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Archive for April, 2007

chess in the raw

Monday, April 23rd, 2007

Get your mind out of the gutter! ;)

On Saturday, I competed in a one-day chess tournament in the pleasant, small town of Bow, NH. Here is what I packed for raw sustenance.

A bag of lettuce and collard greens, a veggie spread, a banana, half a cantaloupe divided into two servings, pineapple, dates, and (ok, this isn’t raw…) soynuts.


A closer look at the pâté, displaying all its colorful flecks.

So, how’d I do? I won my first game in a satisfying reversal before being duly punished for some inaccuracies in the second round. Then, even though placing was not yet out of the realm of possibility, with the weather so nice (finally!), I decided to head out. Still, I had a good time, and it was great catching up with everyone in our little chess community.

It seems this has become something of a pattern with me. As concentrated as I can be at the board, my attention span for sticking out an entire event often wanes, unless I’m really doing well. The craving for a serious game or two quenched, it just feels like there are other things I could be doing. <shrug>

papaya

Thursday, April 19th, 2007

Another delightful discovery prompted by my raw food transformation: papaya!

Of course, I knew of their existence and probably even had them in fruit juices. However, at $2 each and often seemingly overripe, I hadn’t ventured a purchase of the whole fruit until recently (March 27). I am so glad I did too. What a succulently sweet fruit.

I’m particularly fond of the edible seeds, which taste like gelatinous black peppercorns. Great in a dandelion greens salad.

Perhaps an occasional treat, given the price in this neck of the woods, but far more satisfying and healthy (and containing both sweet and savory elements) than a similarly-priced ice cream cone. The experience has already been repeated. If you haven’t enjoyed one of these treasures of nature, I highly recommend you remedy that. :)

Raw Alphabet (ABC) Soup

Saturday, April 14th, 2007

The vegan_cookoff is back in action with competitions every two weeks. I really enjoy the nudge they provide to invent something new. The latest is quite apropos my recent dietary changes: the Blender Challenge!

The basic ingredients:
1 small organic* Apple
1 small Beet
1 stalk organic* Celery
1/2 – 1 Cup water

(*) Why organic? Both apples and celery made the top 5 on this year’s list from the Environmental Working Group ranking produce by their pesticide load.

Core the apple, leaving on the skin. Wash the beet well, cut off the ends, and peel using a potato peeler. Roughly chop all the ingredients and combine in a blender with water, anywhere from a half to a full cup, depending on the desired thickness. Start processing on low then increase to top speed. Blend on high until smooth.

At this point, you have a slightly sweet, very fresh and delicious cold soup. I am learning many Natural Hygienists will stop here, viewing condiments, to include spices and herbs, as irritants or even toxins!

For the rest of us, here are some variations on the ABC theme:

anise seeds
basil and broccoli
cantaloupe and cinnamon for a sweet dessert soup
caraway seeds and cauliflower (as pictured)
cumin, chipotle, and cilantro (personal favorite)
curry powder
etc… Have fun! :)

dates

Wednesday, April 11th, 2007

Earlier this month, I received my order of dates. As a newbie to fresh dates, I wanted to try a variety. There are others on my list to track down and sample in the future, but this was all they had and certainly makes for a good introduction.


2 lb boxes


Medjhool


Halawi


Deglet Noor

These were all organically grown and undergo no post-harvest processing, not even a washing. The leaflet that comes with them even suggests a quick rinse to get the desert dust off! I ordered them from Pato’s Dream Date Gardens via localharvest.org.

The verdict? I’m hooked. The medjhool are so big, plump, and sweet. And the others have their own wonderful flavors and textures too. I’m very excited to have discovered these gems via my foray into raw foodism.


My Cookbook:

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