Bridgetown Point of View
PDX Everday – N. Lee JohnsonArchive for November, 2008
Incomplete Thought of the Day
O’bama seems almost he’s like a prophecy about to come to fruition; out of no where comes this man to lead the US. He’s not like the other leaders – and most will assume that it’s because he’s black, that he is different. And maybe that’s more true than any of his other qualities.
No other man of color has come into power of a white nation.
I see a lot more news coverage of hate groups and white supremacists. Is it because there’s a fear from white people that a black man is now in power? Has O’bama caused the rebirth of full frontal racism? Rather than the quiet and passive racism we’ve endured since the 90’s?
Maybe because O’bama is black the media will pick up on stories about white supremacists.
Will we go through the racial intolerances and violence from the 50’s when we first tried to integrate?
Red states
It may be because we’ve elected the nation’s first black president, and I’m being hypercritical of results, but those red states look like the states that are stereotypically racists. IDAHO? THE SOUTH? Midwest? Jeez.
The doughnut
The doughnut is pretty much the evil genius of the processed food kingdom. It undermines diets, creates potent deposits of stubborn fat, all clad in an innocent and provocative shell. It’s genius is it’s ever changing facade, morphing into any shape or design that almost no one can deny – unlike, say a cucumber – where no matter how it’s cut or presented, it’s still a cucumber.
The doughnut’s mad alchemy lab is Voodoo Doughnuts. Plotting, frying, icing, seducing it’s way into my breakfast. My rejected banana is looking sad and healthy. “How could you do that to me?”
During those times when your willpower is at it’s peak, the doughnut will patiently wait until you are vulnerable. Not that it has to wait long.
How can there be raw foodists and vegans with the invention of the doughnut? What are these people made of? Vegetation as a diet. I assume they’re made at the same farm equipment companies like John Deere and Caterpillar – chains saws, woodchippers, threshers and bailers – tools that manage vegetation.
Then again, how can there be raw foodists, and vegans with bacon running around all sweet, crispy and breakfast-whorish.
Raw Foodism
Ugh. I don’t know if I can do it. I’ll try, but man – 3 pounds of watermelon for breakfast?
The All-Raw Diet Weekly Menu (Spring/Summer):
Day 1: Monday Morning: 3 pounds (1.4 kg) of watermelon (not seedless).
Afternoon: 2 mangos. 1 avocado. 3 sticks of celery.
Snack: 2 mangos.
Evening: One large lettuce, cucumber, tomato, and green onion salad with one handful of raw sunflower seeds, two avocados, and a fresh-squeezed lemon.
Day 2: Tuesday Morning: One large honeydew melon. The water of 2 coconuts.
Afternoon: 4 oranges. One small green-leafed vegetable salad (containing at least 3 ribs of celery) with 10-20 walnuts and fresh-squeezed lemon.
Snack: 2 oranges.
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. apple, cucumber, yam, etc.).
Day 3: Wednesday Morning: 2-3 apples. 10-20 pecans or macadamia nuts with lettuce.
Afternoon: Cucumber, tomato, zucchini mixed salad. Squeeze an orange into the salad as dressing.
Snack: 2 apples. Assorted greens (green cabbage, lettuce, endive).
Evening: Large salad containing 80% green-leafed vegetables including kale or spinach eaten with 20-30 macadamia nuts, and an orange squeezed as dressing.
Day 4: Thursday Morning: 1/2 quart (1/2 liter) of freshly-made grapefruit juice.
Afternoon: 2 bowls of berries (strawberries, blueberries, etc.). One small lettuce salad with cucumber. 1 avocado.
Snack: 2 mangos.
Evening: Large salad containing 80% green-leafed vegetables, 20-30 almonds, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad.
Day 5: Friday Morning: 3-4 oranges (eat the white pith too!). 10-20 macadamia nuts with lettuce.
Afternoon: Cucumber, tomato, okra, zucchini mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing.
