Le Nozze Di Carlo Salad

Inspired by the the idyllic weather and the vibrant produce at the farmer’s market this morning, I came home and made a beautiful salad. I took this picture of it before it jumped into my mouth:

By the way, those aren’t sticks of dynamite—they’re French Breakfast radishes. When you stand them up, with their long tails resembling wicks, they make good stand-ins for birthday cake candles.

Serving suggestion: While eating this salad, why not listen to a lovely CD by a NYC band named Le Nozze di Carlo, the current band of Bob Goldberg, who was my former band-mate in the 1980s. This CD (same name as the band) is the perfect thing to listen to on a day when you’re feeling happy. And if you’re not feeling happy, its celebratory music might just change your mood. Listening to it is like being on a European vacation. I’m naming this salad after the band, because I created (and ate) this recipe while listening to their album.

Le Nozze di Carlo Salad

By Judy Pokras

Radicchio
French Breakfast radishes
Dulse
Broccoli microgreens
Arugula
Fresh dill
Parsley
Cilantro

You could also throw in grape tomatoes and clover sprouts.
Hell, feel free to throw in anything you like, because recipes are like that; they’re not autocratic!

Vinaigrette Dressing

Freshly squeezed lime juice
First-cold-pressed, extra virgin olive oil (from a dark glass bottle)
Celtic salt

Toss and serve.

I photographed the salad on a plate for aesthetic reasons, but then I dumped it all into a large stainless steel bowl, which is how I prefer to eat my salads. Jay Leno says he won’t eat anything in a bowl because he doesn’t like ingredients to touch each other. Well, in that case, my salad is an orgy. But really, it’s much easier to eat salad from a bowl. With a plate, the ingredients can go zooming off onto the table or your lap.

Enjoy!

Raw Food Diet Heals Diabetes

Here's a low glycemic breakfast cereal recipe from a great DiabetesHealth.com article by Aimee Perrin, Why One Woman Stopped Cooking: The Raw Story, about how a raw foods diet helps people overcome diabetes:

Low Glycemic Breakfast Cereal
1 T flax oil
1 T flax seeds
1 T hemp seeds
1 tsp maca powder
2 tsp shredded coconut, unsweetened
1 tsp raw cacao nibs
Salt & sweeten with stevia to taste, then mix thoroughly in bowl.
Protein 6 g; Carb 10.2 g; Fat 28.9 g; Calories 325

Seattle Guy's Organicize Me

Seattle Weekly reporter Michael A. Stusser took an assignment to eat 100 percent organic for a month, and to write about it. The piece he wrote has some excellent information in it, such as this:

For plenty of families, buying organic produce is less of a priority than simply putting fresh food on the table. For those who must pick and choose, the Environmental Working Group (EWG) has established a "dirty dozen": produce that, due to high pesticide residue, absolutely should be purchased organic. Apples and nectarines top the list, followed by cherries, peaches, pears, raspberries, imported grapes, strawberries, bell peppers, celery, potatoes, and spinach. If you can't go 100 percent organic, certain fruits and vegetables—due to how they're grown and ease of cleaning—are less likely to be contaminated, including bananas, mangos, pineapples, corn, onions, avocados, peas, and cauliflower.

The surprise is the conclusion he comes to at the article's end, to eat only raw food!

Freeze-Dried Durian, Anyone?

If you've ever eaten the exotic fruit called durian, you'll know it's got some mighty strong cons, namely that the sweet taste is cancelled out for many people by the unpleasant fragrance. Fresh durian is said to be worlds better than the defrosted stuff that's shipped frozen, but most people can't find or afford it.

