Oi there!  It’s Friday once more, so here’s your space for comments, critiques, support, and suggestions.  Don’t be shy now!

Although I’m interested in all of your thoughts regarding the site, I’m especially curious about your feelings on my impending RAW trial.  This Sunday, March 1, marks the grand kick-off!  Next Monday when I return to blogging, I’ll be in rarin’ RAW mode – so what will you want to know?   Are you interested in daily or weekly food diaries?  Would you prefer that I remained equally focused on other topics, with perhaps a simple summary of the RAW experience at the end of each week? Are you eagerly anticipating RAW recipes?  Wanting physical and emotional updates?  What’s piquing your curiosity this week?  What are YOU interested in?

This is your community and you should have your say!  That’s why the Feedback Forum will be hanging out here at the top of the page until Monday. So if you have an idea or a question or you just want to introduce yourself and say ‘Oi!’, you have all weekend to do it.  So, let me have it!

Eating RAW:

Although there are endless variations on the theme, Raw Foodists all share one common tenet: their meals are never heated above ~115º F.  Servings may be whole, blended, juiced, sun dried, chopped, extracted, or dehydrated, but they must always remain ‘un-hot’.  From this foundation springs multiple subsects, including Raw Vegans, Raw Vegetarians, Frugivores, Raw Probiotics, and Paleolists. 

Raw Vegans eat only ‘living foods’, unheated and untreated, ideally organic plant matter including fruits and veggies – fresh and dried, nuts and seeds, sprouted legumes/beans/grains, fermented foods like miso, and cured foods like olives and olive oil.  

Raw Vegetarians eat more than just ‘living’ foods, adding to their diet unpasteurized milk and cheese, raw eggs, and raw honey. 

Frugivores stick to fruits and vegetables, while their cousins Juicearians consume nothing but – you guessed it – fresh fruit and vegetable juice.

The Raw Probiotic regime emphasizes the beneficial bacteria and yeasts found in sauerkraut, kimchi, kefir, kombucha, and kvass (‘k’ is for probiotic, apparently).

The Paleolithic diet (also called the ‘Caveman Diet’) is omnivorous, and incorporates raw meats, organ meats, dairy, and eggs, while omitting raw grains, beans, and soy (foods of ‘agriculture’).  

There are, of course, as many unique food philosophies as there are beautiful people on this planet. This list is only meant to offer a general overview of the core concepts. Which begs the question, ‘Why would one eat like this?’

RAW Proponents

Raw Foodists may make any number of health claims in support of their lifestyle.  It is certainly true that the heating process starts to degrade nutrients and can kill valuable microorganisms (happy gut flora).  As well, it is believed that at high temperatures the natural enzymes – important in aiding digestion and absorption – begin to denature.  According to Raw enthusiasts, the act of cooking food will essentially destroy it.  Therefore, Raw cuisine will contain the most vitamins and minerals, and will be most effortlessly metabolized by the body. These two qualities collaborate to maximize the nutritional impact of whatever is eaten, while requiring as little work as possible for the body.  Raw advocates assert the lifestyle provides increased energy and mental clarity while combating obesity and many [most] chronic diseases.  But the legitimacy of these claims is still up for debate. 

RAW Detractors

Not everybody believes the health hype surrounding the Raw Food movement, even within the alternative/natural foods community.  Instead of attempting to summarize the wide variety of opposing opinions, I’ll simply offer one perspective, picked from my very own backyard.  

My father is an acupuncturist and herbalist, co-founder of the Santa Barbara College of Oriental Medicine and Shiatsu Rincon, and a decades-long healer.  My Papa and I don’t always see eye-to-eye when it comes to health or habit, but I have the utmost respect for his undeniable wisdom regarding lifestyle, nutrition, and traditional remedy. 

According to Chinese Medicine, high temperature is a necessary and natural catalyst in initiating digestion.  The theory of acupuncture energetics hinges on the interplay between the nutrients in food and the ability of the body to withdraw them.  This energetic process begins with heat – the heat of metabolism – and Raw ‘cold’ food disrupts this process.  Especially vulnerable are the elderly, the sick, and the malnourished, who are unable to assimilate Raw nutrients.  Asian medicine predicts that a sustained Raw lifestyle will have a depleting affect on metabolic processes.  Essentially, it is believed that over time, ‘cold’ food damages the digestive power.

