How about a vegetarian TF and raw food combo thread?

[calynde]

Is anyone else doing this or thinking about this? The vegetarian friendly aspects of traditional foods are very appealing to me, but I only feel good when I eat high raw...at least 50%. It seems like a good compromise to me. I'm not totally sure what it might look like yet, but I've been pondering. Anyone else?

[marimara]

Yes, me. I have been trying to combine what I like about Tf with what I like about Raw. I went on a raw kick for about a month, a month ago, and lost those stubborn 5 lbs I'd been trying to rid myself of, and got off my meds for hives, and felt better than ever. Then the cold hit again real hard and I had to eat more warm food to keep up my internal thermostat. Now that its' warming up again (this time for good I think) I'm ready to go back to high raw.

At my highest point I was about 75% raw for weeks at a time. I'm not sure if that's sustainable for me in the long term though. I was using a food calculator to measure nutrients as an experiment, and I was getting enough protein but only if I supplemented w/powder, ates tons of nuts (which I don't like doing), or cheated and ate an egg or some cheese. I don't have a food processor or fancy blender (just an average one) so I can't make those crazy pates and stuff like that to keep my interest in Raw. Plus I don't like eating a ton of nuts.

What I like about TF is the emphasis on whole, natural foods. I am not currently a vegetarian since I eat poultry or fish on occasion. Maybe 2-3 times a week. I do eat eggs from my local farmer and some dairy (mostly cheese). I really like Michael Pollan's motto "Eat real food, not a whole lot, and mostly plants". I usually have to include a protein at every meal or else my blood sugar spikes too much and all I want to do is sleep. I feel my best when I do this.

So for me, a good day would be something like this:
Breakfast: Green Smoothie-kale or spinach w/fruit, almond butter or whey protein (I have this daily no matter what else I eat that day)
Midmorning Snack: apple w/pnut butter or almond butter
Lunch: Salad w/egg or meat (small bit) OR vegetarian summer rolls w/thai pnut sauce or shrimp summer rolls w/sauce {summer rolls-raw veggies inside a rice wrapper}
Snack: Fruit OR crackers w/hummus
Dinner: Cooked meal; whole wheat pasta w/tomato sauce + steamed broccoli + possibly some meat (not red meat) OR Fajitas minus the tortillas w/guacomole, salsa, beans or meat

That's what would work for me.

[calynde]

You and I seem very similar in our approach.

I always have a green smoothie for breakfast. A really big one...it provides a lot of energy and calories. I don't do well when I eat a heavy, cooked breakfast. Lunch is mainly leftovers and dinners always include a big raw salad of some kind...around half of the plate at least.

Other TF things that I'm inspired by:

-focus on whole foods (no refined flours etc)
-soaking grains (do that already)
-fermented/cultured foods (i don't do this, but want to)
-raw dairy (easy to get where I am...and we only have *pastured* available...lucky us, no factory farms! i don't do a lot of dairy, though, as I don't tolerate it super well)
-healthy fats
-natural, unrefined sweeteners

I personally always tap out at 75% or so raw. I've been at it for years, but I just can't go higher without feeling terrible. BUT high raw is great for me. It's hard to say for sure, but I feel drawn to having mainly raw on my plate along with a bit of the above TF stuff in smaller proportions.

I have a lot of tweaking to do before I feel like I'm in a good rhythm with eating this way. I could use more TF inspiration but I want positive, good energy stuff...without all the talk of animal parts.

[marimara]

yeah, sorry about that..

I've been drawn a lot lately to Asian cuisine, especially rolls and wraps. I did a pad thai the other day but it didn't work out too well. I visited my Asian market and they had some Chinese broccoli (also called Chinese kale) and it had these little yellow flowers all over it, I lightly steamed it and they were delicious.

I haven't ventured into fermented things that much either. Besides saurkraut storebought, I do make fridge pickles Indonesian style (I'm part Indonesian): chop cucumbers, banana peppers, onions and put in jar + add white vinegar and water about 60/40 respectively, add salt and pepper and some sugar, eat fresh like that or let them sit in the fridge for a couple of days.

There is a traditional Indo dish called Gado Gado that is awesome and can be made all raw or mostly raw (some steamed), however you prefer it. Chop cabbage (green and purple), baby bok choy, carrots, boiled potatoes, broccoli, sprouts, leek (basically any veggie you want) (traditional Indo puts in boiled eggs too, optional)+ put in bowl and make pnut sauce on the side {pnut butter, water, chopped garlic, sweet soy sauce from Asian market, and some sugar in small pot, cook low till mixed evenly). Soooooo delicious and warming even raw w/warm sauce.

