Raw Diet on a Budget??

[RawRach]

Well hello there my flourishing friends! I'm new to the Raw Food World, so I must admit I still have many questions pertaining to this particular style of living. Most importantly, I would like to be able to eat nutritiously without emptying out my entire savings account! This bring me to my first question...Can anyone tell me the most basic variety of meals I should be eating to maintain a healthy raw diet? Right now I'm eating 2 or three fruits spread throughout my mornings, variety of sprouts thrown into my cooked soups for lunch, a salad for dinner, and maybe a vegan cookie or two after a long day of work! I know the soup is a no no, and the cookies probably are too, right? Can anyone suggest meal substitutes for either of the two? I only eat organic food, so the price of snacks, and making tasty elaborate meals isn't in the books for me right now. It'd be great if any of you could possibly list out the typical food you eat on a daily basis. I'm not TOO concerned about food combining right now, I'll worry about that as I learn and feel more comfortable with this kind of eating. I want to make this transition go as smoothly as possible!


Any help would be greatly appreciated! Thanks so much guys! :D

[iluvmangos]

Got a blender? Green smoothies! Also, try subbing sunflower seeds for recipes calling for nuts. I don't know that it'll work for all recipes, but I know it works for Alissa's Mock Salmon Pate (http://fromsadtoraw.com/Recipes/MockSalmonPate.htm) (Version 1) cuz I do it all the time. If you have a food processor, try the pate on a romaine leaf or a nori sheet rolled up with some veggies like shredded carrot, chopped cucumbers, green beans, whatever suits your fancy.

These Sunflower Refried Beans (http://fromsadtoraw.com/Recipes/SunflowerRefriedBeans.htm) are also good rolled up in a romaine leaf with some guacamole and fresh salsa.

[spicyfull]

I would Never want to Cheat Myself by thinking, RAW is expensive. You already eat Organic, that's a Plus, so you're in the Ball Park. You can be RAW without making lots of Recipes. I would just keep it Simple, Fruit and Vegetables. The Vegan Cookie.........Make a Batch of them, for what one Cookie cost, Simple and Easy to do.

I'm Saying, keep an open Mind and IN JOY your Journey into your New LifeStyle. You're Not alone, one of us will always hold your hand. Welcome to MY Family.

I'd order Alissa's, Living on Live Food Book, to the Left of this page, A MUST. For Low Budget.........Sprouts, Grow them yourself, Live on them along with Fruit and Salad........

[RawRach]

Oh wow, thank you for the insight guys!

iluvmangos- Those recipes look bomb, especially the sunflower refried beans! (Good substitute for those yummy bean burritos I always used to eat). I DO have a blender, I've just been scared to jump into the whole green smoothie business ever since I tried following some online recipes that ended up turning into disasters! Do you have any personal favorites you might want to suggest?? As for the Mock Salmon Pate...I guess I'd better start saving for the food processor! :cool:

spicyfull- I'm totally stoked to be learning all about the Raw life! Indeed a great family to join. I try my best not to keep worrying about the cost, etc...however earning $8.00 an hour at your local Target store can sometimes leave you without much to spare when you're spending all of your money on organic groceries. Anyway, next year I'll be back in my dorm rooms, is this particular environment suitable for growing sprouts? (For example growing them in little pots I can set on my desk, bathroom counter). Or must the sprouts be grown outside?

Sorry for all of the questions! Any bit of info helps :)

[spicyfull]

Sprouts will Sprout ANYWHERE........But a Good Enviorment would be a Mason Glass Jar or a Mayo Jar with wholes in the Lid. Check your Store they might carry the Plastic lids, Red, Yellow and Green that you can purchase to use. So rinse them as often as you can, 2 or 3 times a day and soon you will see the tails appear, let them get about an inch and EAT.

I often just Soak SunFlower Seeds to Soften them and eat them.

There are Foods that you don't have to Purchase Organic, that are safe for you to eat..........I just Keep it RAW and don't worry about Organic but My Hats off to you :). Like Oranges because of their thick skin, Bananas. I'll post the list if I can find it.

Yes.....Forgive me..$8- is Chicken Feed these days. But You've Got to WORK it, which means........Make it WORK for you..:). Also if you see Fruit Trees in Someone's Yard......Ring the Door Bell and ask if you can pick some. Most will tell you to help yourself.

