The Reasoning behind 'RAW'

I know what you might be thinking.  "Another definition for another fad diet.  Eating 'raw'.  Another 'simple' solution on how to lose weight, and emulate what's en vogue with movie stars."  There is more to it than that, I promise!

I'm not much for labels, but my experience towards a healthier lifestyle led me to the 'raw' diet.  I want you to understand what this label has been defined as, and then I want you to realize that you are capable of doing with that information whatever you like, and label what you do 'eating'.

Okay, she's not saying RAW, but you get the idea... Also, organics are cool.

Definition of raw foodism:  A lifestyle promoting the consumption of uncooked, unprocessed and often organic foods as a large percentage.  

You may wonder why I have been putting raw in quotes.  It's because the term is a little-bit misleading, which can contribute to more petty scrutiny of whatever diet you chose. Raw by definition means uncooked.  However, the 'raw' diet can involve cooking (hence quotations).  Specifically to temperatures no greater than 118 degrees Fahrenheit.  Once the food reaches this temperature and above, enzymes in the food start to degrade.  The idea is that as we get older, the enzymes in our body become less efficient in breaking down food, making digestion more difficult.  If we eat food which contains live enzymes, then our body doesn't work as hard to process the food, and we are left with more overall energy from the benefits of eating 'living' food.  

Note:  The first step to digestion is mechanical digestion which starts in your mouth.  Chew your food!

Cooking food the 'raw' way is easy but time consuming.  Basically, all you need is a good dehydrator and you can make any breads you want, as long as they're home made, from raw and sprouted ingredients, and dehydrated below 118 degrees F.  It's a simple idea.  You can still cook the food, but at lower temperatures for a longer period of time. 

Cooking 'raw' is considered a good way to transition to eating raw.  The dehydrator allows you to consume all of the foods that you used to, just cooked in a different way and from fresh ingredients.  Once you get the hang of cooking 'raw', and the hormone levels in your brain that had you dependant on sugars, caffine, and processed foods return to a healthy chemistry (this process can take 4-6 weeks), your food experience will become more vivid, yet secondary.  A source of nutrition instead of a source of contention. Your body will tell you when you're hungry, not the other way around.   

The brain's response to sugar addiction.

Okay, now we know the defined guidelines.  My spin on it remains the same, eat what feels good.  I figure that it's easiest to see a difference in your body through eliminating foods, and then slowly introducing foods back in.  My model was to shoot for 100% raw, with a margin of error of 20%...meaning I was new to this, and wanted to do my best, but not be unrealistic if I was preparing a meal, and came up short on ideas or ingredients.  We have managed to stay 80-100% raw for over one month now.  It's really easy to get the hang of because you are using fresh fruits and veggies, just with a slightly different mind-set.

First we started out with just a knife, cutting board, and blender.  Then we got a spiralizer (to make veggie 'noodles') and a Cuisinart food processor (for dressings, nut cheeses and sauces).  We may end up getting a dehydrator, but only for dried fruits and home made crackers.  The taste of breads just don't hold the same flavour they used to since we're really tapping in to how to use fresh ingredients.  Herbs like basil, garlic, dill, rosemary, etc., pack so much more flavour when you don't cook it, and grain foods seem dull in comparison.

Ideally, we would have a wooden cutting board.  Bamboo ones are a good, cost efficient option at around 15 USD.

Looking into recipes, I noticed a few things:

1.  Very nut heavy - Nuts are great for you, and all the recipes encourage soaking, which I find great for the tummy, however, they are very high in fat, and should be used sparingly.  We should eat no more than 1-2 handfuls of nuts a day, and some recipes call for each piece of a meal to have the main staple 3 different types of nuts.  Any diet has the potential to be unhealthy, it's a good idea to keep the fats within a good ratio of carbohydrates and protein.  Sprouted beans can be used instead to do dips and they contain lots of protein.

2.  Heavy on the oils - Pretty much same as number one.  Be sparing with your fats.  Sometimes you might need to add more moisture when processing dips in the food processor.  Coconut water or a number of juices like carrot or tomato are just some of the alternative options.  Coconut oil is very good for you, but adjust recipes to what you think will taste good/be good for your body.

Chocolate/coconut mousse pie with almond/raisin crust and raspberry habanero sauce. A great experiment, but used lots of nuts and oils.  I prefer a healthier treat.

3.  Agave nectar - Honey is not mentioned in hardly any 'raw' recipe, but has been replaced by agave nectar because it has a lower glycemic intake.  Agave takes quite a bit of processing to get into the nectar state, and is heated in this process.  Personally, I think honey is a better option if you want to sweeten something.  An even better option is adding more sweet fruits like pineapple or strawberries, which will satisfy the sweet.

Peach and berry sorbet made with frozen fruits, lemon juice and coconut water.  No added sugar necessary.

4.  Lots of strange ingredients - There is no need to scour the internet to find out how to get this one herb that only grows in Peru.  I'm all about experimentation and variety, however, there is something to be said about obtaining fresh and local ingredients.  If you can't point to the country it's coming from, maybe pass up that recipe for something that is both in season and grows locally. Bookmark those recipes for when you visit other places.  We definitely want to be able to adapt to a new environment!

5.  Vegan - All the recipes I have seen have been vegan.  We have followed a raw vegan diet, but I'm happy to enjoy fish, goat milk and eggs.  Personally, I enjoy the taste of fish, raw or cooked.  Most fish, if cooked correctly will end up around 115-118 degrees F, so it technically falls in line with the 'raw' diet.

When Neva and I were in Okinawa and saw the Tohoku tsunami pull the ocean from the shoreline with insurmountable strength, I took a break from fish because of the repercussions [nuclear waste] of such an event.  In fact, after most storms, lots of waste tends to surface, and it is not a good time to go fishing.  I try to be selective and be aware of where my food is coming from. I chose freshly caught fish that hold low mercury levels.

Lactose has always been a problem for me, so I prefer the taste and benefits of local raw goat milk, but I have yet to find a local source.  I purchase organic eggs (preferably local) and do cook these maybe once a week.  Eggs actually are more beneficial to the body cooked than they are raw. Though vegan is great, don't feel like 'raw' and vegan are one in the same and that you need to follow some strict guideline.  I know there aren't many recipes that call for raw non-vegan, but these foods are considered raw (except the eggs) and are beneficial to some people. 

I prefer to focus on why things are good for you, not why things will kill you.  Don't you love the skull and cross bones?

6.  Improvising is good:  Eating a raw diet is a somewhat newer rediscovered idea, so everyone is honing their recipes.  In following most recipes, I've added lots and taken away based on my preference.  Some people may enjoy a different consistency, etc.  Don't formulate restrictions to feel constrained, but get creative.  When we first started, if I felt like the meal came up short, I would add rice noodles, brown rice, or corn tortillas, but quickly noted that these were all flavorless in comparison, and the weakest part of the meal.  The spiralizer makes tasty noodles, cauliflower and parsnips yields fluffy, yummy rice, and lettuce leaves or nori seaweed can act as a nice tortilla.  Don't be afraid to experiment or substitute.  It's a journey, enjoy it!

Beat, avocado and carrot tacos.  My first [somewhat] raw experiment.