going raw.

tomorrow, i’m going raw.

but let me back up a few steps.

i recently had a dream that i was diagnosed with cancer.  i’ve heard many stories of people diagnosed with cancer who decided to buck “conventional” treatment and, instead, bolster their immune system by eating a diet chock full of raw vegetables and fruits.  and so, distraught and emotional, i made a claim to drastically change my life: i was going raw.

i woke up craving raw brownies.

as i shared this dream, and my cravings, with my online community (aka. i posted on facebook), a good friend introduced me to the Rawtarian and her 30-day Raw Food Diet Plan.  i was intrigued, and had a slight twinge to try more raw recipes, but couldn’t convince myself that anything for 30 days, especially only raw food, would be anything close to what i wanted.

but then i kept thinking about it.  journaling about it.  reading about it.  and it actually is what i wanted.  for many reasons.

1. i’m tired of feeling sluggish.
i have a fairly healthy diet, but i’m still, as the Rawtarian puts it, “addicted” to so many foods that are not doing any good for my body.

2. my pants are too tight.
i’m also quite tired of being borderline overweight.

3. i want to see how my body will respond to such an overdose of healthy intake.  i want to see how my body works when it’s working at its best.

so i made the commitment, and set my sights on Monday morning for a start.  still, not all of me was convinced.  my inner child began to pout.  one of the first items on the shopping list, fruits, said simply, buy as many fruits as you like!  

i.  HATE.  fruit.  said my inner child, as she crossed her arms over her chest, stomped her foot, and scrunched up her face, throwing a temper tantrum in the produce aisle.  i gave her a minute (and a caramello candy bar) and heading for the check-out.  tantrums are fine, and it’s always best to be honest about how one’s feelings, but they shouldn’t always dictate our behaviors.

now, with my pantry stocked with nuts, and chia seeds, and all manner of fruits and veggies, i can’t help but feel i’m on the eve of some great journey.


weekday vegetarian.

there is something extremely gratifying about making dinner from scratch.

even after a long day.  even though there were a ton of veggies to cut.  even though it needed to boil and simmer and saute until it was almost 8p before we actually ate it.

even then.

a friend of ours recently explained how he was trying to be a “weekday vegetarian.”  his reasoning was simple: he loved meat, but he recognized a drastic difference in his body when he didn’t eat it.  he felt lighter, healthier.  so he made a compromise.  eat a vegetarian-based diet throughout the week, and indulge in some meat dishes on the weekends.

after giving this considerable thought, i decided to try it for myself.  i actually eat a lot of veggies as it is, but i tend to fall back on meat dishes when i’m tired/home late from work/lazy, etc.  a strictly vegetarian diet takes so much more intention on my behalf.  i have to actually think through each day, each meal, and what i will be making, and what i will be picking up at the market.

fortunately, there are some resources out there that make it easier.  Sonja and Alex Overhiser, of a couple cooks, are one such resource.  i was recently introduced to their blog, a collection of recipes from their kitchen, and i honestly can’t believe i ever did without.

my first experimentation, lentil and butternut squash soup with chard, was amazing enough to please even my skeptical boyfriend.  the majority of the ingredients were actually available at the winter farmer’s market and, on the recommendation of a friend, i substituted kale for the chard.  the result was pure deliciousness.  the primary veggies, squash and corn, created a sweetness while the oregano and thyme resulted in a savory delight.

this was not the only recipe that caught my eye.  in fact, the whole blog about made me drool off my chair, but my next attempt at awesomeness will be the sweet potato and red onion galette.  here’s to a more delicious level of food creation!

and to vegetarianism being tastier than expected.