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Fell off the wagon. Time to climb back on, got places to go!
Environment: Are Locavores Really Green? | Newsweek Newsweek Green Rankings | Newsweek.com -
why is it so complicated to eat nowadays???
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Three days in to my return to raw, and I feel like I am effortlessly coming back into myself. My skin feels glowy, I’m trying fun new recipes, and all the guilt and stress I normally associate with ood is gone. With that extra time, I’m thriving!
My roommate, Sarah (Saritalovesyou) is also taking a crack at “going raw” and made insanely delicious Nori Rolls (out of the cafe gratitude book). The Daikon “rice” used in that recipe is delicious… I think we are going to prepare a big batch in the begining of every week, just to have on hand! The pate they use in that recipe is also delicious, with a rich, nutty pumpkin seed base.
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Image by zzzed via Flickr
One of the first things I mentioned when describing my “diet” is that I do not believe in dogmatism. Period. Infact, I’m dogmatically on dogmatic! That said, I’ve been about 75% raw for over a year, and I am very eager to get to around 95%. Why 95%?
1. Because I feel most vibrant when about 95% of my diet is raw
2. I experiment with new recipes and explore many more flavors, textures and tastes when I am eating primary raw (rather than falling back on tried and true comfort food)
3. That last 25% really is just my being lazy. Grabbing a bag of soy chips is *so* much faster than dehydrating ones own.
4. The 5% wiggle room is important. Food is social, and I don’t want to not bond with my friends and family over a good meal. I don’t want to turn down the home made goodies prepared with love by people close to me, simply because its “not raw.” As I said, I don’t believe in dogma, and that last 5% gives me the freedom to wriggle.
My biggest road blocks on my path to eating a primarily live-foods diet have been:
1. Dessert: I love desset, and find raw desserts to be absolutely decadent and delicious! That said, they are also *very* rich, and often loaded with much more fats from nuts than feels good for me to eat. So sometimes, I just want a processsed food dessert… satisfies my sweet tooth and doesn’t leave me feeling weighted down.
2. Community: I am lucky that most of my friends are extremely mindful, healthy, stylish and generally conscienscious people. Most of them are self described foodies and love to cook and entertain! Raw foodies? Vegans? DEFINITELY not. And thats a-ok by me. But that last 20% is an especially high hurdle to scale on my own. One of my biggest motivations in starting this tumblog is to create accountability, and a sense of community, even though I’m essentially doing it on my own.
So, I’ve decided to try a new tactic this week. I am going to try to go 95% during the week, and then be a bit more relaxed about it on the weekend. That way if I have major cravings I can defer them to the weekend (a few days waiting never hurt anyone). This strategy will also allow me to whole heartedly embrace a primarily live food diet without the fear that I am alienating myself from friends, family and colleagues.
Will post recipes, updates, photos, thoughts and quotes along the way!
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We Like It Raw - Raw Food Goodness: Sarma's Chanterelle and Yuzu Ceviche -
I’ve been on a huge ceviche kick this summer, stoked to come accross this recipe!