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Show C1 THE DAILY HERALD. Sat TUPSDAY. MAY 1x, 190 Fos! KAREN HoaG Fresh, delicious Health: Sandra Rudin, left, 26, and Diana Pipaloff, 23 fruits and veggies makelife sweeter both eat nothing but uncooked fruits, vegeta I love toraid the grocerystore bins of fruit and veggies. The kiwi, watermelon, cantaloupe, grapes of every bles, nuts and color, pineapple, strawberries, blueberries, raspberries. I eat the blueberries and raspberries on my Cheerios each morning or alone with milk and sugar. TherestI put together in a salad for dinner. Notonlyis it festive, especially if it’s in a lovely glass bowl, but the differentfruit ta: omplement each other. Thefruit is scarfed up fast by family and guestsalike. If you don’t grains, saying that cooking destroys nutrients. Many raw food enthusiasts say eating only uncooked foods raises their energy level and improves believe in sweet, pastry-type dessert, the fresh fruit can be the dessert. The pineapple smells so good as you“carve”off the scaly rind andslice the fruit away from its heart. The temptation to snitch a pieceis too much for me. If for some unfathomable reason anyof thefruit from the saladis left over, put it into a Tupperwarecontainer and take it to work for a snack. Then there are mangoes which I enjoy asa fruit by itself. Juicy though theyare,I still go back for more. Fresh blueberries and cantaloupe are a yummy combination as are blueberries and peachesor raspberries and peaches. Raspberries and peachesor apricots are delectable as a jam duoas well. I'M GLAD springis here so we can plant gardens and watch them grow. Fresh and rawis the wayto go. I know whenI've had a heavy meal with a sweetdessert I always reach for a carrot or piece of celery afterward. Must be my body craves some- thing crunchy andfresh. As far veggies from my garden, my mottois: from dirt to pan to tummy. For somevegetables, they don’t get as far as thepan. I look under the tomatovines, find my bounty and eat it like an apple. Talk about out-ofthis-world scrumptiousness: warm tomatoesfresh off the vine. Green peppers, peas andcarrots are the same. Just swipe the carrot across your jeans and “haveat it” as yousit onthe grass in the sun and savor the bounteous harvest. Our favorite supperfixin’s are potatoes, green beans, carrots and onions cookedtogether with just alittle bacon for flavor. This meal is taken from the dirt to the pan andinto the tummy. Knowingyourototilled, planted, watered and weeded thembeforehand somehow makesthe veggies tastier. ONE FRESH,rawand colorful saladthat’s favorite includes broccoli, cauliflower, cherry tomatoes,carrots, green and red peppers and mushrooms. Oneconcession to canned food is black olives. Start by preparing rainbow-colored rotini or rotelle pasta, cool andtoss in vegetables. Add Kraft Zesty Italian dressing, at least halfof a 16-ounce bottle, depending on the number of goodies youareusing in the recipe. Marinatein therefrigerator overnight, stirring several times so MICHAEL KITADA Orange County Register Raw-food fans say uncooked table fare healthier By VALERIE TAKAHAMA The Orange County Register WESTMINSTER,Calif. — With dishes piled near the sink and motivational photos of skiers and sports cars stuck on the fridge, Robin Jones’ could be a typical bachelor kitchen. But the first hint that Jonesis no pizza-scarfing single guy is the fruit on the counter, a colorfulstill life of blood oranges, mangoes, kiwis, avocados, bananas,ruby grapefruits and lemons. Openthe cupboards: There's no cereal, no macaroni andcheese, no packaged foods at all, except a few boxesof herbal tea. There’s also no microwave, no toast- er, no toaster oven in his Southern California apartment. Jones doesn’t need them. He's a raw foodist, one of - a growing numberofpeople whoeat only uncooked fruits, vegetables, sprouted seeds and nuts. And that farmer's marketof fresh fruit and raw nuts on the counter and thecarrots,lettuce and grapes in the refrigerator are several days’ worthof breakfasts, lunches and dinners. American Institute for Cancer Research Thefollowing are recipes for those moving toward a plant-based diet — for can- cer prevention. This elegant dessert can be servedchilled or warm. A scoop of lowfat frozen yogurt onthe side goesnicely. POACHED PEARS 1/2 cup granulated sugar 1 stick cinnamon 4 mediumripe butfirm whosettled in Utah Valleyfour years three young San Diego raw fooders who conclude each chapter with the battle cry “Cookedfoodis poison.” naturally.” IF SAYING “NO”to red meat,poultry, fish, cheese, milk, bread, pasta, rice and even steamed vegetables seemsextreme, consider that not so long ago, vegetarians First Law,” a manifesto by OTHER SIGNSthat something's cooking: The flamboyant andcontroversial chefJuliano, who has popuzedraw-food cuisineas seemed unusual, and vegans, who shunall animal products, including eggs, cheese and leather, seemed, well, a little bit nutty. “Now, every restaurant's got vegetarian dishes and evenvegan, too. I