Raw Model
Cape Town part 02
January 23, 2012
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The beaches here are really great...massive boulders abound.
Its a little too developed for my taste, but they did it
pretty well and its probably the prettiest beaches
Ive seen with houses nearby...if you could call those "houses" haha.


Thank goodness for Woolworths...
They are one of the few places offering clean food.
I often go there everyday just for fun.
I'll usually eat one bag of this per day...
which isnt actually all that much, but greens are great.



Anyone recognize these?
AKA Incan Berries? 
Touted as a major superfood in the states and Europe,
they grow everywhere here and are basically just a sweet 
version of the tomatillo. I love them...I eat these with my yogurt.
R17.99 is about $2.50 - works for me! 


And yes...the good grass fed dairy. This chunk of goodness
cost me about $3...dairy is tricky...you gotta go for quality or
otherwise you should really just skip it. Too many questions marks.

I even harvested my own seaweeds and mussels on the beach the other
day and incorporated them into my scrambled eggs.
What would that go for at a restaurant? 
Being involved in the harvesting and then preparation
and finally the enjoyment of eating it...it really all makes 
it come full circle. I wonder if other people would even dream
of eating the seaweeds that cover these (very clean) beaches.
There is kelp EVERYWHERE.
When I see it for sale in the shops back home after this
I'll remember how people pile it up here and have it taken away lol...

Values...so different. Im telling you though...the people here could
really use those sea veggies...its a grain-potato based diet for sure,
and besides the young people, you don't see too many fit people.

I try to go to the beach at least 3 times a week..often walking home
past guava trees and busy restaurants.
I see everyone eating in the restaurants and it makes me kind of bummed out.
I don't like eating out alone...honestly Id rather just make it myself.
But when you see people eating out and having fun it definitely
does look appealing...Ive made friends here but its different.

Maybe im embellishing it all in my head.
Perhaps a wild-food meal at home while watching discovery channel is 
in fact a richer experience...maybe they both have their upsides.

I recently found a garden that Grow Paradise will be able
to help as well...they are a group of people living on the land
in the suburbs in abandoned buildings...they are technically squatters
but they have been there for so many years. They want to garden but
the willpower has been lacking. There are olive trees and fig trees there,
so Im thinking about putting in passionfruits, more figs, and whatever else
is more native or at least drought tolerant. Thats the beauty of the trees,
they grow so much easier than tender veggies. 
People think they have black thumbs when it comes to gardening,
but the fact is that they are growing very temperamental plants!!

More to come....


Frederic Patenaude RSS feed

I’ve been involved in the raw food movement for over 15 years. Years ago, there was a thriving time of raw food events and festivals of all kinds.

Then over the last few years there has been a sort of “dead zone.”

Not many BIG live raw food events and festivals have taken place.

And for the few that did take place, I couldn’t really recommend them because they were all about consuming more supplements, cacao and superfoods, and not about eating REAL raw foods.

Now that’s all changed with an amazing festival that will probably be the biggest raw food event of all times, and this one is really promoting the RIGHT kind of raw food diet.

The Woodstock Fruit Festival 2012 will take place on August 20 – August 28 in beautiful upstate NY.

People from ALL over the world will be coming to this festival.

Including lots of long-timers and experts such as:

- Dr. Douglas Graham – an athlete and a raw vegan since 1978, an author
of 80/10/10 Diet book

- Dr. Robert Lockhart – raw vegan for about 30 years

- Anne Osborne – fruitarian for over 20 years, who brought up 2 children
on the fruitarian diet, an author of the book Fruitarianism – The Path to
Paradise

- Dan McDonald – raw vegan for about 10 years, youtube channel -

- Harley Johnstone aka Durianrider - low fat raw vegan, endurance
cyclist

- Don Bennett – low fat raw vegan for over 18 years, the director of the
Health 101 Institute

- Michael Arnstein aka The Fruitarian – low fat raw vegan, competitive
ultra distance runner

- Tony Wright – raw vegan and human consciousness researcher, the
co-author of Left in the Dark book presenting an outline of his theory
about human brain owing a part of its extraordinary development to the
biochemistry of a fruit diet.

- Dr. Samuel Mielcarski – low fat raw vegan for over 12 years, licensed
physical therapist.

- Karen Ranzi – raw vegan since 1995, www.SuperHealthyChildren.com;

- Chris Kendall – low fat raw vegan athlete, www.The-Raw-Advantage.com;

- Ellen Livingston – low fat raw vegan since 2002 and a yoga teacher,
www.LivingYogaNow.com;

- Kristina Carrillo-Bucaram – low fat raw vegan for over 7 years and a
founder of non-profit food co-op called Rawfully Organic,
www.RawfullyOrganic.com;

- Mike Vlasaty – low fat raw vegan athlete and power-lifter,

http://www.youtube.com/user/fruitandstrength;

I think this is something you definitely do not want to miss. The energy of a festival like the Woodstock Fruit Festival is amazing. You’ll come back home reenergized, with new insights that could change your life.

Check out these videos to get an idea:

You can find out more about the festival by going to:

http://www.thewoodstockfruitfestival.com/

I would recommend signing up early. I heard from the organizers that spots are filling up fast.

