…of my growing inventory in the freezer. I’m feeling more comfortable that I’ll have food options ‘on hand’ when I don’t have the energy or desire to constantly pre-plan every morsel that goes into this temple.
It has been a light couple of weeks when it comes to food experimentation. I’ve been turning my attention more towards family birthdays and, of course, the Yule Tidings that are about to descend upon the planet in one form or another. For me, it’s “Christmas” so I’ll be referring it to as that from now on.
So let’s go back to the veggie noodle (yellow zucchini) experiment in my last post. I’m sure this will come as no surprise to you when I say that the veggie noodles with dressing was “my version” of “unfit for consumption” by noon the next day. They were soft to the point of mushy and that isn’t a texture I appreciate in my veggie noodles which, raw, should be still crisp IMHO. The noodles without the dressing were no longer crisp but were not so soft as to be unacceptable. A couple of days later, I also tried green zucchini and sweet potato. They definitely fared better over-night in the fridge and were edible (I’m always tempted to spell that ‘oedipal’ to see if anyone notices, but I’m easily distracted by silly things) the next evening for dinner with fresh dressing, halved cherry tomatoes, and cucumber slices. I received strange looks from my son over the ‘perfectly delightful!‘ noises I was making whilst consuming. Om nom nom!
To make a long story longer, I think I will make the veggie noodles the very mornings that I intend to eat them for lunch. Even though some of them keep well enough, having them fresh and not taking any chances that I’ll be disappointed is worth making an effort in the morning. I would hate to have any reason to turn my nose up at them and head out to the food court for a poutine. And there’s a “Five Guys” there too….oh man they make good burgers. But I digress (and torture myself). This entire ‘noodle experiment’ falls under the category of “Learning New Coping Skills”.
This past week I have had a smoothie every morning for breakfast. They. Are. Amazing. I know I am also experiencing a slight euphoria from FINALLY seeing signs that I am almost fully recovered from mono, but I also know that the sustained energy I am feeling throughout the day is as a result of those hyper-efficient personal blender sizes of liquid power. Wild blueberries, pomegranate seeds, coconut meat, nut milk, banana, baby spinach, green powder, or combinations thereof. BAM baby! I start to add raw Maca Powder next week. I’ll provide a report as to whether or not I believe it is “all that” like everyone (even the ancient Peruvians) says it is.
My lunches have been about 75% raw, and my dinners, well….if there is ‘raw’ in my dinners, it’s by accident so I shouldn’t take any credit. I’m getting there. I also notice that I’m detoxing, but only slightly. Slight headaches, slight tummy ‘activity’. I’m probably going to be drawing this process out longer than I need to with my ‘gradual’ move to raw, but that’s the choice I have made. Christmas party season starts this weekend and I’m not about to turn my nose up at the food and drink bounty that I will be lucky to have access to (and the camaraderie of friends, of course…). But anywhoosie, slowly but surely…
I have started to explore a new website for recipes and have picked a couple to try. I’ve tackled their veggie onion bread already, and whooooo boy! Oniony! It is delicious, but I believe I’ll refrain from taking them for lunch at work lest I alienate everyone with whom I have an afternoon meeting. I could alienate them from across a room, the bread is that potent. The recipe suggests using less onion and more zucchini if the onion taste (and eventual smell) is too strong. I will most definitely be doing this next time.
Here’s the link to the recipe: http://www.rawfoodrecipes.com/recipes/onion-veggie-bread.html
And here’s the visual temptation, to make you want to try it 🙂
It can be frozen, is wonderfully healthy, and will make a nice receptacle for guacamole or raw cheese and sprouts. Oh! I also added nutritional yeast (available in the bulk bins at Kardish!) to this recipe, for a little extra oomph.
I also made another batch of flax crackers, this time adding some oregano, basil, and a little ground rosemary. They are delicious.
The site also has a great hint about what to do with all that almond pulp we create when we make nut milk. They have a recipe for an almond pulp pizza crust! How creative! (well, us newbies think so at least. You ‘old hats’ are probably rolling your eyes at me right now. Bear with me, I’m just getting on the turnip truck. Ha ha! Get it? Getting ON the turnip truck? Not falling off it?! Ok ok…)
I’ve started to freeze my almond pulp and will make the pizza crust when I have enough.
If you try it before I do, let me know how it turns out!
And a last parting tip: it’s pomegranate season. They are huge and (compared to other seasons) cheaper than usual (2 giants for $5, as an example). Pick up a few and freeze those seeds on trays before putting them into freezer containers. When you put them in a smoothie, however, make sure you use a blender that will pulverize those seeds really, really well or else you may feel like you’re digesting gravel a couple of hours later. Ouch.
Well, that’s it from my corner from the universe. I think you can expect me to post a little less frequently over the next couple of weeks as I become overwhelmed and over-stuffed by Christmas. But after that, TALLY HO! I focus on my complete commitment to the Raw Diet conversion! Wow, January is coming fast 🙂