Category Archives: Raw Lunch

Regarding Juicing

While on Paleo, I used to be against juicing due to being fiberless and relatively high in sugar. However, what turned me around was common sense: Soil in the last 100 years has been losing its nutrition at a steady rate, for some vitamins up to 80%! Aboriginal people didn’t used to each much, but even for the little they were eating, they were getting more nutrition than we do today (even on a Paleo or vegan diets).

chart_mineralssoil

So the only way to get enough nutrients through normal food and not pills, and to not eat ungodly amounts of food, is to juice. Sure, they have some sugar in them, but sugar be damn. The amount of nutrition you get from juices, should be able to fight off whatever negative effects fructose can bring.

Given the bad state of my liver (as I write this, I’m still doing tests to find out what’s wrong, on top of the non-alcoholic fatty liver that I already have), I’ve decided to have breakfast and lunches made of 3-4 veggie juices (not much fruit in them), three times a week. Dinner would consist from solid food, that also includes the discarded fiber of the juice (e.g. as in vegan bean “sausages” or bunless bean “burgers”). Traditionally, in the Greek Orthodox religion, most women would fast Monday, Wednesday, and Friday. Fasting in their context meant going regular vegan, but in my case, I’d be going liquid raw vegan. This should give some time to my liver to recover.

juice feast

So I made my first veggie juice today, as seen above: kale, swiss chard and mint from my own garden, a carrot, broccoli stems, celery, a small zucchini, and an apple. It was surprisingly good!

Eventually, I hope to go on a 3-day juice fast (or “juice feast” as raw vegan evangelist John Rose calls it).

Tuna Salad & Mayo

In my pesco-vegetarian diet I try to avoid tuna and octopus for ethical reasons (tuna because it’s being tortured before it’s killed, and octopus because it’s super-smart), but at today’s picnic there was no avoiding tuna. I always buy the Wild Planet brand, which is dolphin-safe, and plainly, the best tuna I ever had, with lots of DHA in it.

In this post, I also mention how to quickly make the most amazing, fresh mayo, without having to deal with industrial seed oils and additives.

tuna-salad

Tuna Salad:
Ingredients

* 1 can of good quality tuna
* 1 Tbspoon of mayo (see below for recipe)
* 1/2 stalk of celery
* 5-6 grapes
* black pepper
* 1 romaine lettuce

Direction
1. Drain the tuna, and place on a bowl. Cut into smaller pieces using your hands.

2. Wash the celery and grapes, and cut them very thinly. Add them to the bowl.

3. Add the mayo, black pepper, and mix well using a spoon.

4. Serve on romaine lettuce leaves, or refrigerate for up to 1 day.

tuna-salad-2

Mayo
Ingredients
* 1 pastured egg
* juice of 1 lemon
* 1 tspoon of French mustard
* salt & pepper
* Pinch of sriracha or other hot sauce (optional)
* 1 cup of light olive oil

Direction
1. Add all ingredients in a tall pitcher, and using an immersion mixer, mix for about a minute.

2. Use, or refrigerate for up to 4-5 days.

Greek Salad

I’m Greek, so it’s time to share my ultimate Greek salad recipe (aka “horiatiki”).

greek_salad

Ingredients (for 2)
* 1 beef tomato
* 1/3 of a small cucumber, peeled
* 1/6 of a green bell pepper
* 1/6 of a large onion
* 1/4 feta cheese (~50 grams)
* 6 olives
* oregano, some lemon juice, a bit of salt
* 3 tablespoons of virgin olive oil

Method
1. Cut the tomato in 6 vertical slices. Cut the cucumber in round, thin-ish slices. Cut the green pepper in thin vertical slices. Cut the red onion in vertical slices (not too thin). Cut the cheese in cubes. Place all above ingredients and the 6 olives into a big salad bowl.

2. Sprinkle with the oregano, lemon juice and salt. Add the olive oil. Mix well.

Tip: If you don’t have the time to prepare the salad when also preparing lunch/dinner, after step 1 you can secure the bowl with a transparent wrap paper and place it in your fridge. As long as the step 2 ingredients have not being mixed into the bowl, the salad’s ingredients can keep fresh for up to 5 hours!

Shrimp & Citrus salad

A traditional French salad for the new age.

shrimp

Ingredients (for 2, 10gr of carbs per person)
* 10-12 large shrimp
* 1/2 of a cucumber
* 1/2 of a pomelo or a whole grapefruit
* 2-3 TBspoons of fresh chopped basil
* 2 heaping TBspoons of Pegan mayonnaise
* 1-2 TBspoons of lime or lemon juice (optional)
* Freshly cracked black pepper
* Salt to taste

Method
1. Boil your shrimp in some boiling water for a few minutes. When done, put them in a colander and let lots of cold water run through them. Remove their shell and their vein on the back of their body. If you are using fresh, de-shelled and already-cooked shrimp, omit this step.

2. Place the citrus on a steady surface and hold it from the top. Using a big knife cut the outer part of your citrus fruit from top to bottom, all around it (it’s ok if a bit of the fruit goes to waste using this method). Then cut it in the middle (height-wise), and remove the skin from each segment. Place the main fruit (without any skin) on a big salad bowl, in chunks.

3. Peel the cucumber, cut it in two length-wise, and then two more times (so you get 4 long segments). Run the knife through each of these segments to remove some of the seeds (you can eat these while you’re preparing the salad…). Slice the cucumber segments in 1/3″ slices.

4. Add the cooled shrimp in the salad bowl, the cucumber, and the chopped basil. Crack some black pepper, and add some salt. Taste a small bit of the citrus fruit. If the fruit is bitter, then you don’t need to add the lime juice. But if your fruit is rather sweet, then squeeze some lime or lemon juice (1 or 2 TBspoons depending on the sweetness of the main citrus).

5. Add the mayo, and carefully mix everything well using a spoon. Add more mayo if required. Serve immediately and enjoy!