The secret to staying on a weight-loss program or creating an eating plan that you can stick to for life is ensuring that what you eat is what you enjoy.  So as a raw food chef who likes to stay trim, I create recipes that suit my personal palate. 

But none of my recipes are set in stone.  One of the things I like to do best is tinker with them to create satisfying variations.  You should, too.  

Just because a recipe calls for one ingredient, that doesn’t mean you have to use it or can’t swap it out for one you like better.  For example, in my last post I talked about omitting the salt from for a low-sodium Latin American Cabbage recipe and letting cilantro be the main flavor booster.  

But that’s MY variation.  If you wish, you could add a bit of pepper or ground cumin (or any spice you enjoy) to add another layer of flavor. That way you turn my cabbage recipe into yours.  

I won’t be offended.  In fact, I consider it a joy to inspire you.

This is the same process I used myself to transform my raw food Italian Marinara Sauce to a Middle Eastern Marinara Sauce with the addition of a few spices like cardamom, ground cinnamon, and ground cumin.  One bite and you’ll feel like you’re in Morrocco!

By the way, I apply the ‘as you like it’ philosophy to exercise, too.  I try to get my blood moving regularly, but I’m not a health club fanatic.  I much prefer burning calories and building muscles by walking outdoors rather than working out in a club.  

The bottom line:  do what feels right for you!

Next time, I’m going to share a wonderful variation that someone created using my Almond crust recipe as a base.  Don’t miss it!

Related Recipes: Marinara Sauce