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Rawlight's Rawlife

One of my favorite recipes.

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I love making Walnut Pate from Jennifer Cornbleet's Raw Food Made Easy. It's a good staple and I think because I substitue balsamic vinegar for tamari, it tastes just like tuna salad. I say that because I haven't had tuna since before 1987, so maybe my taster's a little off...!

Yesterday, I got a little adventurous and added things that are not in the original recipe and it made me think. The longer I've been into this lifestyle, the more I realize I've become more adventurous in the kitchen. I'm not like this when I cook food, but when I have extended times of being raw, I take more risks with my food.
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  1. FreedomSeeker's Avatar
    It's harder to "wreck" raw food, I think, because it doesn't rely on complex chemical reactions to turn out well. I noticed the same thing! I haven't been raw that long, but I'm a lot more cavalier about what I'll toss into a raw food item I am making than I've ever been with cooking (which I still do, for my family.)


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