If It's Good Enough for Apes ...

Did anyone see Tuesday's Oprah? There was a small bit on raw food. They called it the "evolutionary diet". The study that was based on a diet that's similar to apes, asked nine people to eat 11 pounds of raw fruit, veggies and nuts each day. The study's purpose was to see if this "evolutionary diet" could lower participants' blood pressure. Big surprise - of course their blood pressure lowered. They also lowered their cholesterol and lost 10 pounds.

The problem? I seriously question the real world validity of this experiment. Aside from how boring this must have been for participants, for 12 days they only ate whole fruits and veggies - no raw soups, sauces, dips or puddings, because an ape doesn't have access to a Vita-mix of course. But they also made participants live in the a zoo for the entire study!! They can't possibly expect people to live like apes to lower their blood pressure.

If they wanted to conduct a study like this, why didn't they look at a group of raw food vegans who live in a house, go to work, contribute to normal society and eat flavourful and interesting raw food? It sure as heck would have had more applicable results. I would definitely volunteer for a study like that.

The Day of No Recipes

Unknowingly none of the recipes I made for this week's raw day are published on the internet :( You'll just have to buy the books to get these yummy recipes.

Breakfast: Very Blueberry Raw Smoothie (recipe from Ani Phyo's Ani's Raw Food Kitchen)

Another yummy breakfast smoothie from one of my favourite raw food books. The recipes in this book haven't failed me yet. Alas, this one isn't on Ani's website. I gobbled up this smoothie so fast I forgot to take a picture.

Lunch: Raw Egg-less "Egg" Salad (recipe from Matt Amsden's RAWvolution)

A very simple recipe with amazing results. This recipe is in the 'side dishes' section of Matt's book, but since I was the only one eating it, it was enough for my entire lunch.

Dinner: Thick 'n' Thin Sprouted Raw Chili (recipe from Matt Amsden's RAWvolution)

Mine didn't turn out as red as the photo in Matt's book, but it was very satisfying! I topped it with my homemade sprouts.

Dessert: Raw Cashew Coconut Pudding (recipe from Ani Phyo's Ani's Raw Food Kitchen)

The picture really doesn't do this dessert justice. The photo looks kind of boring, but the pudding is anything but. Ani also has a recipe for a raw chocolate sauce that you can drizzle on top.

Next week I'll try to make some food with share-able recipes.

Organic Tip #3: Buyer Beware of Sneaks

I've recently noticed a few companies are getting sneaky with their brand names. Some companies are using 'organic' in the name of a non-organic product. For instance, Nature's Baby Organics is a company that offers personal care products specifically targeted for kids and babies. Since the company's name is "Nature's Baby Organics" the term organic is on all their products. However, less than half of their products are actually certified organic!! That means this company is selling non-organic products with the term organic on it. At first glance all the products appear to be organic because of the size and style of font they have used for the 'organics' part of their name. Only after deeper inspection from a knowledgeable consumer, it is apparent that the product isn't in fact organic at all. Is this an inadvertent naming oversight or a deliberate ploy to lure consumers into believing their products are organic when they are most certainly not? I am quite confident that it is the latter. Companies like this are ruining the organic name for all the genuine organic companies out there. Once customers realize they have been tricked, they may become less trusting of all things labelled organic, whether genuine or not. Consumer misconceptions about organic processes and products already exist, and companies like this aren't making the term organic any easier for them to understand.

Please people, look for the term "certified organic" on non-food products. Products that are 95% or greater organic must bear the organic certifier's logo. Organic certifiers in Canada are: OCPP (also called Pro-cert Canada Inc.), Ecocert Canada, Quality Assurance International (QAI), Organic Crop Improvement Association Canada (OCIA), Centre for Systems Integration (CSI), Demeter Canada and QMI Organic. Luckily for Canadians new legislation was passed in February that will require all organic products traded across provincial or international borders to carry the Canada Organic (Biologique Canada en français) logo starting June 30, 2009. I will post something on this exciting new logo in June. Products that contain less than 95% organic ingredients cannot use the Canada Organic logo. Hopefully the use of the new logo will clear up some of the consumer confusion around organic, and expose companies like Nature's Baby for the shysters they are. Read your labels and ...

