My fans have spoken and I’m taking action! After a recent poll on my Facebook page, I realize how many readers crave guidance when it comes to the basics of setting up a raw food kitchen. That’s why I launched my New to Raw blog series.
Today I want to answer the frequently asked question: What is raw food and why is it superior to cooked food in delivering taste and nutrition?
What is Raw Food
Raw food” literally means “uncooked” food. Raw food does not have to be “cold” food, but to qualify as “raw” it should not be heated above 118 degrees Fahrenheit. When you heat food more than that, you destroy much of its nutrition, stripping it of vitamins and living enzymes that contribute to good health.
Cooking foods also leaches out much of the flavor. That’s why food manufacturers have to put in preservatives, salt, sugar, and other additives, trying to make processed food taste better.
Three Categories of Raw Food
I think of raw food as “honest” food in its natural state. What you see is what you get. Raw foods that you already know and love include
- Fruits – apples, bananas, kiwis, mangoes
- Greens and Vegetables – lettuce, kale, string beans, red peppers, zucchini
- Natural Fats – nuts, seeds, avocados, olive oil
Now let’s talk about how to use ‘em.
Divine Dressing Fit for a Goddess
Salads are a raw food staple at my house. One way I keep from getting “salad fatigue” is using different salad dressings. One that’s divine is my Goddess Dressing.
With no mayo or sour cream, this version is cholesterol-free. And there’s not much “fat” on this goddess—just a tablespoon of nuts per generous serving.
Spoon this over a plate of mesclun greens for a heavenly, but simple salad. Or use it to elevate my Lettuce, Tomato, and Avocado Salad to a whole new level.
Do you have a specific question about raw food preparation? I hope you’ll post in the comments section.
Next in New-To-Raw Series: Raw Food Pantry Basics