1. I missed cooking.
I didn't enjoy having to use my food processor for almost every meal I made and most of the dishes I ate just didn't really satisfy me in terms of taste the way cooked foods do. Don't get me wrong, I love raw foods and believe that they definitely should be included in and with meals, but 100% raw dishes just didn't do it for me.
2. I felt like I was hungry (almost) all the time.
I say almost because there were times throughout the week where I felt really great and satisfied and full of energy. But other times, I just felt like I needed more. I think this is pretty common with newbies who try eating raw (like me) and I get that. It takes time to learn what works for your body and one week to figure it out just isn't long enough.
3. My digestion wasn't what it normally is...and normally my digestion is perfect.
This was by far the most surprising aspects of the week. Without getting into the territory of too much information, let's just say that I wasn't as regular as I normally am. This was very weird to me. I mean, I was eating so much fresh foods, full of fiber and other good things. I was drinking plenty of water. I was doing everything right (I thought). Maybe I wasn't eating enough? Maybe my system needed time to adjust? Who knows, but now that I'm back to eating my normal way of eating, I've been doing fine.
4. I don't believe in restriction, diets, food fads, and elimination of nutrients.
A diet consisting of all fruit and little fat is not healthy. A diet consisting of all animal products and no fruits and vegetables is not healthy. You get my drift. I believe in seasonal eating, the joy of preparing food and feeding others, and I enjoy tasting and trying new and healthy delicious things. Why should I have to say "no" to a wonderfully prepared bean salad filled with roasted vegetables and fresh herbs because it's not raw? What's wrong with a local, organic, free range poached egg with a gorgeous orange yolk full of absorbable vitamin A nestled over top of a bed of gently cooked local kale and collard greens? For me, eating the way that works for my body will take precedence over what any diet book, fad, or other people practicing diet doctrines may say. I eat a whole foods diet, built upon an abundance of fresh (and local during this wonderful summer season) produce, prepared in a variety of ways. That's what works for me.
Raw Cauliflower Tabbouleh (makes a very large bowl of tabbouleh)
1 small head (or half of a large) of cauliflower, roughly chopped
2 large handfuls grape tomatoes, cut in half
1 cucumber, diced
1 large bunch flat leaf parsley, finely chopped
one quarter of a red onion, finely chopped
1 clove of garlic, minced
juice of 2 lemons
sea salt and black pepper to taste
lime slices and sprouts for garnish (optional)
Put chopped pieces of cauliflower in food processor. Pulse until cauliflower is the consistency of couscous. Add the processed cauliflower to a large bowl with all of the other prepared ingredients. Toss well and season to taste with salt and pepper. Top with sprouts and lime if desired.
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