Nori Wraps and Miso Soup

The last meal of Raw Week Day 1 and so far we’re going strong…or so we’re telling ourselves. Look, it’s cold outside.


Dinner tonight consisted of nori wraps, stuffed with carrots, marinated portobellos, arugula, and a raw “cheese” spread made with soaked cashews and nutritional yeast, and topped with a tahini sauce. We also had a raw miso soup, which was the closest to hot food we’re going to get any time soon. It was heated to about 110 degrees, which in soup terms is well within the boundaries of lukewarm. Still, it tasted good with plenty of garlic, lemon zest, and ginger. We also had a salad to use up the rest of the arugula. All of the above was paired with a lovely bottle of Three Buck Chuck to warm the body in the absence of actual hot food which, in case we were being too subtle, is what we’re really missing here. In any case, it was all quite filling and tasted good.


We leave you now with some interesting historical reading.

…Truth be told, it’s not really as bad as all that. The dinner was very tasty.

Raw Week? Day 1 so far

raw-chiliBaby it’s cold outside.  Looks like delicious chili and hot oatmeal!

Phil’s previous post covered our raw food idea for the week. Bad timing. The sidewalks of Brooklyn were beneath about 7″ of snow when trudged to work this morning and it is still snowing! Breakfast was some muesli, which was delicious, but would have been nice warmed up and lunch will be “chili.” I copied this recipe out of a book at the library and completely forgot to cite the author. In short, you combined almonds that have been soaked (4-6, but I only did for 3), chopped up carrots, celery, red onion, tomatoes and I also threw in some daikon greens that were left in the fridge. Pulse all of that in a food processor until it looks like chili. It will actually look like chili! You then take about a cup of sundried tomatoes that have been soaking in water for a while and blend that with some chili powder, hot sauce, soy sauce, apple cider vinegar, salt and pepper and cumin. Pour the liquid over the “chili” and let it sit overnight for the flavors to meld.

I just ate it for lunch and it’s pretty good!  REALLY spicy.  Would I prefer real hot chili with some grated cheddar on top right now, yes! However, this raw recipewas filling and the spiciness made it have a certain kind of heat. I think it would have benefited from the almonds soaking even longer so the texture would be chewier, but I like it.

This Week’s Receipt (so far): RAW!

I am so glad I got some food yesterday because I am NOT going to the Coop today.

We still have quite a lot of nuts from my Chinatown adventure last week, some beets and mustard greens are hanging out in the vegetable crisper as well.  Raw food, here we go…


Raw Food Week?

Tina and I had been planning to try a raw foods diet this week, just as an experiment. Actually, this is an experiment that we tried once before (before this blog existed), but quickly abandoned after I started having some stomach issues.

I have to admit that I’m a bit skeptical about the raw foods diet. Though I find it hard to imagine that it’s bad for a person to eat lots of raw fruits and veggies, I find the language surrounding the “movement” tends to sound pretty pseudo-scientific. I get especially uneasy when I read things like the following from the FAQ of “the largest community on the internet dedicated to educating the world about the power of living and raw foods”:

Why are Enzymes Important?
Enzymes are important because they assist in the digestion and absorption of food. If you eat food that is enzyme-less, your body will not get maximum utilization of the food. This causes toxicity in the body. (Can you guess why over 75% of Americans are overweight?)

I can guess that Americans are often overweight because they eat too much fatty, sugary fast food and don’t get enough exercise. Also, when I hear people talk vaguely about “toxins” I check to make sure I’ve still got my wallet.

For a week, however, I can put my reservations aside and see for myself. With minimal grumbling.

One thing that makes this experiment more difficult for us is that we don’t own a food dehydrator, which seems to be a pretty central piece of equipment in raw cuisine (and I don’t think we’ll be making one of our own for the purposes of a week-long food experiment). Tina’s been prepping various raw staples, including an attempt at some home-sprouted adzuki beans. Anybody know how to tell if sprouted beans have spoiled? Sprouts are one of those foods that always seem to be giving people E.coli and we’re not totally sure we followed procedure.

And of course now there’s this blizzard. “Why,” you might ask, “have they decided to stop eating hot food on the morning that New York City schools had their first snow-related closing in 5 years!?” Yeah, well, if this keeps up we may well bail on this idea before the week is out. For the time being, however, Tina should be reporting in soon on the recipes for today’s breakfast (raw muesli) and lunch (raw “chili”).

Also, I am drinking hot, hot coffee this morning. And probably tomorrow morning, too.