zenpawn

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.

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>

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.

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!

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.

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.

Recently, my Aunt called to invite me up to their place in the mountains for lunch. She asked if I still ate spaghetti, say, with a simple marinara. I was impressed that such a clearly vegan meal would be questioned. It’s obvious she knows her nephew!

Well, as it turns out, I have gone gluten-free and am transitioning to a higher percentage of raw foods. I feel both are helping with my energy level and brain fog. Only time will tell if this is anything more than a placebo effect, and hopefully, it only gets better.

In answer to my Aunt’s question, I caught myself mid-sentence saying, “I know, I’m getting even harder these days,” and changed it to “Actually, I’m easier than ever. All I need is a big-ass, kitchen-sink, salad,” and offered a panoply of vegetable and fruit suggestions. Her cheerful reply, “Oh, that’ll be easy enough,” was pure joy.

Check out this beautiful spread!

A huge wooden bowl of romaine, bell peppers, red onions, carrots, tomatoes, cucumbers, radishes. and cauliflower, sprinkled with pine nuts and a good balsamic vinegar. The side dish is a New England classic: baby cucumbers and plain, white vinegar. The red wine (all of us on our second glasses) was just selected from my Uncle’s new wine cellar, an impressive room exhibiting carefully-controlled temperature and humidity.

For dessert, while my Aunt and Uncle baked some frozen raspberry turnovers and topped them with vanilla ice cream, I enjoyed a banana and black coffee. It was a great lunch and a wonderful visit, which included picking out beads from my Aunt’s extensive collection for some necklaces/bracelets she’s making me as a belated birthday gift. Thank you!

Oh yeah, I promised to give credit for the photos; they were taken by my Aunt, as I had forgotten to bring my digital camera. I only wish I could show you all the gorgeous views of the lakes, islands, and surrounding mountains from on high.