Ask Anne Uruburua about 'raw and simple'

In 2009, for health reasons, Anne Uruburua changed her diet. She was deeply influenced by stays at Rancha La Puerta outside of San Diego where she learned to eat and prepare a vegetarian diet and increase her level of physical activity.

She seriously took up reading vegetarian cookbook upon vegetarian cookbook. As she did, she picked up on raw food recipes and diet and claimed them for herself.

She became visibly and internally changed. Weight maintenance, physical health and increased energy came about as she adapted her cooking and eating habits.

What does it mean to live on a raw food diet? “Raw is cuisine in its real form: organic, from the earth and uncooked. Raw food can be chopped, blended, pureed, juiced, dehydrated or combined into infinite flavor combinations. It is never subjected to heat above 120 degrees. The end result is a raw vegan diet: no meat, fish, eggs or dairy and “living” (definition adapted from RAW, the Uncook Book by Juliano Brotman, Regan Books, 1999)

Anne is a participant in the Sedona Bountiful Basket program (check its website), whereby she purchases a weekly box of organic seasonally available fruits and vegetables. She plans her weekly raw food production around what she receives. Essential to preparing raw foods are a dehydrator (Anne’s oven is perfect), a blender ( her Vita Mix), and a food processor (her Cuisinart).

Many other tools make light of work. Near the sink sits “the sprouting corner” where two or more covered bowls of beans or grains are rehydrating and bursting out of their jackets.

The shelves of her kitchen pantry and refrigerator boast a variety of organic seeds, nuts, grains, herbs, vegetables, fruits and products made from them. Nothing is wasted. The edible stems and leaves are pureed into stocks for soup.

Anne says she is not a raw food purist—in the winter her diet is approximately 50 percent raw foods, as she enjoys hot soups and stews, made from organic foods, whereas in the summer, it’s closer to 90 percent. Also, she is not purely vegan, as she occasionally consumes dairy.

As past board president of the Sedona Public Library, Anne continues to have a heart for our library. She has written and compiled, on CD, a collection of tested raw recipes called Anne’s RAW Kitchen and she aims to give the profits of the sale of her cookbook to the SPL VOC.

During June, July and August, at both library locations, she is offering the CD cookbook consisting of 100 of her favorite raw food recipes for $10. The entire $10 will go to the VOC library. WOW! The effort! The professionalism! The contents! Suzie the dietitian compliments Anne on her approach to recipe trials and adaptations. Wouldn’t it be great to own her cookbook? Wouldn’t it be great to experience some of that good health by trying a few of the recipes?

We plan to buy the CD and we hope you readers will purchase one too! We’re sure Anne, at some time, will make herself available to answer your questions and perhaps do a raw food cooking demonstration.

To your Health and Happiness, Jeff and Suzie at The Dunnery

Bites and Sips:

• Pisa Lisa, where Lisa Dahl will offer out wood-fired pizzas, antipastos, charcuterie and good wines will have opened by press time. We’re looking forward to partaking of that divine food.

• No word on Taste of Sedona or Sedona Restaurant Taste events for the summer. We do know certain restaurants, like Sound Bites, are offering a delicious sounding pre fixe menu from 4-6 daily.

• We participated in Plant a Vine at the developing vineyards at Yavapai College campus in Clarkdale. In several more years, we hope to taste the fruit of our effort. Glad to have 5th District AZ Rep Brenda Barton and 4th District US Rep Paul Gosar as part of the crew. They both represent rural areas where a lot of vineyards exist.

From Anne’s RAW Kitchen



INGREDIENTS:

12 pitted dates

1/3 cup old fashioned oats

1 to 2 tbsp peanut or almond butter

½ to 1 tsp ground cinnamon



INSTRUCTIONS:

Place the dates in the bowl of a mini-food processor fitted with a chopping blade. Process until the dates are very finely chopped and stick together. With a spatula, transfer to a small mixing bowl. Add the oats, cinnamon and almond butter. Mix well to incorporate all ingredients.

Divide the mixture into 4 equal amounts. Shape each into a ball. Place one ball between two sheets of waxed paper. Flatten the ball to a 3” diameter cookie. Repeat with each ball.

Serve immediately or stack between sheets of waxed paper in an airtight container.

Refrigerate for up to five days.

YIELDS: four cookies (2.5 gm protein, 111 calories / cookie)

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