So I was delighted to come across the following posting by a Seattle woman named Nora to the yahoo e-group called RawSchool:

Hi everyone,I discovered something new today. While I was waiting for a fresh case of durian to be brought out from the freezer at a store in the International District of Seattle, I noticed something on the shelf called "freeze dried durian". I noted that it said on the package it was "all natural" with no additives or preservatives, so I decided to buy a small package. Wow, what a taste treat. It reminded me so much of candy (it's like a malted milk ball without the chocolate coating) that I basically just ate it and waited for the pain! But it was surprisingly easy to digest, or at least there were no negative effects as of about 2 hours after I ate it, when I ate some frozen durian. Frozen durian always gives me a bit of a hangover the next day, so if I feel badly tomorrow it will be hard to tell if it was the frozen or dried durian.I googled 'freeze drying' because I was curious about it and found the description below. According to this info, there is less cellular damage than what happens during dehydration. Very interesting! I probably won't make this a staple or even eat it frequently but I think it would be a fabulous way for someone to experience durian for the first time because the taste is very similar to fresh durian (even more similar than frozen) and there is no smell, no mess, and no wondering how to pick one out or defrost it, etc. Plus I'm sure it can be ordered on line by people in rural areas who don't have access to durian in any other form. In fact, I found this link, although the prices look quite a bit higher than I paid today ($3.45 for a 30g pkg, which I paid $2.09 for, same label).

Raw Food As Mating Signal

From Saveur Magazine:

In certain parts of Italy, male suitors wear basil in their hair to signal the seriousness of their intentions.

I hope this catches on in the US!

Raw Foods Family's on Tonight's TV Show Wife Swap

A few months ago, an e-mail was circulating in which a TV reality show producer was seeking a raw foods family to be on their show. The participating family would be paid $20,000. There was a lot of talk in the raw foods community suggesting that it wasn't a good idea to participate, because the show would force rawies to eat cooked foods and would make fun of the raw foods lifestyle.

On tonight's episode of the reality show Wife Swap (which airs on ABC), one of the families is into raw foods, but they're not raw vegans. Still it should be interesting to watch this episode, to see how the fashion-forward other wife tries to get the raw family to eat cooked food. Here's an excerpt from a review of the episode:

In the second week of the swap, when the wives change the rules and turn the tables, Barbara tries to turn the Hess-Webbs on to a raw food diet and licks the kitchen floor to teach the family that germs are not to be feared. In an effort to show Robert that he's too attached to appearances, she tries to box up and throw away his prized collection of designer duds, and he throws out her raw foods in retaliation. Meanwhile Kim makes the Haigwoods eat cooked food and takes them all to a doctor, but her plan backfires when he pronounces the family healthy.

Howard Stern, the Radio Guy, Eats Raw Food

According to New York Magazine's excerpt from Sarma Melngailis's blog, the Howard Stern of radio fame (not the Howard K. Stern who was involved with Anna Nicole Smith) eats raw food in her NYC restaurant, Pure Food and Wine.

It's tres cool to know that someone with as many diehard fans as radio-Howard eats raw food. But because I'm into high concept recipes, my favorite part of what Sarma wrote in that post is her description of certain things on her restaurant's menu for Valentine's Day:

"Rose petals in mache salad with candied pine nuts; shaved pineapple with mint, ginseng, and ginger; asparagus, winter truffle, and wild mushrooms en Papillote with creamed celeriac, endive, and wine-soaked black figs."

But as a purist, I'd chuck the wine and use freshly squeezed grape juice instead.

An Organic Farmer's Wishes

I just got back from my weekly visit to the only organic farm in the region. They're only open Fridays and Saturdays, or I'd shop there more often. The farm consists of three acres that are farmed with love. They sell their own organic produce plus fruits and vegetables shipped in from elsewhere--as far away as China, where the garlic comes from. I'm not thrilled about buying garlic from China because although it's labeled USDA organic, it comes from arguably the most polluted country on earth. It's hard to believe that no one in the US is growing organic garlic.

The farmer, whose name is Bill Pischer, said he'd love to buy more farmland but land in this town is too expensive, and the local government doesn't seem to care about farmers. Bill's wish is for the state (in this case, Florida) to give tax incentives for local farms. He'd also like the local politicos to put out a guide to local growers. He said he's suggested it to no avail.

What would it take to get them interested in these ideas?

Raw Foods & Bill Gates' Money

What would you do for raw foods if you had Bill Gates' money? Here's what some people would do.

