Do you ever have those times where you can distinctly remember lying on the couch cracking up watching the Kids in the Hall, or sleeping in on your day off, and yet feel like you have had no free time outside of work? I think I’ve been feeling a little overwhelmed lately with wanting to do so many projects I end up a bit hopeless and unproductive. Especially with the blog. I’m hoping to make that up starting today, because this week I’m eating all raw with a friend of mine, and there will be lovely pictures of lovely fruit and vegetable concoctions that I’m eating on a daily basis.
I started the week of raw with a 24-hour water fast to help clean out my system a little. I’ve never done one before, and despite having to work with food (cookies at that!), I didn’t feel very hungry the whole day. That is, until we started making dinner. I tried a raw cracker we’d gotten at the co-op. And then I “tried” just about everything we chopped as we got to work on a salad the size of a mixing bowl, and a raw pizza for two.
Back when I made a raw pizza for the first time, I made a couple extra crusts that I threw in the freezer for the future. To be honest I’d kinda forgotten about them, but they sure came in handy when we wanted to make a special treat kinda dinner. After loading up on produce at the co-op, we got to work making the Exquisite Marinara from Juliano’s book, I winged some cashew cheese, and we also whipped up half a batch of Juliano’s House Dressing. We decided to top the pizza with fresh basil, crimini mushrooms, red bell peppers, and tomatoes, then dehydrated it while we cleaned and started on the salad. So good! My friend, who has eaten raw food before but never on a consistent basis, was so delighted with the marinara and the finished pizza, and kept raving about the House Dressing (olive oil, lemon juice, ginger, garlic, and salt). After dinner we split a cherimoya for dessert – yum!
I didn’t used to like jicama. Back in high school, I got a fruit salad during some sort of fair and I was excited about biting into what I thought was an apple. But it wasn’t an apple, it was bland and crunchy in comparison, and I thought I’d never eat jicama again! But then I was leafing through Alissa Cohen’s book and there was a recipe for jicama fries that I made, and a mango-jicama salad tester recipe for Terry’s upcoming Latina cookbook.
Now I love jicama! Alissa’s recipe for fries was good, but didn’t satisfy the salty craving I associate with fries (because it doesn’t have any salt). They don’t taste like “real” french fries either, but they don’t really have to since they’re so delicious on their own. I’ve been working on my own version ever since, and this batch was almost right, except I was out of onion and garlic powder somehow, so they lacked a little savory depth. I believe that having a lot of tasty snacks on hand is key to not losing your mind and going out for junk food while you’re trying to stick with raw, so I’m going to try this again later this week.
Another benefit to raw foods is that I usually make too much of something for one meal or one recipe… like marinara sauce and cashew cheese. So I spiralized some zucchini and turned it into pasta for tonight’s dinner, along with a big salad. Actually, the salad was bigger than shown in this picture (it wouldn’t all fit on my plate!). I went to the farmer’s market today and picked up some local field greens – light and soft and lovely.
Now I’m thinking about dessert… Earlier today I ran into a friend near Minneapolis’ raw restaurant (how convenient!) and we had lunch together. I tried the Rawmelette, which was fantastic, and it came with a side of fruit salad that was so simple and so delicious! I think it had date syrup and cinnamon and raisins along with the fresh fruit, and I’m going to work on replicating that at home with some of the overflowing sweet produce I have.
I’m afraid to promise, but I’m hoping to blog daily about what I’m eating. But as you can probably tell by the randomness and excitement this post contains, I’ve got a lot of energy! So I think I can make it happen…