Raw Determination

Shoot...I am running out of creative titles that include "raw". For the past week, since it has been Winter Break, I have been experimenting and creating many raw vegan dishes. I do not have pictures of many of them; however, most have been a hit. The only downside to this experimentation is that is takes quite some time as dehydration is not a expedient process.

For Christmas I had experimented with carob brownies, flax crackers, and oatmeal raisin cookies. Two of the three were a hit! I personally loved the brownies, but many did not. I think this is attributable to the carob. Many people are not fans of carob, and, indeed, I was not when I first tired it. For me, it has been about 5 years and I have grown quite accustomed to it as I am allergic to normal chocolate. The flax crackers were a hit as many people ate them with hummus or salsa instead of the store-bought, refined flour-ful crackers my mother had purchased. There were many diabetics at this gathering, counted about 5 (out of 11 people...shameful, I know), and the flax crackers are low in carbohydrates and sugar free. The kicker was that we had a table full of pies, cookies, brownies, and many other desserts that would put any diabetic in a fit. I, of course, brought these raw vegan oatmeal cookies. They were indeed my favorite as well as many other family members'. This cookie was pretty low on the glycemic index and fairly healthy...and, don't let me forget, EASY! Oatmeal Raisin Cookies were just walnuts, raisins, cinnamon, salt, coconut butter, and a touch of agave blended in the food processor and then mixed with raw oats. Then I popped them into the dehydrator and warmed for about an hour. Done! So good.

I have also made my FAVORITE raw vegan snack: Kale Chips! I mean, they are out of this world. Not only that, but they probably are one of the most healthy snacks you can possible have. These chips are full of protein, antioxidants, phytonutrients, carotenoids, potassium, calcium, magnesium, and vitamins A, C, and the Bs.  I made a chili-lime version, here is my recipe:

Chili-Lime Kale Chips

Ingredients:

• One bunch of kale, destemmed and torn into small bits
• Raw tahini
• Nutritional yeast flake
• Nama shayu 
• garlic
• cayenne pepper
• lime
• water, to thin

Method:

1. In a food processor, blend a couple spoonfuls of tahini, about the same amount of nutritional yeast flake, a couple dashes of soy sauce, a tsp of garlic, a couple dashes of cayenne, and juice of one lime. 
2. As it is processing, slowly add a much water needed in order to make it a thick but fluid consistency, like that of applesauce. 
3. Pour on top of the kale (that is in a large bowl). 
4. Toss until covered evenly and completely.
5. Transfer pieces to the dehydrator.
6. Dehydrate on mesh racks at 105 degrees for 5-8 hours (depends on humidity and amount of sauce)

This morning (well, and last night) I made a raw vegan breakfast. I started yesterday with the eggplant bacon. It takes 5 hours to marinate and around 8 hours to dehydrate until crispy. I also soaked and sprouted my buckwheat groats. This morning I blended the ingredients for the pancakes and dehydrated them for 2.5 hours. I mixed together a quick fruit salad and there was my breakfast.

It was extremely filling and satisfying, which has been a problem for me recently. I have found that I am not necessarily full like I once would describe it, which perhaps is a good thing. I am not longer full after I eat a raw vegan meal, but oftentimes I am hungry again soon thereafter and must eat again. In this case, I have not been hungry all day since I ate this breakfast. The buckwheat pancakes were quite filling. I was glad to see a healthy, raw vegan alternative to one of my favorite breakfast foods: the pancake.

Another problem that I have been having is the time commitment. Dehydration takes hours. To make a simple breakfast that would have normally taken me maybe, at most, 20 minutes, took me two days. Although it is rewards and tasty, it seems to be a lot of work that might deter a 100% raw vegan diet. 

That is all for now. I have really been enjoying this break. Things to look forward to: raw halva with cinnamon "pita chips". I hope that turns out well. I don't know what else will be in my future for food, but hopefully it doesn't bankrupt me!

This is how a raw vegan spends his winter break: tasting delicious raw vegan treats form la lengua de un vegan. 

Raw Creativity

Making the transition to raw has, indeed, been difficult; however, it seems to be easier ever since my "Christmas" present arrived: a dehydrator. The dehydrator really has inspired a lot of creativity. I have been reading continuously about techniques and recipes that are specific to dehydrators. Through this self-education, I have really learned to think more creatively in order to use the culinary techniques with which I am familiar and use them to create raw meals.

All day today I have been making flax crackers for my Christmas meal on Sunday. I am going to make raw hummus to accompany the flax crackers and veggies. Coincidentally, there is a bowl of sprouting brown rice laying on my counter. It was finally tender enough to eat, so I was pondering on how I can eat it. It's towards the end of the week, so my kitchen is fairly empty as I go grocery shopping once a week on weekends, when it dawned on me. I went to the dehydrator and pulled out the not-quite-done flax crackers and cut off a triangle. I used this as a flexible, but fairly cooked taco shell. The sprouted brown rice was then tossed in a tad bit of raw oil, salt, and chili powder. I spread some organic guacamole on taco shell, spooned the brown rice meat atop the spread, and topped it all off with sunflower seeds and diced pickled jalepenos.

The flax crackers are super simple to make, but take a long time to dehydrate. The recipe (that follows) calls for flax seeds, but I didn't have any, so I used flax meal. This makes the texture a tad like a crisp unleavened bread compared to that of a crunchy cracker. Nevertheless, both types work, but the whole flax seeds are recommended.