Hmm, what else? Oh, I've been sprouting things like almonds, mung beans, spring salad sprout mix. That's working out, I have the sprouter from Gardens Alive.

I also do the soaking of grains, esp rice. I cook rice using the Absorption method, so I soak for up to 3 hours first w/multiple rinsings and then cook in cast iron dutch oven on the stovetop= heaven!

I've been buying dried garbanzo beans and soaking them, then cooking them, then making hummus from them rather than using canned (trying to avoid BPA).

That's all I have for now, I'm thinking about what I'm going to do for dinner. I have cabbage, one baby bok choy, & one squash to eat before they go bad.

[tanyalynn]

Can I add the link to the Fermented Veggies thread in the TF forum?

http://mothering.com/discussions/sho...d.php?t=426207

This thread was so helpful for me when I was getting started fermenting. At this point, and partly out of laziness, I've settled into mostly making kimchee and sour dill pickles, the kids just love them, and as a bonus, it's a nice way to have uncooked garlic on-hand that we can all eat. I find raw, unfermented garlic very harsh on my stomach, it makes me nauseous, but we can eat quite a bit of fermented garlic. I don't know if it's the same benefits as raw un-fermented, but it's tasty and the kids love it when they're sick.

(I'm really only a lurker, not veg and not much raw, but I LOVE fermenting vegetables--that counts as raw, doesn't it? at least it's vegetarian).

[I-Love-Alaska]

I've recently read an interesting book called "Clean eating". It's based upon eating 6 smaller meals through the day and ALL whole foods- nothing processed at all. The new verion of the book supposedlyhas more vegetarian and vegan options, but my library doesn't have it yet... I'm tempted to get it. I like the whole foods concept. I'm not sure what the basis of "traditonal foods" are but now I'm tempted to check out that section of mdc..

[StoriesInTheSoil]

This is what I am shooting for right now! Subbing!

[calynde]

Originally Posted by marimara

yeah, sorry about that..

I didn't mean you! I actually eat very similar to how you described...vegetarian "transgressions" and all. I was referring to feeling put off by TF books and online sources because they tend to be very anti-vegetarian and animal focused (i haven't seen them all of course). I could use some good 'ol positive, inclusive traditional inspiration.


I made a batch of flax crackers this week and we are happily nibbling away on those. We have been on a gluten free trial for 2.5 months now, so the raw recipes have been helpful.

Want to start with some kind of yogurt. I have a yogurt maker but my littlest one doesn't tolerate dairy, so I've been thinking about trying coconut milk. Anyone ever done this? I hope it's as good as it sounds!

I would like to try kefir but the grains are hard to get where i am.

The fermented veggie thread is very informative...thank you for sharing!

[calynde]

Oh, and Gado Gado sounds GOOD! yum

[marimara]

Oh, he he he.

I made summer rolls for lunch the other day and dh scarfed them down like crazy. I took rice wrappers, filled them w/raw cabbage, raw baby bok choy, raw carrot sticks and dipped it in the pnut dipping sauce I mentioned up there, heavenly and nearly raw!

As it gets warmer I'm finding I'm looking forward to eating more raw this spring/summer. I want to do a spring cleanse, drinking only green smoothies and/or juice for a couple-few days but I never manage to make it past 2 days. I'm so weak, I just give in rather easily. I wish dh would do it with me but he won't as he works a rather strenous job and works out too.

Just finished my green smoothie this morning : spinach, banana, strawberries, orange juice, whey protein..mmmmmmm mmmm I read that if you eat or drink calcium (ca fortified orange juice this morning) it will help your body deal w/ the oxalic acid in the spinach and therefore allow you to absorb it's minerals better. Something like that, I need to find my reference, .

[fresh_veggie]

New. Fave. Thread. Seriously! I've been thinking this for a while - combining what I love about TF minus all the dead animal pieces! I'm a huge lover of fermented foods and what-not. Subbing, and I'll have to contribute when I can. Thanks for the link on fermented stuff!

[crunchy_mommy]

This is what I was thinking about with my "second guess being veg*n?" thread!!! I don't have time to write much now but I'm very interested in this topic!!

[Koalamom]

I'm in!!