I wonder if Bill Gates has ever eaten at a great raw restaurant.

Papaya Ripening Question

Someone writes:

I have a question about papaya, which I really love. The problem is that often when I have them on the counter waiting for them to ripen and become sweet, the skin becomes brownish and sunken, almost looking like it's going to get mold; and sometimes when I open it, it tastes a little weird because of this. How should I store them to keep them from getting this way and to ripen in a better way? Right now I have them on the counter.

Thanks,
Henrik

Henrik and other consumers might like to see what the Hawaiian Papaya Industry Association writes about buying and storing papayas. For one thing, I'd say if the papaya looks brownish and sunken, it's either over ripe or it's bad and should be exchanged at the store for a better one.

I have one concern about imported produce, and it's that we consumers don't know how produce is treated (fumigated? steam-treated? dipped in hot water? waxed with toxic chemicals?) before being allowed into the country, whatever country we might live in. The produce might not be technically raw, or organic--even if it says so), depending on how it's been treated.

A Raw Physician's Response to Lethargy Question

In the previous post, someone had asked why she was experiencing lethargy from eating mostly raw food and some cooked food, like tofu. The raw foods M.D. Thomas Lodi, of Arizona, has suggested the following in response to her question:

I would recommend 2 to 3 colonics per week for 2 weeks then 1 per week for 6 weeks...also, need to avoid tofu and steamed veggies...these are damaged by heat...salad should include broccoli, cabbage, avocado, and many green leafy veggies...you need 3 tablespoons of flax oil per day and two tablespoons of ground flax seeds...use only Himalayan or Celtic sea salt and have at least 2 teaspoons per day...use kale and dandelions in your drinks...sleep by 9 PM.

Listen to Your Body re: What You Eat

A woman writes the following:

We have been raw/vegan now for about 5 weeks. The first 10 days we felt great, but since then we both are feeling extremely lethargic. I am wondering if we are missing vitamins, or is this a detox effect? We are sleeping 10 hours at night, then we nap 2-3 hours a day when we can. This is very unusual for us. Also we have no ambition or energy to do anything other than what is absolutely necessary. We have a veggie juice in the a.m., usually fruit and nuts for snack and lunch, then dinner is steamed veggies with tofu, or raw veggie salad. If you have any thoughts on how to get over this or what it is, please let me know! Thanks.

Here's what I responded:

I would recommend reading the book Conscious Eating by Gabriel Cousens, M.D. He goes over different ways of eating and discusses the ways in which our individual biochemistries are affected by what we eat.

It may be that eating raw vegan food is not the whole answer. We might need to eat raw food according to the tenets of Ayurveda, or even, perhaps, our blood type. Also, there's always the question of whether we as raw vegans are getting enough B-12. And are we getting enough sunlight (Vitamin D)? Another thing to consider is: Are we eating too much of a food that we might be allergic to? This is all food for thought.

Sienna Miller & Jay Leno Have "Grape-Off"

I always like when celebrities eat raw foods. Here's a funny video of Sienna Miller and Jay Leno having a "Grape-Off" contest on the air. Let us know if you have a grape-off with your friends.

Add Yourself to Online Map of Raw Foodists Worldwide

There's a very cool map of raw foodists that you can add yourself to. Find raw foods enthusiasts who live in your area. See areas where there are lots of raw foodists! This is at least as useful as a NYC subway map, and twice as fun!

12 Steps to Raw Food

Victoria Boutenko is an author and speaker with a fascinating theory--that people are addicted to cooked food in the way they might be addicted to alcohol, tobacco or drugs. She suggests following a 12-step plan to get over the addiction. We think she's onto something. Here's an article she wrote about her theory.

Towards a 4-Star Raw Foods Cuisine

I wrote the following in 2001 and updated it in 2003. We've made some progress! We need to make some more!

Towards a 4-Star Raw Foods Cuisine

Whenever I mention my raw foods lifestyle to a non-raw friend or relative, despite my considerable enthusiasm, I'm usually met with a ho-hum response. In fact, I'd sure be surprised if some cooked foods eater reacted to my zeal with a hearty "Wow, I'm gonna start eating all raw now too!" It's not that I'm negative. It's just that I don't think that cooked foods eaters' lack of interest in trying something new is only because they're stuck in their habits.

