Green Dish: The Raw and the Cooked
There’s something inherently beautiful about a raw food diet. It’s hard to argue with the purity of eating completely unprocessed food unadulterated by heat, let alone additives and preservatives. By never heating food above 118F degrees, valuable enzymes and nutrients are retained, and since the raw lifestyle is usually vegan, and organic as well it’s just a big old beautiful healthy party.
People who live on a raw vegan diet all seem to look amazing. Excess weight seems to disappear, and raw foodists seem to all have “the glow.”I think, as far as the body goes, it makes perfect sense.Perfect sense, that is, if you live in the right latitude.
Because no matter how many times I’ve tried, it just feels too foreign to look out the window on a snowy Brooklyn day while eating raw young coconut and warm weather produce. The more locally I eat, the more I think about the food miles incurred with exotic foods. How does one maintain an exciting raw diet, and do so sustainably in a cooler climate?
So that’s the rub for me: Local versus raw. If I were to eat local and raw, here in the northeast, I’d be stuck with loads of raw winter greens and apples during the lean months. With planning I could add frozen, fermented or dehydrated summer produce, but still. I haven’t found a way to eat root vegetables, one of my winter mainstays, not cooked. And as much as I love raw kale in small doses, a dinner of it leaves me with a debilitating jaw ache.
So I’m in a conundrum: How can I eat local, and also have “the glow”? Does it really boil down to the raw versus the cooked? Am I missing something here?I am really interested in hearing how others have handled these two seemingly opposed, but both very valid, approaches to food.
Please comment, I’d love to hear from you.