Real Raw

Since my last post, six days ago, I’ve been feeling a kind of listless restlessness, if those two adjectives can be used together. Although I’ve created some interesting and good-tasting raw culinary experiences – notably the fennel apple pomegranate salad and some new wraps, using collard leaves for the wrap, I’ve been questioning everything. Feeling a little rebellious, actually.

What’s happening?

Well, breakfasts are on track. For example, this morning’s breakfast was a kefir muesli and yesterday’s was a blueberry banana smoothie. I always add a little protein powder and some kelp powder to my smoothies for a little extra nutritional punch.

Lunches are also 100% raw (or very nearly so). For example, on Monday I made a large batch of “not tuna pate” (there’s a previous blog all about how this is made) and have since been using it in creative ways. Today, I made a simple open-faced sandwich using Ezekial bread and the paté. Served with a salad, it was a satisfying lunch.

Yesterday, I used collard leaves to make some tasty wraps with the not tuna paté, thinly sliced bell pepper and zucchini. A little sliced tomato on the side made it very pretty. (Ignore the fact that I wrapped one of the leaves inside out).

About a week ago, I copied a wonderful recipe from the Living Cuisine Center’s newsletter (reproduced below) for their Apple Fennel Pomegranate Salad. It was a bit of work, because I had to make the candied pecans. But it was WELL worth the effort, and I actually had enough of the salad for three meals. By the way, if you don’t have a dehydrator, you can make the candied pecans in the oven, set to warm (mine keeps the oven at 100 degrees F).

So, what’s with the ennui? I think it just has to do with being busy. Raw food takes planning and time to prepare. I’m often very busy during the day so that dinners are on the run. (The most awful example of that was my “Worst Dinner Ever” post.) For the past two nights, I’ve eaten cooked food, supplemented with a large salad. The night before last, I worked until 7:25 pm and had given no thought to dinner. So, of course, I’m grazing the freezer at dinnertime. I find myself in a situation where I need something fast, I need it now, and I need something that will feed the whole family. Trader Joe’s frozen meals to the rescue … quick salad … and there you have it.

Last night was even more on the run, since I had my Spanish finals at the college starting at 6:30 pm. I didn’t even bother with the salad.

What am I to do? And how do I overcome this sense of failure? Am I too hard on myself? After all, even with things the way they’ve been for the last few days, I’m still eating about 70% raw. Is that good enough? I’ll leave these philosophical musings for a future blog.

In the meantime, here is a picture of the Apple Fennel Pomegranate Salad I made, followed by the original recipe by Cherie Soria at the Living Cuisine Center. Yum, yum, yum!

Apple Fennel Pomegranate Salad on a Bed of Arugula with
Orange Poppy Seed Dressing and Candied Pecans

Recipe by Cherie Soria
Serves 6

Dressing
1/2 cup orange juice
2 tablespoons flax oil
1/2 tablespoon poppy seeds
1/2 teaspoon orange zest
1/2 teaspoon spike (if unavailable, substitute onion powder)

Salad
3 red apples, seeded and thinly julienned
1 large fennel bulb, thinly julienned
1/4 red onion, julienned paper thin
1/2 cup celery, sliced thin crosswise
1/2 cup pomegranate seeds
1 pound arugula
1/2 cup Candied Pecans

1. Combine ingredients for the dressing in a large bowl and whisk to blend.
2. Add the remaining ingredients, except arugula and pomegranate seeds, and toss well.
3. Place arugula leaves attractively on a platter.
4. Heap apple mixture on top, garnish with Candied Pecans (see recipe), and serve immediately.

Candied Pecans
Recipe by Cherie Soria
Yields: 1 cup

1/2 cup maple syrup
1 teaspoon cinnamon
Pinch nutmeg
1 cup pecan halves, soaked, rinsed and towel dried

1. Mix together syrup, cinnamon, and nutmeg.
2. Coat the pecan halves with the mixture and dehydrate until crisp, about 12 hours.