Snack: 2 oranges. Assorted greens (spinach, baby bok choy, endive).
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. pear, zucchini, asparagus, etc.).
Day 6: Saturday Morning: 30-40 berries (strawberry, blueberry, etc.) mixed with lettuce or mixed with 1 avocado.
Afternoon: 1 cantaloupe. 1 quart (1 liter) of freshly made vegetable juice containing at least 50% green vegetables, 50% apples or pears.
Snack: 1 handful of sunflower seeds.
Evening: Large salad containing 80% green-leafed vegetables including 3 ribs of celery, 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add several servings of raw dulse seaweed and grated raw garlic to the salad.
Day 7: Sunday Morning: No breakfast.
Afternoon: The water of 2 coconuts. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. asian pear, broccoli, cauliflower, etc.).
Snack: 2 apples. 2 ribs of celery.
Evening: Large salad containing 80% green-leafed vegetables, 1 avocado, dulse seaweed, and an orange blended with raw, unhulled tahini as dressing.
The All-Raw Diet Weekly Menu (Fall/Winter):
Day 1: Monday Morning: 2 young coconuts, with coconut meat and water blended together in a cream. If young coconuts cannot be found, blend 2 avocados with mature coconut water.
Afternoon: 5 oranges. 2 avocados. Spinach leaves.
Snack: 3 oranges.
Evening: One large spinach salad containing cucumber, tomato, and green onion salad with 1 avocado and fresh-squeezed lemon.
Day 2: Tuesday Morning: One large papaya eaten whole or blended with orange or lime juice.
Afternoon: 4 oranges. One small green-leafed vegetable salad (containing kale or spinach) with 10-20 almonds and fresh-squeezed lemon.
Snack: 2 oranges.
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, cayenne pepper, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. squash, peppers, okra, etc.).
Day 3: Wednesday Morning: 1 quart (1 liter) of freshly-made orange juice mixed with 1/2 avocado or 3 teaspoons of flax seed oil. (Mixing a fat with a sugar for breakfast will time-release the sugar for more endurance energy).
Afternoon: Cucumber, 10 pitted dates, lettuce mixed salad. Squeeze an orange into the salad as dressing.
Snack: 2 persimmons. Assorted green leaves (lettuce, spinach, endive).
Evening: Large salad containing 80% green-leafed vegetables eaten with 1-2 cups of raw nuts, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad. Add 30-40 Sun-ripened olives (if available).
Day 4: Thursday Morning: 2 large pomegranates and 3 oranges cut and juiced on a citrus juicer. Blend with 0.5 ounces (0.015 liters) flax oil if desired.
Afternoon: 8 dried prunes. Silicon salad! (see Appendix C: Sunfood Recipes).
Snack: 2 asian pears. Assorted greens (kale, spinach, baby bok choy).
Evening: Nori rolls! Be creative! (see Appendix C: Sunfood Recipes).
Day 5: Friday Morning: 8 tangerines. 1 avocado.
Afternoon: Cucumber, okra, zucchini, onion mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing
Snack: 2 tangerines. 1 grapefruit.
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. asparagus, apple, cucumber, etc.).
Day 6: Saturday Morning: 1 Papaya mixed with lettuce or mixed with 1 avocado.
Afternoon: 1 cup (0.25 liters) of wheatgrass juice blended or juiced with 3-4 apples or 1 quart (1 liter) of freshly-made vegetable juice containing at least 50% celery, 50% apples or pears.
Snack: 2 apples. 10 almonds.
Evening: Large salad containing 80% green-leafed vegetables (including kale or spinach), 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add 8 pitted dates to the salad for added zest.
Day 7: Sunday Morning: No breakfast.
Afternoon: 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. jicama, pumpkin, etc.).
Snack: 2 pears. 1 zucchini.
Evening: Large salad containing 80% green-leafed vegetables, 3 avocados, and a lemon or lime squeezed as dressing.
