macronutrient ratios (and a raw soup creation)
When I first heard of the 80/10/10 diet concept (and the similar “fruitarian” lifestyle) I thought it was just a recipe for excused-disordered-eating. I mean, how could you get all your nutrients from mainly fruit? I kind of judged the whole idea before looking into it properly. Now after doing a bunch of reading, and experiencing the lifestyle first hand, my perception is very different.
I must admit though, 10% fat from my daily calories is too little for me (personally) – my skin requires more (healthy) fats to keep my eczema at bay. 15-25% works for me, without effecting my digestion, energy levels or skin. High carb, low(ish) fat and moderate protein seems to be my ticket… let’s say 70/15/15 – doesn’t quite have the same catchy-ness to it, does it? Oh well.
I think that working out what ratio works for YOU is key here – some people function well on a moderate amount of carbs, and more fat, others might like more protein and so on. My dietary experiments are really helping me work out what is right for me – there’s no other way to determine it, you have to put the theory into practise, right?
Everyone knows I hate to waste food. Somehow (I wonder how?) I managed to end up with a huge bag of organic broccoli stalks from my new place of work that were destined for the bin. Waste not want not. Broccoli stalks are the most delicious parts of the vegetable in my opinion – you can shred them for “slaw,” juice them, or use the tender insides for a lovely raw soup creation (below).
Simply peel the woody outside off, and you are left with the sweet, delicious insides. Excuse my old lady nana hands…. that’s what you get when washing dishes for money.
Raw Creamy Tomato Soup
Makes 2 large serves
(RAW, Vegan, nut/soy/corn/grain/refined sugar free)
- 1C semi dried tomatoes – you could use fresh, just make sure they are super sweet ones. I like semi-dried as the flavour is more intense and fresh tomatoes hurt my stomach. I just dehydrate for about 18 hours at 60 degrees C.
- Juice of half a lemon
- Juice of one orange
- 1 large medjool date, pitted
- 1/4t sea salt
- 3T hopped fresh basil
- 1/4C Spring onions (scallions)
- 4T raw unhulled tahini
- 3C broccoli stalk cut into chunks OR white part of 3 zucchini – white insides only, you can use the outsides for zucchini noodles.
- Black pepper to taste
- 1-2C water, depending on how thick you like it.
- Blend all ingredients in a blender until very smooth, adding water until you reach the desired consistency. This will work in a food processor too, but it won’t get quite as smooth.
- Chill in the fridge before serving.
This was my first foray into raw-soup territory, and I have to say I was skeptical. I’ve never been a huge fan of cold soups – but I have been converted for sure.
Probably not optimal for those in a Winter climate, but it suited me on a super humid Queensland day. If you thinned it out (using the 2 cups of water), it would make a stunning salad dressing or raw pasta sauce. I like my soup thick though.
After spending the last few days working in hot kitchens, this soup was a refreshing simple snack to come home to…. I may be weird but I dunked raw mushrooms into this. The mushrooms were a small present (in case I got hungry) from the vegan-wary chef at my work. He considers all vegetarians to be freaks, so my educational spiel on raw veganism was quite the eye opener for him. Yeah, he was taking the piss giving me raw mushrooms, but to his disgust I ate about 20 in front of him. Ha.