I dabble in the raw world. I am by no means a “Rawtarian” nor am I a full out vegan. My food philosophy is more towards eating the best thing for you at that time. So, for me- I don’t think we should only be eating raw foods (especially not fruit) all through the year in areas of the world where you have seasons and experience winter months. With that in mind, I also acknowledge that everyone is different- and what works for one person may not work for another.
I don’t spend any time telling people what to eat or not eat because I don’t think it’s a successful way of empowering people- and it’s also not coming from a place of love and compassion. In my life, I try to listen to my body and eat according to the laws of nature. I generally don’t eat any animal products (I never eat meat or milk and will rarely eat dairy products like cheese or yogurt), and depending on what time of year it is and where I am, I will sometimes eat seafood. It all comes down to what works for you, and what you enjoy (and where you are)!
The thing about raw and vegan food is that it can still be delicious. There are so many assumptions out there that people that eat raw and vegan food are eating cardboard or sacrificing flavour, taste and enjoyment for nutritional or environmental reasons. This is SO far from the truth. Raw and vegan food can be just as and in my opinion, even more delicious than something you can get at a fast food joint or with meat in it. Raw food can be so packed with live enzymes, nutrients and can have such a depth in flavours. The thing with raw food is simplicity. Allowing each and every ingredient speak for itself, and show-casing them in different ways. In this way, it is a lot like cooking.
Even in the winter months- I am still sometimes craving a really healthy, yummy raw dish. One of the main dishes that always stand out in my mind is a raw zucchini pasta. When I was first introduced to this dish I was so confused and blown away. I couldn’t figure out for the life of me how they could get what started out as a zucchini to create something that looked exactly like curly spaghetti or fettuccine. It blew my mind! Enter the Spirooli. What a magnificent contraption. This is the raw foodie’s best friend and dream come true. If you have any desire to make raw dishes like raw zucchini pasta- I definitely recommend you look into buying one of these bad boys. They are relatively inexpensive (~$35) and you can use them for zucchini, carrots, cucumber, parsnip….and many other wonderful root vegetables to create beautiful, intricate designs. They are like the queen of mandolins. If you are at all interested- Organic Lives sells them at the online store and I believe they may be on sale right now! So, christmas time is a great time to get healthy, get inspired and buy a loved one a spirooli!
Raw zucchini pasta is a great way to get someone acquainted to new flavours, healthier eating and move them away from their regular fettuccine Alfredo or spaghetti bolognese. This is just as delicious and is a transformation in terms of nutrition and health benefits! And its still very filling!
In terms of sauce, you can really go anywhere with it! I love making a pesto for it- and you can change this pesto up depending on what you have in your kitchen or on your counter top! Toppings and garnishes also change this up even more! Try things out, experiment. No chef was born with ALL the skills they have today. Trial and error. Practice makes perfect! Have fun with it! After all, the Spirooli basically resembles one of those Play-Doh contraptions from when I was younger.
** This version of the raw pesto is adapted from www.justglowingwithhealth.com–Many thanks for your delicious recipes!