Sunshine, smoothies and pumpkin pie

Today was a gorgeous, sunny day in Grenoble. Two day's worth of clouds and rain cleared away to unveil the newly snow capped Swiss Alps.  It was the perfect weather to sit outside and enjoy the view with a green smoothie...and so I did, beneath a big tree in my front yard, facing the mountains.  Shoes and socks came off, and I practiced some "grounding" by placing my feet right on the earth, skin-to-skin so to speak.

smoothie and sun below the tree

view of the Alps..not to shabby, eh?

apparently  I wasn't the only one enjoying the sunshine :)

Later this afternoon I met up with some of the other exchange students and brought my pumpkin pie.  It was fun to share and see their reactions.  And as far as I can tell, the pie was well received.  As Jeffery said, "it tastes like Fall".  I used chia seeds to give it a thick consistency since I don't have sunflower lecithin or irish moss around, which worked quite well.  The only thing I would change next time is to go easier on the ginger.  What a perfect pie for a raw Thanksgiving :).  Thanks Tara for the recipe and inspiration!

pumpkin pie topped with "candied" Grenoble walnuts

It just keeps on getting better

Curried cauliflower

Today was so abundant with raw food goodness:  Much to my surprise, there was a package full of raw food treats (including my favorite, KALE CHIPS) from my dad waiting for me at the post office.  I also started a fab pumpkin pie recipe (pictures to come), and I made a "fierce" (as my bestie Emily would say) salad and curried cauliflower dish.  I think I burned out my blender in the process of concocting the pie filling and creamy curry sauce...but it might have been time to upgrade from a mini blender anyway.  (Anyone have a food processor or blender they want to lend me through January?).  Finally, to top it off, my friend Stephanie tried an avocado for the first time.  And liked it.  Does it get more monumental than that?  One more person has experienced the joy of avocado...the world is a better place.

Fierce flowering salad

Sometimes veggies deserve a close up.  Flowering broccolini!

Perhaps last night Stephanie kicked off today's raw creativity.  She had the brilliant idea of hanging apple slices from the ceiling to make some dried apple rings.  Stephanie told me that's the way her grandma does it...I'd never dried anything without a dehydrator and at first I was a little skeptical, but it's only been 24 hours and those apples are drying beautifully! 

Freshly suspended 

24 hours later

David Wolfe seminar i.e. best ever

my signed copy of Eating for Beauty by David Wolfe

It's hard to know where to start. I can't possibly recount all the enlightening tidbits that David Wolfe passed on (you may just have to experience him for yourself), or describe all of the wonderful connections I made with Parisian, European, and even Connecticutian raw foodies and raw enthusiasts alike at the seminar in Paris this weekend.  But I can describe how I felt...recharged, re-inspired and rawmazing, to say the least.

I look forward to implementing the lessons I learned...spending more time in physical contact with the earth ("grounding"), searching for spring water in the Alps, and integrating more wild edibles, superfoods and superherbs into my diet...and all this knowing that I have even more raw company to do it with :).

Some raw food sourcing advice: If you are in Europe, Katarina De Vos's website Health XL distributes many of David Wolfe's products.  Also, there's a woman in Paris who started an online boutique with yummy raw dehydrated treats, "Manger vivant et végétal" (I tried her crackers, they were delish). Finally, I learned about Orkos, which sells high quality raw nut and fruit products (even really raw cashews) and also ships to France.

If you want to read more about the seminar, check out Arletty's blog post.  She really captured the essence of the event.

Rainy Sunday Chili

What's a better Sunday rainy day activity than making some raw Chili?  Beside the walking in the rain to the market part, it was definitely the perfect way to spend my morning. After reaching out for some inspiration, Prana's Chef extraordinaire Chris shared a chili recipe with me that I couldn't wait to make. And now that it's crafted, I've already eaten three bowls!  Why is it green you might ask?  Well, I handcranked a bushel of celery juice to add to the soup base, and it was worth the crankin' and the color change!  I won't give any more of Chris's secrets away, but I will say that celery juice gave it just the right flavor.  I'm looking forward to enjoying this batch throughout the week :).  Thanks Chris!

Sunday's harvest from the local organic market

Brrrr

Winter is approaching in Grenoble.  The mountains are snowcapped and I wear my fleece jacket, cashmere scarf and wool socks...indoors.  This morning my host dad came downstairs to tell me he'd be turning the heat on later today.  Finally! I look forward to practicing yoga in temperatures above 45 degrees (F)!