So, why piss off my Pops? 

Why RAW For Me?

Firstly, I want to be clear about my own open mindedness towards this praxis. I do not necessarily believe in the superiority, or inferiority, of eating Raw. Also, I am not doing this in an attempt to cleanse, and my goal is not to lose weight.

So why, then? Why do it? Why do I do any of these strange experiments, be it the Master Cleanse, my intended ‘week of veganism’, my month without refined sugar, or this, a 30-day RAW trial?

It really comes down to one thing: Science

I studied science in college, and I remember spending a lot of my free time pondering the essence of biology. If you could reduce it down to its inherent nature, take it to its intrinsic core and define it as purely as possible, how would you describe the study of biology? My answer: ‘Poke It, And Watch How It Wiggles’

As biologists, that’s what we do. We poke. And then we watch the wiggle. And report back.

And I am a scientist to my marrow, not just by trade, but at the very heart of me. For almost 2 years now I have been a biologist without a lab, an ecologist out of the field, and I really think that I am just terribly desperate to poke at something, to watch that wiggle.

I guess you could say that I’ve become my own laboratory.

~cleansing poke~

~sugar-free poke~

~RAW poke~

*Wiggle* . . . *waggle wiggle*

In November of 2008, I embarked on an exploratory experiment as a Raw Foodist. Right now, I’m gearing up for an actual 30-day all-Raw trial, to span the entire month of March, 2009.  In the coming days and over the course of the next month, I’ll be writing a lot about the Raw Food philosophy, ‘uncooking’ recipes, and my own experiences immersed in this unique lifestyle.  

In the meantime, here is a synopsis of my original weeklong Raw adventure. Each day I recorded everything I ate, as well as my physical activities and other relevant information.  One is considered a Raw Foodist if they consume greater than 75% raw foods, which is why I allowed hot tea during my November test run.  During my upcoming March month-long trial, I will attempt a 95% Raw Food diet, sans tea.

One Week RAW!

A quintessential Raw supper - the 'Green Plate' - note, this platter is HUGE

Wednesday, 19 November:

The Day – worked an early morning shift, walked the dogs, practiced for summer ‘09, ‘SAYrobicize’, no BM

• Pu-ehr tea w/ Agave
• 1 Braeburn apple
• 1 head of Broccoli florets w/ Tahini
• 1/2 bottle Kombucha
• Peppermint tea w/ Agave
• handful each of Walnuts and Kale Chips
• Carrot sticks
• Dinner ‘Green Plate’ : Red Leaf, Celery, Green Pepper, Red Onion, Tomato, half a Haas Avocado, and Cucumber, with spicy peanut dressing 
• Chamomile tea w/ Agave

Thursday 20 November:

The Day – worked from home all day, exercised, practiced for summer ‘09, walked dogs, ‘SAYrobicize’, good BM

• saline flush
• Pu-ehr tea
• 1 Gala apple
• 2 Celery stalks and 1 giant Carrot
• Ginger tea w/ Lemon
• handful each of Walnuts and Kale Chips, + some Raw ‘onion rings’
• Dinner ‘Green Plate’ : Red Leaf, Broccoli, Green Pepper, Red Onion, Tomato, half a Haas Avocado, Cucumber, with spicy peanut dressing 
• Chamomile tea w/ Agave

Friday 21 November:

The Day - worked an early morning shift, worked more from home, ‘SAYrobicize’, no BM

• Pu-ehr tea w/ Agave
• 1 Grapefruit
• 1/2 Kombucha
• a Pear, a Banana, a Honeycrisp apple (heaven!)
• Ginger tea w/ Lemon
• 1 peeled Broccoli stalk in Tahini
• a handful each of Walnuts and Grapes
• Green tea w/ Lemon
• 1 Pink Lady apple
• Dinner ‘Green Plate’ : Mixed Greens, Carrot, Cucumber, Green Pepper, and Red Onion, tossed in Tahini dressing
• 1 Raw Chocolate

Saturday 22 November:

The Day – exercised, walked dogs, went out to a party, ‘SAYrobicize’, no BM

• Pu-ehr tea w/ Agave
• 1 Grapefruit, 1 Apple, 1 Pear
• 1/2 Kombucha
• 2 handfuls Walnuts
• Raw Sesame+Nuts Bar
• handful each of Raw ‘Onion Rings’ and Kale Chips
• Green tea w/ Lemon
• Dinner ‘Green Plate’ : Mixed Greens, Carrot, Celery, Green Peppers, Red Onion, peeled Broccoli stems, tossed in tahini dressing
• 1 Raw Chocolate
• Peppermint tea w/ Agave
• 1 Honeycrisp apple (!)

