We all know that mistakes are a part of life. But we often assume that if we have a recipe, it should all turn out perfectly – if only that were true!
The most important thing to keep in mind is that failures will happen: you may add too much salt to one recipe or you may over-blend a delicate mushroom pate (resulting in a clumpy mush for supper – yuck).
Recipes are a blueprint for success. They are dependent, however, (especially eating raw) on fresh ingredients.
This means they can sometimes be unpredictable (oh no, even vegetables?).
Yes, there are some tips that will help to ensure your success (see below) but nothing is a guarantee!
Sometimes you will just have to throw it out and start again on another day.
Try again, no tears, if you can.
Most importantly, congratulate yourself when you do have a great success. Take a picture of it, if you wish. Don’t underestimate that learning to cook and eat in a new and healthier way is a huge accomplishment!
The food we eat, like the cultural beliefs we hold, is intricately woven into our minds, so much so that we barely even notice it.
Therefore, learning this new way of eating is a change that is big and real (even though exciting at the same time) and deserves to be recognized as the success it is.
Here are my tips to becoming master of your veggie-packed kitchen:
1. Learn to pick the ripest ingredients to improve your success (textures and flavors (even digestibility) are very different for ripe vs. unripe).
2. Only add half the water to a recipe and then add more as needed. Ditto for salt (like regular cookbooks, many raw cookbooks over salt).
3. Thoroughly read through a recipe before starting, so you know every step involved.
4. Place ingredients out on the counter before you start assembling the recipe (technically referred to as mise en place).
5. Know that you will have to try a recipe once, and then again. If you really like it try it a third time but make your own personal changes to it.
6. Give yourself permission to fail! We can be more prepared (and much less discouraged) if we just acknowledge from the outset that these mistakes may happen. Try again.
7. And, equally important, give yourself a pat on the back. Your successes will really add up! And before you know it, your failures will be long forgotten. Great cooks are made through experience, not born. You can learn too!
Please tell me more about your journey in the raw (or not raw) kitchen (disasters welcome). Have any additional tips that have worked for you?
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