RAW ON $10 A DAY RSS feed
Breakfast
Kale Juice Smoothie
serves 1 ~ $1.83 per serving

1 cup kale juice ($.90)
2 bananas ($.30)
1 tablespoons nutribiotic rice protein powder ($.63)
water for blending
6 ice cubes

I like kale smoothies well enough, but sometimes my less than VitaMix blender doesn't blend it as smoothly as I'd like. So, for this, I started with juiced kale.

Add all ingredients to a blender and puree until smooth and creamy.

Also, I added some Nutribiotic Rice Protein Powder to the smoothie since I've been trying to get in a bit more protein lately. The company sent me a generous supply and I really like this powder, although it may not be raw (processed at low temperatures is what the company says). It's not gritty and has practically no taste and blends with just about anything. For me, I like that the only ingredient is  rice protein and a little bit of vanilla.


calories: 364
fat: 4 gr
carbs: 76 gr
protein: 18 gr

 
Lunch
Wilted Greens
serves 2 ~ $2.29 per serving

 1 large zucchini, thinly sliced ($.89)
1 large onion, thinly sliced
2 tablespoons olive oil ($.20)
2 tablespoons balsamic vinegar ($.20)
2 tablespoons agave ($.20)
1/2 teaspoon salt
large pinch cayenne
10 drops liquid smoke 

1 bunch kale ($1.89)
1 small bunch assorted greens ($.69)
2 tablespoons olive oil ($.20)
2 tablespoons balsamic vinegar ($.20)
1 tablespoons agave ($.10)
2 cloves garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper

Wilted greens seem to be traditional in just about every culinary history. It's sometimes thought of as a German or southern specialty. I like how the wilting process softens the greens just a little. The dish is usually made with greens that are wilted by pouring hot bacon and bacon fat over them.This recipe achieves the same goal in a healthier and kinder version.

To make the "bacon," put the sliced zucchini and onions in a lidded container. Whisk together the olive oil, balsamic vinegar, agave, salt, cayenne, and liquid smoke and pour over them, coating well. Put the lid on a shake a few times, for good measure. Pour onto a lined dehydrator sheet and dehydrate for about two hours at 110 degrees.

Put the kale in a lidded container. Whisk together the olive oil, balsamic vinegar, agave, garlic, salt, and pepper and pour over the kale. Massage for a minute or two to evenly coat. Put the lid on and shake container every so often to recoat the kale. Let this marinate and "wilt" while the zucchini is dehydrating. Add the other greens for the last half hour, since they're far more delicate than the kale.

Put the wilted greens on a plate and spoon on the zucchini "bacon" and any drippings.


calories: 371
fat: 28 gr
carbs: 29 gr
protein: 5 gr




Dinner
Vegetable Noodle Stew
serves 2 ~ $1.66 per serving

1 ripe avocado ($.88)
2 tomatoes ($1.00)
4 carrots ($.50)
1 onion, finely diced ($.05)
3 stalks celery, finely diced ($.30)
1 medium zucchini ($.59)
1 1/2 cup water for blending
salt and pepper to taste
red pepper flakes
olive oil for drizzling

This is my new addiction. Maybe it's the cold, rainy weather we've been having, but right now this is almost better than chocolate. Is there anything really better than chocolate?

I still have a freezer half full of frozen tomatoes from my garden last year, and I've used them here. In season, we sell our veganic tomatoes two for a dollar straight out of our garden and that's the price I've used here. It's quite a low price, but it's such a fulfilling thing to grow food. This time of year, though, tomatoes are quite expensive in the stores. I talk about freezing and preserving produce for raw in my ebook, which is available to the right. I've really gotten a lot out of our raw, frozen produce this winter.

In a blender, puree until smooth the avocado, tomatoes, carrots, half the onion, and two stalks of celery. Add as much water as you like to create the desired consistency. I made mine thick and it was very much like a stew. Finely dice the other half of the onion and the remaining celery. Slice the zucchini into noodles using a vegetable slicer or spiral slicer. I slice the zucchini lengthwise and then use a vegetable peeler to shave off fettuccine sized noodles.

Divide the soup between bowls, salt and pepper to taste, and stir in the diced onion and celery and the noodles. Drizzle with a teaspoon or so of olive oil and some red pepper flakes, if desired. Extra yumminess can be had by marinating the zucchini noodles for a few hours using equal parts olive oil, balsamic vinegar, and agave as a marinade.
 

calories: 292
fat: 15 gr
carbs: 38 gr
protein: 8 gr
Dessert
Pistachio Ice Cream
serves 2 ~ $1.19

1 ripe avocado ($.88)
4 ripe bananas ($.60)
2 tablespoons agave ($.20)
1 teaspoon vanilla extract ($.20)
pinch salt
1/4 cup pistachios ($.50)

Fruit and nuts. That's all this is, but it feels like a treat ... and I think it makes a perfect breakfast. 

In a food processor with the "S" blade, puree the avocado, bananas, agave, vanilla, and salt until very smooth. This will take a few minutes. Process in an ice cream maker until the consistency of soft serve ice cream. Fold in the pistachios and freeze until firm.

If you don't have an ice cream maker, just freeze the puree and stir every half hour or so until it's firm, adding the pistachios just before firm.

 
calories: 552
fat: 22 gr
carbs: 92 gr
protein: 8 gr
 

Total cost for the day: $6.97
total calories: 1,579
total fat: 69 gr
total carb: 238 gr
total protein: 39 gr