Raw – Day 4
What I learned from my many visits to The Farm at San Benito is that the key to success on a raw food diet is many small courses. At The Farm, lunch and dinner is always comprised a small appetizer followed by a salad, then a soup, then a main course, then dessert. Five courses means lots of variety, and you never feel hungry. The dinner course had a cooked option as well, or you could have half a serve of raw main and half a serve of cooked.
The challenge in replicating this at home is that it is an enormous amount of work, and because of the time it takes to dehydrate many dishes, a lot of planning is needed too. A perfect quarantine project!
For my week of Raw, I devised 3 daily menus and each one is repeated twice, with some overlap within the 3 day cycle. The final day I’ll consume leftovers. So today was a repeat of Day 1, and all the work for the rest of the week is done. My prep started 2 days before commencement due to the extended drying time needed for bread, crackers and tortillas. The raw burgers for example, took 24 hours to “cook” in the dehydrator, and the pine nuts for the “parmesan” also dried for 24 hours.
Pictured are cherry and regular tomatoes heading into the dehydrator, and the tortilla made with zuke and seeds.
