I’ve just created a new website for my partner Jolita to sell her artwork. Click on the image to visit the website:
Any comments please let me know below.
I’m reading the book Born to Run by Christopher McDougal, which is about the Tarahumara tribe in Mexico who run hundreds of miles with seemingly little effort. I’m only part way through the book but it is excellent and very well written. It’s one of those books that’s hard to put down, it’s written like a novel although it is a non-fiction book.
Anyway, this post isn’t really about the book, it’s about a drink the Tarahumara make with chia seeds which is supposedly one of the reasons they can run such long distances without tiring. Chia seeds are amazing, there is a whole page in the book which reads like an advert for chia seeds: very high in omega 3 and 6, protein, calcium, iron, zinc, fibre and antioxidants, etc, etc, actually I had a customer on the Funky Raw Shop say they bought the chia seeds after reading this book! So it’s always good to have another recipe of how to use them, and this is simple and delicious:
Mix the lime or lemon juice with the water – the original recipe calls for lime but I used lemon as it was all I had. Dissolve the honey in this mixture. Add the chia seeds and stir well. Leave for about 20 minutes or so, stirring occasionally. Drink! It will keep for longer in the fridge if you want to make a larger batch.
If you have any chia seed recipe (or other comments), feel free to share below.
The other day we had a meal in a non-raw restaurant. Not something we do very often, but especially while travelling where there are no raw places to eat it can be fun. Interestingly, it was the decision to stop trying to be 100% strict about my diet which enabled me to stick to eating raw more than when I was trying to be strict. Counter-intuitive, but life is so much easier when there are no rules! Anyway, back to the restaurant. We shared a chocolate mousse for dessert and it was so good that when I got home I decided to look up how to make chocolate mousse to try and make a raw version.
Surprisingly, most recipes didn’t need much tweaking to make them 100% raw – they already contain raw eggs, just substitute raw chocolate for the cooked chocolate (and use raw butter and/or raw cream in the recipes that call for these ingredients.) This is the page I found on the Guardian website with a good selection of chocolate mousse recipes and useful comments.
So yesterday I tried the first recipe from that site, the classic French recipe from the book French Provincial Cooking by Elizabeth David and it worked really well.
First I made raw chocolate using the following, quantities approximate:
I grated the cacao butter and paste, added the butter and melted over a bowl of hot water (bain marie style). When fully melted I slowly stirred in all the other ingredients. This made too much chocolate, so I took 90g of the still melted chocolate for the mousse, and put the rest in moulds.
I then followed the recipe from the Guardian website above, using 30g of chocolate and 1 egg per portion. So I mixed 3 egg yolks into the melted chocolate (although of course I didn’t have the water simmering, I just kept it warm to keep the chocolate melted). Then I beat the 3 egg whites until they were relatively stiff (they use the term “soft peaks”) and gently folded this in to the chocolate and egg yolk mixture. Put in the fridge to set and you have a delicious raw chocolate mousse!
I’m sure it would work with other raw chocolate recipes, or even a purchased raw chocolate bar that you melt back down. Let me know in the comments below if you try this or any of the other recipes on that web page…
We spent almost 3 months in Greece, from mid Jan to mid April, mostly on the mainland, although we did go to one island, Evia. The most surprising thing was the weather, it was a lot colder than I was expecting! Although we did have some really beautiful weather too.
This was our route (only approximately, you can only have a limited number of points on Google Maps):
We got the ferry from Bari in Italy to Igoumenitsa and then fairly quickly travelled down to the Peloponnese, assuming it would be a little warmer there, although it wasn’t much different. We stayed on a campsite in Gythio for a month over the worst of the winter, the campsite has a large shared room with heating where we could spend our time when it was too cold and wet!
Click on any photo to enlarge, then you can scroll through the large versions.
Hope you like them, please feel free to leave your comments or questions below.
