener.  There's been some controversy about the composition and health factor of agave of late, if you're interested in reading up on it.  My take?  Everything in moderation.

Monday, November 22, 2010

Day 6: Inspiration


Maybe it's the effects of a week on raw, or maybe it's my recent re-discovery of OK Go but I'm feeling pretty rockin'.  Add a Green Energy Kick Smoothie to the equation and life is sweet:
The Hulk

1 handful of parsley
3 kiwis, chopped
1/2 inch fresh ginger, peeled and chopped
aqua

Start with the parsley and give it a whirl in the blender with a bit of water, then add the kiwi and ginger and spin it right 'round again.  Now add a little water at a time until you achieve a smoothie consistency just right for you.  Bottoms up!

Combined with my morning granola feast, this smoothie snack took me through the day until about 5pm.


I then packed up a Broccoli Salad with Raisins to take to school (this makes two portions, or one damn good dinner):

1 large crown of broccoli
(cut into bite sized pieces)
1 tsp salt
1 tbsp olive oil
3 carrots, coarsely grated
1 red onion, finely diced
1 tomato, chopped
5 sun-dried tomatoes
(cut into small pieces)
1 apple, cubed
1/4 raisins
1/4 cup sunflower seeds
1 tbsp lemon juice

Coat the broccoli with salt & olive oil, to soften it, then add the other fruits and veggies, sprinkle the raisins and sunflower seeds o'er top, dress it up with a little lemon juice and shake it all about.

So filling!
Dinner was indirectly inspired by my friend Jeff, who had a craving for Indian food but wanted to eat out at a restaurant.  I tried this home-made meal in lieu.  NOTE: the wild rice needs to be soaked for three days, so this is not one of those impromptu meals.  But hey, why not try this anyway with some cooked wild rice and see how you like it?

Wild Rice Banana Curry + Cashew Dressing

1 banana, sliced
1/2 cup coconut flakes
1/4 cup raisins
1 mandarin orange, in segments
1/4 cup peanuts, coarsely chopped
1/2 cup wild rice
(if soaked: soak for 3 days, rinse every morning and evening)

Another easy one meal - rice on the bottom, everything else on the top.  Or, if it's a party, put all the different ingredients into bowls and have your guests create their own masterpieces - you'll have to provide more ingredients of course.  The piece de resistance is the cashew curry dressing:

1/2 cup cashew nuts
1/2 cup water
1/4 yellow bell pepper
1 inch of a leek
curry, tumeric, tamari & lemon juice, as you like

It was gooood!
Blend the nuts into a flour-like consistency using a blender.  Add the pepper and the leek, half the water and blend until thoroughly mixed.  Now add a little water at a time until the dressing reaches a creamy consistency.  Season with the spices, tamari and lemon juice.  

I didn't have exactly everything on hand needed to make this dish, so I improvised.  I'm not going to tell you with what though - just be creative and go for it!

Friday, November 19, 2010

Day 5: The return of porridge

Today's breakfast: Buckwheat Porridge

1/2 cup buckwheat, soaked overnight (rinse and repeat!)
1 date
1 apple, chopped into large pieces
cinnamon, to taste

After having washed and soaked your buckwheat overnight, rinse it one more time and then grind it in the blender, adding water until you have a porridge-like consistency.  Add the date and the apple, blend, then some cinnamon and you're done.


I don't know why, but if something doesn't seem to go as expected within the first 10 seconds I tend to be doubtful of it - I'm working on this, and trying out new recipes is a good move (leeks?  huh?).  Perhaps some of the hesitation with this meal came from the fact that I wasn't even sure that what I'd soaked overnight was buckwheat.  I'd bought buckwheat groats... was that right?  Well I soaked them anyway (turns out I was right.  Funny buckwheat quote: "stay away from the pre-cooked stuff that tastes like someone already ate it and didn't like it").  After 1 minute in the blender with some water, it started to look like porridge, so in went the date, apple and cinnamon.  I have to say this isn't my favorite recipe... the texture of the ground up buckwheat just doesn't do it for me.  And I still felt a little peckish afterwards.  So... thumbs down on this particular meal, but that doesn't mean I've given up on buckwheat.  While researching buckwheat and groats I learned that it does have some interesting health benefits along with - ready? - being used as upholstery filling.  Hmmm.  I also came across images of buckwheat pancakes, which totally made me crave fried dough... Mental note: find raw 'substitute' for pancakes.  Stat.

