A Practical Lifestyle Solution (featuring Asian Stir Fry Recipe)
In 2008 I virtually went raw from one day to the next after suffering from a auto-immune disorder. I knew next-to-nothing about the lifestyle but dove right in. Since I couldn’t do much else then, due to the debilitating effects of the disease process, there was plenty of time for extensive research online and through books I ordered. Within just a few weeks I felt brand new, lost about 13 lbs, regained vital energy and saw a reverse in the aging process. This made me a big fan of raw foods, along with the sheer and satisfying deliciousness of the recipes I discovered.
My family was supportive but definitely not willing to take the plunge. Through creatively weaving in raw foods to their traditional favorites — experiments that were met with delight and approval — the raw fusion philosophy was born.
Best of Both Worlds
Raw Fusion Living is the blending of the incredible benefits of the raw foods lifestyle with the comfort and convenience of healthy mainstream meals. It is a synthesis of the best of both worlds: Ingesting nutrient-dense, enzymatically rich foods that fight inflammation and help you digest more effectively, along with the tantalizing tastes and textures of foods cooked at higher temperatures. Maintaining a high raw diet for over 3 years taught me how to incorporate the skills I acquired to enhance the bio-availability of the food and the overall eating experience.
Flexibility is the Key
In my opinion, Raw Fusion offers the ideal antidote to trying to sift through 100 different diets and eating philosophies. It is more permissive and practical. It ditches the diet dogma. Students of our Natural Wellness Academy, after comparing and contrasting RFL to dozens of diets, find more flexibility and longevity in this approach. The aim of Raw Fusion is to consume 50% or higher of raw and living foods every day, to promote proper micronutrient absorption, anti-oxidants activity and better digestion.
The 5 C’s of Raw Fusion Living
Cravings – Whenever you change your eating habits (aka “going on a diet”) you get hit by cravings for your favorite foods and enforce your will power, trying to fight them. On a subconscious level deprivation never works in the long run; Inevitably the urge will win out, which often causes a seesaw (and self-judging) effect. In Raw Fusion Living we show you dozens of creative ways to combat the cravings by finding delicious nutritious alternatives. Here are examples of 5 salty cravings conquerors.
Camaraderie – No need to feel alienated when you are at a social event! With the tips and techniques you learn in RFL, you learn how to make conscious choices that will leave you feeling satisfied –without a sense of guilt and deprivation. (By the way, periodic indulgences are encouraged!)
Comfort – While many people think of a raw foods diet as being boring or lacking in variety, this lifestyle offers some of the most gourmet taste sensations I have experienced. Within a short time a taste change occurs where it is easy to replace or avoid your go-to comfort foods.
Convenience – In a perfect world we would all adhere to the precepts of “slow cooking” and daily food preparation and personally know each ingredient in our meals. But in real life we need sensible shortcuts. While learning how to schedule in weekly prep work is a feature of the Raw Fusion Lifestyle, there is also plenty of flexibility. Sometimes we need a little help from the grocery aisles!
Change – Some people embrace it; Others would do anything to resist it – but we all change –with the seasons; life cycles, age and sometimes our tastes and preferences simply change. Raw Fusion has no dogma and very few “set-in-stone” rules. It is a series of guidelines with tools, techniques and tips that can adapt with any stage of life.
Here is an example of luscious Raw Fusion food:
Raw Fusion Asian Stir Fry
1 cup baby spinach
½ cup arugula or dandelion leaves
2 baby bok choy (or 2 cups regular bok choy)
1 large portobello mushroom cap
½ cup mung bean sprouts
2 TB. coconut oil
1-2 tsp. toasted sesame oil
1 clove garlic sliced or chopped
1 tsp. fresh ginger, sliced thinly
1 TB. tamari or nama shoyu
½ cup nuts or seeds (cashew, pine nuts, walnuts, sunflower seeds – whichever you refer!)
2/3 cup snow peas (you can substitute with fresh or frozen English peas or snap peas)
2 green onions
1-2 TB. sesame seeds
Prep: Slice Portobello thinly and marinate in tamari/nama shoyu for 2-3 hours
Optional: ½ cup sliced water chestnuts, 2 TB. coconut aminos (these are sweeter– if you use Bragg’s, which are salty, use only a small amount!)
Put the spinach and arugula/dandelion leaves at bottom of deep salad or soup bowl.
Chop bokchoy and green onion and set aside.
Wash and de-string snow peas and cut in half and put in separate bowl. Boil 1 cup of water and pour over snow peas and temper for 1-2 minutes until bright green. Drain, rinsing with cool water.
In a stainless steel or cast iron frying pan heat coconut and sesame oils on moderate heat (do not allow to smoke) Stir in garlic and ginger. Stir fry bok choy, bean sprouts, green onions and nuts until thorough heated but not too hot. Pour over greens in bowl and toss well, allowing the stir fried veggies to wilt the leaves. Top with marinated Portobello slices, coconut aminos and sesame seeds and serve immediately..