View Full Version : Time and Raw and then Some
10-31-2005, 12:06 AM
is living a raw lifestyle time consuming for u?...does it take a lot of time for u to make ur own foods?...about how long?...b/c my energy for eating/living raw is tiring me out mentally...i'm getting lazy and i think i'm getting tired of eating the same foods...but i don't hav the willpower to look up recipes and look for the ingredients in grocery stores that have them and then take the time to create new foods that will excite me...overall, my motivation is waning...plus, i'm starting to miss all my Korean food...how do u cut urself off f/ where ur roots and heritage lie?...to something that connects u f/ an ocean away?...it feels like i'm cutting out a part of my heart...i know the benefits of raw...but yet i can't seem to get away f/ it...plus i don't get enough sleep and i hav so little time that i'm drifting farther away f/ raw...my focus is changing and i'm sacrificing my time for raw to other things that fill up my time...i feel like a log drifting w/ all the waves washing over me draining me...-sigh...-...i need some encouragement and advice please... :( :( :(
10-31-2005, 12:53 AM
I don't find it time consuming because it has now become a part of my life and I've adapted to making raw food. But it also doesn't consume all of my time because the majority of the time I eat pretty simply, but when I find I want something a little "more", then that is when I get to making recipes. I have just gotten accustomed to it and learned some tips to make things run smoother such as soaking and sprouting things ahead of time, dehydrating them and then that way, when I need/want to use them I just soak in water overnight and they're good to go! Or, if a particular thing will go in the dehydrator, it's prepped and put in either the night before or early the morning of.
But as for missing a part of you and your cultural foods, since you are accustomed to making Korean foods and that is a part of you, is there a way to convert your favorite Korean foods to a raw version? I know that my way of eating that is somewhat cultural is soul food. Now, some things I can re-create and some things I cannot. Those I cannot, I just learned to live without. Those that I can, I did/do! Cooked greens for example, may not taste the exact same with the flavor of pork or other meat, but they come close enough to satisfy me. I'm working on sweet potato pie and getting really close to that!
Even if you can only re-create one or two things, it would or IMHO should be enough to sustain you when you miss your cultural foods. That's how I feel. I eat the raw things I love to eat, play around when I feel like it with creating new things or trying new recipes, and then when/if I miss my old foods, I make the one or two things that I could re-create and I'm usually satisfied.
Just a humble suggestion! I hope things work out for you the way that you would have them to work out.
11-01-2005, 10:11 PM
Thanks for ur advice...it makes me feel better...i'll try it out
11-01-2005, 10:20 PM
I understand about missing foods that you're used to. I try to focus on the health aspect and know that i'm doing the best I can if I want a long and healthy life. I don't want to be old and too sick to enjoy my life. I like being active and going to exotic places.
I live in california where lot's of foods are available. I get a gallon of organic raw kim chee for $35. I understand from my son who lives in Korea that Kim Chee is the favorite food. He talks about how much his 5 year old students think kim chee is the best food on the planet. Maybe you can find a good outlet for getting vegan kim chee so that you can enjoy that reminder of home.
I'm going to Korea in December and look forward to experiencing your culture!
11-01-2005, 10:38 PM
Could you post some of your favorite recipes? Someone here could convert them to raw and some of us, like me, might really enjoy them too!
I understand though. I work so much, then with school on top of it, I really have no time and have had slips myself. It takes time to relearn behaviors I think. I'm being patient with myself, but have learned to eat more simply too. It takes time, but it gets easier in time too!
11-02-2005, 08:29 AM
I have a gent near me who is Korean and he makes up a LOT of organic, raw side dishes which I practically live on. He's got spiced cukes, spinach w/ garlic, burdock in it's various forms, kim chee, seaweed, etc. I didn't get any seaweed last week because his supplier didn't have organic and he wont take less. I think some of this takes awhile to make ~ mostly sitting and hanging out in the juices, yet, the spinach and seaweeds seem easy enough.
The other thing you might do is take a couple of hours, find some quick and easy recipes, make them up for 3-4 days of eating. 3-4 days from now, do it again until you start finding yourself creating things easily.
We eat quite simply here. Rarely soaking. Fudge takes about 10 minutes; cookies, about the same plus overnight dehydration. Both last a few days at the least; a week at the most. A pie, soak the almonds overnight, blend w/ dates, press into a pie plate top w/ sliced fruit. Done. Make up some dressing ahead of time; get some mixed greens ~ enough for the week. Add some tomoatoes, cukes ~ whatever your choice of veggies. Add pre-made dressing ~ done. Shred carrots and jicama; spread over some sliced avocadoes; add fave dressing ~ done. The rest of the time, drink o.j. and have a variety of fruit on hand.
Eating raw is quite simple. Just need to make lists; have it on hand (shopping maybe 1-2 times a week) make simple, delicious meals.
11-02-2005, 08:55 AM
I know what you mean, but raw can be as quick as washing, peeling and eating.... it's learning to make special recipes and shop for specific ingredients that takes a bit of time in the beginning weeks or months to become acustom to. I know it's fun if you have time, and perhaps burdensome if you don't.
but - even if I bought a cooked food recipe book that called for a stove, pots and pans... I would still need a while to try out and practice all of those cooked recipes - I mean there is a big difference in time and energy between making a simple sandwich and a special Thanksgiving spread - cooked or raw.
when short on time opt for the simplest meals - salads, bananas, etc... keep crackers or nuts/seeds/dried fruit on hand if you like. the rawest of the raw needs no treatments at all!
if you want something more exciting, then memorize 2 or 3 quick recipes to fall back on. then learn more when your schedule and energy for that sort of thing allows. go slow, no one learns a recipe book over night, right! :D
hang in there! and best of luck to you! it can really pay off in the long run... :)
Sharon in Colorado
11-02-2005, 09:20 AM
Anya Ha Shim Ne Ka. I'm learning some Korean in my Taekwondo class, I hope you understood that (hope I wrote it correctly)!!
Sure wish you could experience Au Lac Restaurant in Orange County, CA. Well it's Vietnemese but you would be inspired. I think if you use some of your familiar spices and raw veggies and create something from there, you might come up with a few neat ideas.
You can also make 'mock' meats with ground up almonds and sunflower seeds. Noodles with saladacco'd zuchini. Young coconut based sauces for exotic flavors.
11-02-2005, 09:47 AM
I spent two years in Korea, and a major part of my raw "Recipe" foods are Korean. I rely on the hundreds of recipes out there for kimchi (minus seafood ones). I love Asian food (Thai, Japanese, Chinese, Viet....etc..etc) I was really suprised when I ate my first Korean meal.
I love the simplicity of Raw so I do not have the beautiful gourmet meals Like RP, RVM , & Mr. Wilson. I have a few cases of Mason jars ( sizes vary).
I pick a day and I slice up some Napa Cabbage, I add a small amount of fresh ground sea salt put in colander and once in awhile I will crush the leaves by hand ( squeeze) I do this until the leaves start to look limp (wilted) slice up some garlic, pepper flakes, ginger, scallions(green/spring onions) put all ingredients in the jar fill to rim with water place in fridge. You can do this with all the kimchi recipes OI,PA, etc.... I have yet to perfect the Pepper paste, close but never the same as I had there!
I see Kimchi as the perfect tribute to your culture because it is strictly Korean, the original cultured foodists!!!!!!!!!!!!!!
Hope that helps!!!!!!!!!!!
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