One of the basic philosophies of the raw food movement is that since humans evolved from primates, our most natural and health giving diet consists mainly of fruit. I love that philosophy…in theory.
Fruit is sweet and luscious and so delicious that I wholeheartedly embraced this way of eating for the past few months. I embraced it until I noticed that I began severely lacking in energy and I kept getting sick (three times this winter compared to my usual one), and my skin wasn’t looking better, as all the raw food lessons, books and articles said it would. In fact it was looking a little worse. And I was craving protein. Even as I was studying my “Peak Performance” lesson which stated that protein was over-rated, I was severely craving protein. Something had to give. And so it did.
One day the image of a succulent, savoury piece of salmon wouldn’t leave my mind. No matter what I did or how I tried to lead my thoughts down another path, a path filled with raw carrots and bananas and mangoes, I couldn’t stop thinking about salmon. So, after much deliberation, I did what I had to do. I had to admit that the 80 -100% raw vegan life is not for me. Then I went out a bought the biggest wild salmon steak I could find. I jogged home with it, ripped my coat off, raced to the kitchen and covered my fish in lemon and capers and a thin layer of mayo. Then I proceeded to slow cook it at 180 degrees. The aroma was heavenly.
I really loved eating all of the recipes filled with sweet tropical fruit, honey and maple syrup but clearly I was consuming a bit more sugar, even if it was natural sugar, than my body could handle. So, as much as I like the ‘gorilla food’ theory there is also a theory that you should be eating food that is natural to your environment. So, if you’re living in the Yukon it would not be natural for you to be chowing down on kiwis and pineapple and if you’re living in Vancouver, eating wild salmon and greens and fruit that is indigenous to your environment would be the healthiest fare. Makes sense to me.
So, after a visit to the local farmer’s market, where I found the freshest greens and spouts I’ve tasted in a while, I have a farm fresh salad to share with you. Enjoy.
Farm Fresh Greens
- 1 cup fresh organic spinach or greens of your choice
- 1 heirloom tomato
- 1/4 cup minced scallions
- 1/4 cup various sprouts
- sprinkle of Manitoba Harvest hemp seeds
- Dressing of olive oil, apple cider vinegar, mixed herbs and fresh apple (all ingredients to taste, blended together)
Nothing beats the taste of home.