Rawking Raw Recipes

I'll cut the chit-chat today & get right to the good part ... RAW FOOD!

Breakfast: Raw Mango Lassi (recipe from Ani's Raw Food Kitchen)

I love this raw twist on a traditional Indian lassi (which uses yogurt). I wish I could share this recipe with everyone, but Ani doesn't have it on her website, you'll have to get her book to enjoy this yummy drink.

Lunch: Raw Red Pepper Curry Soup

A blast from the past (my first raw food day). Check out the recipe for this raw soup in my previous post.

Dinner: Raw Zucchini "Pasta" with Raw Marinara Sauce

Exact same dinner from last week - had a zucchini to use up.

Dessert: Summer Strawberry Cobbler (recipe from Kristen's Raw)

My local market is bursting with strawberries right now. So why not make use of them?

The Crumble

• 2 cups raw pecans or walnuts
• 3/4 cup dried coconut, unsweetened & shredded
• 1 teaspoon fresh orange zest
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 2/3 cup currants
• 1/3 cup prunes, chopped

Strawberry Filling

• 25 oz fresh strawberries, destemmed (or use frozen and thaw them)
• 1/3 cup fresh orange juice
• 8 soft dates, pitted
• 2 tablespoons raw agave nectar

For the crumble place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside. For the filling take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir. Pour half of the crumble in the bottom of a dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. This dessert will keep in the fridge (covered) for up to three days.

I made this cobbler last night and kept all the layers separately in the fridge. Tonight I assembled the cobbler and ate it chilled (since I don't have a dehydrator) as a yummy after yoga snack. It really hit the spot.

(Not So) Sensational Soy: Product Recall Info

According to a report released yesterday by the Canadian Food Inspection Agency (CFIA) some Sensational Soy beverages have been contaminated with milk. The company has initiated a voluntary recall of the two affected products:

• Sensational Soy Smooth Original 1.89 L - UPC: 0 68200 155364
• Sensational Soy Classic Vanilla 1.89 L - UPC: 0 68200 15535 7

These products have been distributed in Ontario, Canada. Currently there aren't any reported illnesses associated with these products. However if the product is consumed by people with milk allergies, there could be series health consequences. So please take the necessary precautions with these beverages!

Personally, I am drastically reducing the amount of soymilk I'm consuming as I'm incorporating more raw foods into my lifestyle. I only bought Sensational Soy once. The taste prevented me from consuming it ever again. I acknowledge that mistakes are sometimes made, but the irresponsibility of this company really irks me. Nowhere on their website even mentions the contamination, let alone the dangers of consuming these products if you have a milk allergy. Their home page even boast how great their soymilk is for making lactose-free smoothies (HA!). Here's a product that definitely won't be making my favourite things list, even if they improve their taste. Stay safe this long weekend everyone ...

Springtime in Canada

Igloos are melting, flowers are blooming and grass is becoming green again! It's springtime in Canada, and beauty is all around ... Spring is my second favourite season (nothing beats the colours of Fall). After the first warm day, everyone feels reborn after a long Winter hibernation, and anything seems possible. Here are a few of my photos from my corner of the world ...

No matter where you are in the world, or what your Springtime looks like, I hope you find some time this season to get out and play in nature.

Raw Tuesday Overview

If you're a newbie raw foodist, and you're thinking this lifestyle is too hard or too time consuming, I encourage you to keep going. The more I eat raw, the easier it gets! I don't have any of the fancy equipment. All of the recipes I post are made with only my knife and an old blender that is by no means high speed. I don't have a Vitamix, food processor, dehydrator, spiralizer or even a spice grinder. I do have a juice extractor, although I haven't used it for any of my raw days yet. Over the past few weeks I've discovered that eating raw has given me more energy and countless yummy recipes. The benefits were so great that I've extended my raw feast to breakfast 7 days a week now. I made so many delicious (& easy) raw smoothies that I just couldn't go back to soymilk and cereal. So now I eat a raw breakfast every morning. Here's my menu from today ...