Fast forward to 7pm.... and I hadn't eaten a thing!  I guess the buckwheat breakfast really held me over, as I only snacked on a few almonds post porridge (well, there might've been some carob chips in there too).  I was fairly active during the day as well, so it's not as if I was laying about saving energy.  Impressive!  In fact, the amount of energy I've had during these past few days on raw has been really wonderful.  I hesitate to say 'surprising' because the books I've read all tout this, and the raw foodists I've met all have great energy levels.  Nothing 'tweaky', just a healthy level.

For dinner I really wanted a burger, or at least something with that texture.  I popped into a bookstore and leafed through one of Ani Phyo's books and found a recipe for Sun Burgers:


2 stalks celery, chopped, about 3/4 cup
1/4 cup yellow onion, chopped
1/2 cup red bell peppers, chopped
1 tsp sea salt
2 tsps oregano, fresh or dried
1 cup sunflower seeds, ground
1/2 cup flax seeds, ground
1/2 cup water


Now, that's all I wrote down, so when I got home I just assumed that everything should go into the blender (judging by the call for water).  I'm willing to bet that once everything was blended, it was to be dehydrated in a dehydrator, but I just dug in with a spoon and you know what?  Delicious!  Another one of those 'stop me from licking the blender' creations!  Is it weird that this actually did remind me of a real burger?  The texture's amazing...!  Top it off with the kind of condiments you'd normally throw on a burger (sauces, marinades, hey, maybe even a little grated cheese) and see what you think!  Heck, if you don't have a dehydrator, I'm thinking you could even serve this on a lightly toasted bun.  Yum!

Dessert?  Yes please!  You know, with all this new raw stuff going through my head, I forgot that some of the best whole foods already come prepared: tonight's sweet tooth fix is a simple bowl of fresh grapes.  Divine!

Days 3 & 4: The Honeymoon

So earlier I wrote about the potential daunting task of embarking on a raw food diet.  There's this idea that you need fancy equipment, hard to find (and expensive) ingredients, and lots of time for preparation.  I have to say that aside from a blender, a good knife, and lots of airtight storage containers, I can't see that there's much in the way of keeping anyone from getting started with raw food.  Clean up after preparing a meal has been a breeze, as there are no pots/pans to soak/wash, and cleaning the blender is super quick.  What I would like to do is get started on my apartment-sized (balcony?) worm compost bin, coz I'm racking up lots of fruit peelings!  In the near future I'd also like to get a dehydrator and a juicer, but these don't need to be expensive (I just naturally gravitate towards those that are...).  As far as expensive ingredients, nuts are the probably the priciest thing.  After two trips to Whole Foods and only a small bag of groceries and a whopping bill to show for it, I decided that Save-On Foods would be my new go-to grocery.  I try to buy organic whenever possible, but obviously it's not always possible.  Some produce has a higher chance of getting sprayed with some pretty f*cked up chemicals (i.e. celery, berries) than others, so I try to keep that in mind. 

Day 3
Alright, today's the day to go almost 100% raw.  As I'd just bought a bag of granola a few days ago, and it's quite scrumptious, for breakfast I decided to forego the porridge and indulge in this + almond milk.  Today's fare:

Zucchini pasta with marinated mushrooms

1 zucchini, peeled
4 mushrooms, sliced
5 cherry tomatoes, halved
1/4 cup sunflower sprouts

mushroom marinade:
1 tbsp nama shoyu 
(raw, unpasteurized soy sauce... but the regular stuff will do for now too)
1 tbsp olive oil
2 sprigs parsley, finely chopped
1 tbsp lemon juice

Make the marinade and let the 'shrooms swim around in it for anywhere from 15 minutes to 3 hours.  Peel the zucchini with a potato peeler, making nice wide strips; do this until you reach the seeded core of the zucchini.  Top with the mushrooms, cherry tomatoes, sprouts and voila!