As it has become increasingly colder I've been naturally leaning towards richer, warming foods.  While munching on some sprouted pumpkin seeds this afternoon I got the idea to make a pumpkin seed soup: Blended pumpkin seeds and tomatoes, lucuma powder, shallot, a little bit of olive oil, rosemary, dulse, carrot and most importantly, CAYENNE PEPPER, turned out to be a subtly spicy and very satisfying lunch to combat the chilliness that surrounds me. 

Yesterday was a cloudy and cold day too.  It felt very much like Fall as I cracked open a bunch of walnuts while sipping on some cinnamon-spice tea.  Walnut season is in full bloom in Grenoble.  Walnuts or "noix" are sold mostly in bulk and in the shell, but you can find some shelled and in smaller quantities at a higher price at the markets.  Since 1938 Grenoble has been recognized as "Appellation d'Origine Contrôlée" for walnuts, which basically means that Grenoble is considered to grow the best quality walnuts, and the growers here adhere to a high set of standards.

A bientôt and wishing you warmth wherever you are!

Inspiration, anyone?

Tonight I made one of my favorites, zucchini "pasta" with marinara sauce.  I topped it off with some marinated mushrooms, string beans, baby cucumber and hemp seeds. It was beyond delicious! 

That said, the taste of boredom has begun to creep into my palate. It's been a month and 12 days of mostly repeating the same simple good 'ole recipes and often making big salad after big salad.  Sure, its the best, most nutritious, big salad ever, but it's time to switch it up!  So I ask you, dear readers, any ideas for something different?  Entrees and desserts that don't require a high speed blender, exotic ingredients or a dehydrator? Send me some inspiration!

More Raw Company!

Bonjour friends!

There's a great social network site I want to share with you called "C'Cru".  It's like a French raw facebook...and it's a great way to connect with other French and French speaking raw foodists and enthusiasts!

Happy Monday!

dulse sprinkled salad

Raw company

I might have to take back what I said in my first post about being the only raw vegan in France. There exists another! Yesterday I came across Arletty Abady's insightful blog, L'Atelier Cruisine.  She's a raw vegan living in Paris and she organizes raw potlucks and gatherings...So if you're in Paris, get in touch with her!  I was also thrilled to learn that Arletty is bringing raw food guru, David Wolfe, to Paris to give a seminar Thursday and Friday October 21st-22nd.  OF COURSE I'm going.  And I'm super excited to connect with the raw community here!  In fact, I'm quite relieved:  I didn't realize how lonely I felt being raw in France until I found out I wasn't alone at all.

Lovely lettuce at Place Saint-André

Today I made my weekly shopping trip to the organic local market at Place Saint-André in the city center.  Every morning Thursday through Sunday you will find a handful of local farmers (even gardeners!) selling the best produce around: Heirloom tomatoes, flowers, walnuts, honey, herbs, a wide array of greens and more!

La Ferme des Pras Olive Tapenade

There was also an incredible flea market across the river at Quai St. Laurent and Quai Mounier today.  It put any flea market I've ever visited to shame.  This place had everything from jewlery to furniture to ancient French postcards...postcards that have actually been sent!  And the stands went on for what felt like miles.  I was also happy to see the local producer, La Ferme des Pras, selling their olive tapenade that I bought mid-September at the YESS eco-festival at Parc Mistral.   I got some more and ate it for lunch today with some delicious flax chips my friends from Prana sent me.  So yummy! 


I will leave you one of my recent raw creations: avocado rosemary soup topped with broccoli, heirloom tomatoes, hemp seed, dulse, and my very own homegrown alfalfa sprouts.  Bon appétit and Happy 10-10-10!

Rosemary Avo Soup

French fig heaven

When I woke up this morning I found a wonderful surprise outside my door:

 What a delicious way to start the day!  On my list of favorite things, figs have gotta be up there--and I think my friends Stephanie and Carrie figured that one out :).  Fig trees are everywhere in Grenoble.  When I first arrived here I was in french fig heaven.  I'd never seen a fig tree before, let alone pick one!  It didn't take long for me to develop a keen eye for the unique foliage of the fig tree.  Now I snack on this fabulous fruit almost every day as I spot trees on my walk to and from school.

The fig I ate this morning!

Sadly, fig season is nearing its end.  So if you're in France, pick 'em while they're fresh!

A fig tree overhanging my neighbor's fence. If it's over the fence it's free game, right?