Breakfast: Cashew Banana Mylk (recipe from Ani Phyo's Ani's Raw Food Kitchen)

I've searched all over the internet, and I can't find Ani's recipe posted anywhere, so I don't feel comfortable posting it here. You'll have to get Ani's book to savour this yummy recipe (it's worth it!). Check out a similar recipe for Ani's vanilla mylk.

Lunch: Phat Salad with Tangy Raw Dressing

This filling salad is loaded with fat - good fats that is. Walnuts are known for being rich in a fat called Omega-3, which has been shown to benefit brain development and heart functioning. Avocados are packed full of monounsaturated fat as well as vitamins K, C, B6 & E. You know what they say, an avocado a day keeps the doctor away :)

• 3-4 handfuls of romaine lettuce
• 1 avocado, sliced
• 1 roma tomato, chopped coarsely
• 1 green onion
• 1/2 cucumber, chopped coarsely
• 1 carrot, peeled and julienned
• 1/2 bell pepper, diced
• handful of raw walnuts

For the dressing recipe, see last Tuesday's raw post.

Dinner: Raw Zucchini 'Fettuccine' with Marinara Sauce

• 1 zucchini per person
• 3-4 tomatoes
• 1/2 yellow onion
• 1 clove garlic
• 1/2 teaspoon salt
• Few sprigs of parsley
• 2 teaspoons fresh lemon juice
• 1 teaspoon Bragg's (if you have it)

Combine everything (except the zucchini) in the blender. Use a vegetable peeler to slice the zucchini lengthwise. Stack all the slices and cut in half (so it looks like long fettuccine noodles). Pour the marinara over the noodles.

Dessert: Raw Mango Cobbler (recipe from Ani Phyo via vegan.com)

CRUST

• 3 cups pecans, dry
• 1 vanilla bean OR 1 tablespoon vanilla extract (alcohol free)
• ¾ teaspoon sea salt
• ¾ cup pitted dates

SYRUP

• ¾ cup pitted dates
• 3 tablespoons coconut oil
• ½ vanilla bean OR ½ tablespoon alcohol-free extract
• water, as needed

FILLING

• 1 mango per person, peeled, seeded, sliced

To make the crust, process pecans, vanilla bean, and salt into a powder in your food processor. Add ¾ cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish, and set aside. Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients. To make syrup, process ¾ cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside. To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust. To serve, top with remaining half of the crust. Will keep for two days in the fridge.

Words cannot express how delicious this dessert is! You'll just have to make it and find out yourself. If you're like me and don't have a food processor, buy the pecans already ground. Make the crust in the blender on the lowest speed (so you don't liquefy it). The syrup is also easily made in the blender. Another raw food day, another full stomach.

Another Raw 24 hours

Breakfast: Berry Spinach Smoothie

• handful of baby spinach
• handful of strawberries
• dash of cinnamon
• water (if needed)

Everything goes into the blender.

CAUTION: This smoothie will look disgusting, but taste heavenly. If needed consume with eyes closed ;)

Lunch: Creamy Dreamy Raw Spinach Soup

• 3 cups baby spinach
• ½ cucumber, peeled
• 1 tomato
• 1 avocado
• 1 green onion
• 1 clove garlic
• ½ teaspoon sea salt
• dash of cayenne pepper (optional)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• water

You know the drill - combine everything in the blender. Add water if necessary. This is probably the best soup I've made yet. Mine turned out very oniony - some people might want to use only half a green onion (or leave it out altogether).