Sunday 23 November:

The Day – worked a closing shift, ‘SAYrobicize’, good BM

• Pu-ehr tea w/ Agave
• 1 Banana, 1 Apple
• 2 handfuls of Walnuts
• Green tea w/ Agave
• handful Mixed Nuts
• 1/2 Kombucha
• head of Broccoli (florets and peeled stem), 2 stalks of Celery, 2 Carrots, Tahini dressing and Sesame dip
• handful Mixed Nuts
• ‘Bedtime’ tea 
• handful Mixed Nuts 
• Guacamole on a Carrot

Monday 24 November:

The Day - worked an early morning shift, ‘SAYrobicize’, no BM

• Pu-ehr w/ Agave
• 1 Grapefruit
• 1/2 bottle of Kombucha
• 1 Apple, 1 Banana
• Ginger Green tea w/ Agave
• 1 Apple
• 2 Celery stalks of Guacamole
• 2 handfuls of Walnuts
• Peppermint tea w/ Agave
• 1/2 Raw Sesame+Nuts Bar
• 3 Prunes, 1 Orange
• dinner out at Blossoming Lotus – Live Platter w/ Zucchini Pasta & Red Pesto, Mixed Greens & Spicy Nuts, Raw Pizza w/ Olives & Sundried Tomatoes, and Cashew Hummus on Flax Crackers
• Chamomile tea w/ Agave

Tuesday 25 November:

The Day – worked from home, dentist appointment plus Novocain, ‘SAYrobicize’, 2 small BMs

• Pu-ehr tea w/ Agave
• 2 Pears and 1 giant Apple
• Green tea w/ Lemon and Agave
• 1 Apple
• Carrots, Bell Peppers and Celery dipped in homemade Raw Hummus made w/ Zucchini & Pine Nuts
• leftover Live Pizza and Live Pasta
• Chamomile tea w/ Agave

End of RAW Week Wrap Up -

I feel awesome!  If Thanksgiving weren’t right around the corner, I would love to continue this experiment.  I’m already experiencing some incredible improvements in just this short week.  My skin is super moist – very clear and glowing.  I feel like I am ‘anti-bloated’, and my energy and moods have been very stable.  I feel this acute mental clarity and have been very productive, academically.  However, I do have to say my bowel movements have not been as frequent and full as I expected.  As far as comfort and consumption, some days I just couldn’t reach satiation (Saturday, Monday), and thus ate a lot trying to feel satisfied.   

But, when faced with the prospect of eating the upcoming Holiday treats, I really just keep thinking that I want to eat Raw Foods.  How awesome!

5 Days Post RAW Week - 

I was primarily Raw on Wednesday 26 November, and then Thursday was Thanksgiving.  Thursday, Friday, and Saturday were vacation-y, restaurant-y kinds of days.  I feel bloated, saccharine, and saline.  After just three days of eating poorly, I already feel awful again.  Interesting . . .

I have already spent a good deal of time professing my love for citrus fruits, so I won’t launch into that again.  However, winter’s end is rapidly approaching and whether you consider that a blessing or a bummer, it means that my beloved tangerines are making their grand exit.

I recently asked my husband for some inspiration, regarding ‘omnivore’ foods he misses. After a lot of thought (there’s not much we have want for), he came up with Orange Peel Chicken.  Mmmm, that ooey-gooey sweet citrusy sauce – oh yes, I’ll happily veganize that!

After some recipe investigation, I learned that there is quite a disparity between what Americans call Orange [Peel] Chicken, and the actual Chinese dish.  You know that sticky sweet deliciousness all breaded and deep fried, featured in most American chain ‘Chinese’ restaurants?  Well surprise surprise: it’s not so much ‘authentic’.  The traditional Chinese recipe, called Chen Pi Ji, translates roughly to “Old Skin Chicken”.   The dish centers around aged (a few days) dried orange peels, and also uses significantly less sugar than its American counterpart.  