The original recipe calls for soaking up the excess liquid from the mushrooms on a paper towel, but I say why waste all that yummy marinade!  This really did play out like a dish of pasta - I was impressed.  One of the things that Agathe shared with me was that food is often connected with emotions; sitting down to a warm plate of 'comfort' food (i.e. pasta) just seems like a good idea, especially in the cold winter months.  Well, this zucchini pasta certainly made me think twice about what's comforting!

Next up, I made some Trail Mix Balls to take to my 3 hour night class:

1/4 cup raisins
4 dates
5 figs
6 apricots
1/4 cup sunflower seeds
coconut flakes/sunflower seeds for rolling

Pulse the sunflower seeds in a food processor/blender until coarsely chopped.  Add the dried fruit and blend until everything is mixed, and then roll the resulting dough into balls.  Cover these with the coconut flakes or more sunflower seeds.

I made enough of these to share with my group at school, and got great reviews!  Three of these little balls (or maybe it was 4... they were so good!) kept any hunger at bay for the duration of the class, and I was able to avoid the temptation of the school cafeteria (which pretty much only has pizza at night).

When I got home I felt like a little comfort food, so I whipped up an Avocado/Pear Lettuce Sandwich:

1 avocado
1 or 2 pears, chopped
Fresh coarsely chopped cilantro, to taste
1 large salad leaf of any variety

For a creamy consistency, blend the avocado and 1 pear in a blender.  For a crunchier consistency, chop the second pear into small pieces and stir into the mixture.  Add the cilantro to taste, and then spoon the mixture onto a lettuce leaf.  Roll it up like a burrito, fold the leaf over to make a wrap/sandwich, or just dig in with a spoon!

I omitted the second pear from this recipe, instead just blending 1/2 of the one pear and chopping up the rest of it for a crunchier texture.  I think I even threw some nuts on top!  I squeezed a bit of lemon on there too, in lieu of cilantro.  I was surprised by the serving size this recipe produced: pretty big!  More than the late night snack I was thinking of, but it was cool: I sat down to an episode of 'Being Erica' while enjoying my creation.  Tip:  It's also recommended to try this with a hot salsa.

Day 4
Mmm another morning with The Granola King.  He makes good stuff, but I have to say I'm excited to make my own granola soon.

I was starting to feel a bit like most of what I was eating was either creamy or liquid (smoothies!) so today I opted for a Spinach and Arugula Salad for lunch:

1/2 a package spinach
1/2 a bunch of arugula
     * kinda vague eh?  I say toss in as much as you want to eat!
1 celery stalk, cut into rounds
1 green apple, cubed
4 radishes, chopped
2 inches of cucumber, sliced
1 avocado, cubed
6 walnuts, coarsely chopped
Juice from 1/2 a lemon
1 tablespoon honey

Easy peasy: toss and enjoy!


I think I ate this around 1pm, and it kept me completely satisfied until I returned from class at 11pm!  I omitted the green apple and avocado, and instead of the honey I tried out a yummy mustard/grapeseed oil concoction.  The walnuts were a nice touch; if you chop them into small pieces, you'll be lucky enough to get a few in every mouthful!  I ate this salad with chopsticks - they slow me down more than a fork does.  Although I'm a slow eater to begin with... Still, this way I really took my time and enjoyed my lunch.

Oooh I forgot, I also made a smoothie before heading off for my 6pm class.  This one was just off the top of my head - raw doesn't have to be complicated!

1 banana
some strawberries
some blueberries
almond milk
a tsp of Greens+
... and carob, of course!

Previously I had a tolerate/mucho dislike relationship with Greens+, which is probably why my supply of it is quite... ahem... 'aged' (like a fine wine, no?).  But you throw in enough berries and carob (!) and the taste of the Greens+ is quite mild.  It also helps to get a flavoured version of this supplement, which is truthfully packed with all kinds of good stuff.  Spirulina to the rescue!

One more thing I made today was Cashew Cream Cheese.  My intention was to take it to class along with some (store bought) flax crackers, but in the end I was so satisfied by my salad and smoothie, I felt no need to snack at class!  So instead it was my late-night snack, along with another episode of 'Being Erica' (I've got to catch up!).

1 cup cashew nuts
1/2 cup water
1 1/2 tbsps lemon juice
salt, to taste
2 inches of a leek
1 tbsp fresh basil
1 tbsp fresh dill

Put everything in the food processor/blender and blend thoroughly.  Let the mixture cool in the refrigerator before serving; lasts for about 5 days in the fridge (if you can resist gobbling it up).


