Monday was the kick off of our full raw week. Breakfast most days consisted of ginger tea and dried fruits & nuts. (I was hoping to lose weight this week, but I actually just fluctuated around the same exact weight range I always do, which is fine.) We had leftovers and green smoothies for lunch, and then for dinner, an assortment of raw meals. I decided that if we were going to do this for a whole week, we should probably make it more exciting. So Thomas & I went through the two raw books, and also The 30 Minute Vegan, which has some raw entries peppered in. On Tuesday we made a giant shopping list, and hit the store. We realized right away that trying to make recipes from the Pure Food & Wine Raw Food Real World cookbook was really expensive, so we’ll probably limit our use of the book in the future. The only real exceptions to the raw thing was that I bought soy milk instead of almond milk (which I figured commercially wasn’t raw anyway? not sure.) for the extra protein, and the occasional condiment, like hotsauce or nutritional yeast.
Anyway, here are some of the highlights from our raw week…
One of the recipes I was excited to try out was for the Live Lemon Bars from 30 minute vegan. It called for buckwheat groats for the crust and I was glad because…
A.) it wasn’t nut based
B.). I’d never had it before
C.) it would be starch~ish.
I did some tweaking here by using a combo of raw honey (which isn’t vegan, and is not nearly as delicious as my raw agave. too flowery.) and maple syrup (which isn’t raw), because I ran out of raw agave. I used 3 frozen bananas for the 3 cups of sliced banana, and I halved the coconut oil, because I just couldn’t bring myself to put the entire 1/2 cup in there. 1/4 seemed like more than enough, and honestly, if I did it again, I’d probably press this into a pie plate, and probably omit the coconut oil altogether. I know it was to thicken the topping, but I’m okay with pressing the buckwheat into a pie plate and having a mushy topping. Consequently, I couldn’t cut these into bars, and we just ate it out of the pan with a fork. No problem, still tasted good!
Later in the week I broke up the leftovers into pieces and ate it as a cereal with soy milk, which was pretty awesome. I got the idea from RFRW. I think they have a buckwheat cereal recipe.
Something that I was super thrilled about was Quinoa Tabouli from RFRW. Did you know you can eat quinoa raw if you sprout it? It only takes about a day, and I was so enchanted watching the little sprouts grow out of it. You soak it over night, drain it in a colander with a towel over it, and rinse it twice, the last time still being a while before you’re going to use it. So I rinsed it in the morning in the colander, threw the towel over it, and rinsed it again when I came home for lunch. By the time I was ready to use it at dinner time, it was pretty dry. And look at all those little sprouts! At first we thought it was the little twisty part of the seed that comes out when you cook it, but no, as the day went on the little sprouts kept growing!
I wasn’t really crazy about their recipe. I thought it was a little over seasoned for my palette, but I will admit, that was due in part to me not having as much parsley as called for. Basically, add lots of parsley and some mint, and season to taste with lemon juice, olive oil and salt. The quinoa had a nice chewy texture. I will make this again for sure, I’ll just season it as I go.
Here’s another recipe that I did a lot of tweaking on… the raw lasagna from Raw Food Real World. This recipe calls for pine nuts for the ricotta and heirloom tomatoes. Pine nuts are just way too expensive, so I used cashews and there aren’t any heirloom tomatoes available right now, so I just used a mixture of organic & non. This recipe made A LOT. Which was super convenient because it cut down on my workload for the week and tasted even better the longer it sat marinating in the fridge. I didn’t soak the sun dried tomatoes for the two hours called for (but I did for the cashews, I just didn’t read far enough for the sun dried tomatoes) so I just blended them with additional water to make up for it. I couldn’t find raw pistachios anywhere, so I used a little bit of raw pumpkin seeds instead in the basil puree. The nuts/seeds can probably just be omitted there. Especially since there are already so many nuts in the “ricotta”.
So overall, I feel like I learned a lot this week. I was a little disappointed that I didn’t really see any weight loss, but this always happens with me. When I went vegan, and later started drinking green smoothies, same thing. My body just likes where it’s at. Which I take to mean that I must be at my ideal weight. I suppose if I got off my butt and actually did more exercise than rollerskating twice a month I could have the slightly slimmer physique of my malnurished twenties, but I’m not going to worry about it too much. 🙂 My aim for this week is to keep a lot of raw foods in our diet, and just add in some simply cooked grains. Weekends can be whatever vegan food we feel like.
PS- Sorry for the long pause between posts this last week! I was busy trying to get stuff done for my Seattle professional license and for my application to Dosimetry school!