Ordinary vegan photo.
LF
Diverse and indigenous cuisine brought by the many ethnic people to St. Maarten from all over the world piques our interest. To this end, we are on a quest to find where it comes from, if it is used for celebrations, if it is exotic to some but everyday food to others. Anything to do with keeping the body and soul nourished with that which is produced from good old terra firma, is what makes the world go around.
Sometimes, one is afflicted by a “bug” that knocks one for a loop, especially while away travelling. The Passionate Foodie got this bug while away, and oh my goodness, it was baad – for one who will try anything once, especially in terms of research!
On this occasion, we went out to a well-known seafood restaurant. There was an “oyster-shooter” on the menu. I love oysters and so I was the only one who ordered this interesting sounding starter. It came in a shot glass, a large oyster, a raw quail’s egg, dark liquid that turned out to have fabulously tasty Asian flavours – and down the hatch it went. I have to say it was a delightful shot and I could easily have gone for another. It slithered down smoothly with multiple taste bombs going off one by one. Oh yes, superb.
Two days later, I was in the bank early morning and – wham! – doubled over, I made it back home. For the next four days, I was incapacitated. Now four months later, I still don’t know if I can face another oyster, raw or not! But it could also have been the raw quail’s egg! One simply does not know if it was a bug picked up, the actual raw shooter, or a combination.
Raw has been on my mind since then – raw foods we all enjoy – and some folks even make it their style of eating daily. Just to run through some raw foods we eat, there are veggies in salads; there are raw veg and raw protein in sushi; there is sashimi too. Some meats we like just seared on the outside, while inside is raw. There are, of course, some foods, like poultry, that we know must never be undercooked.
Doing research, we see that since 2010 or so, the raw food diet has become a thing. It is stated that eating raw food has many benefits, good health and weight loss notwithstanding. Although there have been many reports that eating raw food has been beneficial from as far back as the 1800s records say, it did not become such a big thing until recently. Usually plant-based (mostly of fruits, vegetables, nuts and seeds), eating raw food is a big drawcard for vegans.
A food is considered raw if it has never been heated over 104/118° F. It should also not be refined, pasteurized, treated with pesticides or otherwise processed in any way. Juicing, blending, dehydrating, soaking, fermenting and sprouting are the ways to make raw food palatable. Raw eggs and dairy are accepted in some circles. Raw fish and meat may be included as well.
The belief is that cooking foods is harmful to our health because it destroys the natural enzymes in “living” foods. As to the rest of us – who eat so many cooked things and keep healthy because we consume that glass of red wine daily, or never smoke, or…or…or – we decided to see just what we generally eat that is considered raw during the week.
Fresh fruits fall right into that category – breakfast on fruit, fruit salad, smoothies, orange juice. One can also make a raw oats dish for morning consumption. The raw veggies fall into the making of salads and smoothies’ bracket – broccoli makes a delightful raw salad, however, to follow this trend, a home-made mayonnaise with raw egg is needed, not the bought mayo.
Nuts and seeds make Dukkah that you eat with bread dipped into olive oil (ha, the bread is not raw), sprinkle over pastries (ditto not raw!) etc., sprouted or soaked grains and legumes (add to salads, stir-fries, Asian dishes) – though these are cooked, the sprouts are not if used as a topping.
Dried fruit and meat are wonderful, especially in the case of biltong (American beef jerky) – however, these have sugar added. Nut milks, nut butters, cold-pressed olive and coconut oils, kimchi and sauerkraut, seaweed…and the list goes on!
How often do you, dear reader, consume the above raw per week?
Research shows, however, that eating only raw foods for a healthier lifestyle is not backed by science (thankfully) but that both cooked and raw foods are needed to have a well-rounded diet for healthy living. Research also shows that eating processed and fast foods is certainly bad for one’s health – so the old adage really does come into play here: Eat everything in moderation.
We know or believe that sometimes one can have a “dickie” ingredient in the dish – in my case, it was either the raw egg or the oyster. We also know that in many places one eats out in the world, it is suggested one should not eat the lettuce because lettuce may not have been washed properly; or if washed, it could have been in water that was not too kosher! We also have this thing that we should not drink the tap water – this is certainly so in some lower economic countries.
