Our idea of what constitutes "food" in American culture has become so skewed that it is almost unrecognizable. Our supermarkets are packed with products whose ingredients include unpronounceable chemicals, dyes, bacteria, and growth hormones. They are irradiated without our consent and contain GMOs.It's time to bring back FOOD. Pure unadulterated organic RAW food.This blog is a documentation of my continuing journey through the raw food lifestyle. I am THE RAW FOOD NERD!

Thursday, October 3, 2013

#Respect The Chemistry

Yes, I am one of those crazily obsessed Breaking Bad people. And yes, I am 'stealing' a Breaking Bad tagline for my blog title, but what the hell, it applies. I'm mourning in my own way...

Whether we want to admit it or not, food-- (un)cooking (and baking, entirely) is a science. And there is an inherent chemistry that exists between carefully chosen ingredients that when combined, either make or break our chosen meal; much like when certain chemicals are combined they garner different types of chemical reactions. Some, result in an explosion (of flavor), while others fall flat and require tweaking until all the right proportions have been reached.

Luckily, as plant-based enthusiasts, what we are starting off with (organic, whole foods) tastes pretty darn good already-- so, for us, it's more about the synergy of our ingredients.

A good sandwich or wrap, specifically of the gluten-free, vegan, & raw variety epitomizes perfect chemistry; a synergistic pop of flavor where, say, the tomato juice mixes with your chosen sauce and dribbles down your chin just a little. Ya, chem-is-try!

Enter, my bread-less sammie of choice, the portobello. Honestly, it doesn't get more straight forward than this, except, for maybe a collard wrap, but even that requires some handy covert wrapping skillz. It's so literally just two portobellos, cleaned and stuffed with your most favorite ingredients.

I should tell you that I marinated my portobellos in the leftover soaking water from my sun-dried tomatoes. And then dehydrated them for about two hours. This is not necessary at all, but, I like how it changes the texture - making it more chewy...kind of like real bread.

Look at me, so very put together...and so very delicious!

 Like an open book...a friggin' tasty one, am I right?! 

Heirloom tomato, thinly sliced zucchini that was dehydrated overnight, & sun-dried tomato with oregano. On the flip side: red leaf lettuce & a sun-dried tomato and mango sauce with a touch of basil and oregano 


Ta da! She cleans up nicely, no?


But if you are aiming for a no-fuss sammie, I suggest you opt for the ever popular, everything-but-the-kitchen-sink-stuffed-inside-romaine-hearts-sub. If you are traveling, and trying to stay raw, THIS should be your go-to meal. If you are trying out a plant-based RAW diet and miss your bread, THIS is what you should be eating. If you like food AT ALL, THIS is what you should be eating! It's BOMB-IN'!


Romaine hearts stuffed with heirloom tomato, champagne mango, zucchini, sun-dried tomato, scallion, & red bell pepper. No sauce necessary for me because the ingredients meld together perfectly, creating their own chin-dribblingly wonderful sauce. 

Frankly, Nature has her 'ish' together. She knows what she's doing by giving us these perfect little vessels with which to enjoy her bounty. Not to get crazy cosmic-ish on you, but seriously, we are species-specific eaters and that means we were designed to eat ripe, juicy, whole, plant-foods as such. 

It doesn't matter how raw we are, 50%-99.9%, what matters is that we are adding more fruits and vegetables to our current diet and thus, over time, gradually, cutting out nasties like meat, dairy, and processed, refined foods. Changing up your sandwich by replacing the meat with a really hardy heirloom, beefsteak tomato or exchanging your mayo for a creamy tahini sauce, or even just stuffing a head of lettuce with your favorite veggies is an excellent way to start! 

Seriously, #RespectTheChemistry, & eat sandwiches like these!