My relationship to raw food started about a year ago after I saw this guy on TV, who runs a raw kitchen/ cafe in Fremantle. He was showing how to make a dehydrated bread and zucchini pasta, etc.
I thought it would be one of those fad diet thing, but found out after a fair bit of research and studying nutrition, raw food actually provides good nutrients and vitamins to your body.
Of course, certain foods I believe are better to be cooked to be absorbed into your digestion system, for example carrots and tomatoes.
I’m not on a strict raw diet, but perhaps 50:50?! depending on how I feel. Sometimes I feel like a refreshing raw salad, but sometimes crave for a nice warm hearty soup.
What I’m trying to say is…it is all about a balanced diet 🙂 Do whatever works for you and do not judge other people. I like the way I eat and hope other people don’t frown on me or anything.
I try to cook a variety of food during the week, but sometimes run out of idea or just don’t want to think about menu!Weekend is like that at times. I don’t feel like cooking much (being lazy >.<). So normally my fridge cleaning project starts haha:)
I made some Asian inspired salad for light lunch.
We had a soft boiled egg sitting on mixed salad and slices of firm tofu (rice noodles for Daniel). I also drizzled soy sauce, sesame oil and sesame seeds on top.
It’s crunchy, refreshing, light and nutritious, and surprisingly very filling.
This salad is actually a left-over from last night. I grated a half zucchini, one carrot, spring onions and mint leaves. I had it with a small bowl of mixed grains for my dinner.
See how lazy I get on the weekend? Just make a big batch of salads and have it with either noodles or rice or fish or chicken or….whatever you feel like!
I like all sorts of cheese but halloumi is one of my favorites when I cook vegetarian dishes.
Halloumi cheese is a semi-hard brined cheese made from a goat’s and sheep’s milk. Because it has a high melting point, it is perfect for frying or grilling.
I don’t normally put any oil in the frying pan or grill because it releases natural oil itself and gets beautifully caramelised outside.
Its unique flavour and texture is hard to describe if you haven’t had one. It’s salty and crispy outside but soft inside.
Ratatouille also, stewed vegetables, is a beautiful vegetarian dish I often cook. I chop up all the vegetables I have in the fridge such as onions, eggplant, zucchini and carrots.
Add some passata sauce, season and cook them until they are all tender. Garnish with some herbs ( I used mint last night ).
A good thing about stewing veggies like that and making a big batch of it is that you can have it as breakfast or lunch next day.
You can crack a couple of eggs on top of ratatouille and cook in the oven until eggs are slightly set but still runny inside. It would be a yummy but super easy breakfast:)
It is a hot day here today. I didn’t feel like cooking or anything for lunch, being lazy in this heat >.<
So I made up this green salad with honeydew (melon), brussel sprouts and mint.
You can have some yogurt dressing or citrus dressing on top, though I just liked it by itself.
Sweet from melon, bitter taste from brussel sprouts and refreshing minty taste.
As well as the taste, this salad is so good for you.
Raw brussel sprouts have a cholesterol-lowering benefits and has a great quantity of glucosinolate which is well known for the cancer protection and detox.
These little guys also have so many vitamin antioxidants therefore it is good for inflammation-related conditions and digestive system as well.
Vegetables are so good for you and are a pack of vital nutrients. cannot stress enough 🙂
I should have listened to my mum when I was little. Eat your GREENS!!
When people hear me saying ” I had salad for lunch (or dinner)” “, they think it is boring.
Well.. depends on what kind of salads you make. I try to make it interesting and flavorsome with different colours and texture.
One of my favorites is cabbage >.< I know it can taste quite strong when eaten raw though I quite like it with other vegetables.
I made a big batch of this purple salad for my lunch as well as dinner. Daniel is going to have it with a pork chop for dinner:)
I simply mixed red cabbage, zucchini, celery and parsley, and drizzled a light dressing made of pineapple juice and olive oil. Yum!
You can add some shredded chicken breast to add more protein, sprinkle dried fruits or nuts for different texture, and maybe brie or blue cheese might be nice with it.
I cannot wait to have some more for dinner already.