It’s a movement that hasn’t really struck here in Australia. I’m seeing signs. In LA and New York it’s huge.
*This blog post has been updated on February 5, 2016 and now reflects my current stance on eating raw foods.
I’m talking raw. And it’s very much a movement. When I was in New York I checked out a few. My favourite whimsical person Gala Darling and I met for raw spanikopita made with almond feta at One Lucky Duck in Gramercy. Beyond good!!
Possibly it’s most colourful proponent is David Wolfe. I’ve heard David Wolfe speak a few times. He quite possibly has too much energy for this lifetime. Turns out I spoke to him this week about going raw.
Here’s the podcast. You’ll have to bear with me…it was my first time using Call Recorder on Skype and it’s full of typically awkward Sarah-ish glitches. It goes for about 15 minutes:
[display_podcast]
Now. Not everyone wants to go completely raw. I don’t. But there are a few things to know about eating MORE raw food that might pique your interest. The gist is a little somethin like this:
* There are two main sources of enzymes for digesting food and turning it into energy. They’re found inside the food itself, and in us.
* According to the raw foodies, food enzymes are destroyed when food is heated over about 116 degrees F or 46 degrees C. Which means we have to use our own enzymes to break down cooked food.
* BUT our bodies have a limited supply of enzymes. And when they deplete, we age faster. So the less we use (and get from food instead) the better.
Raw foodies ferment and soak grains and nuts to make them digestible. Or slow cook food at low temperatures. And cure meats with lemon and other acids (as in carpaccio)
Me, I personally like warm mushy foods… An argument can also be made about some vegetables requiring heating in order to make their vitamins and minerals available, such as starchy veg like potato. The valuable nutrients are contained in the starch and in order for out bodies to absorb them we need to cook the vegetable to make it easier for our body to break down.
I suggest having a combo of both raw and cooked veg so you get the best ban for your buck.
If you’re interested in learning more hear him talk during his Australian tour next in February and March. He’s talking on permaculture, doing workshops and sharing his raw chocolate recipes (I’ll share these in a bit).
Here’s the program:
Friday 11th February 6.30pm – 9.30pm: Brisbane Lecture
Saturday 12th February 9.30am – 5.30pm: Brisbane Workshop
Sunday 13th February 2.00pm – 5.00pm: Byron Bay Lecture
Wednesday 16th Feb 10.30am – 4.30pm: Byron Hinterland Permaculture Day
Thursday 17th February 6.30pm – 9.30pm: Sydney Lecture
Friday 18th February 4.00pm – 8.00pm: Sydney Sydney Harbour Cruise
Saturday 19th February 9.30am – 4.30pm: Sydney Weekend Conference
Saturday 19th February 7.30pm – 12.00am: Sydney Raw Cacao Dance Party
Sunday 20th February 9.30am – 5.30pm: Sydney Weekend Conference
Thursday 24th February 6.30pm – 9.30pm: Melbourne Lecture
Friday 25th February 1.00pm – 10.00pm: Melbourne Peninsula Hot Springs Trip
Saturday 26th February 9.30am – 5.30pm: Melbourne Workshop
Monday 28th Feb – Friday 4th March “Samudra” Dunsborough, WA Retreat
Saturday 5th March 6.00pm – Midnight: “Samudra” WA Dinner, Talk & Party
I love raw soup. I buy them at About Life at Bondi Junction for $3.90 for a takeaway- avocado, cucumber, fennel, sunflower seeds. It’s glorious…. I found this recipe by David (that’s him above).
Green calcium soup
10 kale leaves
1 handful of parsley
2 cloves of garlic
1/3 of a red onion
2 lemons
1 avocado
1 tomato
2 yellow bell peppers
1 handful of dulse strips or Spirulina flakes
1/2 teaspoon sea salt
1 tablespoon of unpasteurized miso
3 tablespoons oil, 20 pumpkin seeds.
Shave the outer skin of the lemons leaving the white pith intact. While blending all the ingredients, add distilled water to reach a thick, soupy consistency. This is a great raw soup for kids! An excellent way to introduce important heavy minerals and calcium into the diet.
I also found this one on Kris Carr’s Crazy Sexy Life site:
Spinach thyme soup
Yields: 3 – 4 servings
-3 cups spinach, packed
-1 cups water
-3/4 cups fresh orange juice
-1 zucchini, chopped (3/4 – 1 cup)
-1/3 – 1/2 cup hemp oil
-1 clove garlic
-1 1/2 tablespoons garlic red pepper miso
-1 teaspoon apple cider vinegar
-1 – 2 teaspoons raw agave nectar
-1 tablespoon dried basil
-1 1/2 teaspoons dried thyme
-1 teaspoon onion powder
-dash cayenne pepper
-dash Himalayan crystal salt
-pinch nutmeg
Blend everything together until creamy.
Do you eat raw? Do you have any good raw soup recipes?