Flax Seed Crackers/Taco Wrapper

Ingredients:

• 2 cups golden flax seeds
• 2 cups water
• 1/3 cup sun-dried tomato, soaked
• 1/2 cup baby carrots
• 1 tbsp salt

Method:

1. In a large bowl mix the flax seeds and water. Let stand until extremely gloopy and slimy.
2. In a food processor, blend the sun-dried tomato, baby carrots, and salt until well incorporated and finely chopped.
3. Once the flax seeds have become a "paste" add to the food processor and pulse until all ingredients are combined. 
4. Spread the mixture on nonstick sheets of the dehydrator to about a quarter of an inch thick.
5. Place in dehydrator for 5 hours.
6. Flip onto a mess screen and dehydrate for 4-6 more hours (until desired crunch is achieved).  
7. [For the taco shells, I took the cracker out at 7 hours of dehydration]

I hope you all enjoyed this recipe. I came up with this recipe out of necessity and what I had. I did, however, get the inspiration from Ani Phyo's flax cracker recipe (adding other ingredients that I had in my kitchen). I know that I make a lot of vegan and raw vegan tacos. I promise the next raw meal will not be a taco. 

Happy Holidays and Merry Winter to all!

Eat Me Raw!

Raw Veganism.... to be lazy and to quote Wikipedia...."is a diet which combines veganism and raw foodism. It excludes all food of animal origin, and all food cooked above 48 degrees Celsius (118 degrees Fahrenheit). A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, and fresh juices.... Sometimes the definition of a raw vegan diet is loosened to include vegan diets with at least 75% raw foods."


Ugh, so many people look at me crazy when I try to explain it. I have been accused of being an elitist and out of my mind. I've been interrogated about my nutrition and my weight. Socialization of meat consumption goes much further than simply being meat-centric in food consumption and completely ostracizing vegetables; moreover, it starts attacking people who choose not to conform, those who think about their health and their earth. The decision to transition to raw veganism has not been without much contemplation. I am starting to introduce raw into my diet now, while slowly removing un-raw foods. After finals, I am going to do an entire raw vegan organic cleanse and adhere to a solely raw diet. 


I don't know how long this will last. As of now, I think of this as a way to get healthier and eliminate ALL processed foods, refine sugars, and gluten. The goal is to become a healthier vegan that actually eats 70% raw at every meal while simultaneously increasing the intake of superfoods and decreasing bad-for-you foods. I will be 100% gluten-free at the end of this as well.


Although veganism is healthier than the standard American carnivore diet, veganism can be unhealthy as well. Consuming exorbitant amounts of soy products, consuming only cooked food, consuming high levels of processed carbohydrates, and sticking to high-gluten meat substitutes. All of these products are detrimental to one's health. 


I recently watched a documentary that pushed me over the raw edge. I learned that our body goes through autoimmune responses (i.e. digestive leukocytosis) when eat a diet comprised of 51% or more cooked food. Also, this documentary elucidated the benefits (and the science) behind vitamins and minerals. In addition to the documentary, my previous knowledge of autoimmune responses to gluten and negative aspects of soy consumption persuaded my decision to change my diet. 


I expect to resume my normal veganism at some point, but it will be all organic (no exceptions), completely non-GMO, gluten-free, and 70-90% raw. There will be no processed foods or foods that contain soy. 


Here is what I have been eating recently. Let me clarify that I understand that somethings might not be 100% raw or may be pasteurized, but this is a transition. 


Lately for breakfast I have been eating Muesli with almond milk along with a banana and some kind of fruit smoothie that is enriched with veggies and a superfood complex. For lunch, I tend to eat some kind of nut mix or raw bar. The Raw Revolution or Larabar bars are my favorite. They are tasty. The Raw Revolution bars are live, certified raw, and have spirulina in them (at least the one I tried does). For dinner, I have been trying to explore the raw aspects of veganism. So the first night I ate Asian broccoli with almonds. Tonight, I tried a new recipe (that I thought up as I was roaming the store): raw vegan tacos. 

Raw Vegan Tacos

Ingredients:

• head of organic romaine or butter lettuce
• red pepper hummus
• 1 organic red onion, mined
• 2 small organic Haas avocados
• 2 small organic Roma tomatoes, diced
• 1 small organic red bell pepper, julienned
• 1 ear organic corn, decobbed
• 1 organic lemon
• 1/3 cup raw, unsalted, organic almonds
• 1 tsp garlic, minced
• spices
• salt, to taste
• olive oil, cold pressed

Method:

1. Make the almond meat by blending the almonds, garlic, spices, and oil in a food processor until small chunks like ground beef.
2. Make the guacamole by putting the avocados in a bowl and smashing them with salt and lemon juice. Add onion, tomatoes, and corn. 
3. To assemble, take one leaf of lettuce and spread on the hummus. Atop the hummus, spread the chunky guacamole. Top with almond meat and julienned peppers.
4. ENJOY!

They were definitely delicious and filling. It has protein, omega fatty acids, fiber, and tons of different vitamins and minerals. For dessert I had a banana and these spirulina carob treats. They are so addicting. They are soft, but crunchy with this sweet, fake-chocolately flavor. They are also high in B-vitamins (for energy) as well as vitamin A and E. 

Recently I have been trying other snacks as well like kale chips. I have been wanting to make them, but without a dehydrator it is near impossible.  Luckily my mom is getting me a dehydrator for the Jesus holiday!! I bought these and they were expensive: $5.00 for a small bag. I can make tons more for about a dollar. 

Overall, I am going to give it a try. I want to be healthier and this is going to be my chance to really eat the way I want to eat without sacrificing my profound enjoyment of food. I think once this trial run of raw veganism is over, I will no longer be conforming to labels as a raw foodist or a vegan. I don't think I will really fall into any special category. I will just be healthy. 

We have the option to be in control of our health and our life. This is my decision to be healthy and happy.