[MoonStarFalling]

I'm trying to strike a balance at the moment. Trying to remain mostly raw with a few soaked grains and fermented foods are always important to me. I'm trying to stay vegan but the rest of the family is not veg so I'm still doing as much TF for them as I have time for. I'm also trying to go grain free except for some rice and soaked oats. I am dying to find some affordable good milk/butter for the fam!

I'm also currently going through an elimination of all processed sugars, just using a tsp of maple syrup on my oats. It's been going so well! I am a diabetic sugar addict.

Mmm those summer rolls sound delish.

[organicmidwestmama]

the best parts to me, about a quality raw vegan diet is the high coconut/palm/cocoa fat content in the recipes and the no gluten/grains. i love raw flax carckers, raw falx and nut pizza crusts, taco chips etc. raw vegan cuisine is appealing to me, not for moral/ethical reasons, though i see how that could appeal to many, but for taste reasons! i also love grain and gluten free raw vegan desserts, who doesnt enjoy dates, nuts and coconut oil? yum! all that said i feel like i have to have a disclaimer, i do eat meat, dairy, eggs daily, but also enjoy raw vegan food as much as i can.

[organicmidwestmama]

Originally Posted by MoonStarFalling

I'm trying to strike a balance at the moment. Trying to remain mostly raw with a few soaked grains and fermented foods are always important to me. I'm trying to stay vegan but the rest of the family is not veg so I'm still doing as much TF for them as I have time for. I'm also trying to go grain free except for some rice and soaked oats. I am dying to find some affordable good milk/butter for the fam!

I'm also currently going through an elimination of all processed sugars, just using a tsp of maple syrup on my oats. It's been going so well! I am a diabetic sugar addict.

Mmm those summer rolls sound delish.

not sure if you're joking about being diabetic but if you are not, you should check this info out here http://heartscanblog.blogspot.com/20...od-or-bad.html -
its by an md who is a cardiologist and he says even plain oats can spike a non-diabetic persons blood sugar greatly. might want to lay off the oats and other grains if you are actually diabetic.

[MoonStarFalling]

I love the heart scan blog. I have to completely disagree about the oats though. I check my blood sugar 1 and 2 hours after every meal and I've never had sugars that high after oats. Interesting thought though. I wonder if eating soaked oat groats yields different results.

ETA Double checking this morning, 1 hour after oats my sugar was only up TWO points which is extremely good. Strange his info is so drastically different.

[fresh_veggie]

Ok, so, I'm on a shameless miso soup kick. I bought a tub of unpasteurized mellow red miso, and I've been eating vegetarian miso daily since then. Does anyone else indulge too? I simmer wakame seaweed and then remove from head and add the miso and green onions. MMM. I want some now, but it's kinda late at night and I don't need it, ha!

I'm hoping to make it out to the goat farm 45 minutes away soon - their dairy is delish. What kinds of things do you guys do with goat milk? I don't know much about the different dairy things TF does, as I generally stay away from cows milk (though I do LOVE kefir - would like to make my own!)

[Koalamom]

Red miso is the BEST!! Have an extra bowl of miso soup for me as we are avoiding soy for now since my bfeeding son seems sensitive. Good thing that stuff keeps in the fridge so I can trial it when he is older.

I am so terrible with this raw stuff but I have 2 goals everyday:

1. Either juice (carrot, celery, etc) or make a green smoothie everyday

2. Lightly steamed greens or a raw salad everyday

It is still pretty cold here in VT most days and cooked stuff is just so warming. I am hoping to eat more raw as the days warm up.

[calynde]

For me the raw side of things comes much more naturally than the TF stuff. I like grains, but soaking them doesn't make me feel more vitality when I eat them. Either way, I feel like they go right through me and are more a filler food than anything. But man...they are just so darn cheap and convenient!

I don't believe I can get kefir grains easily where I live. I've tried looking into it with no success. Will have to enquire further. Raw cow milk products are everywhere here and very affordable...and they all eat grass and wear bells on their necks. I and my little one, however, don't tolerate it. We do use raw butter, though.

We are also gluten-free at the moment. My digestion has never been so good...which I find alarming. Because while I don't want to eat gluten, I don't want to be forced not to. haha Goat products are around, too...but I have a hard time finding non pasteurized ones.

I'm mainly interested in trying more fermented veggies, nut cheezes and other things like that. I live in sauerkraut country, so that's no problem, but I don't know what to eat it with and I don't love it alone...

I really want to take all of this up a notch this month!