Category Archives: raw foodism

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.

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.

Excellent Lifetime Dance Residency

Spring break is at hand in my chamber. This semester covers the remaining prereq classes needed for OT school which’ll start in 2011. I remember that I was once supposed to live an extremely simple monk-like life, little debt and problems, wandering free. Back in high school or even early college many years ago, I was totally ready to do things the lightweight way. Yet now I find myself so busied by yet more school, after already picking up undergrad and grad degrees and debt. Too many ambitions. I just quit my exploititive job and now money thin. Thus struggle ensues.

But there is refuge from the dregs of labor and worry. One must engage in the life-dance day to day. This is my ongoing practice. Exercise. Take long walks. Eat nothing but fruit and veggies! Put nothing but beautiful clean food inside. Sleep very well and at regular hours. Be outdoors as much as possible. For me, these methods make for an enduringly joyful and amazing life. No bragging! Every single human should possess a life of pedestrian, commonplace joy. Struggle is inherent in life on Earth. But joy is held captive to the struggle for many of us. We need to learn to liberate joy and well-being from the well of stress and toil. It is there. We just need to learn to dance and pull the joy on to the discotec and out of the wallflower roll.

Walk around the town. Walk like Korusawa’s shoulder shrugging samuri. We own the place. No fake-ass nation state, no police can stop us. We must walk like vegans. Physical vegans. Jaunting smooth. Arms swinging. Blood flowing and lymph moving. Singing. Even silently.

Run around the place. Pumping heart action. Atrial naturetic peptide moving. Blood is sweet and nice when it gets mixed around in the body bathing all the cells well. Lymph cleaning the interstitial spaces and swishing around. The eyes catch sights. The lungs catch breaths. We dodge traffic. NO, we ARE traffic. We drive bicycles. We drive our bodies. Vehicular veganism. Yes! The footfalls of the runner running for speed, strength, pride, well-being. Planning to live at least 120 years on planet Earth. Big strong heart.

Push the heavy shit. This is, as Ghostface said, “dedicated to rich niggas who sell weight.” All of us are already such rich niggas (I mean Nagus!). We have the weight of our own bodies to push and pull. Push ups. Pull ups. Dips. Lunges. Squats. Crunches. Leg Lifts. Acrobatics. Streeetch! If we have access to heavy weights, we powerlift. Clean and jerk. Push press. Snatch! We do multijoint motions like deadlift. Row. Bench.

SO NICE. This is physical veganism in the spring. It’s perfect. Freedom walks to sprints to kettlebells in the park or pickup games of basketball with other youth.

Physical veganism is CORREKT. So is vehicular veganism, driving the body! It’s yours! Do it till death. You may find life extraordinary. And do it DAILY like the papers.

Oh, and throw in some daily meditation and quiet mind time to clear the third eye and sleep and wake soundly.

Just some ideas from the Afrikan raw vegan.

DANCE WITH LIFE!

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.

Food Security and the Last Billion

atakpame-1983Yesterday, Jacques Diouf, Director-General of the Food and Agriculture Administration, complained that this year, due to the global food crisis, an additional 40 million humans are joining the ranks of the chronically food insecure around the world, and the total for the seriously at-risk is now at least about 963 million. About 1 billion around the world are now at dire imminent risk of starvation and debilitating malnutrition. Needless to say, Afrikan countries, most run by anti-Afrikan, indeed anti-human kleptocrats and neo-colonialists, serve up some of the highest numbers. Likewise for India, China, and elsewhere in the third world.

Perhaps in the wake of the urgency with which Mr. Diouf testified to the UN’s food agency, now may be a time to muse about the implications of our individual eating habits on global ecology and food security. In what I’ve learned of agronomy, it seems vegetarianism is the most ecologically sustainable diet that human populations can pursue. Even in rural settings, runaway grazing eats up land and depletes its moisture carrying capacity far more quickly than even conventional mono-crop rearing. Eating fruits and using herbs from the forest – minimally invasive in practice – seems like the total opposite of grazing, factory farming, and other practices that have led to extreme deforestation and desertification, including the misguided steps being taken in Indonesia, Malaysia, and elsewhere to convert old-growth broad-leaf rainforest into vast groves of palm oil for bio-fuel export.

I think the Afrikan that moves away from meat is making a profound move. Not only is it in pursuit of the primal health colored folks will need to fight imperialism and neo-colonialism and establish a united Afrika serving and enriching the lives of Afrikans, but it is also an engagement with the carrying capacity of the Earth, and an acknowledgment of the delicate balance needed for the planet to replenish itself. It suggests we are willing to share and allow what the Earth can bountifully give to us, so long as we don’t take in excess and destroy the ecosystem in the process. It is well documented how much more water, land, food and fuel inputs are needed for even modest styles of animal husbandry to feed one individual, compared to inputs needed to feed one person through plant-based means only. At one extreme is factory farming and agribusiness that rapes the Earth without recourse to the least iota of moral restraint, and on the other, I think, the Afrikan moving towards serious raw veganism.

It is a move for the zealots, most will probably conclude. So be it. It tastes good and at least we know we are on Earth’s side, custodians of ecological sustainability and food security, because of our dietary choices. Already there is enough food to feed the world’s population, just that it’s concentrated in granaries in the West, and its potential to be utilized sensibly in Afrika is thwarted by cash-crop export economies, political instability, pollution, war, runaway urbanization, land privatization and land misuse. How much more could the ability to feed the world be expanded if less of us opt for the most wasteful land-use patterns by going for the meat, especially the factory-farmed meat?

