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Pabitra Mukhopadhyay


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Eating 100% green

I hope you have watched all those awesome videos in TED about what's wrong about our food and about leafy green vegetables.
I have been eating one meal everyday comprising of raw food for a year now. It's not completely vegetables and fruits, I have tried eating raw fish too. I have developed eating raw eggs, in fact that goes really nice with milk.
I think Steve Jones, the famous geneticist from UK commented somewhere about humans not surviving more than 3 weeks on raw food alone. He made an off-hand remark that we, humans, have evolved with an external stomach - a frying pan.
I wish to test my idea of living on 100% raw food. By living I mean healthy, disease free and longer life. By raw food I mean food not cooked over stove. It can be marinated, mixed, garnished with other raw ingredients. No frying, steaming or sauteing. The idea is supplying little or no heat to the raw ingredients.
If done, this can help in reducing expenditure in energy, which I presume is considerable fraction of a household budget.
Do you think this is possible? Do you have any suggestion on reducing the risk of E-coli ingestion through raw food? Or better still, can you propose a sample daily menu for home comprising of 100% raw food?


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    Jul 21 2013: Hello Pabitra,
    You told me you were going to start this conversation, and I just discovered it!

    I believe we can survive with a diet of raw foods, and I like everything in moderation! I eat lots of raw vegetables out of the garden in the summer, and also often steam, or stir fry vegetables, which does not cause them to lose as many nutrients as fully cooking them.

    I eat more cooked foods like soups, stews, etc. made from frozen garden vegetables, in the winter, when the wood cook stove is going.

    I feel like I am fulfilling your idea of eating raw, healthy foods AND cooking on a stove that also heats the house, thereby reducing energy use:>)

    To reduce the risk of E-coli, I suggest growing your own food, which I know you have begun to do Pabitra:>)

    Daily menu?
    I usually start the morning with a quart of smoothie....yogurt, various fruits (often seasonal), ground flax seed, fresh mint, lemon balm, red clover when blossoming in the garden (I also freeze red clover for later when it stops blossoming).

    I suggest using everything that is available in the garden (veggies and herbs) for a HUGE salad, with olive oil, vinegar and fresh herb and garlic dressing. I honestly don't like raw fish or eggs, so I might add a little cooked fish, cooked egg or cheese to the vegetable mix.

    For a change, you can take most of the same vegetables and make a stir fry, (which only uses a couple minutes of energy) and serve over noodles or rice. When I do stir fry, I make a big batch that can be used in wraps, as well as with noodles or rice, or, as a side dish with meat or fish:>)
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      Jul 22 2013: The whole description is mouth watering! Thanks dear heart. :)
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        Jul 23 2013: AWWW thanks Pabitra:>)
        I agree that it is mouth watering, and after writing it, I was hungry, so I made a huge salad and sat on the porch with a glass of wine....enjoying:>)

        Another thing I do, is eat when I'm hungry rather than at a scheduled time. Some nutritionists and doctors say that it is better to eat on schedule every day, and some say it is better to eat when hungry. I prefer eating when hungry, so that is what I do:>) I usually have one "meal" in mid afternoon, and "graze" the rest of the day.....veggies with hummus (which I make), cheese and crackers, nuts, fruit, etc.
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          Jul 23 2013: I follow a schedule but it is such that I feel a little hungry before each meal. My principal meal is the breakfast which I take at 8 in the morning on workdays and 8.30 on holidays. I like my breakfast a little on the heavier side, fresh bread, hand made rotis with multigrain wheat flour, fresh salad, egg-white and milk and an apple or a banana. I indulge in English breakfast on holidays - toast and butter with fresh salami with lots of homegrown lettuce complete with a glass of fruit juice.
          My lunch is a spartan affair on workdays, mostly vegetarian meal but on saturdays and sundays I still enjoy cooking fish, these days mostly grilled or baked.
          Dinner is over by 8 PM and its even lighter, veg soup and two rotis.
          I have given up red meat.
          I drink wine rarely. My favorite drink is Jack Daniels Old no. 7 black label - one large peg before 10 PM in my study.
          Mike may think that it will be impossible for me to live on 100% green :)
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        Jul 23 2013: But your bread cannot be raw, right? Something grain of a granola-type could.
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          Jul 24 2013: Of course it's not. That's why I am still not on a 100% green diet :)
          But I try to use traditional knowledge (borrowed from my mom) and websites like this http://www.rawmazing.com/ to keep on experimenting. I tried home made granola type bread but with little success.
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        Jul 24 2013: Pabitra,
        Generally, some kind of schedule is needed when we work, and share the living space with other people. When I was working, and the kids were home, we had more scheduled times for meals, because I had to know when to prepare a meal, and everybody had to know the approximate time of eating the meal. A work or school situation usually does not provide the opportunity to visit the kitchen every time we are hungry. I think it's important for us to explore what works for us and what feels like the healthiest choice at any given time.

        I find healthy choices are important no matter what our schedule is. People sometimes say it is easier to grab prepared foods when we are on the run. I think it is just as easy to grab a piece of fruit, nuts, carrots (which I almost always have cut up in the frig in little packages), etc.

        My biking group often stops on the trail somewhere for lunch, and that is fun sometimes, however, I found it to be more comfortable eating a little bit every time we stop, rather than sitting down for a big lunch. So, I pack my bike pack with a couple pieces of fruit, sometimes, carrots, cheese nuts, and a hummus sandwich. Variety is the spice of life!
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          Jul 24 2013: True. I spend 50 hours a week outdoors for work, so time management is necessary. Thank you for mentioning hummus - looks yummy. My next experiment :)
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        Jul 24 2013: Oh Pabitra! It is yummy, nutritious, and very simple to make!

        Here is a basic recipe given to me by a friend, and I alter it quite a bit!

        1 large onion
        1-2 cloves garlic (I use way more than that because I love garlic)
        1 tablespoon oil (prefer olive oil)
        2 cups cooked chickpeas, drained and rinsed
        1/2 cup fresh lemon juice (I use whole peeled lemons and more than is called for)
        1 tablespoon soy sauce (I use more soy and no other salt)
        salt to taste
        1/4 cup tahini (sesame paste)
        1/2 cup sesame seeds, toasted and ground (I don't usually toast them...it's an extra step)
        Blend all ingredients, serve with pita, dip for vegetables, spread on sandwiches, bagels, etc.

        Sometimes, I don't have tahini, so I use more ground sesame seeds....sometimes I don't have seeds....use more tahini. As long as you use most of the basic ingredients, you can play with taste and consistency. It freezes really well, so I usually make a HUGE batch, and freeze some in small containers. Always have some available in the frig. for dipping vegetables, pita, crackers, making sandwiches (I usually add cucumber, avocado or red pepper slices and/or lettuce), etc........have fun, and I'm anxious to hear about your experiment:>)

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