"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Thursday, October 1, 2009

Rhythm of Raw Food Prep

The following anecdote points out the need to educate one's self in order to enjoy and benefit from eating a raw lifestyle.

"Three years earlier, I had been aimlessly wandering around the kitchen, wondering, What is there to eat? The fridge was packed with perfectly good food, the counters displayed bowls of beautiful, ripening fruits. Nuts and seeds filled many a cupboard.

But we didn't yet understand the rhythms of raw food preparation—soaking, sprouting, dehydrating (on occasion), or warming the food. We were still accustomed to, and comforted by, sauteing, baking, steaming, stir-frying, and the smells and sounds of cooking.

It took time to understand the nuances of preparing raw food cuisine.

Soon the chopping, blending, juicing, grating, and dehydrating began to replace the way we'd worked in the kitchen, and after several months these practices became joyful and natural.

Perhaps you are wondering, like we did, What is there to eat on this strange new diet? As we moved more into conscious eating, there were questions we asked ourselves: Did a meal leave us tired, or energized? Did it bring a sense of well being, and digest well? Was there rationalization during the preparation—or a clear knowing that whatever we were choosing to eat, in our heart of hearts, was the very best? Our intuition acted like light beams that cut through the fog of uncertainty.

So listen, act, and evolve with ease into greater levels of health and harmony. The beauty of the intuitive approach is that the unfoldment process never stops, nor will it ever need to, because the law of life compels us toward steady growth that is in perfect accord with our true potential!"

An excellent "getting started without confusion" is Alissa Cohen's 3 hour, instructional DVD, Living on Live Food, in which she makes twenty recipes—it may save months of uncertainty in the kitchen.

"It was through Alissa's DVD that we first learned about making anglehair pasta from zucchini with the handiest little gadget—a Saladacco—and how to make raw marinara sauce. Suddenly, we felt liberated to be able to have pasta again, without any of the problems of wheat!"

The photo illustrates part of the rhythm I have come to enjoy. The recipe, from Carol Alt's "The Raw 50", titled Thyme Bread, makes a great flexible cracker type of bread. Loaded with nut pate or hummus and topped with avocado and veggies, they make for quick meals.

1 c. dark flax seeds, ground finely (coffee or spice grinder). Soak in:
1 c. purified water for 1 hour; water should be absorbed. Combine in food processor with:
1 c. soaked walnuts (at least one hour)
1/4 c. fresh chopped thyme
1 1/2 tsp. sea salt
Spread mixture thinly on teflex sheets on dryer trays, dehydrate at 115 degrees for about 6 hours, until the tops are dry to touch. Peel off teflex sheets and continue drying on trays for another 3 hours or so. Cut into desired shapes (mine are triangular, due to circular dryer!). Dry longer if you want crisper "bread". Keeps well in ziplock bags in frig.

The point being, planning ahead for the soaking/sprouting/drying routine.
It is indeed a comforting rhythm, working with living foods that bring such joy and life to my body and soul.

(numbers report: at clinic today, BP was 116/68, blood oxygen 99%. I think it's time to talk with the doc about reducing/eliminating the BP meds I've been on...)

No comments:

Post a Comment