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In clarifying my plans and intentions for this year and beyond, I’ve decided that I will be committing to the continuation of my LGS Daily Recipe online magazine only through January 8, 2011, and will then take my creative focus with respect to raw and living foods into a new direction.
What Lies Ahead:
During the remaining winter months, I’ll continue to focus on generating more warming dishes… Warm Live Soups, Warm “Pasta” dishes, and other dishes that are comforting, grounding, and give a sense of heat and comfort.
Also, likely as spring rolls around, I’ll be getting my dehydrator out of storage and will start pioneering raw, living, dehydrated, sprouted flatbreads, chips, cookies, and such… without flax seed. For whatever reason, I just abhor the taste of flax seed, which has basically eliminated my ability to easily incorporate crunchy and “bready” dehydrated goodies into my lifestyle. And without that option, I know I will never be able to remain 100% raw for any significant length of time. I’m very excited to explore all ways of making utterly delicious raw, living “bread substitutes” this year! I think there will be many who will appreciate those recipes, as well…
Also, although I’ve stayed away from the “blended cashew cheezecake”-type recipes, I *will* be introducing all sorts of dairy-substitute recipes as the year goes on. And I will also be adding more in the way of desserts, cookies, frozen treats… and of course raw chocolate and creamy vanilla specialities.
370 more recipes… It’s a journey I’m excited to take with you.
What’s So Unique About My Recipes…
When I first began exploring the raw & living foods lifestyle, nearly 5 years ago, I bought a bevy of raw food cookbooks and dug passionately into learning how to feed myself within this new and sometimes wonderfully strange food culture. But what I quickly found — and have consistently found ever since — is that, if I wanted to eat something besides whole fruit, a green salad, or a Live Green Smoothie… there wasn’t much in the way of truly useable recipes, at least for my tastes.
The predominance of recipes I encountered (and still come across…) are along the lines of “soak for 2 days, sprout for 3, dehydrate for 2 more…”. Or they’re heavy on cashews and other whipped nuts, trying to fake out non-raw-vegan taste buds to approximate various dairy dishes (that’s nice, but I can’t live on that). Or they’re desserts, desserts, desserts…
I appreciate all of these things, absolutely. But the bottom line is, when it’s 8:00 pm and I’m hungry, I want to know what I can do right now to feed myself.. not in 3-7 days. And I want to know how to feed myself truly flavorful, satisfying, savory, wonderful dishes using a rich array of produce and other various bits & pieces of superfoods and staples in my kitchen. I want variety. I want options. I want to understand how to make an assortment of dishes and feasts using whatever I have on hand, a la the “cuisine bonne femme” that a French homemaker uses when she enters her kitchen to spontaneously prepare everyday feasts for her family, using whatever was fresh that day at the market… or whatever remains in her cupboard when the pickings are slim!
I want foods that aren’t necessarily whipped and mushed in my blender and food processor — I want foods I can eat with a fork, for crying out loud. And I don’t need desserts upon desserts upon desserts.
So, I set about contributing my own creativity to this tremendously interesting endeavor of pioneering a new food culture around raw and living foods! These are real recipes for real people, for people with meat-eating taste buds… mainstreamers… not just for those with more esoteric “raw” or rarified vegan sensibilities!
“Why do you charge for your recipes? You have so much competition, you know…”
I’ve received so much support for my work, and have been tremendously grateful for it! To create, photograph, and publish one new, original recipe every single day isn’t something you can pull together as an after-thought in 15 minutes. Every recipe generally takes at least one hour to produce & publish… and 2-3 hours for the whole effort has not been uncommon. Because it takes a lot of time, it is always heart-warming to receive feedback from those who appreciate the effort and enjoy the recipes.
I have, also, consistently heard comments and questions such as “Why should I have to pay $5 to see your recipes? The Internet is full of raw recipes… You have a lot of competition, you know!” So I thought I’d take the time to address that question directly.
Over centuries, our cooked-food culture has generated an untold number of cookbooks, magazines, chefs, and cooking shows… and still new ones pop up everyday. If you’re really into the alchemical magic of food and the joy of cooking, you don’t complain about the cost of a new book or magazine… you peruse the pages and gleen inspiration whilst salivating over every page. There’s still always the prospect of a new recipe you never thought of, or a combination of ingredients that you never heard of.
So when I hear people imply that this relatively new culture of raw foods has somehow already been glutted with creativity, I simply cannot wrap my mind around it. To those people, I have to ask: do you walk into Barnes & Noble and lament that books should now all be free because all the creativity in the world has finally been exhausted? Or are you excited to find a new creative voice that might enhance your day in some small (or not-so-small) way?
Seems to me that just a few bucks a month is a pittance to support a creative venture you value. If you don’t value it… just move on, but honestly… quit your bellyachin’. There, I’ve said it.
***
These Recipes Aren’t Just For You… They’re For Me, Too!
Through my LGS Daily Recipe venture, I’m creating the foods I desire to feed myself and my own family, as well as for others. I’m seeking to compile a library of highly-useable-in-the-home-every-day recipes which I wish already existed… a piece of new food culture that adds to the options that will enrich my own life for the rest of my days. And hopefully along the way, I’m revealing some new ways to prepare food to those who are following along with me.
Hope you’ll stick around and take this journey with me!
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