Hi Everyone,
Now I haven't made it to the all raw stage yet, working on it though. How do you spell dairy addiction....I am also addicted to hot food. I have already had some revelations in regards to how I have not taken charge in my life and let my husband take the power seat of what I ate. He is a excellent cook and loves creating food dishes but in my life at not cooking much anymore I found how much I have given up. So this is changing as well. You should have seen his face when I refused a big meal full of all kinds of fish or tofu, for Christmas dinner. I must confess I did eat four shrimp with my lettuce. I did have roasted veggies, I was very satisfied with my Christmas dinner. As I have been thinking of dishes that are raw that I like I remembered a dish that Terry would fix with Spicy BQ Shrimp...but you can forgo the Shrimp and just have the Black Bean Relish so here is the recipe. I was thinking that there was vinegar with this, but surprise nope. I just love this stuff...I know that the beans are canned but what can I say....
They sell something like this at Wild Oats Deli...it is very good as well.
Black Bean Relish
4 cups black beans, drained and rinsed...canned
2 cups corn kernels, cut from the cob or frozen corn(thawed)
1 red bell pepper, finely chopped
2 large cloves garlic, minced or 1 teaspoon miced garlic
2 jalapeno peppers, seeded and finely minced
1/2 bunch scallions (green onions), minced
1.4 cup chopped cilantro leaves
2 limes, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
In a large bowl combine all the ingredients and stir to mix well. Season the black bean relish with salt and pepper. Finish the black bean relish with the copped cilantro
3 comments:
Jac, you've been vegetarian for how long now?
I will tell you, I had cooked veges last night along with the raw, and I could feel it all day today.
The difference in my system was tangible! I've felt sluggish.
Well, you can do raw corn with this, and the beans are beans.
I've been doing some hummus too.
I would say that I haven't been 100%, but pretty close. We were talking about 2 meals raw and one with cooked, and that would be about right for many of us as a starting point.
What do you think?
Oh and another thing-this would be a great filling for rollups! Get the Collard green leaves or romaine, and this is great! Add some fresh sprouts with it? Yum!!
This would be absolutely delicious as filler in a lettuce wrap!
I agree with Joy that 2 meals raw and one with cooked is not at all an unreasonable starting point. Here's what I've been doing: When I get to work I eat two bananas. That usually lasts an hour and a half. Then I eat an orange. That lasts an hour. Then I eat an apple or two if I feel I need for it. So by the time that wears off, it's lunchtime. I have been eating an avocado on sprouted bread with a salad and/carrot sticks. The sprouted bread is baked BUT the only ingredients are sprouted grains: wheat, oats, millet, and rye, and yeast and salt. So I'm going to let that very healthy bread slide even though it's baked. Then for dinner I've been eating whole wheat pasta and sauteed veggies and some raw veggies. I'm calling that good for now because it's a GIGANTIC improvement over what I had been eating, and also it's got lots of raw in it. I can't switch over night, my body isn't ready for that. And I think the key is to focus on what you can have, rather than what you can't have. Joy is finding all kinds of new things to love, I think that's helping her not miss what she was used to eating. Anyway, thank you for posting this wonderful recipe and for sharing your wisdom and experience as a vegetarian.
Post a Comment