Breakfast: A huge bowl of impeccably ripe summer fruit including cantaloupe, peaches, blueberries, and blackberries, all sprinkled with hemp seeds and goji berries, then topped with a dollop of cashew sour cream. I accompanied this exquisite bounty with a glass of green juice, which consisted of two apples, five leaves of kale, two baby cucumbers, and a peeled lime.
You’ll notice throughout this post that I did not incorporate any cooked whole grain into my meals; in fact, canned beans served as the only heated component of the food I enjoyed today. Perhaps reading the first few chapters of Becoming Raw unexpectedly impacted my dietary mentality, or perhaps my body simply yearns for the fresh, uncooked bounty of August’s gorgeous produce, especially during the sweltering heat. Whatever the impetus, lately I’ve thrived off of a high-raw diet, gravitating organically toward uncooked food and certainly not obsessing in the least about eating 100% raw meals. In any case, summer undoubtedly serves as the easiest and most natural season to revel in raw noms.
Breakfast Checklist: Protein—hemp seeds, cashews. Whole Grain—none. Fruit—cantaloupe, peaches, blueberries, blackberries, goji berries, apples, lime. Leafy Green—kale. “Super Food”—hemp seeds, goji berries. Added Veggie Bonus!—cucumber.
Local Ingredients: Cantaloupe from Garden to Be, peaches from the Door County Fruit Market, blueberries from Flyte Family Farm, blackberries from Brantmeier Family Farm, apples from Westons’ Antique Apple Orchard, kale from my community garden plot, baby cucumbers from Canopy Gardens.
Morning Tea: Organic and Fair Trade Jamaica Red Rooibos from Rishi.
After ordering this as iced tea at Barriques, I hurried over to the Willy Street Co-op and snagged a bag full of the robust, fruity infusion from their bulk tea section to enjoy at home. This energizing blend of hibiscus, lemongrass, schizandra berries, rosehips, licorice root, orange peel, passion fruit, tangerine, mango, and clove quickly earned a coveted spot on my tea shelf.
Lunch: A salad of mixed greens (including purple amaranth leaves!), alfalfa sprouts, mixed bean sprouts, sungold tomatoes, carrots, dulse seaweed flakes, and black beans, all tossed in Liquid Gold Dressing, topped with a scoop of kimchi, and served alongside two Raw Tacos from Roost.
An entertaining contrast of textures and flavors—spicy, chewy crunch from the chili-spiced walnut “meat”; cooling creaminess from both the guacamole and cashew sour cream; and juicy succulence from the tomatoes in the pico de gallo—the Raw Tacos serve as a delightful play on their cooked counterpart, though the fibrous napa cabbage leave wrappers proved a bit tough to bite through.
Meal Checklist: Protein—black beans, walnuts, cashews. Whole Grain—none. Vegetables—carrot, tomatoes, alfalfa sprouts, mixed bean sprouts, avocado, red onion, cilantro, jalapeno, purple bell pepper, garlic, kimchi veggies. Leafy Greens—mixed greens, dulse seaweed, cabbage in kimchi, napa cabbage leaves.
Local Ingredients: Carrots, jalapeno, and napa cabbage from Driftless Organics, sungold tomatoes from Singing Fawn Gardens, heirloom tomatoes from Snug Haven, alfalfa and mixed bean sprouts from Troy Community Farm, red onion and mixed greens from Jones Valley Farm, cilantro from Hickory Hill Farm, purple bell pepper from Pederson’s Produce (no website), garlic from Brantmeier Family Farm, kimchi from Fizzeology.
Afternoon Beverage: A tall glass of NessAlla Kombucha in Raspberry flavor.
Dinner: A nacho-esque, Southwestern-style version of the infamous vegan bowl layered as such: mixed greens, a large scoop of Raw Chili from Golubka, a couple torn-up BBQ Grissini from Earthsprout (acting as my “tortilla chips” of the nachos, if you will), a hearty serving of black beans, and a garnish of pico de gallo. I accompanied this with a Spiced Melon Shooter from Roost, topped with a small spoonful of cashew sour cream.
While I would highly recommend the recipes for both the BBQ Grissini and the Spiced Melon Shooters (a well-spiced raw bread stick and a complex-flavored creamy summer soup, respectively), the Raw Chili left me unimpressed, if not fairly disappointed, especially considering the usual genius of Golubka. I suspect that the eggplant, often bitter when uncooked or unsalted, harbored an off-putting flavor, or perhaps the intense earthiness of the portobello mushroom overpowered the dish. Whatever the culprit, I’ll stick with Cucina Libera’s more agreeable version of raw chili in the future.
Meal Checklist: Protein—black beans, sunflower seeds, flax seeds, cashews. Whole Grain—none. Vegetables (and fruits)—eggplant, portobello mushroom, zucchini, heirloom tomatoes, red onion, garlic, sundried tomatoes, dates, parsley, cilantro, jalapeno, cantaloupe, avocado. Leafy Greens—mixed greens.
Local Ingredients: Eggplant and zucchini from my community garden plot, portobello mushrooms from Palm’s Mushroom Cellar (no website), heirloom tomatoes from Snug Haven, red onion and mixed greens from Jones Valley Farm, cilantro from Hickory Hill Farm, jalapeno from Driftless Organics, cantaloupe from Harmony Valley Farm, garlic from Brantmeier Family Farm.
Comment Provoking Questions: Do you find yourself eating more raw foods during the summer? Have you tried making raw chili? If so, what recipe did you use?
Until next time, Ali.