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Friday, 29 May 2009 |
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As the author of a vegetarian dining guidebook, I’ve had the pleasure of eating many exceptional meals over the years. But one of the most memorable meals I’ve ever had was not at a restaurant. Rather, it was a raw foods potluck a decade or so ago at a friend’s house here in Seattle. It was my first official raw foods meal. I brought a big bowl of gazpacho, the Spanish tomato-based raw vegetable soup. Others brought salads, simple or elaborate; burgers made of raw carrots and sprouted lentils; crackers made from nuts and seeds or sweet potatoes; a Phad Thai with noodles made from fresh young coconut and an almond-chili sauce; and raw fruit- and nut-based desserts. |
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Wednesday, 20 May 2009 |
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If you want your grocery dollars to consistently bring home the most nutritious fruits and vegetables that your local market has to offer, you have to know when different fruits and vegetables are in season and what to look for in appearance and texture. |
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Sunday, 17 May 2009 |
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Supermarket shoppers in the next decade will be able to pick fruit and vegetables from plants still growing on the shelves, according to a report into the future of retailing. |
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Friday, 15 May 2009 |
The thrust of the raw food diet is the consumption of unprocessed, whole plant-based, ideally organic foods. A minimum of three-quarters of the person's diet should consist of uncooked food. A Raw Foodist - somebody who follows the raw food diet - believes that the higher the proportion of raw foods in our diet, the healthier we will be.
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Sunday, 26 April 2009 |
 I began on this path about 14 years ago, through providence really. I was blessed to have manifested many role models who were advocates of a raw/live food lifestyle while I was still a young teenager. The path has unfolded so beautifully over the years. For several years I was into "100% Raw". This is now of little significance to me, as my diet is the means to an end, not the end in itself. My spiritual vision now goes much deeper than food. |
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Sunday, 26 April 2009 |
 I'm an athlete and I'm not into the low-fat thing at all! Okay, I do notice when I've eaten too many dry nuts - they feel acidic, like after drinking wine. So I make my nut consumption specialized. But avocados? Every day. Sometimes several. They digest like the seed-bearing tree-born fruit they are, rather than a heavy fat, and especially important to me, they balance hormones. I mean, who couldn't use a little hormonal balancing, really? Fuerte and Reed, depending on which is most in season, are my prize favorites. When I land, after a long travel, I choose to eat root vegetables.
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Thursday, 23 April 2009 |
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For someone who loves to cook, Natasha Kyssa's Ottawa kitchen is strangely bereft of appliances. What she cooks -- so to speak -- is raw. Raw pasta with bright flavours, creamy raw "mashed potatoes," raw carrot cake with cashew"cream cheese" icing -- all made from vegetables, fruits, nuts and seeds that are blended, soaked, pureed and fermented courtesy of a food processor. |
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