Register-Guard, 9/27/00: An Ashland woman shares the joys of uncooked food

[Guest guest]

Rah-Rah-RAW! An Ashland woman shares the joys of uncooked food

 

By ELAINE BEEBE LAPRIORE

The Register-Guard

 

VICTORIA BOUTENKO credits raw food with great things.

 

The Russian native lost 80 pounds; her heart arrhythmia and her

suicidal tendencies vanished. She says eating raw food cured her

son's diabetes and her daughter's asthma.

 

Her husband, Igor, had arthritis, thyroid ailments and high blood

pressure. " Now his pulse is 47. Like yogi, " she says.

 

" That's what raw food does to us - it cleans our brains and our

hearts! It does! " she declares, wide-eyed, as if this fact still

amazes and delights her after 6 1/2 years of raw fooding.

 

Boutenko, of Ashland, tells this story to a north Eugene conference

room full of diners: 39 people - three-quarters of them female -

from Eugene, Corvallis and Portland. The curious and converted have

gathered for an introductory raw food dinner and presentation. Lean

physiques, flowing garments and receptive outlooks prevail.

 

As they enjoy the soup course, Boutenko describes how, after tedious

months of eating salads, she developed other recipes using raw

foods - from borscht to unpizza to unchocolate cake.

 

With a Web site, a loyal following and a cookbook at the publishers,

the Boutenkos travel the Northwest, teaching courses in raw food

preparation.

 

By foregoing the fleeting pleasures of cooked food, Boutenko has

found a greater happiness and the need to spread the word.

 

" I don't teach, I share, " she tells the diners. " I don't think

people need more information. I think people need love, and I will

share my love with you, " she says with a smile.

 

" Because cooked foods are addictive! " she repeats evangelically, to

an affirmative chorus of mmm-hmms. (Mouths are occupied with

gazpacho.)

 

 

 

A BRANCH OF veganism, the raw foods movement is based on the belief

that humans were meant to eat food as nature proffers it,

emphasizing such " living foods " as freshly sprouted nuts, grains and

seeds.

 

It all began with the woman who brought us wheatgrass, Ann Wigmore,

a Lithuanian immigrant who in 1958 opened the Hippocrates Health

Institute in Boston. Wigmore died in a fire at the institute in

1994, but her living foods doctrine has spread worldwide.

 

Raw foodists believe that enzymes are the life force of foods.

Eating foods raw transfers that life force, while cooking food kills

it.

 

What does science say?

 

" That kind of thing's really hard to study, " says Sonja Connor, a

research dietician at the Oregon Health Sciences University in

Portland. " There's no science that says we should eat raw foods. ...

It's personal choice. "

 

However, Connor notes, " You can actually meet nutritional needs

eating that way.

 

" One thing that is an advantage is there are no empty calories. ...

It can be nutritionally adequate, if people eat a broad range of

foods. It can also be nutritionally inadequate, if they don't. "

 

Connor rattles off the average American calorie breakdown.

 

" Thirty-four to 40 percent from fat, 20 percent from sugar, up to 5

percent from alcohol. ... So we rely on 35 percent of our calories

to give us all of our vitamins and minerals. That makes eating whole

foods look pretty good, raw or not. "

 

Would a raw food diet endanger anyone?

 

" I think people who are generally chronically under the care of a

physician should get advice, but most people know that, " Connor

says.

 

" I think people who are immune-compromised would not want to do

this. ... People with AIDS have gotten into trouble with molds, " she

says, eating organic foods that contain no preservatives.

 

" I don't know about people with malabsorption. ... People with a

shortened bowel might get a lot of diarrhea. "

 

Enough science. Back to dinner.

 

 

 

BOUTENKO'S ORIGINAL menu had included borscht, her raw adaptation of

the Russian favorite. But that morning at the farm stand, 50-cents-a-

pound heirloom tomatoes spoke to her.

 

Thus, gazpacho - heaps of glorious red and yellow tomatoes whirled

in the Boutenkos' Super Total Nutrition Center Whole Food Machine,

the Cadillac of juicers.

 

" Smell, " she orders. It is pungent with herbs, sharp with raw

garlic, mouth-watering and complex.

 

" Raw-8, " she calls it. The soup is not unlike canned V-8 juice, but

it is thinner and foamier, with the occasional floating avocado

chunk and a garlic kick that lasts till the morning after.

 

The main course follows: Un-pizza. A chewy, dark brown, crackerlike

crust has been topped with a thick, herb-flecked nut paste and

garnished with thin tomato slices.

 

The overall impression is nutty, well-seasoned and, above all,

filling.

 

The pizza is served with a kale and tomato salad of surprising

lightness, thanks to marinating the kale in olive oil, cider vinegar

and Nama Shoyu, an unpasteurized soy sauce.

