Convictions

Today--my fourth of ten days raw--was not difficult, per se, but I wavered in my conviction of doing the project (or cleanse, whatever you want to call it). I worked an eight-hour shift, and the food at work smelled and looked a lot more appetizing than the chard and guacamole wrap that I'd brought for lunch. Don't get me wrong, I love guacamole, but the potato chips and the roasted portobellos were calling my name so much, that I turned to a co-worker and said, "Would it defeat the purpose of the raw period if I had raw all the time at home, but had (cooked) sandwiches while I was at work?" He looked at me and said, "Yes, of course it would. You're the one always telling me about willpower, why quit now?" And he's right, of course. It was my choice to do the raw thing, and I will do the full ten days of it, possibly having some cooked food on Friday night, but not before.

Of course, that got me thinking more about choice and commitment and how those are ways of acting upon knowledge/the acknowledged. I acknowledge that eating raw for a stretch of time is incredibly good for my body and mind, partially because it allows me to have a break from caffeine and alcohol. (There are also practical reasons for doing it: the CSA baskets this time of the year are almost all leafy greens and salad mix; because Matt is out of town, this means that I have the task of eating all of them on my own--and what better way to do it than raw?) So, if I acknowledge the benefits (finishing the CSA basket, cleansing and feeling better, experimenting with new ways of raw food preparation), I can see how choosing raw has a positive impact on my ten days. In a more extensive way, I can acknowledge the positive impact that veganism--my veganism--has, and I know that it is a choice that I make on a daily basis. I choose to be vegan. As Matt once said, "It wouldn't be so much of an issue if meat didn't taste good." But to most people, it does, and it is certainly more convenient to be an omnivore--and therefore, being vegan isn't a simple preference, but a conviction, a commitment, a choice.

I had to write all of this out because I recently found out that one of our friends who was vegetarian isn't so anymore. And when I found out, it bothered me--and it took me a while to figure out why. This person is someone with rather strong convictions, and it was just so strange to hear that he had abandoned them! It was a choice made for whatever reasons, but a choice made in direct opposition to the previous acknowledgements of the harms enacted by the meat industry.

I'm tired. It has been a long, long day, so I will close with these words form the first chapter of Cafe Gratitude's Dessert Cookbook Sweet Gratitude. I came across this book completely by accident today, but the words resonated with me, and so:

Our choices are not isolated incidents, they are powerful decisions that create a ripple effect on the rest of the world. What we choose now sooner or later has a direct impact, not just on ourselves, but on many others and the whole planet. Sometimes what we choose is influenced by habit or what makes us comfortable. To step into our power of choice is to be consciously aware of why we are making a choice and to be present to its impact

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Raw Again-Day 1

As one co-worker exclaimed, "You already have one of the most restrictive diets, why would you want to eat raw for any specific amount of time?" I corrected him--I don't think of veganism as restrictive; if anything, I eat a greater variety of things now than I did two and a half years ago. And eating only raw for a little while (the goal is ten days, like last year) reminds me to appreciate the produce of the season in a different way. I look forward to the CSA basket more than ever! Just as last year, I will have to be just a little more creative than I would on a daily basis, but this just means that I'll end up trying more different things.

Today, I made the raw ranch dressing from Gena's wonderful blog. I also started the raw coconut yogurt, and hope to have it tomorrow for breakfast. I'm excited about the next week, and know that the various little raw projects will keep me occupied while Matt is away in Louisville.

Full-Circle, or--A Year Later

A little over a year ago, Matt and I started this blog as we were moving into this house. Now we are quite settled in, married for almost a year, and I find myself recognizing the season more meaningfully as I search the area for edible native plants and cultivate our own little garden. I return to what I wrote about a year ago, believing more than ever that

"Eating is an action with consequences beyond a single individual, and it should be a conscious decision with awareness of implications, with every meal."

My present concern (as was last year) is with bread. Recently, we bought a little garlic loaf at the grocery store, and although it had better than average ingredients, I couldn't help but think about production and value of bread--where it comes from and who puts the effort into it?

I have been reading about making bread and going through the introduction of Peter Reinhart's The Bread Baker's Apprentice. Reinhart writes with such clarity and passion, it is difficult not to catch his enthusiasm for the craft. Many of his recipes, however, take several days to make, and I promised myself that I wouldn't start baking from his book until I finished the introduction. Thus, I revisited Dough, and made fougasse to go along with our dinner. I used half a batch of the "white dough" and hope to make breadsticks with the rest tomorrow. As I learn about fermentation and other parts of the bread-making process, I appreciate bread more; I am starting to visualize the process by which good bread comes to be--the release of the sugars, the resulting caramelization of the crust. I love bread!

Of course, as I'm expanding my knowledge of bread, I'm preparing for ten days of raw food. Soon, Matt will be away in Louisville for a week, and I thought that I would repeat last year's raw week. I've started making kale chips and flax crackers, and am experimenting with raw bars (dates, raw cacao, walnuts, and pumpkin seeds). This year will be more challenging, working full time, so I'm focusing more on things that can be more portable. I foresee myself making a few things on my days off (dressings, nut pates, etc.) and eating them for a few days. I'm glad that I'm over last year's unease over my love for bread--I realize that I can eat raw when I want (and when the produce is exceptional and in season), and I can cultivate my bread-making skills. The two aren't necessarily in conflict with each other, and there is a time and a place for both.