On turning 30: what a difference 6 months makes!
No, I’m not turning 30. (That was LAST year.) My friend Jennie is. To celebrate, today we decided to do our favorite activities all day long just to prove that we’re still young. We’re snowboarding at Brighton all day (after Jennie promised I don’t have the ski the trees). And then playing tennis for hours and then going to a play.
Saturday night I took her, at her request, to Omar’s Rawtopia in Sugarhouse (a neighborhood of Salt Lake City) for dinner, before her big party that 75 people showed up for at her tiny house. She loved the crÃ¨me of broccoli soup, pasta, and hummus wraps.
I teased her about how she turned her nose up at Pure Food and Wine in New York City, just last Thanksgiving. And she lit into me:
“You didn’t prepare me for that at ALL! The pizza didn’t taste like a pizza. The lasagna was nothing like real lasagna. Everything is made of veggies and stuff. I would have liked it better if I’d just KNOWN.”
Fair enough. (Hanging my head.) I often need reminders of where people are in their journey. Just because I’ve been doing this so long, I forget what my initial reactions were to gourmet raw-food recipes. Sometimes I need reminders of what yours are!
Now that I think about it, I thought the exact same thing in the beginning! In fact, it ticked me off that “raw” folks tried to mimic cooked foods. I’d say, “Just be who you are, make a raw dish that is unique! That didn’t taste like a taco, so why pretend? Don’t call it a taco!” I remember ranting about that to a friend, too.
I’m way past that now, and I actually like the idea that even if a raw “burrito” or “sloppy joe” doesn’t taste anything like a real one, you know how to handle it, from the title on the menu. (OMG, thank goodness they don’t taste the same. I confess I once went hungry at my own birthday party when I was about 28, because my mom made sloppy joes—gross.)
But if you’re new to raw foods or are thinking of going to a raw restaurant, here are some things you should know–inspired by Jennie’s diatribe last night:
“Cheese” is going to be seed cheeses: sesame, pine nuts, lemon juice, etc. “Pasta” noodles will be raw zucchini or yellow squash or both. Wraps will be in collards, chard, or romaine. Crackers or bread will be made of flax. Burritos will be in dehydrated, sprouted seed/grain tortillas. Alfredo sauce or cream sauces will be cashew-based, no dairy.
You will also experience an explosion of flavors, far more flavorful than anything in the cooked world. You’ll leave feeling light. (Unless you overdo on seeds/nuts!)
Posted in: Whole Food