Photo of a serving of Raw Lasagna by Larry Watters
When I mention being on a partial raw-food plan, I can usually expect to hear one of two responses: “Gross!” or “Wow!” Or occasionally, “I can’t eat that much salad.”
Raw food is more than Green Smoothies and Green Salads.
Raw food – more accurately known as Living Food – is a cleaner, more digestive-friendly alternative to the Standard American Diet (SAD) with all the acidic and health problems that accompany it. SAD is mostly composed of overly processed foods, caffeine, animal products and breads. Any food that is exposed to temperatures greater than 104 degrees is considered dead – killing off the enzymes that you need to aid digestion.
The human body starts life with enzymes, and is capable of producing more. However, the less your body has to regenerate, the easier it is on your body. And Living Foods come with all the enzymes needed.
My family was first exposed to the raw food concept from two directions at the same time. One was from a good friend who is the director of QuietStar Center for Transformation in San Luis Obispo. The other was a local raw foodie who accompanies Krishna Das on his concert tours.
From these, I began to explore, discovering Restoration Health on Victor Ave in Redding, Calif.
Run by Ronda Nelson, a nutritionist, Restoration Health provides various programs that support the body’s natural healing ability. By one-on-one coaching or raw food un-cooking classes, Nelson has empowered and educated those in need of restoring their health. Right here in Northern California at Living Light in Ft. Bragg is one of the premier raw organic chef schools in the world for dedicated raw foodists.
But the real adventure is doing it at home, finding those recipes that go beyond smoothies and salads. I have many un-cook books; the most dog-eared and tabbed one is Ani’s Raw by Ani Phyo. My favorite recipes include a soup with tahini, cucumber and bell pepper; a squash dish featuring cilantro, dried cranberries and walnuts (a potluck favorite); various nut cheezes made from raw cashews, almonds, or pine nuts; desserts, including Coconut Haystacks and thick puddings which use avocados for that creamy texture. The latest is a raw lasagna dish which I have tweaked (see recipe below).
The larder has gotten very non-conventional, albeit interesting: Tahini, Nama Shoyu, Agave nectar, Bragg Liquid Aminos, miso, kale. I feel so much better knowing that I am eating right. I don’t do a 100 percent raw plan; in fact, it is advised not to. I am lucky to do even 50 percent on my better weeks (the rest of the family is more dedicated). But it has raised my consciousness about eating clean, sustainable and organic as much as possible for those other meals.
Larry’s “Raw”sagna
“Noodles”
3 medium zucchini 2 tablespoons extra virgin olive oil 1 tablespoon fresh oregano 1 tablespoon fresh thyme Pinch of sea salt Pinch of black pepper 3 medium tomatoes, cut in half and then sliced; set asideUsing a sharp knife, mandolin or vegetable peeler, cut the zucchini lengthwise into very thin slices. Toss the zucchini with the olive oil, oregano, thyme, salt and pepper.
Ricotta “Cheez”
2 cups raw pine nuts, soaked for 1 hour or more (raw cashews may be substituted) 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1 teaspoon sea salt 6 tablespoons waterPlace all ingredients except water in a food processor and pulse a few times until thoroughly combined. Gradually add the water and process until the texture becomes fluffy like ricotta.
Tomato Sauce
2 cups sun-dried tomatoes, soaked for 2 hours or more (not the oil-based tomatoes) 1 medium tomato, diced 1/4 small onion, chopped 2 tablespoons lemon juice 1/4 cup extra virgin olive oil 1 teaspoon agave nectar 2 teaspoons sea salt Pinch of hot pepper flakes Drain well the tomatoes. Blend all ingredients. Basil-pistachio pesto 2 cups packed basil leaves 1/2 cup raw pistachios 1/4 cup extra virgin olive oil 1 teaspoon sea salt Pinch black pepperPlace all ingredients in a food processor and blend until well combined but slightly chunky.
Line the bottom of a 9-x-13-inch baking dish with a layer of zucchini slices, overlapping slightly. Spread about 1/3 of tomato sauce over it and top with small dollops of “cheez” and pesto. Layer on about 1/3 of the tomato slices. Repeat the entire process.
Serve immediately or cover with plastic and let sit at room temperature for a few hours.
Serves 6.
Larry Watters is a stroke survivor who has retired twice and is still not convinced he shouldn’t work. Visit his blog, Life Without Clots, for his perspective of living life to the fullest.