Archive for October, 2009

A Raw Story Book

my kitchen desk

I decided I’d break the news to the world that I’m writing my first book. AAH! I TYPED IT! Reason being is so that I can stress a pressure on myself and set the expectations up high. I initially announced it to a few friends only and planned on stopping there. Then, I mentioned it to Anthony. He said he did the same thing with his permaculture project before it even started so he would look like a loser if nothing ever happened. Good idea. So here I am, broadcasting it in the public domain. Now I’d have to be prepared to lose my dignity if nothing ever happened. More information on the book to be shared later. I’m feeling the pressure already. Below are photographs documenting the work in progress.

pestle and mortar

Doing it the old school way with a pestle and mortar


Chocolate cake crust + dough, tempeh scramble, nut sauce (the best raw nut sauce ever tasted, and I made it!)

pumpkin curry soup

I'd be honest. I expected this to be whack, but what you do you know? It was actually good.


Persimmon kiwi cheesecake + Pandan pie. Pandan pie needs more work.


Zucchini pasta with marinated enoki mushrooms & garlic cream sauce


All hail to the tastiest dessert of the day: Jackfruit coconut soup

mosquito repellent plant

My work corner. Mosquito repellent plant comes in handy in rainy season.


Oops I did it again..

the aftermath

Another entry diary of my conflicted eating. I did it again. I initially had plans to buy some cucumbers and young coconuts to eat/drink  for lunch. Off I was on the way to the grocer from yoga and father called insisting me to go home first so the driver can take my two dogs to the salon. Lunch plan changed, that’s ok.. Or not. I started with half a mango, then it tasted good dipped in the guacamole I made yesterday. Finished the guacamole. I took out my cashew garlic gravy and pine ricotta cheese just to test if the mango would go just as well with them. Gravy was alright, not so much the ricotta. Had a few more mango+garlic gravy bites. Closed the lids and put them aside. I want something sweeter now. Pomelo! On the way to the fridge, my eye caught sight of the prawn crackers. UGH. Fine. Ate one. Two. Three. Enough. Ooh, what is that, almond crackers. I’ll have some of that too. Oh, what’s that tupperware of biscuits next to it? I opened the lid, smelled it. Coconut. Nice. Ate one. Back to the Pomelo. Ate the pomelo. I then eyed the housemaid who was cutting up papaya for my little brother. I started salivating over the papaya. So I took the remaining half of the quite-big papaya. Cut a slice widthway. Ate it. Want more. Another slice. And then another. I looked at the remaining end of the papaya. Ah, what the heck. I might as well finish it. I scooped out the meat clean off the papaya bowl. I stared at the damage while pressing one hand on my firm, filled up stomach. Realizing what I’d just done, again. I unbuttoned my denim shorts so my belly can have some space.

I may be raw, but I’m still a battling overeater.


Diary of a Conflicted Eater: October 18th, 2009

what have i done..

It’s 9:30 pm and for the past 3 hours I have been in and out of my room a number of times hunting for food, disrupting my workflow. The overeater Dom is out to play again. First I managed to munch on the raw goods, plenty of times, eating unnecessarily to wipe off the thoughts of wanting to eat processed snacks = today’s craving. By 9 pm, I gave in. I sat with a leftover plate of papaya skin and seeds and concocting a few recipe dishes in my head to make for next Saturday’s baby shower of the lady who runs the Bikram Yoga studio I go to. I had a brilliant idea with the papaya and got overly happy. I walked over to the cabinet and took out a pouch of rice crackers. Just one, I thought. I sat back on the chair still envisioning ingredients and assembly of the dish. 12 minutes later, the photographed damage was done. Ok, I had one more after I took the photograph.

How ironic? envisioning raw dishes and eating the above at the same time. I was not even thinking anymore. I ate them with no sense of awareness. Everything just shut down. It is one thing to eat in moderation, but I know nothing of moderation. I just.. ATTACK. I’d burn the calories, and then ATTACK. Again. Living in a non-raw household doesn’t make it any easier either. Imagine being an alcoholic and have 50 liquor bottles decorating your kitchen. That’s me with food. I need food rehab.

