by Fawn on September 25, 2011
I don’t think I’ve talked about it, here, so for those of you who do not know, I went back to school–for real. I’ve been taking college course intermittently for a few years. But this tornado I stepped into is a full-fledged university, complete with high standards and class sizes small enough that professors know where you live. But it’s forced me to get serious, with my eating regime too.
During the move and prolonged acclimation to our new microscopic kitchen, I finally gained that five pounds I wanted. But, according to my pants, it’s not in the form of muscle as I intended. I admit, I’ve been pretty lax with my ideal 80-90% raw. But between the elfen kitchen, personal experimentation, and new cuisine on the horizon, it’s been tough.
In honor of fall solstice, however, I committed to a 7 day raw food cleanse–all raw all the time, for 7 days. [click to continue…]
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by Fawn on August 27, 2011
It hardly seems American to live a summer without eating an ear of corn. And yes, raw corn can be delicious. The flavor of the ear is more critical when eaten raw, since you don’t have the benefit of adhering flavor enhancers like salt, pepper, and butter. And though a superb, peak-season ear of corn can be enjoyed right off the stalk, there are other ways to enjoy it.
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by Fawn on August 16, 2011
Enjoy fresh summer squash and basil on a late-summer afternoon, raw … because nobody likes to turn the stove on when it’s 90-something degrees outside.
I’ve avoided raw food dishes that require raw noodles because, as I mentioned before, a lasagna recipe, early in my conversion, left an awful taste in my mouth and ruined the use of raw zucchini for me–forever. But I have found a few satisfactory alternatives.
- Kelp noodles are an easy alternative but their texture and potential digestive-causing issues limit their practicality to a few select dishes.
- Raw sweet potato, butternut squash and jicama work well depending on the overall flavor of the intended dish.
- And, just yesterday, I found that summer squash, in moderation, makes a delicious noodle for pesto.
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by Fawn on August 8, 2011
While decompressing from tres semanas locas de español, I found an interesting article/podcast about how to battle the incessant feeling of failure that many creative types endure. In the episode titled Feeling Successful, Dr. Eric Maisel “examine[s] the idea that purpose wanes if we do not experience success—or at least the feeling of success.” Check it out. Here’s the link for the article, and the podcast.
Giving it a read just might delay cutting off your ear or walking into the lake with pockets full of rocks—until tomorrow, at least.
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