But drinking water only out of a plastic bottle is a worry, as the plastic ends up on the dump – as do plastic plates and cutlery. Thank goodness there is the trend to use the biodegradable stuff these days! The drinking of water out of plastic bottles is quite a laugh – water comes from the bottle, but where does the ice come from? Local water supplies, no doubt!
Following the science is not always spot on. Remember back when one was warned to not eat more than one egg a week as it is terribly bad for your cholesterol? And now, they have found that is not the case. “Eat as many eggs as you like,” they say – in moderation of course. It is sugary, processed foods and man-made products that appear to be really bad for one!
RECIPES
Broccoli salad – this is so yummy, add crispy bacon (or not)
Ingredients
8 cups broccoli; cut small florets
⅓ cup red onion, finely diced
½ cup dried cranberries
¼ cup sunflower seeds
½ cup crispy cooked bacon
1 cup homemade mayonnaise
3 TBL cider vinegar
2 TBL sugar (jaggery)
Salt, pepper to taste
Method
Whisk mayonnaise, vinegar, sugar and season – set aside.
Combine broccoli, onion, cranberries, sunflower seeds, and bacon.
Pour dressing over and mix well.
Refrigerate for at least one hour.
Homemade Mayonnaise – using an immersion blender works so well here
(Lasts about 2 weeks in the fridge)
Ingredients
1 large egg
1 TBL lemon juice
1 tsp mustard, Dijon – I prefer Coloman’s mustard powder
1 medium clove garlic, minced
1 cup canola oil – olive oil has too strong a flavour
Salt
Method
Drop the whole egg into the blender jar (this should only be slightly larger than the blade).
Top with lemon juice, mustard, garlic, salt to taste and oil.
Push the immersion blend right to the bottom of the jar.
Hold steady and start running the blade.
As you see the mayonnaise come together and start rising above the blade, slowly lift and then push down until all ingredients are incorporated.
Wraps – Any or all of the following ingredients can be put in the wrap of romaine lettuce leaves or flour tortillas. Make it a wrap party and use the homemade mayo or the following dipping sauce.
Ingredients
Romaine lettuce leaves
Tortilla wraps
Soaked and drained fine vermicelli noodles
Zucchini
Cucumber
Mango
Radishes
Spring onions
Red, yellow, orange or green pepper
Avocado, julienned and lime/lemon juiced
Fresh mint leaves
Edamame, baked tofu, chicken or shrimp
Lime wedges
Hot sauce
Dipping Sauce
¼ cup soy sauce
3 TBL rice vinegar
1 tsp minced fresh ginger
2 tsp honey
¼ tsp sesame oil
Thai chili pepper, finely slivered
Method
Mix the dipping sauce together and chill.
Prepare all vegies by cutting them into thin julienne slices more or less the same size.
Arrange on a platter with the protein, noodles and edamame.
Serve with lime wedges, mayonnaise, dipping sauce and hot sauce.
Guests assemble the wraps to their liking either in the lettuce leaf or in the flour tortilla.
Asian Rice Noodle Bowls – This is delightful and guests can once again put together the ingredients they want, or you can prepare and plate for them. This recipe is easy to double.
Ingredients
Chicken or shrimp marinade
1LB boneless, skinless chicken thighs or large shelled shrimp
2 cloves minced garlic
1 lime juice
2TBL fish sauce
1TBL soy sauce
2TBL brown sugar
1TBL vegetable oil
Nuoc Cham Sauce
3 cloves minced garlic
1 lime juice
2TBL rice vinegar
¼ cup fish sauce
3TBL sugar
2tsp chili garlic sauce
½ cup cold water
For the Bowls
7oz prepared rice vermicelli
2 cups bean sprouts
1 large carrot, julienned
1 hot house cucumber, julienned
Romaine lettuce leaves, shredded
Mint leaves, chopped
Cilantro, chopped
Cashew or peanuts chopped
Method
Mix marinade, add chicken or shrimp, set aside.
Mix all nuoc cham ingredients, stir until sugar dissolves.
Prepare all other ingredients and set aside.
Sear sliced chicken or shrimp until cooked through – chicken will take a bit longer.
Assemble Salad
Add a little of any or all the ingredients to individual bowls, arranging it to look appealing.
Serve with nuoc cham sauce.