Dinner: Apple Walnut Salad with Tangy Raw Dressing

SALAD -

• 1 cup baby spinach
• small bunch of romaine leaves
• 1 apple, sliced
• handful of walnuts, coarsely chopped
• 1 carrot, shredded
• 1 tomato, sliced
• 2 inch piece of cucumber, sliced
• 1 bell pepper, chopped
  

DRESSING -

• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil (cold pressed)
• 1 tablespoon raw sweetener

Assemble all of the salad ingredients onto a plate. If you have some lemon juice leftover, drizzle it over the apple slices so they don't brown. Combine the dressing ingredients in a small bowl and whisk together. Pour over the salad and mix.

You've probably noticed that my dinner was pretty light today and there was no dessert. Well that's because I have my very first uncooking class tonight! I'm so very excited. Since we'll be eating what we're making, I decided to have a light dinner to make room for all the yummy creations. I'll be taking lots of notes and pictures so I can blog about it later. 'Til next time uncookers ...

Make Your Own (Vegan) Chai Tea

 

I love chai tea, but I find the chai available commercially too artificial tasting. Once in a while (usually when there's people coming for dinner), I like to make up a large batch of this tea as a nice after dinner treat.

Here's what you'll need:

• 2 cups water
• 2 cups almond milk (or soy or other nut "milk")
• 4 black tea bags (or 4 tablespoons of loose tea leaves)
• dash of ground cardamom
• a few cloves
• 1 inch piece of fresh ginger
• 1 cinnamon stick
• pinch of saffron (optional)
• vegan sweetener of your choice (sugar, agave, maple syrup, etc ...)

In a large pot, combine water, tea and all the spices. Bring the mixture to a boil. Boil for 1 minute. Add the milk and allow to come to a boil again. Boil for another minute and then remove from heat. You can either add the sweetener now or have the tea drinkers add it individually to their tastes. Strain and pour into cups. If you have leftovers, store it in the fridge. The next day pour the chai into a glass with ice cubes and you have an iced chai tea.

You probably noticed how vague the quanities are. That was on purpose because 1) I never measure spices when cooking, and 2) if you're reading this blog, you're probably fairly versed in experimenting and adapting recipes anyhow.

CAUTION: After you make this tea, you won't want to drink store bought chai EVER again! :)

Yoga Asana of the Month (May)

I love yoga, and I'm spreading the word. If you're new to yoga, you may feel stiff, inflexible or even awkward at first. But after a few classes (or at home practice), most people see a noticeable increase in their flexibility which allows them to get into their yogic groove.

Regular practice can increase your strength and flexibility, decrease stress, improve circulation and much, much more. Thus I've decided to post one of my favourite yoga asanas (poses) on the first day of each month. To kick things off ... camel pose (ustrasana)! Enjoy the video.

Note: The above video is provided by YouTube. I have no control over the ads within this video. I am not affiliated with these advertisers, and do not endorse their products.

Really Ridiculously (R)awesome Recipes

 

It's Tuesday again, which means another day of raw, vegan goodness!! There's currently an excess of strawberries and carrots in the Shanghai Monkey house, so all of the recipes will be incorporating one of these.

Breakfast: Fruity (slightly greeny) Raw Smoothie

Strawberries, banana, romaine lettuce and cinnamon. I've been making this smoothie since last week, and it's too yummy to give up.

Lunch: Carrot & Ginger Souper Raw Soup (recipe adapted from gone raw)

• 6 carrots, chopped
• 1 avocado
• 1 inch piece of ginger
• 1 clove of garlic
• 1 lemon, juiced for 2 tablespoons
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• few sprigs of parsley
• sea salt (to taste)
• freshly ground pepper (to taste)
• water

Toss everything in the blender and mix until smooth. Add water until the desired consistency. My blender isn't very powerful, so I had to add quite a bit of water to make the carrots blend. Next time I make this soup I will juice the carrots first (in a juice extractor) so the soup isn't so watered down. I reserved half of the avocado for garnish.

Dinner: Souped Up Souper Soup

I made so much carrot & ginger soup for lunch, that I had it again for dinner. To mix up the taste, I added 2 tomatoes and 1 green onion.

