Posted by Beck Tench
Archana Gowda is one of my favorite people. We met in journalism school at UNC and were able to work together for the very brief time that our careers overlapped at Duke. She’s different enough from me to see the world in a different way, but just enough like me to cast her view on things I’m very interested in.
I shouldn’t have been surprised, then, when she told me that she conducted her own 30 day raw experiment a couple years ago. I felt hope for the first time since lemonbar o’clock! A friend AND chef that’s done this before and not only survived, but liked it.
Archana’s a great chef, and one of the creators of the blog Eat Local NC. One of her main reasons for going raw was because she was in a rut with cooking and she wanted to think about food differently. She gave me some great tips and really inspired me to try some different things. I am now equipped with raw soy sauce, raw tahini and one of those spiral slicers. After an entire evening spent in the grocery store and the kitchen, I’m marinating eggplant for baba ganouj, sprouting chick peas for hummus, and curing my cashew cheese. Neither the eggplant, garbanzos nor the cheese will be ready in time for tomorrow’s dinner, so I’m going to find some sort of raw spaghetti sauce recipe and make it for the zuchinni I plan on spiralling.
I was feeling pretty pouty about all this before talking to her, but she gave me hope that a raw diet can be a creative endeavor and I’m excited to look at it in that way.
4 Comments
January 5, 2009 at 11:27 pm
Please share your recipe for marinated eggplant baba ganouj and how it turns out!
January 5, 2009 at 11:33 pm
I’m glad you got some hope in today. This is going to be so incredibly kick-ass when it’s all over with. We will have this great scientific documentation, and proof of our incredible self-control and awesomeness. That’s something I learned from corn diet (I know we keep talking about it, but we didn’t just eat corn for a week so we could not talk about it)–it sucks bad now, but it will be well worth the pain and struggle to have this thing that you did loyally. Chin up, Beck. Oh, and bring that zucchini and sauce when we have potluck next week (or to lunch this week and let me try it.)
January 5, 2009 at 11:51 pm
[...] was cool reading Beck’s Post about how her friend did an all raw diet just so she could look at food differently. I was thinking [...]
January 6, 2009 at 7:57 am
D’oh, I meant to link to it in the first place. I’ve edited the entry to include that – http://eatlocalnc.com/?p=182 – and the link to the cashew cheese recipe: http://ezinearticles.com/?Vegetarian-Recipes—How-to-Make-Raw-Cashew-Cheese&id=919776