changeling: (Default)
The experiment continues.

This recipe modified from Vegan Planet.

500g green beans, topped & tailed
5 radishes, sliced into matchsticks
3/4 cup mung bean sprouts
1/2 cup alfalfa sprouts
2 green/French/spring onions, chopped (white and green bits)
2 sticks celery, chopped

3–4 tB Braggs/raw soy sauce
1 tB sesame oil
1 tB cider vinegar (or mirin, if you're not a raw fooder)
1 tsp agave syrup
1 scant tB peanut oil
2 tsp crushed garlic/2 cloves garlic, crushed
2 scant tsp minced ginger
sprinkle ground chillis (/chilli powder)

Toss the first ingredients together. (The Salad.)

Combine the second ingredients, stir thoroughly, and tip over the salad. Toss again to coat thoroughly.
changeling: (Default)
Modified from The Australian Women's Weekly salads: simple fast and fresh

10 trimmed radishes, chopped into matchsticks
1 large capsicum, sliced thinly
500g cabbage, shredded
6 spring onions, chopped finely OR 1/2 red/brown onion ludicrously finely chopped
1 cup bean sprouts
1/2 to 3/4 cup slivered raw almonds

1/3 cup peanut oil
3 tB rice wine vinegar
2 tB brown sugar 2 tB agave (of course ... sugar is cooked to refine it)
2 tB Braggs seasoning (or equiv. raw soy sauce)
2 tsp sesame oil
1 clove garlic, crushed
1/3 cup water (I used some fresh stock we still had in the fridge, which was delicious, but cheating.)
Sprinkle of chili powder (=ground chili)

sesame seeds (optional)

Combine the first group of ingredients (henceforth known as THE SALAD) in a very large bowl. (NOTE: I used the food processor to do all my shredding, including the capsicum, onion and the almonds.)

Combine all the second group of ingredients (henceforth known as THE DRESSING) in a jar. Shake vigorously. Pour the Dressing over the Salad, toss further to combine.

Serve with a sprinkle of sesame seeds.

I'm chucking the successful recipes here (ones that are NotBoring and don't make us go 'Well, I'm eating raw food for how much longer again?) for ease of use. I should state for posterity that if we had a dehydrator, I think this experiment would be a little easier.

I don't actually know if vinegar counts as raw, but fuck it. It was delicious.
changeling: (Default)
The household is going raw food for six weeks. There's a lot of reasons behind this. Part of it is that raw foods really are very good for you, part of it is just culinary experimentation. Another part is that Steph and I had both put on weight over the last year and a half (almost 10 kilos for me, slightly less for Steph) for varying reasons. And as I have stated before many, many times, I want to be able to fit all my clothes comfortably again. And I have never seen a fat raw fooder.

It's also a way of adhering to our favourite diet plan (eat lots and lots of low-calorie, high-nutrient foods until your stomach explodes). I have certainly found that I don't make proper dietary changes unless they're drastic, and Fuhrman is no longer drastic enough for me. (When we went vegan originally, we also went wholefoods at the same time. I lost multiple kilos when we did that.)

So far so good, although I find the raw food community's habit of putting fat (nuts & seeds or avocado, or out-and-out oils) in EVERYTHING very offputting. I'm used to Drs Fuhrmann, MacDougall and Esselstein, who are all very adamant in their NO OIL (except for 1 tB of ground flaxseed or small quantity of nuts for the fat-soluble vitamins and Omega 3s) message. And yet I'm losing weight, and largely enjoying it. I was craving salad on Friday at lunch, if you can believe that. (It had non-raw felafel and hummus dressing, but still.)

Cint and I went shopping to the Organic Wholefoods place on Lygon St, which I hadn't checked out before. It's very exciting, and quite large. We bought Maca and Lucuma powders, which I have never tried, and so am eager to use. I bet they'd be nice in baked goods once I'm not being raw anymore, too.

I also bought a sprouting greenhouse. Previously I had a hemp bag, which was quite good for sprouts rather than shoots, if I can make that distinction. This one is more geared towards shoots; it suggests only putting in about 1 to 1 1/2 tablespoons of seed per each tray; I'd generally chuck 1 cup of dried beans or lentils in my bag (after soaking them first, of course). I'm planning on ignoring directions in my greenhouse for large beans/lentils/etc that I just want for sprouts, and using their small quantities for shoots. There are three layers to my greenhouse, so I currently have a layer of adzuki beans, one of quinoa, and one of cress. And I still have my hemp bag, so I might do another round of chickpeas in that for either raw hummus or an experiment in raw felafel. Because I will be able to get through six weeks if I am allowed to have hummus and felafel.

We actually made raw hummus yesterday (I plan ahead when it comes to my addictions). We found BLACK TAHINI at the wholefoods place, presumably from black sesame seeds. It really is black as pitch. When we're not eating raw, I'm going to make goth hummus with black beans and black tahini. It will be awesome. (I'd have a go at it raw, but apparently sprouted black beans aren't worth eating.) So our raw hummus is a kind of purply-grey, since we mixed some of the black tahini with normal tahini. Raw hummus, by the way, seems to need more flavourings like lemon juice and garlic, but that may be because Cint didn't measure the sprouted chickpeas, so there may have been more than we were guesstimating for.

So yeah, hurrah food experimentation! And hurrah for my new awesome sprouting greenhouse! (I like lentil sprouts. They are delicious.)


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