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Hey Fiona,
I'm really into food combining - was before I was even into raw and that I started over 20 years ago. Food combining IS really important in raw foods for me. The exception is when doing smoothies with nut butters and in juices (I mix some kinds of vegetable with fruit when juiced). I believe this is because the fibers are already broken down. It's just been my experience. Overall, it is easier to mix improperly when doing raw, but it still has an effect.
I make up my own recipes usually. I have not found a recipe book that uses raw food combining but would love it if there was one - but then again - I don't look much at books any more. If you find one would you please post it???
Avocadoes are a strange fruit. They are a fruit you know. But then, they have more in common with most vegetables. A similar fruit is tomato. Strange little fruit that just doesn't want to be put in a box. I guess that's why I love avocadoes and tomatoes so much -- the fruits that just wouldn't behave like fruits.
Here's another consideration. When I'm 100% raw my tolerances change. When something is just even a little bit off or not really right/good for me my body makes more a fuss. When I'm not 100% I guess my body is having a hard enough of a time dealing with the toxic cooked things to care as much or perhaps isn't as strong to protest.
Too bad, too fatty aren't in my vocabulary when it comes to raw foods. If it's raw, and you are eating raw, your body will tell you if it's not good for you at the present. We've had a lot of discussions about how each of us is different, each body different and what percentages we each seem to be feeling best from at the moment.
As annoying as this sounds, the best thing to do is to experiment with yourself and see how you feel. Change something, combine something right, and then wrong, and see how you feel. It's a bother, but it's really the only way to know.
Greenbunny
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