Raw Vegan Crackers Moist
Raw Vegan Crackers Dried
It’s been over a year since I bought the dehydrator, and I’ve got two raw recipe books which have found a permanent home on the kitchen counter. I’ve been bringing raw desserts to pot-luck parties and I’m soaking and sprouting like there’s no tomorrow (I’m not talkin’ dirty here). The fact is, I’m slowly transitioning into the raw food lifestyle (and taking my family with me) and, while I do have my moments of hysteria, I have to admit the process is kinda fun. And it’s making me a better cook – so to speak.
The thing is, I’ve always enjoyed a good steak, but I can live without it. I love chicken, cooked a hundred different ways, but it’s often the last thing on my plate after I’ve filled up on veggies and grains. I love fish, but. . .well, I love fish. We avoid pig meat of any kind – just because. In short, I find that I feel better after a meatless meal. (I’ve also been buying organic meat for the past eight years and I’ve had enough – I would own a villa in Tuscany by now, with my own personal raw foods chef, if I hadn’t spent so much money on groceries in that time.)
It’s important to have a goal, though. Obviously, during the summer months, it’s easy to eat more raw food because the garden is throwing up so much of it. But during the winter, I like soups and stews – especially the old family goulash recipe – and I’m not ready to give up on eggs and dairy. (And did i mention fish? I love fish.) I also know that going raw with young children is very tricky business. Kids have dietary needs that are different from an adult’s. . .and, let’s face it, I don’t want a mutiny on my hands.
Oh, and when I say I love fish, I don’t mean sushi. I mean baked, broiled, grilled, poached, sauteed, warm fish.
So, there it is. It’s happening, and there’s nothing anyone can do about it.
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