Le jus du blé

One day I boasted to my friends that I could drink anyone under the table--in green vegetable juice, that is.  I continued to demonstrate this by downing an entire pint of dark green juice in under a minute.  To my friends' amusement and to my horror, this resulted in a state much like alcohol sickness...Fifteen minutes later I was nauseous and detoxing after consuming too much greens in too little time.

Needless to say, I love my green juice.  At home I drink it every day and in large quantities, and I do my best to get a daily shot of wheatgrass in too.  For me, green juice is a key source of energy and nourishment.  However, I left my lovely Green Star juicer behind when I came to France.  Instead I packed a hand crank wheatgrass juicer.  As a study abroad student I knew I was going to live with a French host family, but I didn't know whether I would be granted access to their kitchen, or even if I could use their electricity to juice every day.  So, a manual wheatgrass juicer seemed like a good alternative.  I could always clamp it onto my desk or bedside table.  (Thanks to my lovely housing coordinator, Céline, I was placed in a room that has a own kitchen, so I have plenty of space to prepare my food and grow wheatgrass).

To supply my appetite for green juice I've grown a couple batches of wheatgrass over the past month.  I'm still learning how to time the growing so that I don't have to harvest too much at once.  (When the grass grows beyond 6-8 inches it must be cut, otherwise it loses much of its nutritional value).  Nevertheless, I'm getting the hang of it, and most importantly, I'm getting my greens!!!

Wheatgrass berries

As for wheatgrass growing materials, you can find everything in France.  I buy wheatberries at a local organic food store called La Vie Claire.  There are many organic, or "biologique" stores in Grenoble.  Look for "Blé tendre à germer" (germer = to sprout).  I bought plastic growing trays at a big supermarket, Carrefour.   For soil, my host family offered their own.  If soil is not available, I also hear you can simply grow your wheatgrass on paper towels.  For more instructions on how to grow your own wheatgrass, click here.

I've seen electric centrifugal juicers at a couple of kitchen appliance stores in Grenoble.  I'm sure they can also be bought online, for example, on french Amazon.  However, if you are traveling and don't know whether you will be able plug in, a manual juicer is a good way to go.  I can juice just about any leafy green with my hand crank, in addition to harder veggies like carrots.  It's easy to clean and put together...but it does take some time and a bit of elbow grease to produce a small quantity of juice, which is why this juicer is really suited for small batches of wheatgrass rather than larger quantities of mixed vegetables.

A couple of ounces of wheatgrass every other day is not the same as feasting on a large supply of green juice made from a variety of veggies.  But I made it work, and that's what being raw in France is about: Finding alternatives and adapting to the resources that are available here.

Until next time, bottoms up!

My trusty hand crank juicer and a batch of wheatgrass juice

Bonjour et Bienvenue à Raw in France

Being a raw vegan is a rarity.  Being a raw vegan in France...well, I don't know if that even exists.

Until now.  Yes France, I have arrived.  And I'm a raw vegan.  No, I don't eat cheese, I don't eat pain chocolate, and its true, I won't even eat your steamed string beans. 

My friends at Prana once gave me the nickname "Nora the Raw Food Explora".  Nora, well that's just not my name at all.  However, I do think I've begun to earn the title "Explora".  After a month and a few days of living and studying in Grenoble, I have done my fair share of culinary exploration.  However, this is not the typical culinary research one would expect in the food capital of the world.  

High up in the Swiss Alps surrounding Grenoble

When I decided to study abroad in France for a semester, I knew things would be different...Not only would I be in a foreign country, immersing myself in a new language and culture, I would have relearn how to be raw.  At home, its easy.  I practically live at Prana (the best raw food ever).  Health food stores are in every neighborhood (my fav, Debras Natural Gourmet).  My super best friend, well she's a raw foodie too.  I've got it all...an abundance of green juice, coconut cream pie, a raw community and a Vitamix, to name a few.

So when the time came to get up and go, packing my bags was quite the ordeal.  I left behind my blender, juicer, dehydrator and all.  I brought the basics...and a little more.  I had enough to hold me over for the first couple of weeks...and that took up the majority the space in my duffel.  Forget clothing, I need my nut butters!

Much raw adventuring has ensued over the past month.  Too much to summarize in a single, introductory message. So for now, I will leave you with this:  Being raw in France is possible.  It's more than possible, it's an absolute joy.  It takes some creativity, determination and a sense of adventure...but if you are already into raw, you already have all of those qualities.

A bientôt et bien sûr, Bon appétit!