The Challenge

I think the real problem is that we still don't have a 4-star raw foods cuisine. Sure, those of us who've been raw for a while (and who live in the right places) have enjoyed the rare raw restaurant, have savored the occasional amazing dish at a pot luck, and have been willing to order large salads--or gazpacho or guacamole (if we're lucky enough to find them)--at regular restaurants.
But unless a raw newbie lives in the handful of cities that have raw restaurants, that newbie is pretty much on his or her own. Let's face it: most people lack the time or motivation to be their own inventive chefs.

What We Need

It's for these very reasons that I'm calling for the following:

Let's have frozen banana and coconut "ice cream" kiosks in every shopping mall and neighborhood coffee bar;

Let's have dehydrateries alongside the bakeries found in every town;

Let's have raw food restaurants of every genre and stripe--from fast food casual to romantic hideaways to arty minimalist venues; places that can accommodate large parties, families, or just one or a few.

Let's have raw restaurants with community tables so that those dining alone can meet others; and restaurants of every ethnic specialty; and retro diners complete with mini-jukeboxes in every booth.

Let's have raw vegan restaurants in malls, large and small cities, in business districts and downtown areas, at theme parks and other tourist attractions, and even at sports stadiums and on highways.

Let's have raw vegan takeout items in the giant and small markets people frequent.

Let's have raw snacks at movie theater concession stands.

TV

Let's have national recipe contests sponsored by the date growers', the coconut growers', and the dehydrator manufacturers' associations, with the winners appearing on Good Morning America and the Today Show.

Let's have several regular raw foods shows on the Food Network--no, why stop there? Let's have our very own Raw Foods Channel.

Let's have contests in which architects, industrial designers and raw foods chefs put their heads together to design the perfect home kitchen for the raw foods family, complete with noiseless power blenders and electric gadgets that can open young coconuts as easily as can openers remove the tops of cans.

Let's have raw foods delivery-mobiles that are as common as pizza vans and neighborhood ice cream trucks.

Let's have chefs conjure amazing replications of old standards like pizza, French bread, bagels with cream cheese and lox, cheese knishes, and pretzels; raw analogues that even cooked food addicts will crave.

Let's have retailers who go out of their way to bring more exotic produce (like white sapotes) and more varieties of local produce to the market. When you consider how many fruits and vegetables there are in the world, it's a culinary crime that we get to taste so few.

Raw is Good

We who eat raw foods know beyond a doubt how good they are for the body and the spirit, for beauty, youthfulness, strength, leanness, health and longevity. It's time for us to really put our money where out mouths are and take this to the streets! Let's have a 4-star cuisine raw foods revolution now!

Why Raw Foods?

If you're new to raw foods, here are some reasons to consider adopting this lifestyle.

WHY RAW FOODS?

+ Raw fruits and vegetables contain all of their nutrients, valuable vitamins, minerals and enzymes, things mostly destroyed by the cooking process (although some forms of cooking--frying, roasting and baking--are a lot more destructive than others, namely steaming and boiling). By eating raw foods, we're strengthening our immune systems.
+ When oils, animal fats, and nuts and seeds are heated over 118 degrees Fahrenheit, they're chemically changed in ways that are harmful to the body. Enzymes are destroyed, and food becomes harder to digest. And at higher temperatures, Acrylamides and AGEs (Advanced Glycation End Products) are formed, which cause chronic diseases and aging.
+ When we eat raw foods, properly combined, we have so much more energy than when we eat cooked foods.
+ We look better when we eat raw foods.
+ When we eat raw foods, we lose excess weight without even trying!
+ There are many people who've healed themselves of chronic diseases and other conditions by eating a raw foods diet (in combination, perhaps, with exercising and meditating).
+ You can make delicious recipes from raw foods, so that you won't miss cooked foods. It may be hard to believe at first, but there are many people out there to vouch for this!