As If There Was No Tomorrow

Have you ever thought about changing to a healthier and more environmentally friendly diet? Today is your big chance.

Second week of the Living Food experience. This time we went green in the real sense of the word. I’m just going to say that the food I’m introducing to you today has been seen as the perfect food in China for over 2000 years.

But first I would like to share another idea with you. I realized during the class that the problem is that tomorrow literally never comes. We love to say that “I should really stop eating…”. And then we think “Tomorrow!”. Well, it’s always today and it’s always now. We might wait for a miracle – like let’s say that we suddenly stop liking meat – but it’s quite probable that this will never happen.

Laura Vannelli, my teacher for the Comida Viva class, explains: “It’s ok to have a transition phase, for some people it lasts many years. But it’s important to move to that stage NOW.” What she’s trying to say is that you mustn’t become a raw vegan from one day to the other. The once in a while pizza or french fries can be perfectly in line with your new food choices, as long as you start making changes. (Find more about how to change in my post How to live Green Without Freaking Out).

Back to the green stuff: in yesterday’s class we learned about incorporating new food elements into our diet; things which will slowly replace others in a more healthy and sustainable way. We got to know different types of seaweed. It’s peculiar how we are used to eating all different kinds of plants growing on earth and know so little about the marine equivalent. In the raw world seaweed is often referred to as sea-vegetables to show that it’s more than just weed. You can see a short introduction in this video:

Why would you eat seaweed? “Seaweed draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. This food is high in iodine, calcium, magnesium, iron, vitamins C and A, protein, Vitamins B, fiber and, alpha linoleic acid, EPA, and so much more.” (taken from, check it for more information!). Like the video points out nicely, there are so many types out there, not just the slippery types or sushi types you might have in mind now.

The transition phase is all about trying out new things. It means being excited about new tastes and new habits. I am definitely excited about seaweeds now. I found some types of it to be surprisingly yummie. I will try to incorporate it into my diet, one green piece at a time.

P.s. We did not only eat seaweed in class, as you can see on the picture; we spent rather three hours eating delicious – raw – foods.


2 thoughts on “As If There Was No Tomorrow

  1. You make several excellent points! First, it is easy to procrastinate, therefore it is best to begin immediately. Second, do not jump from one extreme to another; success is most assured when one allows a transition phase. Third, seaweeds, like other plants, are both nutritious and delicious.

    When first transitioning to vegan one of my favorite dishes was a seitan slab wrapped in nori. The nori gave the seitan the flavor of the ocean, so the dish resembled fish. I cooked this briefly in a white ginger sherry sauce and this became a favorite dish of friends and family too. Now my wife and I use sheets of nori to roll our own sushi.

    • I have to say I’m not really familiar with Seitan (except when going to the chinese vegetarian buffet) but making Sushi is amazing. Even if my Japanese friend ususally gets weird looks when he sees what we call sushi 😀

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