Input on my transition to raw...

[Guest guest]

Went to bed last night knowing that today I would begin my conversion

from vegetarian (which I have been for 14 years) to raw. I am taking it

slowly, not by fasting (I’m not ready for one now, although I have in

the past) but by eating raw all day until dinner.

 

Last night I stocked up on black seedless grapes and Rainer cherries and

I will be eating all organic (as I do now). I am not worrying about raw

recipes yet, just eating whatever fruit or veggie I feel like/have on

hand until dinner, which, at least for now, will be cooked (definitely

vegetarian!). I do plan on making a large salad each day using greens as

a base and then whatever else I feel like.

 

For dinner I plan on something like a grilled veggie quesadilla (I

basically roast whatever veggies I have on hand in a olive oil, lime,

mole based marinade, then add fresh cilantro, salsa, sometimes a bit of

cheese in a sprouted wheat tortilla) or baked potato topped with sautéed

spinach and mushroom topped with salsa, anyway, not many grains, mostly

veggies.

 

From there I plan to gradually transition out cooked dinners at home,

while possibly eating cooked out every once in a while (there are so

many great vegetarian/vegan restaurants in my town!).

 

But for now, I do have a few questions:

 

I am looking for a few raw salad dressing recipes. I’m very into fresh

herbs, so any based on herbs or complimenting herbs would be great.

 

Is olive oil raw?

 

Any fats I’m missing besides, nuts, seeds, avocadoes, olives, and coconuts?

 

I don’t plan on adding much grain, but which are the best (kamut and

spelt, maybe?) and how do you prepare them?

 

Is there anything I am obviously overlooking?

 

kristi

[Guest guest]

Kristi, out of the vegetables, spinach is probably the worst one to cook.

The heating process changes the minerals in spinach into insoluble and

indigestible components that get deposited into joints etc. since the body

can't eliminate them all, leading to arthritis, kidney stones etc. over

many years.

Spinach is delicious raw as a salad.

Good luck!

Shanti

 

 

At 17:56 01/07/2003, you wrote:

>Went to bed last night knowing that today I would begin my conversion

>from vegetarian (which I have been for 14 years) to raw. I am taking it

>slowly, not by fasting (I’m not ready for one now, although I have in

>the past) but by eating raw all day until dinner.

>

>Last night I stocked up on black seedless grapes and Rainer cherries and

>I will be eating all organic (as I do now). I am not worrying about raw

>recipes yet, just eating whatever fruit or veggie I feel like/have on

>hand until dinner, which, at least for now, will be cooked (definitely

>vegetarian!). I do plan on making a large salad each day using greens as

>a base and then whatever else I feel like.

>

>For dinner I plan on something like a grilled veggie quesadilla (I

>basically roast whatever veggies I have on hand in a olive oil, lime,

>mole based marinade, then add fresh cilantro, salsa, sometimes a bit of

>cheese in a sprouted wheat tortilla) or baked potato topped with sautéed

>spinach and mushroom topped with salsa, anyway, not many grains, mostly

>veggies.

>

> From there I plan to gradually transition out cooked dinners at home,

>while possibly eating cooked out every once in a while (there are so

>many great vegetarian/vegan restaurants in my town!).

>

>But for now, I do have a few questions:

>

>I am looking for a few raw salad dressing recipes. I’m very into fresh

>herbs, so any based on herbs or complimenting herbs would be great.

>

>Is olive oil raw?

>

>Any fats I’m missing besides, nuts, seeds, avocadoes, olives, and coconuts?

>

>I don’t plan on adding much grain, but which are the best (kamut and

>spelt, maybe?) and how do you prepare them?

>

>Is there anything I am obviously overlooking?

>

>kristi

>

>

>

>

>