Art imitates life. Or is it the other way around? It’s so hard to tell these days.
Over at Causecast, one of the things I’m writing this about week is raw food. And either because I’m so highly suggestible or because it seems like a good idea (or both), I’ve decided to go raw. For awhile.
What does this mean?
Well, for me, since I’m not going to join Mel Gibson with the Tiger Diet (go on, click on that), and I think that re-creating familiar cooked foods with some weird substitution (a raw counterpart) is both useless and a waste of my energy at this point, I’m basically eating raw vegetables and fruits and that’s about it.
Day 1: a handful of radishes with pink Himalayan sea salt, about 1/4 pound sugar snap peas, and a handful of ripe strawberries. All food is local and organic.
Today I biked to the farmers market and bought more sugar snap peas and radishes and some lettuce. I have more strawberries and also apples and a few grape tomatoes and part of a red pepper, as well as some garlic scapes (immature green garlic) and rainbow chard, but I’m not sure how delicious those last would be raw. Maybe in a salad…
Yes, there will be weight loss involved here, no doubt about that. I’m not a particularly large person to begin with and most people would rank me on the thinner side of the human spectrum, so we’ll see what happens.Â Initially this was going to be for 2 weeks but I may go 30 days. Bonus! A side effect of eating raw seems to be increased strength and stamina (lots of athletes are raw foodists), so this coincides nicely with my return to yoga and also to running.
Side effects so far:
- a light feeling throughout my body, similar to that when fasting
- hungry from time to time, but feeling satisfied so far with what I’m eating
- the smell of cooking food, like when walking or biking past a restaurant (especially foods with a lot of fat in them), seems unusually distasteful
I’m not sure I could keep this up indefinitely; I LOVE to cook, and I love the satisfying feeling of eating healthy foods that are seasonal and well-prepared, which in the past has meant something cooked.Â I’ve been eating a primarily-macrobiotic diet (a loose, non-anal version that has room for chocolate and the occasional potato chip) for years, and I really LIKE rice and veggies.Â I would also miss soup.Â So we’ll see.Â I’m certainly having a new appreciation for the sugar snap pea, and I am especially grateful to be trying this in summer when there’s a good variety of local, seasonal produce, rather than in the dead of winter.
Later on through this experiment I’ll be posting links to resources and more information.