This is my first week of entirely raw eating.
About a year ago, I started eating vegan—as if that wasn’t enough of a challenge! Now I’m eating raw.
When I went to the grocery store on Wednesday, I bought a few things I could cook, but I’m trying not to cook them. Mostly, I bought fruit and vegetables. Call it an experiment because I’m not really sure how it will go, and I want to have a backup plan in case I get “crazy hungry.”
So far, I figured out that it takes just as much energy to prepare my food for raw eating as it does to prepare it for cooking, but the main benefit is not needing to wait for the food to be done. I can just assemble it and eat. For me, that saves two hours of waiting each day.
I had been using a slow cooker for the last three months, which helped me develop more patience and save money. And then I had a lovely Instant Pot which I adore, but I left them both behind. Overall, I got a little tired of slow cooking every day even if I loved the results. However, I would consider using a slow cooker just two or three times a week instead. Something to think about…
Today, though, I got together enough ingredients for my lunchtime salad to reach a heavenly tipping point for my taste buds.
What’s that like? Honestly, I feels like I just had XXX. And I still feel that way after 3 hours!
Here’s what I actually had:
- yellow onion
- Persian cucumber
- olive oil
- reduced sodium soy sauce
- roasted peanuts
Anyone else may not derive the same pleasure from eating salads. After all, it could just be me because I believe eating is an erotic activity.
My salad is missing something sweet though, like dried cherries or cherry preserves, but hey—I’m no perfectionist, right?
Who am I kidding? Ha. No one.
But I’ll have to wait for dried cherries because there aren’t too many bulk foods available right now due to the pandemic. Maybe next week I could get some cherry preserves.
I’m always waiting on something! #buildingcharacter #positiveoutlook