Category Archives: raw food

Dinner – Nori Rolls

Look at this nice dark-skinned food. Fair and Lovely can’t touch this!

In recent weeks I’ve been making a lot of nori rolls for dinner for my evening savory dish in the latter part of a week. The sauce base is like six tomatoes, an onion, a bell pepper, ginger, celery, and sometimes fresh basil or cilantro, all blended. The “meat” that goes into each roll is a handful of shredded or julienne-sliced zucchini (where rice would be in a cooked California roll), and then a stick or two of asparagus, a slice of bell pepper and a few slices of tomato (make sure the bell pepper and tomato filling is sliced slenderly lengthwise so it fits nicely in the roll). But it can be done however with whatever – there are plenty of other tasty veggies under the sun.

You take a sheet of raw untoasted nori paper (I order these online in bulk so it’s affordable), slap it on the bamboo nori roller, dap a big spoonful or two of the sauce and spread it around the bottom two thirds of the sheet, put the zucchini down on the bottom third and the other veggies on the middle third, and then cover the naked top third of the nori paper with more sauce (and throw some sauce atop the zucchini) and roll it up quickly before the paper wilts and deforms as it hydrates. Don’t over-fill each individual roll or it will be too fat and won’t close up nicely and securely. I make like fifteen or more of these at a time, because I’m a hungry man and I eats ’til satisfaction (that’s out of the shreddings of four to six good-sized zucchinis). I don’t bother slicing the rolls up into little sushi-like buns or sections. I prefer to eat them burrito-style, plus why go through all that extra time and trouble getting fancy when I already done spent all that time with all the other dang steps?

So that’s a zucchini-based raw nori roll done the Precision Afrikan way, handled and eaten burrito-style, long-wise. Some good savory nice filling nutritious food for the low fat raw vegans out there that be hungry.

Finally, all praises and respect due to the Rev. Dr. Martin Luther King Jr. I leave it to the ancestor Charles Mingus and his jazz to contemplate the ongoing struggle.

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Breakfast.

Good Food.

For all the indomitable fruit-mavens.

Being a busy grad student may have slowed down the blogging, but never interrupts the good eating, the good breathing, the good life. We’re still repping the fruitarian way, the low-fat raw vegan lifestyle, all day and forever. Gonna bring way more content down the pike going forward. Here’s to today’s breakfast – papaya, oranges, apples, grapefruit, and hella bananas not pictured – that might be more fruit-porn than most can handle. Staying fresh, clean, hydrated, active, fit, positive, in the sun (no matter the season), proper and nice. Ona move.

Okra Stew Again, with Cauliflower

Been meaning to post these since I took pics of my dinner one night earlier in May. It’s like the okra stew I presented earlier in the life of this blog, the main solid ingredients this time being chopped-up cauliflower, spinach and okra. The sauce portion, like the earlier iteration, is a lot of tomatoes, habañero pepper (the heat rock!), bell pepper, an onion, some ginger, probably some basil from my backyard, maybe a little cilantro, maybe some curry leaves. I don’t remember exactly since this is from May 5 at a time when I was taking my finals and acing them, and due to neglect, I’m only uploading the joints now. But the pictures speak for themselves. Last week I was messing with zucchini pastas with mad spinach, and tonight I’m thinking about fooling with the concoction below again. Gotta walk down to Oak Tree Rd to my Indian joints, or down to the farmer’s market in Menlo Park Terrace (this is mighty Edison/ Iselin, NJ fools!) to get me that white hard veggie since I forgot to pick some up when I went shopping yesterday. Enjoy the glamor shots below! More later. Questions welcome.

So nice, green and tasty. This is so ill.

Close up for detail.

The black hand of the Precision Afrikan about to deposit this delicious vegan mess into the mouth of the maker. The texture and crunch of cauliflower is too nice to describe. Only the most sophisticated third-world raw vegan connoisseurs can relate to this exquisite experience.

What it Looks Like!

Here are photos of yesterday’s batch of raw okra stew:

And here in my hand is an habañero chili pepper – one of the hottest peppers grown on Earth, or in the known universe. I throw just one of these babies in a sauce, raw. I’ve been known to use two from time to time. It is fiyah.

I call ’em Heat Rocks.

Behold this force of nature.

Raw Okra Stew

Here is my first attempt at putting a recipe into written words:

Raw Okra Stew

All ingredients are fresh raw from the produce stand or farmer’s market!

Chop up:

Buncha Okra (like 2-4 handfuls)

Two Cucumbers

Buncha Spinach

Red Bell Peppers

(you can add or subtract whatever base veggies you want here. Tomatoes, celery, carrots, asparagus, you name it.)

