Mostly Raw

Last week, I made Rawvioli with fresh basil pesto and a white "cream" sauce (made of cashews). Last night, I mixed what was left of the pesto and cream sauce to create a "Pesto Alfredo" sauce. I poured it over brown rice pasta, and tossed in some artichoke hearts, broccoli, garlic-marinated tomatoes, asparagus tips, and roasted red peppers. It was a nice, healthy, mostly raw, 100% organic and vegan dish, that was hearty, filling, and rich. I created this "on the spot" in an attempt to utilize the foods in my refrigerator with a short shelf life. This coming week will involve a lot of "transitional" meals, as I attempt to use what fresh produce I have remaining, before having the time to go to the store and restock the staples. Menu planning is on the docket for this weekend.

I'm still trying to get into the groove of Raw Foodism. It requires less cooking, but significantly more planning (I can't just pop something in the microwave, for instance). My goal over the next couple of weeks, now that I have a grasp of what is required, is to get a workable system in order (like remembering to soak beans, seeds, and nuts over night, etc).

Also, once I complete this research project on the Ethics of What We Eat for my Environmental Ethic course, I will have the time to sit down and compile some recipes to share, as well as useful facts and info about the impacts our food choices have on the environment, our health, and the economy.

Stay tuned...!