I met today’s guest author several years ago at a local Barnes & Noble while we waited for the midnight release of the final Harry Potter book. Catherine Hosack is a dear friend who is also in a journey towards better health. She writes a blog called “Going Raw: Adventures in Uncooking.” Check it out here. I wanted a guest author to help me celebrate 10,000 hits on my blog, so I asked her to share her story with my readers, and here it is:
“I love Melissa’s “journey to lean” blog for a lot of reasons; for one, it shows that everyone has their own spiritual and physical health journey to experience. The process of learning what is best for our individual bodies, minds, and spirits is, I think, an essential part of our lives. As Melissa’s blog testifies, this process can be hard, but it’s worth it. My personal journey along these lines has led me to eating a mostly raw, Vegan diet. Briefly, a Vegan raw food diet is a pure vegetarian diet of fruits, vegetables, nuts, and seeds. In order to qualify as raw, no food can be heated above 118º F, which is the temperature at which the whole live enzymes and nutrients in the food start to be destroyed.
“I started eating this way because in 2002 I was diagnosed with ulcerative colitis, which basically means that my immune system and my colon were not happy. After seven years of dealing with really strong medications and a very bleak outlook for my long-term health, I decided to increase my health through nutrition. I decided to try a raw food diet because it maximizes one’s intake of live enzymes, antioxidants, and alkaline-forming foods – all of which actively improve your body’s immune system and increase your natural health. The idea, in short, is to eat foods that make you stronger, instead of eating foods that make you weak and therefore more susceptible to disease.
“Transitioning to this new way of life was difficult at first, but now I am happy to say that after a year and a half of eating a diet heavy in raw foods, I have experienced NONE of the ulcerative colitis symptoms that used to disrupt my life every couple months. Additionally, I have more energy, I hardly ever get sick (not even a cold), and I’ve experienced other unexpected health benefits as well.
“I LOVE raw food. If I go a couple meals without a big raw dish, I crave it. I still eat cooked foods sometimes, of course, and it’s still fun to eat my old favorite foods like Pad Thai and pumpkin pie and things like that… but as time goes on, I feel less and less drawn to my old comfort foods, and more and more attracted to my new favorite dishes, like avocado-carob pudding, fresh sprouts, garden-fresh okra, and marinated eggplant.
“This is one of my favorite raw food recipes.”
ZUCCHINI-TOMATO PESTO ROLLS by Catherine Hosack
- PESTO INGREDIENTS
- 1 cup of pine nuts or walnuts, soaked in water for 8 hours or more
- 1 cup of fresh basil
- 3 cloves of garlic
- 2 tablespoons olive oil
- dash of sea salt to taste
- Appliance needed: blender or chopper
- OTHER INGREDIENTS
- A couple medium tomatoes or 3-4 small ones
- 1 zucchini
“Blend all the pesto ingredients in some sort of small blender or chopper. Next, you need to make thin zucchini-strips. You can either do this by getting a big knife and cutting your zucchini carefully, lengthwise; but it’s far easier to use a cheese slicer if you have one. Just hold the zucchini and pull the slicer down from one end to the other, keeping the thickness of the slice as even as possible.
“Dice the tomatoes into pieces about the size of large grapes. Then take a slice of zucchini, spread pesto on the slice, and stick a tomato on one end of the zucchini slice. Carefully roll the zucchini around the tomato. I like to grind peppercorns over the finished rolls. These are so tasty…and cute too!”
Bon Appetit! I hope you enjoy this raw Vegan treat! Don’t forget to check out Catherine’s blog! ~Melissa