A friend recently told me I’d probably like the book Sound Bites by Alex Kapranos of Franz Ferdinand. I didn’t just like it – I loved it and highly recommend it! In one essay, he talked about staying with a friend who is either vegan or vegetarian (I forget which). He explained that she used to only eat raw foods, and when she did, her allergies completely disappeared. I was curious, so I did some reading. Apparently, a raw diet can cure what ails some people.
I’ve been coughing my whole life, and I haven’t ever been able to figure out what my problem is. Is it allergies? Is it asthma? Is it allergic asthma, as I suspected in a previous post? No doctor has been able to say for sure. Chest x-rays and blood work always come back clean, and drugs only work sporadically. So a few years ago I just gave up – love me, love my constant coughing. But now I’ve decided to try eating raw foods for one week.
Only of course, like everything else in my life, I’ve been procrastinating that week. Finally, I decided it might be best to ease my way into it. (Hey, why buy raw soy sauce when I already have brewed soy sauce in my fridge? I’ll buy raw when I run out.) This evening I tried my first raw meal from The Raw Truth by Jeremy A. Safron. (I don’t agree with everything he says in his book. For instance, I have no plans to holistically charge my water by letting a quartz crystal soak in a glass of it while sitting in the sun all day.) I decided on the Cabbage Rolls – everyone loves a wrap, right? I ended up tweaking the recipe so much, I kinda came up with my own slaw recipe, as the wrap thing didn’t work out (too runny) and the dressing wasn’t to my liking (too sour). Here’s my version:
Rainbow Raw Slaw
1 cup shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 cup mung sprouts
2 tablespoons raw white sesame seeds
2 tablespoons raw black sesame seeds
1/2 cup nama shoyu
2 tablespoons raw almond butter
2 tablespoons fresh lemon juice
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
Mix cabbages, carrots, sprouts, and sesame seeds in a bowl. Set aside. In a blender, combine remaining ingredients. Pour mixture over bowl of shredded veggies and toss to coat. Refrigerate 2 hours, tossing every 30 minutes. Enjoy!