My pooch got a tiny taste test of the Cashew Cream Cheese 
This was AMAZING!  You can also add garlic, chives, or whatever spices/herbs you like, but honestly it's great as is too.  I scraped every single last morsel of this out of my blender, and had to talk myself out of licking the stuff off my baby's unique semi-circular shredding blades.  Seriously delicious!  I imagine you could make it even creamier with almond milk instead of water.

Thursday, November 18, 2010

what's this all about?

The experiment: 90 days of raw food eating

The reasoning...

Rewind to 2007.  A friend of a friend was (and likely still is) a raw foodist, and I would occasionally observe him prepare one of his raw meals.  They were, to be truthful, unappetizing, unimaginative, and seemed to require a fat bank account with a direct pipeline into Whole Foods Market.  To top it off, this guy didn't appear terribly healthy; I wrote off raw food as a fad diet for hipsters.  Three years later I had my own encounter with raw food during a natural building workshop in North Vancouver with Agathe Mathieu.  Wow - completely different!  Here we were, a group of 6-8 volunteers working away on a cob house for Agathe's son, all running on fuel from her amazing raw lunches.  My interest (and my taste buds) were piqued!  Fast forward to this past summer: during a two month stay in the Czech Republic I met Lily, another raw food chef.  Just like Agathe, Lily has a definite spring to her step and an aura of clarity and lightness. The energy these two women exuded was palpable.  They were definitely on to something!

A few days of raw lunches with Agathe was enough to convince me that this 'fad' was worth checking out, and my time with Lily cemented it.  More than any of the material that I've read about raw eating, I trusted my instincts and my body: I felt REALLY good when I ate raw, unprocessed, uncooked foods.

Since my return to Vancouver about 2 months ago I've gotten back into my mostly vegetarian ways with the occasional sushi dinner (c'mon... after almost a year in Europe, Vancouver sushi is a must!).  Then I remembered raw food and decided to try out a few recipes (getting started can seem daunting, as I'll write about later).  Yummy stuff, and those meals left me feeling light yet satisfied, and good about what I'm putting into my body.  So I decided to embark on this 90 day raw food experiment (because 'They' say it takes 3 months for something to become a habit).  I'm not about to stress myself out with a 100% raw mandate, but I am going to aim to eat 80-90% raw for the next 3 months.

I'm already on Day 4, and I'm feeling pretty good!  I'll post a few pictures of what I've been eating (it's all been incredibly delish!) and generally how I'm finding the experiment.  Maybe you'll be inspired to try out a few recipes, and share some of your own; stay-tuned!

Day 1
I made my first major investment in not only raw food, but kitchen appliances: The Blender.  And not just your standard $20 Canadian Tire model.  Nooo no, I was gonna be serious about this.  I found myself first in Cookworks, then Williams-Sonoma, and between the two stores I decided on a Breville blender.  The Breville's no Vitamix (which is apparently the King Kong of blenders), but it's good stuff.  And... ahem... it's one schexy lookin' machine.  Baby, you've got curves!

Twenty minutes later I'm sitting on the floor of one of the local bookstores with about 4 raw food UNcook books in my lap.  I felt like Goldilocks, except without that whole 'this one is juuuuust right' feeling.  They were either way too technical (entire chapters on nutritional facts and information!  Don't get me wrong, I like to be informed, but this was too much; I was just looking to dabble, not to master) or too preachy/touchy-feely for my taste (I like to commune with the earth, I do, but there is a time and a place).  Luckily the Goldilocks moment happened: Erica Palmcrantz's Raw Food spoke to me, with it's simple layout, colourful depictions, and just enough about the author's own discovery of raw food, a few guest 'case studies', and nutritional information.  Done; off I went, home to start my own RAWvolution!  I stole that from somewhere...

As it was almost 9pm dinner time had officially past, so after unpacking my new toy (with great reverence - so schexy!) I leafed through Ms. Palmcrantz's book looking for something snackish.  Success: a Banana and Carob Smoothie recipe.  Check it out!

1 cup water
1 tbsp tahini
3 dates
2 tbsps honey
3 teaspoons carob
1 banana

Blend the water and the tahini first, then add the dates and/or honey (how sweet do you like it?).  Now toss in the carob.  Lastly, the banana.

