why I do raw: food blogger vs. fashionista

ruby red translucence in the raw.......and it's sweet too!


Firstly, we have entered yet my favorite month.

Yes ~ it's my birthday month!

And this week is the first week of pre~celebrations......

Celebratory mode began with a girl's night out at one of my favorites @ The Present Moment Cafe. Probably the only raw food restaurant in town (at the moment) and a delight it was to kick off the month in the raw.

Now what's this raw thing I'm doing?


My newest obsession is watermelon granita: fresh chunks of watermelon, with bits of ice + water drizzled with honey then blended to a gorgeous frenzy of delight.......would love this in a lip gloss color


It's actually been quite enlightening as it's impossible for me to retain my replete food blogger ways and keep my relationship going with pencil skirts + the snug tee's I love, without being raw.

A friend.....*oh the kindness of dear friends* suggested to let it all go and just buy bigger skirts.......

I just can't get myself to do that.......When I kinda try to let it all go.....I really really do not feel well......

But really to say the least ~ to summize why I've decided this route for the most important reason is to be healthier, increase energy level and overall just feel better for the long haul.

Recalling my family health history makes me lean towards the carrot @ the end of the stick, which made me realize I should pave a farm fresh route for myself.

Pencil skirts would just be a cherry on top!

And what would I do with all my stuff from Bebe's and other hankerings that I've spent a fortitude to tailor n' fit just so?!!

I have always been one to love art, design and the placement of the line.....

I went to design school back when to study graphic design here.

I would have studied fashion, which was my second choice followed by culinary. Didn't do both the latter because A. Couldn't sew a button if my life depended on it. B. Culinary school seemed like too much work and I was fresh out of high school and wanted something easy......hah! Figured that one out sooner than later!

Anyways, my daily intake of raw foods to this day is at 70%.

My daily intake of cooked foods is thus at 30%.

For those not as familiar with the raw menu, please be assured it's quite delectable. That is if you like foods that are made from fresh vegetables, herbs, fruits, savory nuts, seeds and all sans~without the additives, repellents, hormones and cloning devices......

It's been about going back to basic for me. I have discovered methods of 'cooking' down raw foods that is crazy fun. It's a perfect liasion of controlled methodry that I love, as well as a retrospective of wildflower teachings gifted to me from the post~hippie teachers I had while growing up in San Francisco's Mission District.

I have also found mass similarities found in raw cooking in relations to Asian cooking techniques, especially in marinating + fermenting. Kinda like Japanese + Korean cookery ~ it's been interesting to see the tie-in here back to days of foraging and farming via the old country type of thing.

Back to topic: So what's weird, yet so good about raw foods ~ once you start, it's hard to kick it. My body has come to crave the nutrients, vitamins and yummy *glow* inducing enzymes from my increased consumption of live foods.

As a fashionista, this works well on waistline, fingernails, hair, skin and thus less make up time.....he he!

I do love Sephora by the way, but now am discovering very cool organic sea veggie mermaid type cosmetics via my raw food connections!

I have been doing this combo since the beginning of January when I saw a picture of myself from Christmas.

I reminded myself of an overtly stuffed sushi roll.

Not only that my blood pressure was leaping and energy level near ka'put.

This was moi.

Now this is just me and I know everyone has their own comfort zone. I'm a critic to myself when I have less energy, not feeling well and find the need to suffice to elastic waist bands that have found their way to the bottom floor of my closet. My mother bought me elastic waist band pants after I had my first child, and I looked up at her and asked "Why?"

My 30% cooked food intake is my instinctual connection with the sensual world that I am absolutely not ready to give up.

I consider myself a sensualist, yet love the energy + intensity that raw + live foods have given back to me. But I consider raw foodists sensualists too from their writings......yin~yang type of thing again.

Basically, I have lost 10 lbs. since this endeavor began this past January.

Other changes I've experienced but not bothered by: increased clarity (of mind + skin too!), way less bloaty bloats (esp. as a woman if you know what I mean, TYG!), major increase in energy and a big one for me ~ less need of meat. I was truly born a carnivore with my Korean descent. Must have been cattle driving with Genghis Khan way back when. I do admit to my monthly filet mignon or bacon need.

I am easing into this and surrendering to find balance with my signature flair for the lush life ~ so we'll see where this goes.......

In turn, I celebrate with all my raw food lifers for their intensity, passion and commitment.

In turn, I celebrate with all food enthusiasts of every race, creed and plate for the lush life of intensity, passion and commitment.

In true Gemini fashion ~ it's always a balance for me isn't it?!

What happens after a granita frenzy.......hey now what?