Stomach not feeling light and jolly anymore. Sorry, body. Tomorrow I’ll try again, as always. At least I never give up.


Big on Organic

nitrogen, baby

Fruits and vegetables that have been grown organically tend to be more durable, and tasty. Because they have not been fed synthetic nitrogen, they grow slower, naturally. The slow growth let the plants develop thicker cell walls containing less water making them more durable. Less water also means more sugars, producing more concentrated flavors.

How about nutrition? A study by University of California-Davis published in the Journal of Agriculture and Food Chemistry in 2003 pointed out an experiment where identical varieties of plant foods were grown in neighbouring plots using organic and non-organic methods to compare levels of vitamins and polyphenols. Polyphenols are compounds that can be described as plant’s own natural pesticides, vital to human health in the form of antioxidants. Organic won the counts. As to why, the researchers suggest two theories. The first, polyphenols are naturally produced to guard the plants from pests and diseases. The more microorganisms they need to defend themselves from, the more polyphenols they produce. Plants that are defended by man-made pesticides don’t need to build as strong of a defense—kind of like breeding a spoiled child. The second theory lies in the chemically fertilized soil of non-organically grown plants. They do not withhold the essential ingredients to synthesize polyphenols,

Organic is preferable in order to get the best out of your raw meals. Because there is no cooking involved to enhance flavor and aroma, I find that sourcing in some organic ingredients can make a big difference in boosting taste and texture of a dish.

Back to Raw 101


Worth Every Bruise..

Taking a break from my writing, a project I will not disclose yet due to jinx superstition. In due course maybe. So I decided to open the photobooth application and share the latest addition to my collection of bruises, left souvenirs from the pole. Mainly from trying to learn the no-arm hold Corkscrew and a Yogini (I picked up just a couple of days ago). There are more blues and purples on my thighs and knees, but not too much there to brag about.
self abuse

and one below is another evidence of damages done back in June on my other arm.

domestic violence

Are they worth it? Oh, yes.


Facing Questions

The Face

There seemed to be a recurring pattern of reactions from people when I blurted the words ‘raw food’. First, there’d be genuine curiosity: “What is that? What do you eat?” I’d answer, “raw plant foods mostly, comprised of fruits, vegetables, nuts, and seeds.” Then faces begin to pull, eyes widen, forehead skin rolls, bringing the inner point of eyebrows to the center of the face, line of the lips now slanted at an angle pushing one end up, accentuating the wrinkle line that separates the nose from the apple of the cheek. “Oh”. A short response hinted with a combination of sympathy and bewilderment. A ‘why?’ is probably floating somewhere in there, too.

“Why?” There it’s said. “You’re on a diet? You want to lose weight?”



Kidding. I never pause. I continue yapping on about enzymes, energy boost, the week that changed my life, and insist to them how much of a repulsive eater once was, once upon a time, and that the benefits of raw makes it all worth giving up.

It does help to explain your ground by knowing a little about the diet itself. But facts can only get so far in convincing certain kinds of people. I’m one of those guilty hardheaded ones that need self-proof in order to trust a principle. What will stand out more is you yourself as a raw by-product. People will notice the extra glow. It is evident. I stop trying to justify myself and set myself an example instead.


Garden Herb Salad

Garden Herb Salad

This salad is super tasty. I always get carried away when I eat straight from the serving bowl.


Serves 4-6


2 cups romaine lettuce, cut into bite size

2 cups tomatoes, deseeded and chopped

1 cup red bell pepper, deseeded and chopped

1 cup red onion, chopped

1 cup cucumber, chopped

1 cups radicchio, chopped

1/2 cup medium packed parsley, chopped

1/2 cup medium packed basil, chopped

1/2 cup medium packed chives, chopped

1/2 cup medium packed mint, chopped


12 tablespoons olive oil

4 tablespoons lemon juice

1 tablespoon honey

1 tablespoon soy lecithin

1/2 tablespoon mustard, not raw

1/2 teaspoon sea salt

black pepper

Mix all salad ingredients together in a bowl, set aside. Whisk all dressing ingredients until mixture emulsifies. Pour over salad mixture and toss well. Serve.