Rekindle Your Love of Raw Foods
Rekindle Your Love of Raw Foods
I've been juicing regularly since 1995. A big glass of vegetable juice with a cup of soaked nuts on the side has been my breakfast for many years now. But recently, I felt I needed to make a diversion from plain juices and salads. So for the past three weeks, I've been having raw soups for breakfast and lunch. Now this change is not all that drastic since I make the "broth" from the same freshly juiced vegetables, but I've been experiencing a huge boost in enjoyment.
We make a big container of soup, and I have a bowl at least twice, sometimes three times per day. I'm getting even more juice than before and enjoying my veggies way more than in a salad. Another benefit: soups are great to prepare in advance and take with you to work to eat later. We usually make soup for one day, but even on the second day it tastes delicious and preserves its goodness, especially when kept in a tight container in the refrigerator.
True, I'm not eating it immediately, as would be the case when drinking my freshly made vegetable juices. But the raw food lifestyle is not about being perfect, not about doing it right according to the standards of others, but about it making work for YOU. It's about being creative and resourceful the moment it gets boring or lacks excitement.
The raw food lifestyle is a lifelong love affair with raw foods. To succeed in it, you must bring variety and novelty to it at least once in a while.
Most raw food soups are blended and thin. The ones I've been making and enjoying most are "chunky" with a lot of veggie pieces to crunch on.
In one YouTube video, a cooked food person's reaction to a raw food soup was: it tastes just like a juice mixed with vegetables. And my raw soups initially had the same "flaw," if you can call it that.
Here are the "secrets" my husband Nick and I discovered for making your raw soup an unrivaled success. These tips will make it more likely that the soups will become a staple in your family's meals:
- One of the best ingredients for soups is avocado. The best way to add it is to quarter it. What works great is to use one very ripe avocado (cut off all the dark spots) and another that's medium ripe.
- Mince all the ingredients, the finer the better. This will make it taste more like a traditional soup, but with much deeper flavors, textures and colors than a cooked soup (and, of course, far more beneficial to your health).
- Like all soups, your creation must sit in the refrigerator for an hour or two to absorb flavors to achieve the best taste.
- You can always warm your soup a little bit (while still keeping it raw) by placing the bowl into a large bowl filled with hot water.
I believe of all raw food dishes, it is the raw soup that surpasses its cooked rivals so exceedingly in taste, texture and freshness, that even those new to raw food will admit its superiority!
Raw soup is an excellent addition to your raw food lifestyle. So much nutritional goodness and freshness in each bowl that your heart will overflow with gratitude for the day you discovered the value of raw foods. Need recipe ideas? Here is the recipe for Tomato Basil Borsch and many more illustrated raw soup recipes are available in the recipe section of my Blog. Bon appétit!
100 Days to 100% Raw (Revised and Expanded)
Simple...but not easy. That's the raw foods concept in a nutshell.
The raw foods lifestyle is full of uncertainties, trial and error, false starts, and dives into the unknown. Following a 100% raw lifestyle is like maneuvering in a poorly charted river. You need to stay sharply attuned to what's going on. The river shifts, and you have to keep adjusting, keep learning.
To benefit fully from going raw, you need the knowledge and skills of a good navigator. My e-book can be your pilot. My e-book 100 Days to 100 % Raw has been revised and expanded.
You Can't Argue With Success
There's nothing more convincing than success. If there were only one person who has stuck with 100% raw and achieved the health and anti-aging benefits I was seeking, that would be enough precedent to motivate me to try it. Fortunately, there are lots more examples than just one. I emulate those who succeed, and learn what not to do from those who have tried and failed. In this newsletter, I will focus on Storm Talifero....
Storm Talifero is one of the oldest and most successful long-term 100% raw vegans in the movement today. He has been raw for over 42 years, and at age 64 he looks more like he is in his 30's or 40's. He is an athlete, author, illustrator, architect and raw chef who has brought many innovative recipes to the art of raw cuisine. If you've read any of Storm's ebooks you're familiar with his maxims: "Fresh is Best", "Don't put your food in the fire" and "Would you like your food with or without the nutrients".
Having raised a large family, through many years Storm's recipes have evolved into a menu plan program that has helped hundreds of people to experience the raw diet in a format that is doable in modern life. Storm goal with his recipes and menu plans is to provide a balanced raw menu plan that is neither too restrictive nor too caught up in so-called "superfoods," which in his view are dried raw foods hyped up for easy raw profits due to their long shelf life. His focus in raw food preparation: the dishes must be nutritious, delicious and easy to make.
You can find out more about Storm via his websites:
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