Thank you to everone who has already entered my blogger giveaway to win a copy of Chef A.j.’s book, Unprocessed. The responses are downright inspiring and it’s not too late to enter if you haven’t done so yet.
Prior to becoming a Nutritarian, a lot of people have legitimate concerns about whether or not this is a doable lifestyle for them. Unfortunately, as a society, we have become overly reliant on cheap, easy “food” that has little to no nutritional value. It’s pretty obvious when considering this way of life that your habits in the kitchen department are going to have to change pretty entirely. Some people have even vocalized that they just don’t know where to begin or even how to prepare healthy real food given their schedule and lifestyle. But I am here to say that you must make the choice. It’s cook or get cooked, by disease that is. Either you take responsibility for your health or you don’t. It’s that simple.
Before I began kitchen renovations, my contractor, Dan Dureiko, said I wouldn’t cook once our renovation was underway.
My friend, Brian Green, asked, “Do you know about the hidden cost of kitchen renovations?”
“No,” I replied, shaking in my high healed, black suede, slouchy boots. This is already way over budget.
“Eating out in restaurants,” he laughed.
“I’ll show them all,” I thought. Plus, there’s pretty much no where to go out to eat when you are working hard to be an oil free, plant strong, Nutritarian Vegan.
My back’s against the wall.
slow me down for a minute! If I can manage to get healthy real food on my table every day without a real kitchen, I won’t accept any one’s excuses!
This morning I was exploring the message boards on Dr. Fuhrman’s Member Center for the first time ever, after participating in a webinar last last night where I learned how to navigate the monster, I came upon a thread about “Socca.” It’s a little like a bread, a little like a pancake. I’ve been seeing bloggers talk about it on and off for over a year now, so I was curious when I discovered that it was being referenced amongst Nutritarians. I quickly figured out that I could adapt it for my toaster oven so my 6 year old and I decided to go for it.
I’m pretty sure it was popularized by Michelle and Lori, the Pure2Raw twins over at http://www.pure2raw.com/. Here are two links that are worth exploring if you are so inclined:
All about Socca http://www.pure2raw.com/socca-tribute/
The Socca Videos http://www.pure2raw.com/2011/03/finally-our-first-socca-video/
Of course Maya wanted to start with their Chocolate Socca (sans the cardamom, she’s just 6).