How Raw Do You Need To Be?
I got an interesting comment on one of the recipes today. It was explained to me that chipotle peppers are not raw, and if I served the eggplant bacon to someone who was a 100% raw foodist, they would get really angry. Technically, chipotle peppers are smoked. I don’t know how high the heat gets when they are being smoked. The actual smoking and drying takes days. So, it is possible that the peppers never reach the 116 degrees. Are they raw? Probably not.
When you make the eggplant bacon, 1/4 of a teaspoon of dried chipotle powder is required for the recipe. It goes in the marinade which get’s drained off before the eggplant is dehydrated. So, if you want to get technical, maybe one grain of the powder remains on a piece? Not sure. Would that make a 100% raw foodist angry? Once again, I don’t know. But there is a bigger question brewing here. Just how raw do you have to be?
I once heard a quote, “Perfection is not an option”. I fell in love with that saying and it has been my motto ever since. I believe that trying to be perfect just sets us up for failure. Do I believe in doing the best you can do? Yes. I also believe in striving to be better. But perfection? Way too restricting.
There are people who eat 100% raw food. I admire them and respect their choices. There are times that I am 100% raw. Honestly, it is when I feel the best. But I don’t always find it practical. Nor do I suggest that someone starting a raw diet should go 100% immediately. It is a great way to set yourself up for failure. For me, it is about striving to be the best, not perfect. Transitioning raw into your life is easier than going 100% cold turkey. Replacing that a cheesecake that is made from eggs, sugar, cream cheese, etc, with one that has a handful of cashews and almonds as it’s main ingredients is going to make a difference in how you feel. It is a start. When you realize that you can have healthy food that tastes great, you are on your way.
I don’t want to keep score. I want you to realize that there are healthier alternatives to what you may be eating. I believe that the more raw foods you eat, the healthier you will be. Will you eat super healthy food if it doesn’t appeal to you? Probably not. So, if adding a grain of chipotle pepper to a recipe pushes the flavor over the top, I am going to do it. How raw you want to be is a personal choice. I can just hope that my recipes encourage you to incorporate as much raw into your diet as you can.
Joie wrote on December 1, 2009
A food snob who would split hairs in such a manner needs to get over him/herself. Anyone moving in the direction of raw foods needs support, not ridicule. You can serve me the dish you described anytime and I would gratefully give thanks for the lovely presentation. MY mother would have told the critic, “If you don’t like it don’t eat it. However criticize it as you leave the table so there is plenty for the rest of us who appreciate what I prepared.”
Turil wrote on December 1, 2009
It’s not about “how much raw are you”, it’s about honesty. It’s about being respectful enough to be upfront about what you use in your recipes, so that people can make their own decisions about whether or not they want to eat it. Agave nectar isn’t raw. Maple syrup is about as non-raw as you can get (cooked for days usually!). Most spices and dried fruits aren’t raw. In fact, most commercially-produced-anything-in-a-package isn’t raw.
Just be honest and say that your goal is “mostly raw”, and then say what ingredients you’re using in that mostly raw recipe, because the worst thing you can do is to deceive people to the point where they don’t want to have anything to do with you. If you’re not sure it’s raw, don’t say it is.
Susan wrote on December 1, 2009
I am very clear that I am not about being 100% raw. I am working hard to help people learn how to incorporate more raw food into their daily diet. You are correct, maple syrup is not raw and I notate that in recipes, if I use it. The spices…such a small amount is used that it doesn’t effect the nutritional value or enzyme content.
Thea Witsil wrote on November 22, 2009
Hi Susan,
I just recently found your site and I have to say it is amazing for so many reasons. The attention to detail is flawless, the photo’s are exquisite, the recipes delicious and most importantly your philosophy and wisdom about the path is right on target. This is such a deeply personal journey and your respect for that is apparent. I have struggled with my weight and health for years and have just recently (Nov 1st) shifted my diet. I am by no means a purest nor do I aim to be. By eating raw vegan organic foods 80% – 100% I have lost weight, gained health and feel great! This path is a keeper!!
Thanks for your encouragement Susan!!
Monique wrote on November 21, 2009
Hi Susan,
I’ve only recently fond your website and so far I think your recipes and pictures are incredible. I’m a certified raw food chef myself and I have to say there is sometimes the odd ingredient that is not raw. But who cares? I don’t! As a chef it’s important to make the food taste amazing and look amazing. Add nutritious to the list and you have a perfect match. I think you are doing great and I like what I see so far. If there’s one thing I’ve learned it’s this, there will always be one person poking there head out of the cave and complaining about something. You can never please everyone, so why try. Please yourself!
bitt wrote on November 21, 2009
i don’t think anyone i know would get angry over that. I am pretty sensitive to certain cooked foods but I can use little amounts fine. Like soy lethicin. I think most people who eat raw realize that there are so many ingredients you can’t control.
However, if you snuck something that’s not vegan on my plate, I might be mad. (but it’s happened and I survived)
🙂
Earth Mother – In The Raw wrote on November 21, 2009
To whoever left that freakin’ comment…not to worry, I’ll eat your share of the eggplant bacon. ‘Nuff said!
Amanda@thegrainsofparadise wrote on November 21, 2009
Great post! Your pics are always so beautiful! Aloha, Amanda
Kelly Parr wrote on November 21, 2009
Your post can be summed up on one word… FREEDOM!
It not only taste good…. but feels good!