Raw and Beyond

I remain interested in raw food even though I probably only eat half of my food raw. There are some foods that are so much easier to digest in their cooked form, including potatoes and some of the crunchier vegetables like broccoli and cabbage.

Hence my interest when I found the book Raw & Beyond by Victoria Boutenko, Elaina Love and Chad Sarno. They initially discuss their experiences with raw food which led them to adopt a high raw approach to their meals by including some cooked foods.

I can understand how they have arrived at this position. In my brief foray into playing with raw gourmet recipes, I found some of the resulting creations were a little too strong or sweet for my taste buds.  While I enjoyed a subsequent dalliance with the 80/10/10 diet, feeling great after multiple high fruit meals, I found it difficult to continue with the diet although I still enjoy a moderate fruit intake.

So it has been fascinating to touch base with where these raw foodists are at now. Of particular interest has been the extensive range of recipes which support their high raw approach.

Early in the recipes section, I noticed instructions for making Merlot Pickled Onions which I prepared and have been enjoying over the last couple of days. Out of curiousity, I googled the recipe name and found it on this web site with the note that the recipe has been reprinted by permission of the publisher. This is appreciated as the recipe provides a simple approach to a task that can sometimes feel a little complex.

I am looking forward to checking through the rest of the recipes in this book in my search for little gems. Finding this book has sparked my interest in playing with alternative approaches to raw foods. It will be interesting to see where this leads.