Wednesday, January 26, 2011
So glad I hit the Farmers Market yesterday because today was treacherous with all of this white stuff, rain, and sleet. We are supposed to wake up tomorrow with like 6 to 8 inches. Hope they are wrong but if they are right my fridge is stocked with fresh goodies.
Found some really great buys yesterday. I bought bananas for .39 a pound so I bought a bunch almost ripe and a bunch green, organic granny smith apples for .39 a pound, zucchini for .49 a pound, and beautiful red peppers for .99 a pound. I asked when I got to the counter if anything was the matter with the apples that they were that cheap and organic to boot. He said the co-op where they get their produce had them on special because they were small. Didn't look small to me. I thought they were the perfect snack size.
With the produce I scored on, I had the ingredients to make a new recipe I found that I wanted to try. They even had the mung bean sprouts I needed for this recipe. The package I bought has enough in it for 3 servings of the recipe I put into Spark Recipes, Rawsome Pad Thai. I guess I will be making this 2 more times this week. I will make each batch fresh, just like Raw Food Cuisine is meant to eat.
Here is the original recipe from Raw on $10 a Day or Less:
serves 2 ~ $2.28 per serving
2 medium zucchini ($1.20)
1 carrot ($.15)
1 bunch green onions, sliced ($.59)
1/2 red bell pepper, sliced ($.50)
large handful mung bean sprouts ($.75)
4 tablespoons almond butter ($.80)
1/2 in piece ginger, peeled
1 tablespoon braggs aminos or soy sauce ($.10)
1 clove garlic ($.05)
1 tablespoon agave ($.10)
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon salt
2 tablespoons chopped cashews ($.20)
This dish made me fall in love with raw food all over again and is something I can see going over well with non raw friends and family.
Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. Toss with the bell pepper, green onion, and bean sprouts.
In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw. Pour over noodles, toss lightly, serve.
I tweaked it because I wanted to lower the fat content but even the way she wrote it is still a caloric bargain. I also omitted the scallions and agave and substituted raw peanuts for the cashews. Here is my tweaked version:
Yummy! Loved the heat of the raw garlic, fresh ginger root, and cayenne. It was a restaurant quality Raw meal but simple to make.
Friday, January 21, 2011
Most of you will find this topic of discussion as “what is she thinking?” Only a Raw Foodie would understand why we want to eat ALL of our food Raw. The whole concept of eating Raw is that all food should be eaten raw to avoid the destruction of the enzymes in the food itself. We want to eat foods that are “alive” meaning have live enzymes opposed to eating cooked foods which are “dead” because the enzymes were destroyed in the cooking process. Enzymes assist in the digestion of foods. They are known to be the "Life-Force" and or "energy" of food. Enzymes are important because they assist in the digestion and absorption of food. If you eat food that does not have enzymes, your body will not get maximum utilization of the food.
It has only been recently that man has been eating “cooked” food, like only the past 10,000 to 12,000 years. If you go back to Genesis, Adam and Eve only ate fruits and vegetables. They ate what grew in the Garden of Eden . They were allowed to eat anything other than the apple if you want to get specific. Animals were their friends and not the main course. Grains also were not eaten back then but came into play much later in the Bible and the history of mankind.
Grains is where I need my fellow Raw Foodies to weigh in here. I did not just want to ask this question on the team I belong on since there are a few Raw Teams here on Spark People. Soooooooooooooo are we supposed to eat grains Raw? There are so many schools of thought on this amongst the Raw World. I can’t tell you how many articles I read on this subject and I am so confused.
The general consensus I found amongst all of the articles I read is that the best grains for raw food dishes are oats, rye and wheat. Some say that the only way we should eat raw grains is to sprout them. Others say that you can eat raw grains as long as you soak them. Their reasoning for soaking is the same reason we soak raw nuts before eating them.
Grains and nuts contain enzyme inhibitors. Grains also contain phytic acid. Enzyme inhibitors prevent proper digestion to take place. Phytic acid, which is in the bran of the grain binds phosphorous and blocks absorption of some nutrients like calcium, magnesium, iron and zinc. Soaking grains breaks down enzyme inhibitors and phytic acid so they are no longer harmful. As grains soak their vitamin content increase especially the B vitamins. Soaking nuts also breaks down enzyme inhibitors activating their full nutritional benefits and aiding in better digestion.
There are other schools of thought that we should never eat grains raw or cooked. People say that their memory became sharper as soon as they removed grains from their diets. There is even discussions on grain consumption and Alzheimer's disease. There are studies going on tie hyperthyroidism to consuming grains.
Dr. Doug Graham wrote a book called, “Grain Damage: Rethinking the High-Starch Diet.” He says: "The list of health problems associated with eating grains is quite long. Asthma, allergies, gluten intolerance, digestive disturbances, yeast infections, various mucus, and congestive conditions, several types of arthritis, and even chronic overeating are all linked with the consumption of grains.
My question is what do practicing Raw Foodies think? Have you found that soaked grains are OK and do not affect your energy levels or digestion? What are your experiences? Eat raw grains or stay clear? This inquiring mind wants to know.
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