Recently I've been leaning about eating raw. My initial interest began when a friend from Michigan began educating herself about raw foods. She would try new recipes and bring samples for me to try. I was impressed with the flavorful dishes she shared. A few weeks ago I got an email about a raw food speaker/author (Paul Nison) that was going to be in the Phoenix area. I attended two of his lectures, the first a biblical perspective of a raw diet and the second where the focus was on the scientific reasons to eat raw. After the lectures I visited the local library and checked out books on juicing and eating raw. I've been making juice drinks in the morning for a couple of weeks using fruits and vegetables from the local farm market. The drinks, especially when I include Kale or Romaine lettuce, remind me a lot of the green sludge my brother Keith used to whip up in his blender when he was focusing on weight lifting.
Yesterday I made a cole slaw that included two types of cabbage, carrots, cumin, fresh garlic and cold-pressed olive oil. The garlic and cumin combination make it a slaw that is not for the faint of taste bud but for those who like food with an attitude it's a winner. My husband, after tasting the slaw said "this is amazing".
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