raw food detox

All posts tagged raw food detox

What’s Cookin’?

Published January 31, 2012 by Vegan Derby Cat Party

LJ & I at Sweat Records post waffles! : )


When I went out to lunch with my mom last Friday, she pointed out that it had been almost a month that I’d been eating high raw. She asked what most people had been starting to ask… was I going to keep it up?!

Here’s the thing, I really did it as a detox. From the beginning, I had no set plans on how long it would last, I would just keep doing it until I didn’t feel like doing it anymore. I was also hoping I’d maybe drop a couple pounds, but after nearly a month, that didn’t end up happening. Really, I can only conclude that my body is not only excellent at maintaining homeostasis, but that it is at a normal, healthy weight, and I should just be happy about it.

Even though I look kind fat in that picture, my BMI is 21, which falls in the normal category. Want to know yours? Click here! Here’s what it says…

BMI is between 18.5 and 24.9 (Normal Weight)
People whose BMI is within 18.5 to 24.9 possess the ideal amount of body weight, associated with living longest, the lowest incidence of serious illness, as well as being perceived as more physically attractive than people with BMI in higher or lower ranges. However, it may be a good idea to check your Waist Circumference and keep it within the recommended limits.

Further, I will continue to include raw meals in our regular eating.

This morning driving into work, and watching all the ducks walking around, I had a thought. With ducks, as long as they continue to eat their normal mostly vegan diet (along with some bugs) they are normal and healthy. But when they are fed people food like bread and processed snacks, they’re life span is cut down to a fraction of what it would normally be, and they start presenting with all kinds of diseases. So yes, humans have evolved with a long history of cooked foods and grains, but we’ve also had a long recorded history of disease and cancer, so I’m going to take a cue from some other animals in nature, and try keep plenty of fresh raw foods in our diet too. And now that I’m back on green smoothies, I have no intention of quitting again. Especially since I now know for sure it wasn’t them that I was allergic too. (It seems to be mushrooms & D2!)

My transitioning back to cooked foods really started Saturday. We had a nice lunch with my mom at Juice n Java, and I ordered a salad with some [cooked] quinoa and some fresh juice. Later that night we had Taco Bell fresco bean burritos for dinner, and Sunday we met up with LJ of [the recently abandoned for tumblr]  itsveganlicious.com for the Sweat Records vegan waffle party. Here is my pretty little waffle… covered with lots of fresh fruit! image

LJ & I at Sweat Records post waffles! : )

Monday I went to the Bombay Cafe, got my [vegan] lunch special and proceeded to pig out! I was full for what seemed like forever! So good!

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I did just get two new raw books that I will be testing intermittently, but I also remembered: Hey! I’m supposed to be testing recipes for Terry Hope Romero’s new book!! With all the holidays, and traveling, and eating raw food for the last month, I have not tested one single recipe, so it will now be my purpose to start doing that immediately. My shopping list has already been made, and I’m getting off the computer and heading to Whole Foods as soon as I’m done with this post, so expect to see some of that coming this way in the following weeks, and more raw food peppered in too!

As always, thanks for reading and sharing! You have made January the best month of cpv.com yet, with nearly 3K hits! 😀

,
Ty

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Full Raw Week

Published January 15, 2012 by Vegan Derby Cat Party

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!

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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.

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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!

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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.

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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”.

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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!

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