As usual, last Friday evening we had our weekly Open House.
This regular event is open to our clients and to people with cancer who are interested in following our Metabolic approach to cancer support.
These evenings are educational and informative on one hand, supportive and fun on the other!
Each attendee is asked to bring a dish of raw, low-starch organic food to share.
We set the food out on the table at the beginning of the evening and began with a general discussion that got the evening going.
When we got to the food, we had a couple of innovative looking salads on the table, an attractive pitcher filled with a vegetable smoothie and a few other offerings of dips and nibbles.
Some of the comments and questions centred on how to make salads more interesting.
This led to some fun recommendations from those who had been experimenting.
One woman, however, still looked unhappy and said, “but it’s still chew, chew, chew like a two-legged rabbit.
All I seem to eat is beetroot, cucumber, tomato and lettuce!”
Clearly, the problem was the endless chewing, and the lack of sauces and different textures. It was time for me to introduce whizzes (a term of my own making).
Twenty years ago, I decided to stop seeing clients as a general naturopath and focus instead on cancer support.
This was at a time when people in the UK barely even knew what a naturopath was or what they did.
As I had always done, I put myself on the same regime that I would eventually be recommending to clients.
I felt it was important that I experimented on myself – something doctors can’t do but we as naturopaths can because our total aim is to restore health and normal function to the body without any toxic remedies or strategies. So, for many months my diet had been about three-quarters vegetables, and all of them raw so I knew what it was like to feel the need to search for different textures.
As a chemist, I was used to experimenting and inclined to take this approach into the kitchen.
My book ‘Food for Life’ [now available from this office] is the result, with about 200 recipes that are raw, organic and low in starch.
But back to that evening. I called the group into the kitchen and began a demonstration. Fortunately, I had a fridge full of newly delivered vegetables.
I placed a variety of raw vegetables on a tray – a carrot, beetroot, sticks of celery, a small head of broccoli (having set the stem aside for juicing), fennel, sweet potato, red pepper, green pepper and butternut pumpkin.
As always, I made sure that the root vegetables that are higher in starch were deeply coloured in shades of orange, dark yellow, red and purple.
This ensures that they provide a maximum of plant nutrients such as carotenoids and more, to counter-balance the starch that some people worry about (more on this in another Naturopathic Note).
I next made a sauce or ‘dressing’ by blending tahini, tamari and small amounts of different spices and water, to make a ‘pouring’ sauce.
I put the pieces of raw vegetables into the food processor, turned it on and ‘whizzed’ them, hence the name.
Then it was a matter of moments to stir the sauce into the finely chopped vegetables and place it all into a bowl.
I would normally serve this on a bed of green leaves, but on this occasion, my ‘whiz’ was served up alongside the various other dishes that the other people had brought to share.
The essence and success of this dish does seem to depend on how interesting and tasty you can make the sauce.
Try an avocado and tomato sauce with a dash of Worcester sauce (an organic version of this sauce is available if you look hard enough).
You could also make mayonnaise or a salad dressing or use nut butter.
The options are endless!! Be creative, experiment, and enjoy.
If you are interested in attending our open house please email our education department at email@example.com
It is essential that you book in as numbers are limited. We also require notice of cancellation if you do book in and are unable to attend.