Raw Food for thought
THANKS for the article on different diets in Star2 On Sunday on Nov 6 (Doing the diet dance).
Like those mentioned in the article who were on the raw food diet, I have been trying to eat raw vegetables regularly. Initially, I started with about 20% raw and 80% cooked veg. Slowly, I managed to increase the ratio to about 40% to 50% raw, which is quite an achievement for me. I hope to eventually get to eating 80% raw veg because I can already see the difference in my life – I have greater energy daily and fewer pains and common ailments that plague so many at my age (I am 52).
I was feeling quite alone on this raw veg journey until I read the article in The Star. Can the writer enlighten me further on whether there is a raw food community near where I live? I believe that one of the greatest source of encouragement when it comes to making lifestyle changes is a motivated community.
Is there a directory for raw food restaurants or places where raw foodists can congregate for food and encouragement? And where can I find Malaysian support for recipes, websites, etc?
Steven Wong
Segamat, Johor
Seto Kit Yan, who wrote about the raw food diet in our cover story on Nov 6 replies:
If you have a Facebook account, you can join the community at Raw Food Today and Raw Food is Living Food. There are more than 1,000 members in this online foodie community comprising raw foodists, vegans, vegetarians, and fruitarians, as well as lots of people who are interested in nutrition, health and food in general.
You can ask the online community members if anybody lives near your location to arrange meetings.
Another reader wanted the recipe for ‘Paleolithic’ Zucchini Cranberry Bread mentioned in another part of the Doing the diet dance story. Writer Cheryl Poo shares the recipe, which she has tested:
Zucchini And Cranberry Bread
Ingredients
4 eggs
2 medium zucchini, grated
1/2 cup almond butter
1 cup cranberries
1 cup almond meal
2 tbsp honey
1 1/2 tsp cinnamon
1 1/1 tsp nutmeg
1 tsp pumpkin pie spice
1 tsp baking soda (gluten free)
1/4 tsp sea salt
1/4 tsp cloves
3/4 cup chopped walnuts
Preparation
1. Preheat oven to 350°F. Separate egg yolks and egg whites; beat the egg yolks and add all remaining ingredients, except for the walnuts, and mix well.
2. In a metal bowl, whip the egg whites until they form stiff peaks, then fold into the zucchini mixture. Add chopped walnuts and cranberries and mix well.
3. Pour batter into a prepared 9×5 loaf pan. Bake approximately 60 minutes until golden brown. Cool for 15-20 minutes before removing from pan.
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