The answer to the question, "To be...or not to be"...is to BE!!
RAW, that is!!
After the oatmeal, things degraded and my raw diet fell apart.
It had been an entire week of raw bliss that disintigrated. I'd lost weight, my reflux was improved, the lump on my leg diminished, the dizzy feeling went away, i was feeling hopeful and energized, i started exercising again.
Then I forgot I wasn't "normal." I forgot I am a cooked food addict and indulged in cooked food. One thing led to another as they say and soon my eating was out of control again.
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So, choosing to get back on track, I'm re-committing to 100% raw.
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Tomorrow I go to NYC for my singing lesson with my old teacher, Badiene. We've been doing a bartering, where I work for her the entire afternoon and evening after my voice lesson. I do secretarial work & cleaning, and it seems to be working out so far. Since i'll be away all day and am recommitted to raw, I just made my lunch and dinner pate' to take with me to NYC, and I'll take some raw bread, i'll buy salad, smoothie, juice. I should be fine.
The pate' i just made is so freaking delish, i wanted to share with you the recipe!!!
You must prepare the almonds for the recipe, so please follow these directions:
GERMINATE, BLANCH & DEJACKET AMONDS - DIRECTIONS
Soak 8oz. organic almonds. Ideally, they should soak overnight.
Blanch in the following manner to retain raw nutrients and enzymes. After soaking, drain the almonds of their soaking water and place them in a large bowl. Pour very hot water (not boiling) over the nuts and let them sit in the water for about 1 minute. Then drain them with a collander, rinse them, and follow these directions to dejacket.
Place the blanched almonds on a plate, and while sitting in front of the TV for entertainment, pop the little brown jackets off of the almonds. Place the white almonds in a container. (De-jacketing improves their flavor, not to mention the color of the pate'.)
With the pristine white almonds, do the recipe. (Discard the jackets in the trash or find a use for them, if you like.)
FYI - Soaking nuts/seeds, (from what i learned at OHI), reduces their fat by 40%, and turns them into more of a vegetable because they begin to sprout. "Germinating" (soaking) nuts changes their internal chemistry. The nuts "think" they are in the earth (they don't know they are in a bowl.) The water awakens them from their "dormant" (sleeping) state (they think it's raining) and begins the process of growing them into an almond tree. The almond starts feeding on it's own fat (the process of germination). We eat them up before they could ever turn into a tree, but they don't know that!!! They are working hard to change themselves and transform themselves into LIVING BEINGS that are no longer sleeping.
It is very very good to soak nuts and seeds. It reduces their fat and improves their digestibility. It also removes something called ENZYME INHIBITORS, a natural protection in the nuts that helps them maintain their sleeping state. (Dormant nuts last indefinately due to enzyme inhibitors. We don't want to ideally eat these sleeping almonds. We want to eat almonds that have begun the transformation/life process. p.s Germinated nuts have a much shorter shelf life. You can keep germinated nuts in the fridge for really less than 1 week (they will eventually sour), or dehydrate them at 105 degrees to restore their indefinite shelf life.
You should also have a lot less gas if you soak your nuts/seeds.
CHEF MICHELLE'S LOWER FAT GARDEN BASIL ALMOND PATE'
In a food processor with S blade, process:
8oz. of organic almonds, germinated, blanched and de-jacketed (see directions above)
juice of 1 medium lemon
2 big handfuls of fresh basil
2 large carrots, chopped
2 large ribs of celery, chopped
2 garlic cloves
1 Tbsp purple onion
1/4 cup nutritional yeast
celtic salt, to taste
6 shakes of cayenne pepper
While processing, stream in 1/4-1/2 cup of water. Add more or less to achieve desired texture of pate'. With spatula, scrape down sides of processor during processing.
When finished, this pate' will be smooth, but have a grainy texture. No matter, it is so freakin' delish, you won't mind.
A non-germinated cashew pate' on the other hand will be VERY creamy, but much higher in fat.
Almonds are the KING of nuts. Germinated? MUCH LOWER FAT! I used to make this pate' with olive oil. Why? It doesn't need it!!
Lasts 10 days refrigerated.
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I really hope you enjoy this pate'! Please let me know if you try my recipes and if they taste good and work out for you! Have you tried the asparagus soup?? It was so yummy! And this pate' is healthy AND delish!!!!
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Do you consider yourself a cooked food addict?
Experience is showing me that I am one. I knew it when I was at OHI. That's why I never veered off of the plan. I didn't trust myself to stop eating cooked if i started. For 3.5 years as a raw vegan, I knew I was a cooked food addict, so i never had "just a little."
As soon as I began to open the gates to cooked food with cooked beans, I began to gain weight, eat more and more and more cooked food...until I gained back over 100lbs.
Experience will show that raw foods worked for me. Cooked foods have confused and confounded me and have helped me gain weight and lose control.
Maybe someday in the future, when I am more spiritually strong, I will be able to handle some cooked foods. For today, it only opens a door that is best left shut.
I'm so glad to have gotten back on the horse! Fall down, go boom. Get right back up on the saddle.
xoxo michelle joy
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