There is a lot written about raw food and particularly that a diet full of raw food will give you a higher level of nutrients that you can get from cooked food. As we go into the darker months when a salad isn't quite so tempting is raw food really that important?
Here is what I think. Absolutely the energy and vitality from organic raw fruit and vegetables is fantastic as none of the ‘life force’ or ‘chi’ of the plant has been diminished by heating or processing in any way.
BUT..
For some people digesting too much raw food is challenging, it can cause bloating, gas and pain. When you cook food you are essentially starting the digestive process.
If eating lots of raw food causes any of the above, you could try the following to start introducing your body to more raw food:
- Juicing; this removes the fibre so the wonderful goodies are just left to be easily absorbed
- Smoothies; this blends the whole fruit and vegetables so you get the benefit of the fibre but it has been broken down to help your body along.
- Have a small side salad of green leaves and add in grated different coloured veggies as part of it.
- Use large lettuce leaves to make a wrap
- Lightly steam dense or ‘tough’ veggies like carrots, beetroot and cabbage to make them more easily digestible.
These tips are also great to keep raw in your diet through the darker months.
Here's a yummy recipe to have at anytime of year, either as a main or a side dish...ENJOY!
Beetroot and Carrot Salad
- 1 medium beetroot – peeled and grated
- 2 medium carrots – washed and grated
- 2cm piece of root ginger – peeled and grated
Mix the vegetables and ginger together and add a few tablespoons of your favourite dressing.
Balsamic vinaigrette
Half fill jam jar with olive oil
Top up to almost three quarters with balsamic vinegar or mixture of balsamic and cider vinegar
- Add 2 finely chopped garlic cloves
- 1 tsp mustard’
- 1 tsp honey
Put lid on and shake well.
Use liberally!