Dessert: Raw Strawberry "Cheese" Parfait (adapted from Healthy Girl)

• 1 cup cashews, soaked for at least 3 hours
• 1/4 cup raw coconut butter
• 2 tablespoons lemon juice
• 2-4 tablespoons raw sweetener (depending on taste)
• 1/4 teaspoon vanilla extract (alcohol free or use seeds from a vanilla bean)
• 2 handfuls of strawberries
• water

Here's yet another crust-less raw dessert. The original recipe was for cheesecake, but I ditched the crust and just made the filling and sauce. One of these days I'll make a raw crust! Mix everything (except the strawberries) in a blender until smooth. If the mixture is too thick to blend, add a little water. Pour into cups and refrigerate for at least 2 hours. When ready to serve, toss the strawberries in the blender and mix. Pour over the "cheese". This dessert came out so creamy and delicious. I will definitely be making it again in the near future!

In between these meals, I snacked on veggies with raw hummus (recipe coming soon ...).

Happy uncooking ...

Sprout Your Own Sprouts

I never realized how easy (& fast) it is to grow my own sprouts at home ... until I tried it for myself. Sprouts made from beans and seeds are a tasty source of protein, fibre and other minerals. You can add them to soups, salads, dips and sandwiches. I like to eat them by the handful as a delicious and crunchy snack. There are sprouting devices sold, but they are by no means necessary. The mung beans that I sprouted in the above picture only required a glass for soaking and a strainer for sprouting. Here's how you can make your own sprouts at home in four easy steps:

1. Select an UNCOOKED bean or seed to sprout. If you can, choose organic as this is the only way to ensure your sprouts haven't been sprayed with synthetic pesticides. Beans such as mung, adzuki (red), lentils and chickpeas (garbanzo) are excellent for sprouting. Seeds such as pumpkin, broccoli, radish and alfalfa are also good choices.


2. Soak overnight. Soaking time varies according to what you're sprouting, but most require 12 hours. I soak my mung beans for a full 24 hours. In the morning you should see the outer husk begin to crack.


3. Drain the water and distribute the beans/seeds in an even layer in a stainer. The idea is to keep the beans/seeds moist for the next few days. Using the strainer, rinse the beans/seeds at least twice a day (you may need to do it 3 times a day depending on your climate). I keep a plate under the stainer to collect the excessive water as it drains from the strainer. As each day passes, you should see the inside of the bean get larger and break open the outside husk of the bean.
   
4. After 2-3 days place the sprouts in a bowl of water. The outer husks should float to the top, allowing you to remove the husks (although you don't have to remove them at all). Now enjoy your crisp, fresh, inexpensive, healthy sprouts.

Earth Day 2009

Everyday is earth day in my house, but it's still nice to have an official day that's internationally recognized. I hope you take some time today to walk outside in nature, unplug an electrical device, make use of a recycled material and eat some delicious, nutritious, organic and GREEN vegan food.

More Raw Fooding

Effective immediately, my raw food schedule will be slightly modified. RIP Raw Food Wednesdays, and viva la Raw Food Tuesdays! Today I got a little creative and experimented with my own raw recipes for the first time. Verdict: So much fun! Here's my raw fooding for today ...

Breakfast: Fruity (slightly greeny) Raw Smoothie

• handful of strawberries
• 1 banana
• several romaine lettuce leaves
• 1 teaspoon of fresh lemon juice
• dash of cinnamon

Combine everything in a blender. If the mixture seems too thick, add enough water to allow it to mix in the blender.

Lunch: Creamy Raw Gazpacho

• 5-6 tomatoes
• 1 avocado
• 1 green onion
• handful of cashews
• 1 clove of garlic
• several sprigs of parsley
• 1 tablespoon fresh lemon juice
• sea salt (to taste)

Combine everything in a blender. Tomatoes are very acidic, hence this soup is not for anyone with a low pH (under 7). Add more nuts for a creamier soup.

TIP - Make a large batch of soup for lunch when you're starting off raw (this soup made 5 servings). If you get hungry in the afternoon you can quickly chow down the soup that's already made. Or spoon it into a travel mug to take on the go.