think that’s the wayit’s going with raw foods,too,” said Jones, whose ownfledgling bu ness, TheLiving Temple, sells everything from rawfood books to hemp hiking boots. “I think people are becoming les andless healthy and realizing what we've been told is obviously not workin, Already, raw-food propo- nents arecalling it the Waters did with California cuisine, has a new book, “Raw: The UNcook Book,” due out from Fresh: Diana Pipaloff, left, and Sandra Rudin display some of their favorite fresh foods. HarperCollins this month. Beating the heat makes weredueling raw-food gatherings, with the charismatic raw-food firebrand David sense to raw foodists Onarecent Monday, there Wolfe speaking at the Living Lighthouse at the sametime as Brian Clement, directorof By the venerable Hippocrates HealthInstitute in West Raw Gourmet.” What wenormally do with foodis cook it. But rawfoodists say food heated above 118 degreeskills er [AKAHAMA VAL The Orange County Register WESTMINSTER, Calif. Much about the raw-food Palm Beach, Fla., and Nomi Shannon, authorof “The fastest-growing food move- movement makes sense to Diana Pipaloff, 23, of Santa Ana. A psychology major at the Universityof California, Irvine, she's traveled a pilgr progress toward nutritional until sugar dissolves, about 5 madewith zucchini or yellow minutes. Add pears. Cook, turning pears frequently squashinstead of eggplant. utes. Using slotted spoon, transfer pears to a cutting board. Reservepoachingliquid. Using a sharp paring knife, slice each pear into a fan shape whilestill keeping thepear and the stem intact. Place the pears on four individual serving plates. Press downgently to fan the pear out. Cook poaching liquid over medium-highheat until slightly thickened and syrupy, about 5 minutes. Removecinnamonstick. intact 2 tablespoonssliced almonds, toasted Spoon syrup overpears. Sprinkle almonds ontop. Makes 4servings, with 284 calories and 2 grams fat In a largesaucepan, heat juice, water, sugar and cinnamon over medium heat TURKISH STUFFED EGGPLANT until tender, about 15 min- pears, peeled with stem Karen Hoag is a midwestern mom khoag@heraldextra.com something we're drawnto ‘alif,, offer a bountyof ood books ranging from un-cook cookbooks to “Nature's Bu 2 cups cranberryjuice 1 cup water ago. She can bereached bye-mail: mentin the country. Health-food stores such as Mothers Marketin Costa brunette whoseheritageis the vegetables and pasta are evenly You can add whatever your heart “You're naturally drawn to fruit. It’s bright. It’s colorful. It smells good,” said Jones, 31, a musician andsalesman.“Anytime you're aroundfruit, just the aroma makes your mouth water, It’s enlightenment. Pipaloft, a willowy coated with the dressing. Thefirst time I madethis salad I added imitation crab, but you don’t miss it withall these fresh veggies. desires, becauseit’s your creation These vegetables are great for work leftovers,too. their lives. per serving. This savoryrecipe can be 4 small eggplants, cut in half lengthwise 1/2 teaspoon salt, divided 3 cloves garlic, chopped 1 medium yellow onion, chopped 4 mediumripe tomatoes, seeded and coarsely chopped 1/4 teaspoonground allspice 1/2 cup chopped fresh parsley 2 teaspoons fresh lemonjuice 1/8 teaspoon freshly ground black pepper 2 ounces feta cheese, crumbled See RECIPES, C2 h, grew up eating “very fattening, heavyfood: potatoes and meats and fats. Up until 12, 1: till eating hamburg: She became a vegetarian at 15, and a couple of years later becamea vegan. She got interested in raw foods after hearing a lecture by raw-foodfirebrand David Wolfelast year. “What really impressed me was howvibrant and alive he was. He was beam- ing with energy,” she said “I'm into self-growth, becomingclear and healthy A FEW MONTHS ago, though, she met Sandra Rudin, who has been on a raw-fooddiet since November 1997, at herjob at a yoga center and was impressed by Rudin’s energy and enthusi asm. Shedecided to go raw. Myfamily just about had a heart atta “They were very, very con- cerned that I wasn’t getting enough protein andgetting all the nutrients.” At thestart, the biggest challenge of the newregime was settling on raw-food sta ples suchas avocados, green leafy vegetables and papayas to replace the steamed vegeta bles, rice and bread that were mainstays of herold diet. She also had problems stemming herjunk-food cravings “I loved cookies. It meant I can’t have mych ” shesaid. “But thenI discovered dried fruits, dates, nuts and almondbutter.It’ A delicious. It’s my dess Notsopleasant, though, was “detox,” the detoxification process that pegple andvery balanced. Whyput often undergo when they into your body food that has been processedrather than food diet and the bodyrids something that’s living? Soit appealed to meon an emo- toxins suchas nicotine, alco- tional level, and it also made sensejust thinking about it logically. But I thoughtit was too hard.” embark ona fast or a raw- itself of previously ingested hol, recreational and prescription drugs and other chemicals. |
