When I was at the raw food meet-up on Saturday night, I overheard a conversation about the work that we put into raw food meals. I did not butt in, but I thought about what I do. I tend to make things like crackers or bread or sauerkraut from time to time and then store them until I use them up. Daily meals are usually chop chop or spiralize or process in the food processor.
Today, since I copped several cabbages at the CSA (got two, traded for one, and got one from the share box that wasn’t picked up), I am going to start some sauerkraut. That will take me about 1/2 hour to 45 minutes to make up.
It is my turn to make dinner tonight, and I have an onion, some turnips, some sweet potatoes, some kale, as well as cashews and almonds and dried tomatoes.
I am going to make
Marinated massaged kale and onion
Sweet potatoes “creamed” with cashews, with a date, and pumpkin pie spice
Turnips (processed in the food processor with a little onion, garlic, apple cider vinegar, and olive oil)
I expect that preparation will take me maybe 45 minutes total for preparation. I’ll start with the kale, chop it up, mash it up, and set it aside to marinate.
Then I will do the sweet potatoes, because they have no oil, so it will be easy to rinse out the food processor bowl.
Then I will process the turnips.
Once the turnips are done, it will be time to serve up dinner!
(Tomorrow I will have leftovers of some of this, and I will probably drag out the juicer and make apple juice, and use the pulp as apple sauce.)
Dinner doesn’t take any longer than it would take to make a SAD diet dinner from scratch. If I were on a SAD diet, or a cooked vegan diet, I would still make my food from scratch (I like to know who made the food and what attitude they had while they were doing it, and the only real way I can control that is to be the maker. I also don’t like the prepared foods you find in the markets because I cannot be sure what is in them)
When I am preparing dinner for myself alone, I often just go with one dish.. I might just do the marinated greens and sprinkle some grated almonds on top, or the sweet potatoes with cashews, or I might make a soup with squash, cashews, some Thai green curry paste (I learned to make the curry paste in a Raw Chef Dan class- I make it up and dehydrate what I don’t use immediately), and onions, and garlic.
The secret to my fast food is my dehydrator. You might think otherwise, but a few minutes of food prep in advance, then 12 or so hours of dehydrating (where you don’t have to do anything but wait), pay off in the end. (I guess I am fortunate that I came up in hippie times, when we believed in making food from scratch, then learned about nutrition, and came to understand the ingredients that other people/manufacturers are likely to put in their products, and then started eating raw food. I was already prepped to live without microwaved food – in fact, I never lived near a microwave until 2000, so I have never really had the chance to get used to fast food—my idea of fast food is a peach or a banana. Slightly less fast is whatever I throw into the food processor and process for about 10 seconds – 1 minute)