But back to animal protein. We get our protein from animals because we're essentially getting secondary nutrients from the pounds and pounds of grasses and grains that they've consumed in their lifetime. Cows don't eat meat; they eat plants. Their muscle mass is built from plant-based proteins. Many health organizations now recommend getting less protein than we have been told in the past. Some of the most world-renowned athletes, just as they were reaching an age where many would have reverted to using steroids and other pharmaceutical means to keep their performance up, went to a high or completely raw foods diet. Think: Tom Brady, Venus Williams, Mark Teixeira of the NY Yankees, and even the Los Angeles Lakers. Yes, even some of the world's top body-builders have switched to a raw foods diet to improve their performance, and it's worked.
Last week, I had the pleasure of getting to know our guests and meet those who've been following us on social media for the last few months while we tried to get the truck off the ground. In fact, I haven't really had a voice for a good week now, and it doesn't seem I'll be getting it back soon between talking to our guests at the window and barking orders (nicely and patiently--I hope) to our staff in the kitchen. It's been a great time, and people seem to really enjoy our cuisine. Even many skeptics have told me how pleasantly surprised at the flavors of the food and drinks. This makes my heart smile. There's always that fear that everyone will hate the food that you so lovingly created, so it's a relief that it's going over with a bang.
This weekend I bought a huge jackfruit, which is in season at the moment, and I can't wait to let it ripen and crack that giant thing open. Jackfruit--the jack of all fruits--is high in protein, and more importantly, it's absolutely delicious. The flavors are so complex that it can stand alone as a meal all by itself. Our juicemaster Kris will be whipping this fruit by the end of the week into some lovely blenders for our guests. In the meantime, we also have some beautiful papaya--also high in prized protein--that we'll be serving up Monday and Tuesday in some blender specials, as well.
Also, Chad, our patissier, is really getting into the swing of making some desserts that get better every time. The most beautiful part of these plant-based cheesecakes and pies is that they are actually extremely good for you. He uses raw cacao quite often, and raw cacao has 3000% more antioxidants than dark chocolate. That's some cancer-fighting food, y'all!
We've got some new staff members at the truck, namely Danielle, Bryn, Micah, and Megan. I believe they're all going to be big assets for In the Raw, and Danielle has already moved up into a manager's position. I'm a very independent person, and I'm finding myself working very hard not to get co-dependent on Danielle. She's amazing and I'm so glad she moved back from Austin, Texas, a few weeks ago to settle back in Hot Springs. I don't know what I would do without her. Bryn is our new garde manger, and he has a passion for food unlike most other people out there. Micah and Megan are brand new, but I can see them fitting into our little family quite well. Eleven days in, and we're hitting our groove. I think one more week of refining our processes and organization and we'll be able to really get those orders out in half the time.
That's all for now. I'd like to thank everyone who has been out to support us, and I hope to see you all soon. Until then, Eat Raw, Live Long!