 

As the diners chew, Boutenko discusses raw foods as a community-

builder. The previous weekend, she had hosted 125 raw foodists in

Ashland, some of whom are in this room.

 

" Does everybody know Chad? " Boutenko asks.

 

" Hi, Chad, " a few people call.

 

In a cream-colored tunic and pants with matching head wrap, Chad

Sarno is hard to miss. He's a staff chef at the four-person Living

Light Culinary Arts Institute of Fort Bragg, Calif., which offers a

nine-day certification program in raw food preparation.

 

Originally from New Hampshire, the 30ish Sarno has spent the last

six years traveling and teaching classes for the institute at places

such as Breitenbush Hot Springs. He has just settled in Eugene to

open a raw foods wholesale distribution business he will call Vital

Creations.

 

In a splash of synchronicity, Eugene resident David Niles, 39, is

planning to open a raw foods cafe early next year.

 

A graduate of Sarno's course and the former bicycle coordinator for

the University of Oregon Office of Public Safety, Niles is currently

scouting locations in the Fifth and Lincoln area for his Moringa

Cafe, named for a particularly nutritious African tree.

 

The cafe will serve salads, spreads, juices and desserts, Niles

says, but also will be educational. His vision for the cafe extends

from grow-your-own-wheatgrass seminars to a pedal-powered juice bar.

(Pick out your fruit, then set the blender/bike to liquefy.)

 

Until these businesses sprout, the meeting place for raw foodists

will be the monthly potlucks that Phyllis Linn has organized since

June.

 

" When I changed my diet to be 100 percent raw, I had so much extra

energy, and it needed channeling, " she explains.

 

Linn, 54, a book indexer by day, is the woman who brought Boutenko

to Eugene.

 

" It was at a talk that Victoria gave that I decided to go to 100

percent raw, " Linn says. " I did so at that moment, and I've been

that way for four months. "

 

The process was gradual. Five years ago, Linn was intrigued by a

healing diet of raw foods and juices called The Incurables Program.

 

" It seems to me that if this program could cure somebody from

death's door, " she says, " what could it do for me, who has no real

symptoms of illness?

 

" I got a juicer and I started juicing. That was the start. "

 

Linn would start each meal with a raw food: fruit at breakfast,

salads at lunch and dinner.

 

" I didn't really worry about forcing myself to do anything, " she

recalls. " I would just start adding raw foods, and then I found

that's more and more what I wanted, and so other things fell away.

And that's the only way I recommend to people to try it. "

 

Linn attended the Boutenkos' recent raw food weekend in Ashland. She

brought her husband, Art, who is pure West Texas: ramrod posture,

blue jeans and boots.

 

Art attended the seminars, soaked in the hot springs and ate raw

food all weekend. Until Sunday, when he slipped down the road to a

Mexican restaurant.

 

" Chili verde and a margarita, " he recalls with a shy, shameless

smile.

 

The Linns seem to juggle their diets handily.

 

" One thing I learned from Victoria is that you don't all have to eat

at the same time, or eat the same things, " Phyllis says. Different

family members might have different " food urges, " she says, and will

eat accordingly.

 

Art is about 50 percent raw - fruit for breakfast, sometimes just a

smoothie for dinner - and figures that's about where he'll stay.

 

" I have to have coffee. I'm not going to give that up, " he

says. " And every two, three months, I say, `It's time to have a

steak,' and we go to the Black Angus. "

 

DESSERT! (No coffee.)

 

What looks like a large pink sheet cake is peach slices layered with

a thick, chunky fruit-nut paste, frosted with a raspberry puree and

trimmed attractively with sliced almonds and poppy seeds.

 

It is a weighty concoction, particularly after the pizza, and not as

appetizing as plain fruit. But creative, to be sure, and widely

sampled by the diners.

 

By evening's end, 36 people have enrolled in Boutenko's five-class

series.

 

" I aspire to do what she's doing, " says Katherine Baynton of Eugene,

who signed right up. Much cheaper than the Breitenbush class, she

says.

 

Baynton attended the dinner with her elfin 7-year-old, Shawna, a

vegan since birth.

 

" When she was little, she would ask for raw foods, especially cherry

tomatoes, " Baynton says. " Kind of like a little teacher. "

 

Beverly Rowland, 63, a vegetarian of 20 years, is intrigued enough

to take the class.

 

" As a vegetarian, I'm always looking for ways to improve my diet, "

she says. But she doubts she'll go 100 percent raw.

 

" I'm all for it, but I don't think I can maintain it, " she

confesses. " There's a pumpkin cookie at that bakery downtown that I

just lust for. "

 

The following recipes are from Victoria Boutenko.

