Thanks everyone for your blog links and suggestions for raw food resources! The more I read about this the more excited I’m getting to give it a try (excitement which I’m sure will dissipate after a day or two without cooked food – especially considering the detox period, which I’ve heard can last up to two weeks…). Anyway, there are certainly a bunch of raw recipes I’m excited to try, but sifting through the various blogs has found me asking the same question over and over.
Is that really raw?
Take, for instance, this Vegan Cool Whip recipe from Chocolate Covered Katie. I discovered (and by discovered I mean a helpful reader told me about) this trick a little while ago, and can absolutely vouch for its tastiness, but something was telling me that coconut milk (from a can) being a raw food was just too good to be true. A quick search tells me that, no, indeed coconut milk is NOT raw, basically because most things that are canned or jarred are pasteurized. Fortunately, it seems as though making coconut milk at home is relatively easy, and although hot water is recommended for the process, cold will also work. I probably won’t end up with a whip-cream type substance, but still, I feel this is good to know.
I, as usual, am getting off topic here. The point I am trying to get at is that I need to establish some sort of list/rules for what is and is not acceptable for a and/or my raw diet (assuming I’m going to give this a try, which I probably will). I’m not going to worry about staying vegan, because I just don’t see the point. I’m comfortable with raw milks, cheeses and meats (like sashimi) in small quantities, but as I can only get raw milk
products in Quebec, they are unlikely to be a large part of this experiment. As for raw eggs, they just make me squeamish. For some reason this is not an issue for me in cookie dough or caesar salad dressing…but if I can see the raw egg it’s not happening (Fletch puts them in smoothies sometimes, and it really grosses me out. I think he just wants to be like Gaston).
What to Eat
- all raw fruits and vegetables
- seeds and nuts (not roasted of course)
- raw, unprocessed olives (thank goodness)
- raw nut butters
- cold pressed oils
- raw nut milks
- raw cacao
- pure maple syrup
- fermented foods ( sourkraut, kimchi, miso)
- raw honey (because I’m not worrying about the vegan part)
- raw meat (sashimi, cevishe, smoked salmon, carpaccio)
- unpasteurized dairy (milk, cheese, butter)
- sprouted grains
- unpasteurized apple cider vinegar (this is what lead me to the argument below, apparently to some vinegar = acid = poison, but I say, some foods are acidic, but that’s not going to stop me from eating an orange).
Some (I think) extremists say that if you cannot make a complete meal out of something (garlic, onion, salt, cayenne…), then it is not fit to eat. I happen to disagree with this reasoning. I can get behind the idea that cooking/heating your food will destroy the nutritional value/enzymes etc., but I cannot see any reason why eating a variety of foods that add up to a nutritional meal, even if some of these things are added purely for taste/variety, could be harmful. Also, a quick search for nutritional info tells me that eating a cup of garlic will provide me with more nutrition/calories than a cup of celery, and I don’t think anyone is saying I shouldn’t eat celery.
OK, so that is my list so far. It actually doesn’t seem that restrictive to me, just requires some creativity. I’m especially excited to try making my own ceviche (yum!). The one thing I am pretty surprised about (considering how many raw food resources I’ve come across) is that there aren’t more non-vegan raw resources. I mean, I get it, vegan and raw just seem to go together, but you would think there would be a few people who eat raw-non-vegan?
Alright, Decently Domestic out, keep me posted if you can think of anything else!
Some sites I found helpful: