Start off simply serving your guests the sorts of things you may have served when not RAW but with the RAW twist – RAW Kale Dukka – a dipping mixture made up of dried kale, red bell pepper, celery (for a salty taste), porcini mushroom powder, chilli, cumin and coriander powder with sea salt and pepper to taste.
Just because you eat RAW food doesn’t mean to say you have to become an outcast. On the contrary you can become an object of great interest and discussion.
Tests will arise from time to time but the ‘social test’ is the best and initially quite daunting. It doesn’t have to be if you apply ‘cross nutritional rationale’ – in other words you give it some thought.
Then to really spice up the conversation how about some RAW dehydrated olives – look out for them at your local organic food deli – bitter sweet and untouched by any oils – you can jazz up these by adding a handful of finely chopped garden herbs too. If you have olives growing in your part of the world then obtain some , remove the stone and whack them into your dehydrator – at least this is what I’m doing next olive season!!
You can’t go wrong ! These are so simple and tasty.
Suddenly your guests will see you as an amazing mortal and will forgive themselves for all those rather nasty – ‘vegan hump on your back hippie’ thoughts they harboured all these years. You have come into a different age and RAW RAWKS as you sit back listening to some Beach House Radio ambient music and sip on a nice organic Cabernet Sauvignon from the organic preservative free winery from down the road.
About Scott Mathias.
I am a Noosa, Australia based RAW Food and Integrative Health Coach. As I approach 60, my journey to excellent health began when I sought and found natural means to heal myself of a debilitating digestive disorder. I founded iLifeFoods Pty Ltd, a 100% pure Australian Superfood Company and then proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. Do join me in knowing more.
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