Saturday, January 8, 2011

Raw Food Real World / Raw Food Rehab

I've gotten the green light from Sarma and Matthew to blog through Raw Food Real World, as well as Sarma's solo book Living Raw Food. A few things have changed since, but I'll get to that in a moment.

Raw Food Real World is my favorite raw food book, bar none. I've made a few things from it in the past. But it always scared me. This is gourmet food to the hilt. But it also has scrumptious home meals and drinks too. I chose this one because I do want to be a raw chef. Until I make it to 105 Degrees and back to Carolyn's Raw Food Institute, why not go for the gusto? 

But here's the shift I've made: I've decided to eat only savory raw food for the rest of the 10 weeks left in the Raw Food Rehab program. (I'm careful with my words these days. "I only eat savory raw food" sounds better than "I'm not eating any sugar for 10 weeks!") I need to heal from Candida. Period. Eating savory raw, and using the food as my medicine is the way to go. I've created my own healing and food plan, which I'll assess every two days. I have a shopping list too. The list includes food from both Raw Food Real World and Living Raw Food. After the 10 weeks is over, I'll completely reassess and see if I want to add fruit and dessert back into my life.

The photos I've taken and food made were created in the midst of this decision:

Blue Grape Juice: I have never liked grapefruit, ever. But this drink adds honey and blue-green algae (I used spirulina). It's quite addictive.

I only made the salad dressing not the Greenmarket Salad. I found it tangy and rich. To keep the flavor, blend it each time you use it.

My new favorite dessert (when I start eating desserts again). Chocolate macaroons. WHOOOOOOOOOOOOOOO! The recipe calls for leaving them in the dehydrator for 12-24 hours. For me, any longer than 6 hours is too long. (I was eating them right out of the dehydrator.) I prefer the macaroons dry on the outside and moist on the inside, like a warm cookie. I left them in for 18 hours. They were still sweet chocolaty goodness, but too dry for me. But these treat are decadent, rich, not too sweet, and very easy to make. Raymond was my sous chef. It was like making a cake batter. Kid-friendly and awesome.
Time to Go Juice: That is prunes and water blended together I'm about to pour into the juice. The recipe called for juicing the prunes, but that didn't work. I even soaked them in water, then ran through the juicer. Still didn't work. So that's where the idea of blending prunes and water together, then adding to the juice came from. Another winner.

Thai Green Juice: I love cilantro as much as Sarma does, so this juice was right up my alley. Pineapples, cilantro, collards, and limes. Makes you squish your lips together and say, "Wow! That is TART!" But if you like that fruit and veggie combination, you will LOVE this.

Spiced Oatmeal with Dried Fruit: Yes, the oat groats require 5 days of soaking. But it was worth the wait. Although I didn't have golden raisins to mix into the oat groats, the dish was sweet and cinnamony. Raymond loved it, and I would make this again.

I've made this Cinnamon Banana Shake since March. Rom asks me for it all the time, even now in the dead of winter. It tastes like the best vanilla milkshake you'll ever drink. Malty and ice cold. Keep frozen bananas in your fridge so you can make it 365 days a year.


Mocha Angel message: Do not allow fear to ruin your life or thwart your destiny. Fear is an illusion that has destroyed many lives. Don’t let your life be one of them. Faith in God, and yourself, is the only way to defeat fear.



bitt said...

Great book pics. I sometimes get frustrated that a few food items in those books are hard to find but I end up swapping out some things.

Hope you don't mind that I copied you with a different book.

Anonymous said...

Way to go Althea! Keep up the good work and your day shall arrive. All of this looks tasty.


Mindy said...

Holy Cow, Althea! You obviously are on the mend and you have been going at it! I'm impressed and inspired. I don't own those 2 books, but I've checked Sarma's out of the library and made several of the easier things that were very good. I've perused Raw Food Real World in bookstores, and many of those multi-step recipes really look challenging, but it sounds like you are up for it. Good luck with your gourmet project. I'll be checking in from time to time to see how it's going (I've been limiting internet time recently).


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