I have begun to think I’m a bad cook. I really was a bad cook, but over the past few years while staying home with my son I have become quite good (at least we think so). One facet of my personality is that I get bored easily. I am always trying out new recipes and searching for great ways to prepare foods I love. So this raw thing sounded like a new fun challenge. I started in January with my cleanse and when that was over I just kept on going. Now some time has past and I have realized something. The vegan(ish) part? No problem. The raw food part? Ummm, that has been issue-laden. After 2.5 months I am tired of making highly labor intensive foods that are frankly gross. When making raw foods you don’t cook, but I am beginning to feel like I am a bad preparer of foods. And it is taking it’s toll on my cooking psyche.
In case you are wondering, what are things I will never try again? Pizza. It is meant to be cooked. Dehydrating does not will not can not get you the warm gooeyness that is pizza. And you really need cheese. Really. Brussels sprouts. That might have happened accidently as I love dehydrated broccoli, but the raw bs experience almost killed my fantastic love affair with Brussels sprouts. So I will stick to my awesome roasted recipe.
At this point I will keep six raw recipes. Lasagna (for special occasions), Pad Thai, two different kale salads, sprouted buckwheat porridge and a dehydrated portobello mushroom, cashew mayo on almond bread sandwich. They are all good and will remain in the rotation. I also enjoy sprouting beans/lentils/grains, raw hummus, all raw smoothies, and a few other ways of incorporating rawness into our eating.
So, I will try to find new recipes this summer. But I need a break. I need to rebuild my cooking psyche so I can feel the confidence to once more boldly prepare raw recipes that might just suck.