I absolutely love carob - it's way better than chocolate, and I say that after having lived in chocolate heaven (Switzerland) for almost half a year.  Carob's made from the fruit of the St. John's bread tree, which grows primarily in the Middle East.  The taste is similar to cocoa, but carob contains much less fat.  Bonus: no caffeine!  So feel free to throw in s'more to make that late-night smoothie even chocolatier!  I also substituted almond milk for the water, and passed on the dates (story of my life!) only because I didn't have any (not always the case; but I did re-schedule a date the first night with The Breville.  Priorities!).

Carob in it's natural habitat.  Check out www.happyvegetable.com for more great info on carob!

The result: deliciousness!!  Towards the end I even tossed in a few ice cubes to make it more of a milkshake then a smoothie.  YUMMM lip-smacking goodness, and while I felt satisfied afterward, I didn't have the usual post-milkshake sludge-y feeling.  Oh, and forget about store-bought tahini now that Breville's here: throw some sesame seeds in the blender, grind 'em up, then toss in a neutral oil like canola or flaxseed and bam!  homemade, super fresh tahini.  Bon appetite!

Day 2
The meal plan for today: a pre-prepared lunch that I can take to work.  But first, breakfast.  I love a good bowl of granola in the morning, but I decided to give Fruit Porridge a go:

1 banana, chopped into large pieces
1 apple, chopped into large pieces
1 pear, chopped into... well I'm sure you can guess
1 tsp cinnamon
1 tablespoon flaxseed, ground

In the blender, chop up the pear, then add the banana, and lastly the apple.  Blending in this order prevents everything from getting too sticky.  Scoop into a bowl and sprinkle with cinnamon and flaxseed.

Okay, anything called 'porridge' usually gets a thumbs down from me, but this was gooood!  It makes a good size portion too; I snacked on this for a good 30-45 minutes while reading the paper.  Again, filling and satisfying, but no heaviness!  It's important to grind the flaxseed so that your body can absorb it.  A coffee grinder will work, or the ol' mortar and pestle (which I love).  Pre-ground flaxseed from the store isn't the greatest because it's likely a little dried out.  If you grind it yourself right before you use it, it'll make a big difference.  And you can always grind a lot and then keep it in an airtight container in the fridge.

Now, onto lunch: Avocado Soup.  My main reason for choosing this was because it was stated that 'this soup will keep you full for a long time', and I wanted something that would get me through the afternoon at work.

1 avocado
1 cup water
red pepper flakes, or a dried chili pepper cut into small pieces
1 garlic clove
herbs or sea salt, to taste
2 tsps lemon juice

Toss everything into a blender, starting with the avocado, a little water, and then everything else.  Mix it all up and serve with a little red onion, tomato, and alfalfa sprouts.

Again, this was a work-lunch, so I 'cheated' and omitted the onion and sprouts (sadly) and tossed the tomato in with everything else so that I wouldn't have to cut or assemble anything at work.  Add a little more chili or garlic as you like; mine turned out mild at first sip, but packed a healthy punch later as the chili flakes kicked in.  This was my first experience with avocado as soup, and while I was skeptical it proved mighty tasty, and true to form, left me feeling full until dinner time.  In hindsight, I probably wouldn't make this again as a work lunch, as the soup does change colour from the beautiful vibrant avocado green to something a little lacklustre.  The taste was the same though - yum yum in my tum tum!  I'll definitely make this again, but maybe with some added carrots next time for work.


I have to admit that on Day 2 I experienced a bit of a funny feeling in my tummy during the day, and a mild headache for about 15 minutes.  I'd read about side-effects such as these during raw food 'detoxes' so I wasn't surprised, and they were so mild and short-lived that I wasn't bothered.

For dinner, I used up some cooked wild rice that I'd made earlier in the week by tossing it with some mushrooms, shoyu (soy) sauce, lemon juice, shredded carrots and bell peppers.  Mmm I can't deny that it was scrumptious, and I didn't feel the least bit guilty about having a cooked meal (better than wasting food.  And did I mention it was delish?).  This week I'm going to try out a wild rice recipe that calls for soaking the rice instead of boiling it.  Should be interesting!