Now for some girl time and headed for a day of fun in the sun........

And thanks for reading about my latest obsession.

the art of juicing: washing, trimming, juicing + slurrying

the beginnings of my morning juicing frenzy: romaine lettuce leaves, celery, apples, pears, lemons + knob of ginger


Green Lemonade adapted from The Raw Food Detox Diet by Natalia Rose

Before you cringe at the combination.....its actually quite good and the taste has become quite habit forming as the lettuce w. celery, lemon + ginger do dress well together. I always thought lettuce juice or wilted lettuce was gross, but this turned my head to a nod. Natalia Rose's recipe includes the use of 1-2 Fuji apples to sweeten up the lemonade and I have thrown in two baby seckel pears for good measure.

That mellow rustic appeal of pear really smoothes out the aftertaste in this morning elixir......


what the juicer spits out after all the ruckus......



my mid~morning trinity toward enzyme peace......still trying to wean myself off coffee......painful



scrubbed + trimmed by a fanatic - it's not as crazy + time consuming as it may appear.....but maybe it's me.....kinda like bathing babies, trimming toenails + brushing the hair back to make goo goo glossy new.....remember how pretty babies look after a nice bath?


wwwhat?.....who's spending too much time with vegetables?!


scrubbed carrots with a vegetable brush while singing tunes + trimmed the top nobs bruised from delivery......

As you noticed, I have had to split down some of the vegetables and fruits to make their way through the portal with ease.


this has been lunch as well as a second batch to revive me from my late afternoon lull


there is actually a good use for the remains....will tell......


orange has never been a flattering color on me except for when I was twenty something and it was a Yves St. Laurent lipstick shade that was hot orange......


Okay before you think I am schizoid about my food posts - yes I am quite extreme....but I do love my vegetables, fresh fruits and I enjoy decadent feasting as if I were dining reclined @ Roman banquet après watching the games @ the Parthenon.....I have always wanted to raise a toast with a silver chalice full of mulled wine.

But really at the end of the day.....all that feasting & jousting makes it way back to me.......and I totally refuse to wear that girdle + snug tube thing they are selling now.......what's that thing called? Why?! ~ just because I adore sausages....esp. Louisiana Hot Links doesn't mean I have to dress like one.

I am a baby(beginner) raw foodist ~ and am trying to balance + make happy my love for healthy & passionate decadent foods like the stuff I recently came across at FXcuisine.com ~ truly lovely gorgeous crazy bejewelled dining.

It may be impossible.

I admit, I am an extremist about things.

But funny thing.....it has been working.

I am pretty raw 3/4 of the day (unless for lunch meetings where I try not to let all heck break lose) and at the end of the day eat a beautifully cooked dinner with lots of fresh vegetables.

I went through a transition period of just trying to do raw entirely and I did not do well. Was not a functional situation for me ~ I had to find the balance.....it was eventually found simmering 'neath the supper pot ;-)

The juicing has just become part of my ritual ~ when I am busy and away. I juice everything in the morning & take with or keep storage in the fridge for later in the day as needed.

As if I didn't have anything else to do ~ but for those of you that do juice & include the raw diet in your daily gear....boy, it does make a big difference in how you feel!

Trying to live healthy & happy.....essentially want my cake, lobster, sushi rolls + slim trim waistline at the end of the day.....we'll see.

Okay ~ what to do with pulp?

I posed this question, and my GF who has one of those blissful gardens where everything blossoms + its always insanely lush suggested to make a 'slurry' for my flower beds:

"I blend up all my vegetable leftovers in my blender with water until I come up with a slurry that I then go out and pour directly into the soil in my garden. Oh, I put in the egg shells too, blend 'em up. Banana peels. Tea bags and coffee grinds and also the coffee filters -- add water and blend away.

The reason is, there is no soil here in Florida -- it's all sand. Nothing organic in there at all except what I'm feeding it with my leftovers.

When you pour the slurry into the earth, it absorbs quickly, goes to work with the worms and bugs......Sometimes I water it in a little if it sits on top of the soil too much.

The key is to not ever ever put any meat or protein or fats (oil) in with it ... and to throw in a little garlic if you have a clove, to keep critters away.

I do this several times a week. Always have a container on my counter for such stuff.

Other parts of the country they do actual composting, but here in Florida, too many bugs, bees, wasps, etc. so this has been a great solution. I have the yummiest flower garden soil this side of the Georgia line.

Just add water and pour it into your soil....maybe take a couple of good digs before and after to get it under the surface. Go check it in a week and see the fat earthworms chowing down.

If the earthworms are happy - then everybody's happy." ~ GF

Okay ~ so juicing can go full circle.