Bloomin’ Tuesday: Integrating Raw, & Sesame Noodles Recipe

I’ve been aware of the raw food option for years now, but until January, I just didn’t see how it could be a part of my life. I thought it was too intense, too restrictive, and too hard (I was sure of that).

I didn’t realize that I would find it to be delicious, simple, satisfying, and easy to integrate into my life. It also eliminates cravings, and led to my decision to exercise by dancing at Nia classes 5-6x per week.

One of the things that makes it do-able for me: I have the occasional cooked meal. Recently, I was in NYC, and visited my brother, who had some bbq pulled pork going in the crock pot. I dithered, but then realized: this is the perfect time to make an exception. The night before, I had a sensationally good raw dinner at Pure Food and Wine (tamales with mole and a chocolate caramel sea salt tart)

the lasagna at Pure Food and Wine (from Design by Thinking)

the lasagna at Pure Food and Wine (from Design by Thinking)

I’m also not making my family join me. They are sharing some food that I make (they especially love the smoothies) and they’re welcome to participate. But I am not making my choice into their lack of a choice.
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The resources that have been INVALUABLE so far have been The Juice Lady’s Turbo Diet book, Pura Vida Pantry on Facebook, and RawMom.com. Some seeds that planted interest along the way were the article “Raw Food Supper Club” in Mothering’s issue #160 and eating and LOVING raw pizza, sushi, and pesto-ghetti at Body Cafe in Santa Fe.

Benefits I’ve noticed: more mental clarity, better sleep, glowing skin, more regularity, energy, and feeling less bogged down by the digestion process. I also lost 14 pounds in three weeks (by following The Juice Lady’s Turbo Diet) and have kept it off. What I like about it best: I made one choice, and all I have to do is follow that choice–instead of making fifty choices throughout the day to follow a diet like Weight Watchers. Does that make sense? By making the choice to eat raw, I eliminate the inner debate about whether to have some bread…or dairy cheese…or cake, cookies…they’re not raw. But if I want to have some delicious raw crackers, cookies or nut cheese, I do so, and they deliver their flavor and sensations in a way that harmonizes with my body.

So, I’m not preaching at all…and I hope you cheese lovers out there are not poised to flame me. I would not turn down a cracker with delicious Epoisses cheese at a cocktail party, I assure you. It’s just that in general, I’m eating raw. And it’s really working for me.

One of the things that helped me: I backed into it. I didn’t wake up on January 1, inscribe the New Year’s resolution into my tablet that I WILL EAT RAW! It was just something that started with juicing vegetables and eating salads and chilled raw soups during a cleanse. Then I ran with it–because I was inspired to. It’s been so much fun to make “pasta” out of zucchini and carrots, nori rolls filled with veggie and nut pates and peppers, celery, avocado…

What do you eat that makes you feel your best? What are your favorite raw meals? Salad dressings? Soups? Please share your fave raw blogs, websites and recipes.

Here is my current favorite raw entree recipe.

Raw Sesame Noodles

3 zucchini

1 carrot

1/2 red bell pepper (if you have it)

3 scallions, thinly sliced

3 tablespoons toasted sesame oil

3 tablespoons tamari sauce

1 tablespoon apple cider vinegar (or rice wine vinegar)

1 tablespoon agave nectar

juice from half a lemon

1 1/2 teaspoons grated ginger

1 teaspoon minced garlic

1/8 teaspoon cayenne powder

1 teaspoon sesame seeds

1 tablespoon peanut butter (or more to taste)

¼ cup peanuts, chopped coarsely in food processor

(So good right away and even better the next day)

1. Cut the zucchini, carrot, and pepper in long noodle shapes (use a Spirooli or a mandoline, or even a grater). Mix together the 3 different varieties of “noodles” and scallions in a large bowl.

3. In a small bowl, combine the rest of the ingredients and mix well.

4. Toss the noodles in the sauce.


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on Tuesday, February 15th, 2011 at 1:00 am and is filed under Blooming Tuesday, the flavor.
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