Dinner: Raw Zucchini "Pasta" with Alfredo Sauce

Everyone liked this dish so much last week, we had it again.

Dessert: Raw Mango Pudding

• 2 mangoes, peeled
• 1 banana
• 1/4 cup shredded dried unsweetened coconut
• 2 tablespoons coconut oil
• raw sweetener (to taste)

Combine everything in a blender. Spoon the pudding into dessert cups and chill in the fridge for at least an hour.

See you next week everyone!

Easy Peasy Wristlet

I love the simple elegance of a wristlet. It's perfect for a night out on the town (when all you need is lipstick and ID) or to keep in a larger purse for smaller items like coins or loyalty cards. I created this sparkly blue wristlet using fabric leftover from a Halloween costume. The pattern is very simple. I cut two half moon shapes to form the main purse, and 2 bands of fabric: one large (for the wrist strap) and one small (to attach the clasp to the purse).

To create the purse:

With right sides facing together sew the zipper to the straight edges of the half moons (see photo). Fold the raw edges of the band in towards the centre and press flat with an iron. Loop the smaller band around the bottom of the clasp to form the piece that will be sewn into the purse. Pin the clasp inside the purse about 3 cm from the zipper.

Open the zipper half way and sew together the half moons. Trim the seams and turn right side out. Lastly, fold the raw edges of the longer band in towards the centre and steam flat with an iron. Fold the band in half so the edges line up. Steam flat with an iron. Overlap the two ends to form a loop. Sew along the band lengthwise. Attach the band to the clasp on the purse. Viola!

Raw Wednesday Recipes

Breakfast: Raw Fruity Smoothie

• 2 handfuls of strawberries, hauled and quartered
• 1 banana, sliced
• a few pieces of fresh pineapple
• 1 lemon, juiced for 1 tablespoon of juice
• dash of ground cinnamon

This is basically a round-up of all the fruit I had around the house. Throw the fruit into a blender and combine. There should be enough water in the strawberries and pineapple to create a smooth texture, if not add water as necessary.

TIP - Since all the recipes I made today required a little bit of lemon juice, I bought 1 lemon and juiced it, strained it and stored the juice in the fridge. This allows me to take it out and use the juice throughout the day for each recipe. By the end of the day all the juice has been used.

Lunch: Creamy Raw Cucumber Soup (recipe adapted from The Raw 50)

• 2 large cucumbers (keep the skin on if it's organic)
• 1 avocado (use more for a creamier soup)
• 2 roma tomatoes
• 1/4 cup coriander
• 1 lemon, juiced for 2 tablespoons
• sea salt to taste
• water

If you like a chunky soup, reserve a few pieces of avocado and/or tomato. Combine everything in a blender. Add water for the thickness you desire. Garnish with the reserved avocado and tomato.

Dinner: Zucchini "Penne" with Raw Alfredo Sauce (recipe seen on many raw websites)

• 2 large zucchinis
• 1/2 cup cashews
• 1/2 cup pine nuts
• 1 clove of garlic, peeled
• 1 lemon, juiced for 2 tablespoons of juice
• water
• sea salt to taste

To create the penne, cut the zucchinis into four pieces lengthwise. Cut out the soft middles. Slice the zucchini on an angle to create penne-like pieces (I saw this technique years ago on an episode of Jamie Oliver at Home). Combine all the other ingredients (except the water) in a blender or food processor. Add the water slowly until the mixture forms a saucy texture. Pour the sauce over the zucchini pasta.

Dessert: Raw Key Lime Pudding (recipe from gone raw)

• 1 banana
• 1 avocado
• 4-5 limes, juiced
• 2 tablespoons coconut oil
• 1/2 cup raw sweetener (agave, stevia, honey, etc ...)

Combine everything in a blender. Pour into dessert cups and refrigerate for at least 20 minutes. Similarly as last week, the original recipe was a pie, but I didn't want to make the crust, so I just made the filling and served it as pudding. Add more/less of the sweetener to your taste (the sweetness will also depend on how ripe the banana is).