Here, I’ve fused these two, old and new, for my own take on the template.  I wanted to provide my husband the nostalgic flavor he craved, while remaining true to the traditional, more-bitter-than-sweet quality.  And of course, because we prefer tangerines to oranges, and because we prefer tofu (and alliteration) to any faux meat, I decided on Tangerine Tofu.  This dish is NOT quick/easy/cheap – it’s pretty involved and you’ll want to be around all day for it.  You could, however, easily modify it to take less time (no need to marinate all day, I suppose) and I wouldn’t be offended.  Just promise to let me know what you did, and how it turned out!

Ingredients

1 block extra firm tofu

At least 1 tablespoon tangerine zest, as much as you can get

1/2 cup fresh tangerine juice

1/2 cup vegetable broth

1/4 cup agave syrup

1 tablespoon sherry, saki, or other cooking booze

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes

1/2 teaspoon fresh ground pepper

2 tablespoons cornstarch

Sesame seeds 

1 yellow onion

1 yellow or orange pepper

1/2 green bell pepper

1/2 poblano pepper

1 teaspoon grated fresh ginger

4 cloves garlic, minced

1 tablespoon sesame oil

In the morning:

Press tofu, then cut into triangles.

Zest tangerines, and then squeeze 1/2 cup fresh juice.   In a mixing bowl, combine tangerine juice, vegetable broth, agave, saki/booze, soy sauce, rice vinegar, sesame oil, and cornstarch, and whisk until well blended.  Place tofu in a shallow container (with a lid), and cover with 1/2 of the marinade.  Put the lid on and refrigerate until the evening.  Cover the remaining marinade and refrigerate as well.  Spread out your zest on a paper towel to dry out.  Snack on tangerines.

In the afternoon:

About 2 1/2 to 3 hours before you plan to eat, preheat the oven to 300 degrees.  Remove the tofu from the marinade (reserving liquid) and lay the triangles out on a baking sheet (either greased or covered with parchment paper).  Sprinkle the tofu with sesame seeds, then bake for about an hour.  Every 15-20 minutes, turn the tofu and brush with more of the marinade.  After an hour do a final turn, a final brush, and another sprinkle of sesame seeds.  Bake for another 30 minutes untouched, and then turn off the oven (but do not remove).  Snack on tangerines.  

Meanwhile, rough chop the bell peppers and sliver the onion and poblano pepper. Mince the garlic and grate the ginger and set these aside in a separate small dish.  Collect the dried zest in another small dish.  Now you’re ready to cook!

Heat a dry, large, nonstick pan or wok over medium high heat.  This is a dry pan – do not add oil.  When pan is heated, add the tangerine zest and toast until fragrant and slightly browned – about 1 to 2 minutes.  Remove zest and return to small dish. 

Let pan reheat (medium high), and add the tablespoon of sesame oil.  Allow oil to heat, and then add the garlic and ginger and stir fry for about 1 minute.  Add all veggies and toss, allowing veggies to cook just until al dente – about 2-4 minutes.  Do not overcook!  Remove from pan and return to plate/bowl. 

If pan is dry add a bit more oil and allow to reheat.  Whisk up the second half of the marinade and add to pan.  Allow this to heat up real good, and just when it begins to bubble, add the baked tofu.  Toss to coat and turn down heat to medium (so the sauce does not burn, but still hot enough to reduce).  Allow to thicken a bit (2-4 minutes) and then add the vegetables back in.  Toss to coat, let flavors fuse for a few minutes, but again not too long (no soggy veggies!).

Serve over brown rice and garnish with the tangerine zest. 

Do NOT give in to the beggars!

Are people from Las Vegas called Las Vegans?

I spent this past weekend in Vegas, celebrating my good friend’s 30th birthday.  It was wacky-town 5000 full of awesome, awesome adventuring with amazing old friends.  This is what I wore out galavanting around on Saturday, 2/21/09.

• White Mens V-neck Tee : secondhand
• Black Slip : secondhand near a decade ago, it has served me SO well
• Full+Cropped Leggings : Target+Nordstrom respectively, pre-autumn 2008
• Black Leg Warmers : made by me
• Engineer Boots : secondhand, by Carolina
• Black Lace Gloves : man I dunno, the 80s? (ha!)
• Necklace : my Mother’s pocket watch, one of the few things I have of hers

Tell me your BEST Vegas story!