While my colleagues were sampling raw delicacies Saturday, I was working my regular job (and spotting Thurston Moore from Sonic Youth at a record fair), but I do have a couple of thoughts from the weekend:
1. Raw, sprouted chick peas make crummy hummus. Living food might be the healthiest thing ever, but it's an acquired taste when it comes to garbanzo beans. I was sort of hoping that hummus could be one of my staple raw foods this month, but I've tried two different recipes now, and neither is quite the same as the hummus I'm used to. The second recipe, courtesy of friend Katie, is more palatable, largely because I loaded it up with garlic and a jalapeno. (After a series of bland jalapenos from Whole Foods, I finally found a spicy one — a really spicy one — that drives the flavor of this latest batch of hummus.)
2. Eating raw is way more enjoyable when I have greater control over the circumstances. For the first weekend of our raw month, when we were in Washington, having special dietary needs was nothing but a pain (recounted here and here). Eating closer to home the second weekend made a big difference, and aside from being refused an avocado substitution in a restaurant (in Northampton, no less!), I ate well.
However, I like to travel. And I'm not willing to live solely on enervating salads and Lara bars when I do it.