Okay I have mostly been raw for about a month now and the weight is not coming off, which is bothering me a lot. But what is very strange is that garlic and onions are seriously grossing me out. I can’t stand the taste of either one. This is totally weird for me because before going raw, I used to eat tons of both. Now, the thought of garlic makes me sick.
I am taking this as yet another challenge.
So far I can’t eat the following things that other raw foodists are eating:
Kale (this might change, but for now – YUCK)
Peppers (I am very allergic)
Tomatoes (because of the inhumane treatment of migrant tomato farmers but I will eat them if they come from a small organic farm or from my urban farm)
Garlic and Onions (this might change too, but right now they are seriously gross)
Chocolate (I will use fair trade but otherwise I will go without)
Also I realized that my taste buds must have been dulled by the fake foods and salt and oil because things taste very different. I can taste all the chemicals in certain things, like toothpaste. So, there are a few more weird borderline aversions.
Spirulina (I’m on the border with this one. I liked it about a week ago but last night it was icky.)
Salt (I used to put salt in a lot of things but now so many foods taste naturally salty, like spinach so I reducing my use of it.)
Mustard (okay, this isn’t an aversion, but I am having a weird craving for it and I generally don’t like mustard.)
So that means I have to open up possibilities elsewhere. Since I’ve noticed that many raw food enthusiasts eat the same things over and over, maybe they’ve had the same kind of food aversions I’ve had. I am going to try to get some really interesting recipes together that use some of the more unusual fruits and veg, so I don’t get bored.
I have found that I am loving baby arugula, kiwis, golden beets, dill and pomegranate seeds. But since I can’t use peppers, garlic or onions, I have to find ways to spice up my meals in some other ways. Hmmm…
Have you tried Asian spices, like curry powder, turmeric, and ginger?
Or you could go southern and use vinegar, sugar, and barbecue. Cutting out onions and garlic limits your options, but there’s lots of stuff out there.
Hi! It’s nice to see you back. Yes I use ginger quite a lot and love lots of other flavors, I just haven’t seen a lot of raw food recipes available that use anything outside of cinnamon and salt. So I am off to create some new stuff! Thanks for the suggestions.