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  • Dec
  • 30

The Raw Truth

Posted by at 5:20 AM | Permalink | Comments (2)

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I have to admit that when I first heard the term “raw foodist” a few years back, I had no idea what it meant-and I certainly had no idea what gastronomic delights awaited me!

Raw foodism (also known as rawism) first appeared on the culinary scene in the early 1900s, although it actually dates back to 1060 when it was used in the personal pursuit of spiritual goals. While the raw food diet is typically characterized as a more dedicated or restricted form of a vegan diet, some raw foodists are not vegans or even vegetarians. A raw food diet is one that consists of unprocessed food that is generally (but not always) plant-based and is never heated above 115 to 120 degrees, lest the enzymes that aid our digestion become compromised. The diet is highly nutritious, free of preservatives and additives, full of beneficial antioxidants, and often organic.

Personally, I was delighted to discover the versatility of this diet after becoming acquainted with it during my progression toward veganism five years ago; the endless variety of menu choices absolutely amazed me. Most importantly, the diet offers an endless supply of rich, chocolaty raw vegan desserts!

Not only can raw foodists try many basic raw food compilations, they can also use a food dehydrator to prepare cookies, crackers, and other types of “baked” goodies without sacrificing taste or texture. And if you use an apple peeler or a nifty kitchen tool called a “spiralizer,” you can make raw “noodles” out of zucchini or vegetables and smother them with your favorite sauce or pesto. And don’t assume that you’ll miss the taste of the traditionally “heated” foods that you are used to-even “bergerz” are a possibility! By Googling “raw food,” you can find more sumptuous, flavorful raw recipes than you can imagine, and they will delight even the most discerning palate!

Raw foodism’s scope continues to expand; its reach is no longer restricted to just the vegan community. Its growing popularity is evidenced by the incremental inclusion of raw food items on the menus of mainstream restaurants. And a quick check of your local bookstore will show you that interest in raw food cookbooks is booming! You’ve probably already semiconverted if salads and raw veggies are part of your diet. Are you game to take your menu choices to the next level?

Have you given raw foods a try?

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  • What great advice, Patty! Thanks so much!

  • Patty says:

    Eating raw vegan foods has made me feel the best ever, but it is extrememly hard to do in the winter in the NW as the body craves cooked, warm food. it’s OK, just eat raw as much as possible. It’s a breeze in the spring, summer and warmer part of the fall. I have 4 great raw food “cook” books., the best called FRESH. It practically threw itself off the shelf and into my basket at Powell’s book store in Portland, Ore. It also changed my life! Everything in it is so delicious it’s unbelievable. And soaking and sprouting grains, beans, seeds and nuts adds tremendous nutritional value and has helped me lose weight. I also learned at the Tree of Life Rejuvenation Ctr. (started by Dr. Norman Cousens), to soak those foods in water with 1/8 t. of the purest hydrogen peroxide one can buy. Within 20 mins. you will be amazed at the dirt, fungi, scum and molds that wash off even from the purest organic foods. Rinse a couple times and then soak overnite for beans and nuts and longer for sprouting seeds, lentils, etc. What an eye opener. So, go raw as much as you can, and of course, vegan!

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