Raw Food Journal Entries 22, 23, 24: The Rach(a)els Start the Rawcipes

June 3, 2011

Rachel and I started on some of our recipes for dinner. We made an alfalfa sprout salad, almond hummus (which turned out runny again because we don’t have a food processor), and a chocolate mousse (avocado, four soaked dates, water, cacao beans). I especially loved the chocolate mousse—who ever thought something made out of whole, raw foods could become such a delicious dessert?
I don’t know whether to go with the 80/10/10 diet (only 10% fats) or David Wolfe’s Sunfood triangle (33/33/33). I didn’t realize there were so many different pathways in the raw food diet!
June 8, 2011
Rachel and I made another raw meal for dinner. We made a carrot-cantaloupe appetizer and zucchini pesto “pasta” (the pesto sauce used parsley, three tablespoons olive oil, heirloom tomatoes, two garlic cloves, and then the sliced zucchini as pasta). I couldn’t believe how much the sauce actually tasted and smelled like pesto. I was wary about how much oil we used but I feel weird speaking up about this—I don’t want to sound paranoid.
June 9, 2011
I’m so tired! I don’t know if it’s from staying up late so many nights in a row (basically all of last week) or from getting up to go to the bathroom so often every night. It was annoying the past few nights, but last night was the worst. I woke up three times! It disrupts my sleep and I hate it. I researched about it online this morning to understand why it’s happening, and it looks like eating all the water-dense food is doing this. It could also be a detox symptom or from eating too much fruit.
I’ve researched also why it’s good to eat some cooked food; this gives me another perspective. I recently finished “Catching Fire” by Richard Wrangham, who made some valid points that made me uneasy about eating all raw. He said that over time humans have adapted to eating cooked foods (evident in our smaller mouths, digestive systems, and stomachs) and that raw-foodists pay too much attention to primates, which spend half their day chewing food. Cooked food makes our lives more energy-efficient–we don’t spend all day chewing. Unfortunately though we have taken cooking too far in society. Cooking makes foods calorically dense, so that may be contributing to obesity. The softer the foods, the bigger people get (as experimented with rats).
I can totally agree with the chewing idea. My jaw is exhausted. Today I ate two bowls of salad in (one head of the lettuce)!
I’m still glad to have learned everything about raw food. I’m going to keep an open mind and I’m willing to change according to what I learn. I’ve learned about the benefits of dark, leafy greens, how eating organic is healthier, how we don’t need as much protein as we think we need, that pasteurized milk isn’t good for you (or that we don’t “have” to consume dairy products to have strong bones), and that some cooked foods are good as well. I plan on going about 70-80% raw. The cooked food will include steamed vegetables, maybe some cooked quinoa and fish, and hummus and salsa. I haven’t had any huge benefits from eating raw yet. It’s only been two months (and I was never completely raw anyway, except for a few days at a time). But I will continue to pursue it. I still have a lot of confidence in it.
I do not advocate nor do I completely dismiss the raw food diet but I do encourage you to stay with me through these past journal entries (please note the date in bold verses the post date) until the end to decide for yourself what you think would be best for you as pertaining to diet if you feel the need to change in any way. Please understand that I went into the raw food diet with some wrong intentions. Learn from my mistakes before making your own.

About Rachael

Rachael Steil is a graduate from Aquinas College in Grand Rapids, Michigan with a Bachelor of Arts. Steil an author, speaker, and a recipient of the Spirit and Outstanding Runner award for the Aquinas College cross country team and has received 6th place All-American accolades in cross country as well as 7th place in the NAIA track nationals.
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One Response to Raw Food Journal Entries 22, 23, 24: The Rach(a)els Start the Rawcipes

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