 

Borscht

 

4 cups water

 

3 beets

 

1 small root ginger (sliced)

 

3 to 4 large cloves garlic

 

6 to 7 bay leaves

 

3 to 4 carrots

 

2 stalks celery

 

2 tablespoons apple cider vinegar

 

3 to 4 oranges, peeled with the seeds out (seeds will make very

bitter taste)

 

1 tablespoon honey

 

1/2 cup olive oil

 

Sea salt to taste

 

1/2 cup walnuts

 

1/4 head cabbage

 

1 bunch parsley

 

Blend 2 cups of the water, beets, ginger, garlic and bay leaves

well, about 2 minutes, in a blender or Vita-Mix. Pour in big bowl.

 

Blend another 2 cups water, 2 carrots, celery, vinegar, oranges,

honey, olive oil and salt for a short time, about 30 seconds.

 

Add walnuts and blend on low speed very quickly, so they just break

in pieces but not blended. Add to the mixture in the big bowl and

stir.

 

Dice or grate cabbage, 1 or 2 carrots and parsley. Add diced or

grated ingredients to blended mixture, stir and serve.

 

Yield: 5 to 6 servings.

 

Un-pizza

 

This is a transition food when the crust is made of manna bread,

which is partially cooked.

 

Pizza crust:

 

1 manna bread

 

Take one manna bread (available at health stores in the freezer

section) and roll it out with a rolling pin on a board.

 

Use dried dill weed on the board and rolling pin so it will not

stick. Make it about 1/2 to 1 inch thick. If it gets broken, reshape

it with your hands.

 

Use an extra-wide spatula to transfer the crust to a plate and patch

the holes.

 

Note: You can also use a dehydrated cracker crust. See recipe for

dehydrated crackers. For pizza, dehydrate your cracker only halfway,

so it stays soft. Best if made out of 1 part kamut, 1 part flaxseed,

herbs and spices to taste.

 

Pizza topping:

 

1/3 cup fresh, chopped or 1 1/2 tablespoons dry basil

 

1/4 cup fresh, chopped or 1 tablespoon dry oregano

 

1 clove garlic

 

1 lime, peeled

 

1/2 cup water

 

1/2 cup extra virgin olive oil

 

2 to 3 ripe tomatoes

 

1/2 cup water

 

1 tablespoon honey

 

1 cup raw, hulled sunflower seeds, soaked overnight

 

1/2 jalapeno, or to taste

 

1/2 teaspoon sea salt, or to taste

 

Blend first five ingredients. Add the remaining ingredients and

blend until smooth.

 

Quickly pour topping on the crust and spread with a spatula.

 

Arrange on top: sliced mushrooms, sliced cherry tomatoes (look like

pepperoni), sliced bell peppers, sliced black olives (note that

olives are not raw), sprinkled paprika and/or dry parsley.

 

Must eat in 1 to 2 days.

 

Everybody's Favorite

 

Crackers

 

1 cup soaked sunflower seeds

 

1 cup soaked walnuts

 

1 cup soaked almonds

 

1 tomato

 

1 cup red onion (chopped)

 

3 tablespoons flaxseed

 

3 teaspoons cumin seed

 

2 teaspoons salt

 

Mix in food processor or Champion Juicer with blank on. Spread on

parchment paper or TefIon sheets. Make them very thin.

 

Then using a pizza cutter, cut in squares. They will be easier to

break into pieces when dry.

 

Dehydration time is about 15 to 20 hours.

 

Victoria's Universal

 

Cake Recipe

 

Crust:

 

1 cup ground nuts, seeds or grains (see note)

 

1 tablespoon oil

 

1 tablespoon honey

 

1/2 cup chopped or crushed fresh fruits or berries, optional (see

note)

 

1/2 cup dried fruits, ground, soaked for 1 to 2 hours, optional (see

note)

 

1 teaspoon vanilla, optional

 

1/2 teaspoon nutmeg, optional

 

1/2 cup raw carob powder, optional

 

Tangerine peel, well ground, from 4 tangerines

 

Combine ingredients, mixing well. If mixture is not firm enough, add

psyllium husk or shredded coconut. Form into crust on a flat plate.

 

Filling or topping:

 

1/2 cup fresh or frozen fruit

 

1/2 cup nuts (white nuts look pretty)

 

1/2 cup olive oil

 

2 to 3 tablespoons honey

 

Juice of 1 lemon

 

1 teaspoon vanilla

 

Blend ingredients well, add water with a teaspoon if needed. Spread

evenly over the crust. Decorate with fruits, berries and nuts. Give

it a name.

 

Chill before serving.

 

Note: Nuts and seeds: Almonds, walnuts, filberts, cashews, pine

nuts, pecans, sunflower seeds, flaxseed, sesame or tahini, oat flour

or rolled oats, buckwheat, kamut, barley.

 

Fresh fruits and berries: Strawberries, apples, bananas,

blueberries, pineapples, mangoes, apricots, raspberries,

cranberries.

 

Dried fruits: Pitted prunes, raisins, apricots, dates, figs,

currants.