It is now the end of my second raw day, and I'm starting to get the hang of this raw thang. ;) I snacked on carrots, almonds and dried figs throughout the day (today was my first time having figs; they are delicious if you've never tried them). I'm really enjoying learning new recipes and researching different foods. Now it's back to the drawing board to discover all new recipes for next week ...

 

The Inaugural Raw Food Wednesday Post

So I've been doing some research on raw food for the past few months, and decided to commit to eating raw once a week. With winter now winding down and warmer days ahead, I figure there's no better time than the present! Wednesdays are a less hectic day for me, so I picked it for my weekly raw feast.

To prepare I headed to the library for some raw literature. Sounds like a good plan, eh? Well it would have been if the raw foodists in my town hadn't taken the majority of them out! I ended up with the only book that was currently in the library: Carol Alt's The Raw 50. There's a bit of useful information, and a handful of recipes that look interesting. Sadly the book isn't vegan (a few recipes use raw dairy, meat and fish), and the forward (written by someone else) insists that no known human group has survived on an all vegetarian diet. Now I realize why this book isn't flying off the library shelves!!

Luckily, there are MASSIVE amounts of information, tips and recipes on the internet regarding raw vegan food. So far my favs are:

• Kristen's Raw
• Ani Phyo
• and various random videos on YouTube

Here are the recipes from my first 100% raw & vegan day:

Breakfast: Simple Raw Green Smoothie (recipe seen on various raw blogs in cyberspace).

• 1 banana
• A handful of spinach
• 1/4 teaspoon cinnamon
• 1/2 cup of water (use more/less for the consistency you prefer)

Mix everything in a blender and enjoy the greeny goodness!

Lunch: Raw Burritos (recipe adapted from The Raw 50)

• 2 avocados, mashed
• 1-2 roma (aka plum) tomatoes, chopped
• 1/2 medium onion, diced
• handful of sprouts
• 1 garlic clove, finely minced
• 1 jalapeno pepper (optional)
• 4 large lettuce leaves (I used romaine, but any will do)
• 1 lemon, squeezed for 2 tablespoons of juice
• 1-2 sprigs of parsley
• dash of ground cumin (aka geera)
• dash of sea salt (optional)

In a large bowl combine everything (except the lettuce). Mix well. Spoon the mixture into the lettuce. Fold the top and sides of the lettuce leaf like a burrito. Delicioso!

Dinner: Raw Red Pepper Curry Soup (recipe adapted from The Raw 50)

• 3 bell peppers (any colour, but I used red)
• 1 apple (I used empire), peeled
• 1 avocado
• 2-3 sprigs of parsley
• 1/2 onion
• 1 garlic clove
• 1 cup raw pine nuts
• 3 teaspoons curry powder
• 1 teaspoon sea salt (optional)
• 2 cups water

Set aside a few pieces of avocado and bell pepper for garnish. Put all the ingredients in a blender or food processor and blend until smooth. Pour into bowls and garnish with the reserved veggies.

Dessert: Raw Lemon Coconut "Creme" Pudding (recipe from VegWeb)

The original recipe is for a pie with a nut crust. For my inaugural raw day, I decided to simplify by forgoing the crust and just making the filling.

• 1 banana
• 1/2 cup raw shredded coconut (unsweetened)
• 1/2 lemon, squeezed for juice
• 1 tablespoon raw coconut oil

Puree everything in a blender until smooth. Pour into dessert cups. I'm glad I didn't make the crust because using these measurements I would had no where near enough filling for a pie!

The final verdict - I feel pretty good. While planning the meals yesterday, I was worried I wouldn't have enough food. Interestingly, initially after finishing every meal, I did still feel hungry but after waiting 15-20 minutes I was quite full. I also drank a lot of water throughout the day and snacked on carrots with the leftover burrito filling.

I can't wait to do this all over again next week!!