Thirty days… boy, does time fly! It certainly did not feel like a month just rolled by, during which I was not consuming coffee, alcohol, gluten and embarked wholeheartedly into this raw/living food lifestyle. The first two weeks were though (Read about it here and here). I struggled to regain my appetite, to drink enough water, to find recipes, to feel happy and satisfied with every one of my meals.
All in all, I can count on two hands the amount of times I had a cooked product (such as rice or lentils), on one hand the amount of times I times I ate a dairy product, and on three fingers the times I ate meat. I stuck to it and I’m proud of it! Thanks to the workshop given by the very talented people at Crudessence, I opened up my mind and my body not only to a new experience but also to a better understanding of what it means to be thirsty, to be hungry, to crave something, to understand what I truly need, rather than what I desire. I am a foodist, and I will always desire all sorts of food. However, I have entered into a level of consciousness about what I am eating – as opposed to scarfing down a bag of chips without realizing it – and I think, that is my lesson learned through all this. To be conscious!
So here is the million dollar question: am I going to keep this up? The short answer is yes. I will keep my fruits and smoothies for breakfast. Salads are easy enough to put together and take with me to work for lunches. I will definitely keep the raw/living food lifestyle for two out of three meals a day. On the other hand, I will once again eat meat and fish – but much smaller portions than I used to. I will eat pasta, bread, dairy but in limited quantities. I want to enjoy food and life, but I also want to take care of myself and my body. I want to get back down to basics, explore basic ingredients, making things from scratch at home rather than purchasing processed food, and most importantly discover my local community and share its resources. I feel a paradigm shift in the making…can you sense it?
I am really excited to share this week’s recipes with you. They are fun, tasty, whimsical and best off all, taste-tested on skeptics. The skeptics loved it and were surprised at how filling the first recipe is and did not believe me when I listed the ingredients in the dessert. These recipes are best prepared in advance.
Curried Swiss Chard Rolls
- 4 leaves of Swiss chard
- 1 medium red onion, halved and thinly sliced
- 1 ½ cups of broccoli chopped into small florets
- 1 ½ cups of cauliflower chopped into small florets
- 1 ½ cups thinly sliced cabbage
For the Curried Dressing:
- 1 tsp mustard seeds
- 1 tbsp curry powder
- 3 tbsp cider vinegar
- 5 tbsp grape seed oil, or any other mild flavoured oil
- Pinch of salt and cayenne to taste
In a large salad bowl whisk together the ingredients for the dressing. Combine the vegetables and mix until well coated. Remove the stems of the Swiss chard leaves – assume one leaf per roll. Thinly slice the stems and combine with the other ingredients in the salad bowl. Let the salad sit for about an hour to allow for the vegetables and flavours to macerate.
To create the rolls begin by laying-out the leaf and using a roller or a glass or any other tool you have on hand, roll over each Swiss chard leaf to soften. Place about one cup of vegetable mixture onto the Swiss chard leaf towards one end and begin to roll. Once rolled-up, use two toothpick to fasten the roll toward the middle and slice the roll in between the toothpick. Repeat with remaining Swiss chard and curried vegetables. Serve with the Thaï Avocado Dip
Thaï Avocado Dip
- 1 small bunch basil
- 1 avocado
- 1 lime, juiced
- 1 tbsp white miso paste, a.k.a. Shiro Miso
- 2 cloves garlic, peeled and germ core removed
- 4 tbsp coconut milk
Combine all ingredients in a food processor and blend until smooth and creamy. Add more coconut milk or lime juice to taste or for softer texture.
This dip works super well with the Curried Swiss Chard Rolls but use it to serve with crudité, chips, anything!
- 2 large avocadoes
- 1 cup agave nectar, or honey
- 1 cup raw cocoa powder, or regular
Credit for the original recipe goes to Crudessence, but I have made noticeable changes to it. This recipe is surprisingly chocolaty and fudgy, and no one will be able to taste the avocadoes. You can fool anyone you know into eating vegetables for dessert. Although there is no added fat, avocadoes are still a fairly fatty compared to other vegetables; and although you are not using refined sugar in this recipe, sugar is sugar and should be consumed in moderation.
Now onto bliss… Combine the avocadoes and agave nectar in a food processor and blend until smooth. Agave nectar can be found in most health food stores but if you are not vegan then go ahead and use honey. Scoop out the sweet and creamy avocado mixture into a large mixing bowl and into it sift the cocoa powder (this avoids lumps). Using a spatula, mix in the cocoa powder until well combined. This fudge does not solidify in the fridge (as I later discovered), so I would suggest spooning or piping the fudge into individual servings, such as mini preserve jars always make for a nice presentation (or gift even?). I scooped it into mini silicone cupcake cups.
So that is the end of it folks. I hope you all enjoyed reading about my 30 day raw/living food detox. Thanks to each and every one of you for all of your support and encouragements. I thoroughly enjoyed sharing the experience with you and worry not, it may be the end of the detox but it is not an end to my consciousness.