There are Weeds that are Eidible that you can Forge for. One easily one is Dandilion Green......

[spicyfull]

http://davesgarden.com/community/forums/

[spicyfull]

Another Edible WEED........


All You Ever Wanted To Know About Purslane


By: Kevin Pederson
Introduction
In ancient Greece, Portulaca Oleracea or Purslane Herb was regarded as an important medicinal herb for treatment of fever, female disorders, stomach aches, hemorrhoids, and for the healing of wounds by Hippocrates, the renowned father of medicine. Purslane herb was later considered as a cold herb around the 17th century and was an important ingredient in a prescribed fresh salad comprising basil, rocket, cress, and garlic to combat the common cold.

Purslane is today known as a beneficial juicy herb found as a weed throughout the world. Purslane is commonly used as a potherb or as an ingredient for salads. Purslane has been recently identified as an excellent source of alpha-linolenic acid. Alpha-linolenic is an omega-3 fatty acid, also known as fish oil. This crucial content in Purslane herb plays an important role in human growth, development and preventing diseases. Moreover, this fatty acid cannot be synthesized by humans and therefore has to be ingested.

Modern medical research also claims that Purslane herb is five times richer in omega-3 fatty acids than spinach, and is high in vitamin C also.

Characteristics of Purslane Herb
Overall Appearance:
-This herb is a trailing annual with reddish, fleshy stems whose ends will form roots when they come in contact with the ground. Cultivated Purslane also known as Pusley & Verdolaga grows about 3 inches high and 12 to 18 inches wide.

Leaves
-The fleshy leaves are long, oval or spoon shaped and about 1/2 to 2 inches long.
-Purslane has small, oblong, green leaves, which form clusters. Leaves are usually in clusters of 5 or 6 and are delicate and juicy
-The leaf has a central fibrous channel or stem extension, without pronounced branching of side channels.
-The leaves have a mild flavor.

Stem
-The stem is round and smooth, and it trails along the ground like a small vine.
-Young plants have a green stem but as the plant matures the stems take on reddish tints. Creeping stems are reddish brown, about 10 inches long, with frequent branching

Flowers
-Flowers are 1/4 inch long and a brilliant yellow in colour with 5 petals, which contain miniscule round black seeds.

Benefits and Uses of Purslane Herb:
Purslane herb presents a wide variety of therapeutic uses and each part of the herb is consumable and beneficial. Here is a compilation of the known benefits and uses of Purslane herb that is widely used the world over:

Key Benefits:
-Purslane is known as an excellent source of vitamins A, C and E and the essential amino acids. Reports describe Purslane as a power food of the future because of its high nutritive and antioxidant properties.
-Purslane leaves contain Omega-3 fatty acid which regulate the bodys metabolic activities. Purslane herb is known to have one of the highest known concentrations of Omega-3 fatty acid in any plant.
-The stems of Purslane herb are known to be high in vitamin C.

Therapeutic Uses:
-Purslane is widely used as a potherb in Mediterranean, central European and Asian countries.
-Purslane is also widely used as an ingredient in a green salad. Tender stems and leaves are usually eaten raw, alone or with other greens. They are also cooked or pickled for consumption.
-Purslane is used in various parts of the world to treat burns, headaches, stomach, intestinal and liver ailments, cough, shortness of breath and arthritis.
-Purslane herb has also been used as a purgative, cardiac tonic, emollient, muscle relaxant, and in anti-inflammatory and diuretic treatments.
-Purslane is popularly preserved for winter by pickling Purslane in apple cider vinegar with garlic cloves and peppercorns.
-Purslane appears among a list of herbs considered to help benefit conditions such as osteoporosis and psoriasis.

How to grow Purslane?
Here are some simple tips that may come handy to grow the Purslane herb in ideal conditions:
-April to August is the ideal season to sow the seeds when frost does not pose a threat.
-Press the seeds into the surface of the soil and leave uncovered. Roots can also develop on parts of existing plants that are inserted into the soil. In fairly moist soil, two or three successive plantings can be made.
-Keep the herb well watered always. Thin the seedlings to 10cm apart and when they reach 5-7cm in height cut them back close to the ground. The seeds germinate very quickly.
-Purslane can also be grown in a container. Purslane prefers the sun and sandy soil for growth. One must water these herbs during dry spells and feed lightly once in a while.
-It is important to note that it is ideal to consume Purslane when it is young. The flavor apparently deteriorates as it starts to bloom.
-Purslane grows well at day or night temperatures of 27 or 22oC and when days are long (16 hours).
-Purslane can also be used as rotation crop when gardening as they bring up subsoil minerals and protect against many insects.
-Because of its inherent ability to tolerate different light intensities, temperature ranges and soil types. Purslane is ideal for home gardens and provides a ready supply of greens for the salad.

Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer.
About the Author:
Kevin Pederson has been managing a number of sites related to home remedies which inform you about using ingredients in your home to treat your common health problems. It gives very informative and useful tips to combat common ailmentsArticle Source: http://www.therealarticles.com

[iluvmangos]

iluvmangos- Those recipes look bomb, especially the sunflower refried beans! (Good substitute for those yummy bean burritos I always used to eat). I DO have a blender, I've just been scared to jump into the whole green smoothie business ever since I tried following some online recipes that ended up turning into disasters! Do you have any personal favorites you might want to suggest?? As for the Mock Salmon Pate...I guess I'd better start saving for the food processor! :cool:

I think the best greens to use for green smoothies are spinach, romaine, red leaf, and green leaf lettuce. Just blend a few cups of greens with 1/2-3/4 cups water, 1-2 frozen bananas, and a handful of other frozen fruit. For the "other fruit", I like pineapple and mango or a pre-packaged mixed frozen fruit blend. Sometimes I don't even add any other fruit, just bananas. Blend your greens with the water first if you don't have a high-powered blender like a Vita-Mix.

When you do get a food processor, you can use it to make banana based ice creams. Just mix 1-2 frozen bananas with a handful of other frozen fruit to make any flavor you want. You don't need to add any liquid. It'll get creamy without it. I find that adding a tablespoon of flax oil gives it a creamier consistency. For chocolate ice cream, skip the "other fruit" and add a couple tablespoons of raw carob powder or cacao powder.

[Vrindavan]

>> frozen

is it a must ?
why frozen ?

[iluvmangos]

>> frozen

is it a must ?
why frozen ?

I like my smoothies cold. When the fruits aren't frozen, the consistency just seems weird to me.

[margoss]

You don't have what state you're in...many have food co op that deliver every 2 weeks. I can get a box for 17.00 that'll last 2 weeks & suppliment if I want. If you have neighbors with gardens, ask to trade some fruit for something they may need especially if they have pets or kids, you may be able to sit for them. Get the green food bags, mine come from Big Lots, much cheaper & better to me. This will keep you produce for a long time. Produce has to be dry! If putting in berries, be sure to rotate it. BIg lots also has containers for this which will last longer & you can eat out of it...love the containers. Figs grow in abundance, see if you see a fig tree & ask if you can have some, if you like them. You get so many at one time that people will give them away vs letting them rot. I personally feel that produce at Target is expensive..sorry. Check the flyers for bogofree at the stores.
I know people who save masive $$$ with coupons, it's crazy. I wish there were coupons for produce. Of course I eat much healthier but my wallet isn't. It seems that people who are growing & selling in their yard are selling the same price as local produce stands who drive to get it!!
In the beginning I was consuming a lot. I think I was afraid I would hungry & binge or something. I've learned to drink some water first & keep it with me. If I'm still hungry after a little while then I'll eat. I'll drink a good bit in the am. Sometimes I don't eat my first meal until noon!! This saves on a meal. Not saying don't eat but I've noticed I consume less unless I fall off the 'rawgon'. I think it takes some time to learn like everything. cukes are good, tomatoes in leaf lettuce wrap. Check the farmers markets. My lettuce @$2 lasted 2 weeks, it was HUGE.

[somelikeitraw]

When I make green smoothies I generally don't use any water. I use lemon or orange juice for green fruit smoothies and cucumbers or tomatoes for savory smoothies, or raw cold soups. If really needed I might add a dash of water. I find that water seems to bring out the green taste for me but just a dash usually doesn't.

Here are a couple of my favs ~

1 nectarine, minus seed
juice of at least 1 orange
two huge handfuls of spinach
put all into blender and liquefy

1 apple, minus seeds
1 banana, frozen or fresh
juice of at least 1 lemon
several good size kale leaves
put all into blender and liquefy