I hear from a lot of people thinking they are doing a good thing by buying organic fruits and vegetables from the supermarket. My experience of supermarket fruit and veg is that it is of very poor quality, even the so called organic. The problem is that of course the supermarket is trying to make as much profit as possible, so they buy the cheapest possible food they can, to sell to the public at the highest profit they can. Which means that it is grown on a massive industrial scale (including the organic), shipped from a long way away, fruit is picked too early, and the flavour and nutrition are low.
Try and find a local farmers market to buy food from and you will instantly know the difference. Even if the food on the farmers market is not certified organic, you can talk to the farmer personally and find out how they grow the food. You will probably find that it is fresher, fruit is riper and it all tastes a lot better – I think you notice the difference in flavour even more when you eat it raw. And it can even be cheaper than the supermarket, as there is no middle man taking a (large) slice of the profit.
This book review was first published in the Funky Raw magazine issue 23.
The author, Susan Schenck, was a raw vegan for 6 years and even wrote a book The Live Food Factor about the raw vegan diet, but over time she realised that the diet wasn’t working for her. A lot of research led to Susan writing Beyond Broccoli, which explains the reasons for what seems to be a common problem – people try raw veganism and feel wonderful for the first few years, before nutritional deficiencies start to show up.
For me, the fact that Susan was a vegan, and really wanted to make the vegan diet work for her is important. I feel this mirrors my experience of discovering the vegan diet and the ideals behind it, but finding it didn’t work long term for me either.
The first part of this book discusses vegetarianism. The chapter “Vegetarian Myths Dispelled” discusses the myths we are told and the real scientific answers, including “vegetarians live longer” which she shows is not true. “Vegetarian diets are more sustainable” is another myth that is proved false. It also includes a chapter on well known vegetarians who went back to eating meat.
Part two looks at the “Evolution of the Human Diet”, how agriculture changed the way humans were eating and theories that eating fish was the reason humans have larger brains.
Part three “Finding Balance in Fats, Carbohydrates, and Protein” is where Susan really gets into the details of creating the right diet for you. She looks at the different metabolic types, carb, protein and mixed. She says “So some people can do well with a high-carb diet, some need a high-protein diet and other do best on mixed.”
Everyone should read chapter 11, “Falling for the Big Fat Lie”, which discusses the fact that, contrary to popular opinion, eating fat does not make you fat…
There is also a whole chapter devoted (or maybe that’s not quite the right word) to “The China Study”. This chapter contains the critiques of both Susan and other researchers. The most important observation for me is “The fact is, none of the people in the study group were 100 percent vegan!”, which means that any conclusion from that study recommending a vegan diet is not scientific and frankly absurd.
So if you get this far in the book and decide you want to add meat back into your diet, you will probably need Part four, which goes on to the subject of “Morality, Spirituality, and Sustainability of Eating Meat”.
And then Part 5 “What’s for Dinner?” ties everything together, including sections on eating a balanced diet, why we need to eat our food raw (including any meat) and the safety of raw meat. The final chapter gives more specifics on what to eat.
There is a comprehensive bibliography at the end, references for the science bits and lots and lots of further reading if wanted.
Overall, this is an excellent book, I recommend it to everyone eating or wanting to eat a raw diet as it provides balance to all the other vegan books out there. And I especially think vegans should read this book – even if they are doing fine themselves on a vegan diet – just so that they can understand the reasons that not everyone can thrive on a vegan diet.
My personal experience with this book – it convinced me it was ok to try eating raw liver, which I have done several times now and feels like a very healthy food for me.
With 260 large pages, this is a comprehensive book. Order from your local bookshop or available at Amazon. ISBN: 978-0977679522
I’m going to interview Anthony Anderson of RawModel.com soon and publishing it here on this blog. He’s coming to England next month to speak at the Vitality Planet event in London. His mission is to inspire others to plant paradise on the planet once again, promoting Permaculture and planting food forests. If you have any questions you want me to ask him, please post them in the comments section.
Edit: I’ve done the interview, read it here.
Until now, the only “raw food” we’ve had in Greece has been the fresh fruits and vegetables from the markets. It’s been of exceptionally high quality, but sometimes I want some prepared raw food… Synchronistically, I got an email from an American living in Athens about writing for the Funky Raw magazine, perfect timing for us to get some tips for raw food in the capital.