Blend:

Like three or four nice tomatoes

Thumb or two of ginger

A red onion if you’re down with that

One or two habañeros (Jamaican hot peppers) because I like it hot! It’s raw but it ain’t bland son. I’m still Nigerian.

A few basil or cilantro leaves if you like

A red bell pepper

Two or three sticks of celery.

Do:

Rinse everything well.

Get a big-ass bowl.

Chop everything in the chop category into fine chunks the size of the ends of your pinkies.

Put it in the bowl.

Then blend everything in the blend category.

Pour that into the bowl.

Mix all the contents of the bowl for a few minutes until the soup is thickened into a slimy consistency by the Okra. Mix it well!

Eat.

Try this one y’all Afrikan vegans and others out there staying raw and healthy. Let me know how you like this. This is one of my main dinner dishes. I love this.

Rolling

Folks want to pick my brain, so I am back. It’s been exactly one year since the last post. I’ve been keeping it low fat raw vegan all the while, doing Afrikan and Nigerian-style recipes for dinner, eating mostly simple, affordable staples like bananas, apples and oranges by day. There are several topics I’m going to touch upon very soon: physical culture and functional fitness, raw veganism and the environment, recipes, and some other things.

Briefly in terms of progression, since I first became a raw vegan two and a quarter years ago, my diet has steadily become a lot more simple and less exotic, besides much lower in fat in the past year. I haven’t eaten nuts in over a year, and have not been to a raw vegan restaurant in the same time span. No durians, no cashews, no cacao, no goji berries. Avocados like once a month. I don’t even eat dates anymore because they’re so damn expensive, especially when I can get like ten pounds of bananas for the price of one pound of dates. Nowadays it’s mostly about spinach, bananas, tomatoes, oranges, okra soups, zucchini pastas, basil and ginger flavored sauces, and so on. So I’ve moved away from so-called “superfoods” and other exotic things. My diet is very pedestrian at this point, the way I like it, and my health is robust. Maybe I’ll progress further in the future towards liquidarianism or something, ala Jericho Sunfire. When I became vegan ten and a half years ago as young teenager I wouldn’t have dreamed of becoming a raw vegan, so who knows? I’ma just keep evolving, getting wiser and stronger.

I vouch for the fruitarian/ low fat raw vegan lifeway. It is easy, it keeps one healthy and vibrant and with a clear smooth complexion and high energy. As a strength athlete I attest that, with resistance exercise, one will have no problem putting on muscle and maintaining tone, definition, or even bulk. This diet is excellent for all natural athletes and even body builders. It is practical because you can find your raw materials in any produce section of almost any grocery or farmer’s market. All raw folks, I encourage y’all to stay raw. To those new to it, begin. Have no doubt and be disciplined.

More later.

On Medjool Dates

So today was interesting. Before attending a critical planning meeting with some elders, I scoped out a capoeira class which met in bourgeois-ass Soho. But they asses didn’t start on time, so I left. I hate lateness, have no tolerance for CP-time and what not. Matter of fact for the record I’ma say it twice: motherfuck CP-time!!! And of all things to start late, a martial arts class? My kung fu never ever starts late. And I’ve only been late once – last week in fact. Time is of the essence! You see that quote over to the right now – take heed. Discipline is sweet like desert blues; indiscipline is bitter like the evening news.

So with extra time to kill I rode my bike up them snow-plowed Manhattan streets and popped into Westerly Natural Market (on 54th and 8th), all trendy and organic and shit. But I doubt I’ll ever go there again – $5.39 for 4.4 ounces of organic blueberries? The fuck are they smoking? They got them trendy white liberal prices – yes. Nonetheless I picked up some organic medjool dates, which I never had until today. Ten bucks for 13 ounces of them – sheeit! I said fuck it, lemme try this.

I almost wanna say it’s like candy (in good ways).

I munched on the dates all day and finished them as my dinner. They really something, so sumptuous, of a most delicate texture, uniquely and profoundly stimulating to an Afrikan palate. In other words, they the shit. I probably won’t go after them too often. They was grown in California, why they cost so damn much? Their expensive price is strongly related to where I bought them, methinks.

Dates are very serious foods. Raw vegans/ fruitarians can have maad fun. It’s a shame I wasn’t introduced to that shit much earlier in life; people been growing dates for thousands of years (in Afrika!). The conventional household is full of such a limited selection of foods. But the curious and adventurous fruitarian almost never runs out of species to taste and flavors to enjoy.

We fruitarians are living in a world of plenty, in other words the real world. Everyone else is stuck in plastic meat trays and cardboard cereal boxes.