Not that the millennium development goals are worth a damn beyond their pretty letters on conscience-appeasing paper, but if we want to take Mr. Diouff’s grievances seriously and consider how we can contribute to food security, even if rather indirectly, perhaps more of us should consider putting the meat down. This is just a microscopic baby-step into being a bit more mindful of the planet and all its resources we usurp to feed us, given the choices we make, even in diet. We haven’t even begun to discuss the fundamental problem of parasitic capitalism and its imposition of hunger, ignorance, land theft, and wretchedness on the “developing” world.

Don’t you get tired of it being the 21st century and black folks (and Asians, Indigenous folk and Latin Americans too) are still starving, still part of the last billion?

To Be Agronomic…

This is actually the only real physical book I took back with me from the classes I took at University of Ghana and Ashesi University in the Spring semester of 2007. This book is Managing Agrodiversity the Traditional Way edited by Edwin A. Gyasi – the professor of the course I took with him, Sustainable Agriculture in the Developing World – and Gordana KranjacBerisavljevic, Essie T. Blay, and William Oduro. This course, a graduate-level class in the Geography department at Legon, was only attended by three students that whole semester – two of us from America (including a white woman from Northern California) and a young Ghanaian woman. It’s troubling, at best, that matters of agronomy, food security, and sustainable land management are not attended to by more students, particularly right in Afrika. But I consider it to have been a great honor to have studied the contemporary thought around sustainable development with Prof. Gyasi.

That is the man himself, during our field trip to Aburi Hills, where we visited Ebua Danso’s farm, the one I mention three posts down, where organic agroforestry impressed the hell out of me and blew my mind. And Ebua Danso wasn’t a master, world-renowned organic Afrikan farmer because of something he learned in a Western-oriented agronomy program somewhere. He was simply reproducing the beautiful and effective methods of traditional, local farmers in Ghana and elsewhere in West Afrika. I come back to all this subject matter and these past events in my life as I reflect on being a raw vegan/ fruitarian, an Afrikan, and a revolutionary concerned with food security, sustainable and plentiful food production and transport, and justice. Raw Vegans/ fruitarians like me eat a lot of tropical fruits and nuts. Bananas produced for the Bonita, Dole, and other big US corporations that maintain banana republics in Latin America – I eat them. I live in North Jersey, just outside NYC where I work and conduct all my business. And I enter the market and select all sorts of tropical fruits that were grown many thousands away, in the very tropics I am native to (and would probably rather be most of the time). If the Afrikan situation was correct, I would be there today with no looking back, doing work, being free, eating right off the land and most likely growing most of my own food. I know activists here in NYC that want to do something like establish organic herbal gardens in Cameroon which will grow medicinal herbs to be exported to the US. Yet the cost of such transport, and the relationship of cash-cropism – an economic practice I approach with some ire – might not be overturned in such an arrangement.

It is likely very impractical to imagine, at this point, a world which, in concern for the pollution and waste of intercontinental food trading – and realizing the injustice of cash-cropism imposed on the (tropical) third world by the (temperate) first world – moves to locovorism, where everyone is eating locally-grown whole foods. In New York state or New Jersey, what do we grow that I dig, apples? A lot of salad crops, yes? Many sorts of berries? Well, that is excellent and I eat the local varieties of those, and have visited apple farms in South Jersey, where I was impressed and felt my innate desire to be a rural, food-growing, simple-ass man, reinforced. But me, I eat a whole lot of tropical fruits. I eat citrus grown in Florida, avocados grown in California (as well as a lot of salad greens), pecans grown in Texas, as for this country. I eat avocados from Mexico, too, Ecuadorian bananas, Brazilian cashews, Chilean blueberries, Peruvian cacao beans, Canadian hemp-seed, Spanish unpasteurized almonds, even New Zealand Kiwis. And that’s certainly not all I eat. I feel concerned about being a non-locovore, a man eating from the global kitchen assembly line established long ago by European mercantilism and colonialism, the antecedents of contemporary cash-cropism. I don’t even eat fair-trade bananas (not even organic).

Does one like me just keep going this way? Agronomy is one of my many, many interests. I’m an urban-ass person, something I can’t apologize for because I was born into that, though I have friends who have moved on from that, and at least tried to dedicate more of their lives to agronomy and food security issues. In the meantime, I suppose we must be advocates for, aside from revolution, or in until its occurrence, clean-green-energy means of international shipping and sustainable locovorism to the extent that it is possible and practical. Surely those in cities and towns with land should say fuck a lawn, and grow food on their free land. Lawns are the invention of retards. Food security is undermined by lawns. Whenever I get a true place of my own, best believe I’ll be growing food on it like a hardcore farmer. But it could be the case, some day down the line, and within the context of repatriating, that I just move to the tropics, to Afrika, where everything grows, and grow durians, pineapples, avocados, mangos, oranges, cashews, cacao, and all that good shit, alongside other Afrikans, a beautiful sista, some little ones, sweating under the palms and sipping fresh juices by the sea (or in the valleys). Ah, to aspire to the good life…

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.