Nomi Shannon, author of The Raw Gourmet raw food preparation book, keeps her readers updated with an e-newsletter. In a recent issue, she included 12 "Raw Food Kitchen Essentials" adapted from the "Ten Raw Food Kitchen Essentials" included in her book. I found them helpful and insightful... maybe you will too!

1. Keep two jar sprouted items in your refrigerator to add to salads or to top off soup or entrees.

2. Always have sunflower sprouts and buckwheat lettuce on hand, or mixed greens.

3. Keep a jar of almonds soaking in your refrigerator. Change the water every day and they will keep for five days.

4. Mix up a big batch of your favorite Basic Pate each weekend, adding different seasonings to vary the taste during the week.

5. Make up enough of your favorite salad dressings to last you one week. Keep the ingredients for your favorite quick dressings on hand.

6. Keep sauerkraut in your refrigerator, it will last for many weeks.

7. Shop on your way home from work and base your meal on what is fresh that day, or go to the farmer's market or grocery twice a week.

This winter's been hard on my "raw" habits, but I've successfully stayed vegan. I'm hoping to try Alissa Cohen's program to get back to including more raw foods on a daily basis. I seem to be doing pretty good at drinking a 32 oz green smoothie, at least every other day - this has been my saving grace over the past month or so of not-so-healthy eating.

I'm excited for the Olympia Farmer's Market to start back up this Thursday. I weeded one of the raised beds in the back yard, and we bought some plant starts at Marlene's the other day (kale, cabbage and bok choy). We're just waiting for this crazy, snowy and cold weather to go away before planing.

I'm hoping the spring and the sun will bring more healthy food choices to my mind and plate - getting away from the "comfort foods" I seek during the colder winter months.

Well last month was supposed to be a 30 day raw trial ala Steve Pavlina but that was not to be. It turned into a 30 day vegan trial with heavy raw food overtones highlighted by the Raw Network of Washington Gala Dinner. By the en of the month I was feeling great and I lost over 4 pounds.

With that success I decided to try a 90% raw vegan March. That was until I got sick (a bad cold), had to attend the Microsoft Office SharePoint Server conference and complete negotiations for a new job. Ugh! I was too busy and had too much junk food around. I stayed pretty much vegan (except for the chocolate covered vanilla ice cream bar I was handed at the conference).

Andy and I went to Dalene's raw cafe in Kirkland, Washington last Saturday. The food was fabulous and the cafe atmosphere was quaint and quiet. I took some photos, but since my camera isn't working very well, it'll be a bit until I can post them. Andy had nori rolls, and I had raw burritos with guacamole, salsa and sour cream. For an appetizer, we had the raw Aussie pepper cheese with flax crackers (the cashew-based cheese was awesome - thick and creamy, and spicy!). We had their 3 candies for dessert; there was one that tasted like a chocolate truffle with nuts - something I'd eat every day of my life if I could! Our total bill was $50 for an appetizer, 2 entrees and dessert. Not too bad, as long as you're expecting gourmet cuisine at gourmet prices!

We made raw chili from Alissa Cohen's book this weekend and took it to a friend's house, along with cashew ice cream (recipe from Raw Food Right Now) and chocolate-raspberry sauce. Yum! I love the soaked barley in the chili - it makes it meaty and satisfying.

Yesterday, we trekked up to Seattle to have lunch at Chaco Canyon Cafe. They have these crazy new raw kelp noodles (crunchy), which are fascinating, but I didn't like the pesto on them so much. The dressing on the salad was fabulous and Andy liked his "spicy thai grinder" as usual. We're both looking forward to the Raw Washington Gala Event on February 16, where we'll enjoy a 5 course raw meal and David Wolfe will be speaking.

Finally, my Puerto Rico Pictures are up and ready to be seen. There are over a hundred of them, but I couldn't help it! There were so many beautiful things to take pictures of at the institute.

I made curry last night for dinner (cashews, sunflower seeds, jalepeno, salt, lemon, water, curry powder, cilantro, sesame oil) and decided to use it to stuff collard greens for lunch today. I put sprouted lentils & the curry dressing in the food processor, along with some yellow pepper and mushrooms. Rolled up in the collards, the lentil curry "pate" made a pretty good lunch!

I've discovered, as probably many others have, that the most challenging part of eating a raw diet is preparation. I used to, and am still tempted to, eat out all the time - meaning I have little experience planning and preparing meals in an organized (or timely) manner. If there were 2 or 3 raw restaurants in my town, I would have little or no temptation to eat cooked food, because honestly, I like how raw food tastes BETTER. But cooked food is convenient and it is also psychologically addictive. My cultural and personal history is closely aligned with cooked foods, and I eat them for comfort and familiarity (and entertainment) rather than health and enjoyment. I also like raw foods because I can eat more - most foods are less calorie dense, and I eat more frequently throughout the day. I like eating. :)