So on Friday night, we went to Nice ‘n’ Easy Bio Cafe, 60 Omirou Street, an organic restaurant which has 3 specifically raw items on the menu. They also have a range of salads which are almost raw. From the raw menu, I ordered a mock tuna dish, which was ok but fairly bland. I also got a green salad which came with goats cheese (not sure if from raw milk but I ate it, was delicious) and sun dried tomatoes, with a wine based dressing (probably not raw), this was really good. We tried to order the raw dessert, but they didn’t have any left – that’s the problem with places where raw food is only a small part of their menu. The website is only in Greek, but the menu was in English and the staff spoke English.
We had more success in the organic shop at 30 Nikis Street (not far from Syntagma metro), I think it is called Emporio Trofimon, but easy to spot next to a vegetarian café called Avocado with a colourful avocado painted on the wall. As well as the usual organic fruit and veg, there was a wide range of raw foods: raw chocolate bars (we got a couple of coconut Om bars), Biscru crackers, raw snack bars and a wide range of superfoods including lucuma, camu camu, acai, raw chocolate ingredients and more. Probably a better range than in most organic shops in the UK!
And now, what you’ve all been waiting for, the obligatory photos of the Acropolis:
This recipe is so simple but I love it. There are only 3 ingredients, butternut squash (also works with other types of squash or pumpkin), salt and water. I’ve tried adding various flavourings and seasonings but I always go back to this simple recipe as it tastes the best.
I’ve talked about fermented foods before on this blog, they are wonderful for digestion, assimilation and detoxing and I eat several different fermented foods every day.
Start by cutting your squash into pieces suitable for grating, and then grate using a file grater:
Pack the grated squash into a jar, a kilner jar works well. Don’t fill the jar right to the top, make sure you leave some space as it can bubble up during the fermentation.
Next, add salt water so that all the squash is covered by water. The ratio of salt is approx 1 teaspoon of salt per litre of grated squash – so for example the jar I used was 1.7 litres, so I used just over 1 and a half teaspoons of salt. The amount of water you will need will depend on how much water is naturally in the squash. So mix the salt into a small amount of water and pour in, then add more water if necessary.
Finally, place something on top of the squash to keep it all under the water. I use a stone, cleaned thoroughly first of course. Check every day to make sure that the squash is still under the water.
Store at room temperature during the fermentation process. It usually takes 3 to 4 days to ferment, although it will take longer in colder climates. You can taste after 3 days and see what is happening. Once it is fermented to your liking, you can store in the fridge to stop it fermenting more.
What is your favourite fermented food? Please leave your comments below.
I got a little behind with travel updates – for now I’ve skipped forward to Croatia, which was November – December last year. Croatia is a really beautiful country, and the local food from the markets was of amazing quality.
Click on any photo to enlarge.
|Croatia has over 1000 islands, this is a little island called Lošinj, just below Cres island. It was really beautiful here.||I was very supprised when I found that Pula has a Roman Amphitheatre, in amazing condition. Plus other Roman buildings.|
|Near Pula is a wild peninsular called Rt Kamenjak. Wild and beautiful.||Pazin is an interesting little village, but the best bit is in the ravine, really beautiful but so cold as not much sunlight.|
|Pazin ravine.||More coastlines on Krk Island|
|Plitcitce National Park was one of the most beautiful places I have been. A completely unique landscape with lakes and waterfalls, made even more beautiful due to the November frost.|
|More in Plitvitce.|
|And more Plitvitce.||Waterfalls in Krka National Park.|
|Forest in Krka National Park||We got a ferry from Makarska to Brac island.|
|An amazing beach which sticks out into the ocean, called Zlatni Rat (Golden Beach) on Brac island.||Korcula town on Korcula island, a short ferry trip from Brac island.||Dubrovnik is amazing, the old city is surrounded by the castle like walls.|
|Another view of Dubrovnik||We went for a great walk along the coast from Dubrovnik.||The sunsets in Croatia were almost always beautiful, the colours this night are amazing.|