When you decided to go raw did you think about the change in how you use your kitchen…
If you are like I was, I took the new raw concept by the horns. I walked into the kitchen and saw all of the things I would no longer have use for. I saw space that needed to be freed, and I saw tools that never needed to be stored or scrubbed again…EVER
That said, I did toss the microwave to make room for the dehydrator (perfect size, plug included). I threw out old, stained, warped and scratched utensils, cookie sheets and plastic. I bought a juicer, a Vita-mix, ceramic knives (more on that a different day), a food spiraler, another dehydrator – bigger , strainers, sprouters, wheatgrass manual-juicer (there’s a workout), nut milk bags, sprouting bags, storage containers for my vast array of nuts, seeds, dehydrated fruit and more.
This new selection of kitchen appliances, gadgets and tools was acquired quickly, as every new raw food cook book(oxymoron huh) had a great recipe that looked so much easier with that perfect tool. Like my newest knife which takes the ends off of coconuts in a snap.
Truth is, you do not need all of them, but if you really are making a change for as far as you can see into the future, start investing in those things you use regularly. I leave this a bit vague since going raw means different things to different people and your kitchen may vary quite a bit.
No matter what you are using though, this idea is the same…..
THE RULES, EFFORT and DISINFECTION CONCERNS are MINIMAL.
How many times have you soaked a casserole dish, only to find it still looks dirty?
How many times have you scrubbed the crap off the grill with a similarly greasy brush?
How often have you figured a pot is clean because “that film is permanent, it never comes off.”
How many baking sheets have become play-doh centres or plant bases because of rust or warping?
And, How many spatula’s have caused you to worry about the toxins going into the food because they have been melted or have scratched the lovely teflon product that was found in the eggs- or was that pepper?
I’m not saying that you can’t cook safely and clean properly, but accidents happen and we all want to get the cleanup done as quickly and painlessly as possible. What I’ve found unbelievable is no matter how many bowls, knives, cutting boards and spoons I use, I can be sure that there are no cross-contamination worries. I can chop and slice all of my vegetables with a quick rinse of my knife and board (if I don’t want the colours to mix or scents to cross), and a sink full of sudsy water makes scrubbing a thing of the past.
The only exception to this is the beautiful avocado and miso/tahini-type pastes that cling to the spoon. Counters are never bacteria grounds sending salmonella spiralling through my home on every bag, phone or elbow passing by. It truly is a more stress-free way of preparing food once you get past the cravings for what you used to eat.
Even though I am not a vegan or vegetarian 100% of the time, I still have trouble justifying the extra work my kitchen endures when I cook or serve meat. A good reason to find a reputable restaurant and make that your non-vegetarian stop.