So, I decided to take my raw food recipes to the next level and made raw cashew buckwheat porridge a few days ago. It’s the last few weeks of winter and temperatures in Istanbul are still somewhat cold. Let’s just agree that experimenting with raw foods makes more sense in summer, at least to most people, including myself. But you know I like my salad bowls and breakfast smoothies and those are mostly raw, too.
In the end it’s just a matter of perception and how you wrap your head around it. So many dishes are raw, vegan, gluten-free and many people don’t even notice. Like when I tell people in Turkey that I’m on a mostly plant-based diet they immediately assume I’m close to starving. While the Turkish cuisine is characterised by kebabs and meat skewers its meze dishes and salads are mainly vegetarian and even vegan. But if you put a label on it like ‘hey, your hummus and vine leaves stuffed with rice are vegan’, people are shocked and get scared….