During our discussion she mentioned her raw food daughter .... 17 years of age (!!!!) So much for meeting someone my age, so I didn't even bother
asking how old she was.
However, this evening I was invited to her friend's birthday party, a raw vegan potluck. Upon walking in, I noticed that everyone was middle aged (looking far younger than they actually were) and not the young, radical vegans that I have been associating with over the past few months. I found this highly inspiring, since these are the people who are "leading" our country in a way, at least financially (judging by the size of the home I was in, they were definitely doing something right financially). These are the people with the finances and power/influence to make positive changes in our community.
My contribution to the evening's festivities included the following:
Raw Peaches & Creamless Oatmeal
Raw Cinnamon Raisin Torte Cake #1
Raw Cinnamon Raisin Torte Cake #2Raw Peaches & Creamless Oatmeal
1 Cup Raw Oat Groats (soaked for 4-6 hours)
1/2-3/4 Cup filtered water
1/2 tsp sea salt
2-5 dates, pitted
1 peach, diced
Combine all ingredients except diced peaches in a high speed blender. Add dates to taste, depending on sweetness desired.
Pour mixture into bowl, and add remaining peaches (diced) to mixture. You could also use raw almond milk instead of water.Raw Cinnamon Raisin Torte Cake
4 Cups walnuts (ground fine in a food processor)
1/8 Cup Olive Oil
3/4 Cup Raw agave nectar
1/2 tsp. sea salt
1 Cup raisins
2 Tbs. cinnamon
Combine all ingredients by hand in a large mixing bowl. Can make cakes, pies, torte balls, or muffins. Version #1
After rolling into small balls, add chopped walnuts as a garnish Version #2
After rolling into small balls, make the following mixture:
1 Cup Maple syrup
less than 1/4 Cup Olive Oil
1 Cup raw carob powder
1 tsp. Vanilla extract
Drizzle mixture over torte balls and add shredded coconut as garnish
I was surprised about the reaction to the food I brought (easy to make, I whipped it up last second). I had many people asking me questions about the ingredients, agave nectar, whether maple syrup is considered raw or not, food combinations, and, of course, enzymes. I was shocked, mainly because Marina (the Russian gal) has been into this longer than, and her friend Tatyana has been raw for 3+ years. I was actually expecting to learn from everyone else, not be doling out nutritional/culinary advice.
Marina is quite passionate about her organic raw food, and Jacksonville is thankful for it. She has agreed to help me organize raw food meetups in town, 4-6 people at a time, to help exchange books, information, and offer support for those trying to incorporate more raw food into their respective diets. I will conclude this raw summer with a raw potluck at my place, probably on Saturday, August 25th. It will be an all-day event, and all raw enthusiasts are invited, regardless of where you live.
I hope this post and path finds you well.
I met a Russian gal awhile ago at a raw food class. Thinking she was my age, she was a passionate raw foodist and desired to learn more of the craft. We had very long discussions about ideas for a raw cafe in Jacksonville, and even thought about changing career paths (I'm mired in Academia, she is an Accountant).