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    Raw Food: A Complete Guide for Every Meal of the Day
    Raw Food: A Complete Guide for Every Meal of the Day
    Raw Food: A Complete Guide for Every Meal of the Day
    Ebook305 pages1 hour

    Raw Food: A Complete Guide for Every Meal of the Day

    By Erica Palmcrantz Aziz and Irmela Lilja

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    About this ebook

    Discover the benefits of a raw food lifestyle!

    The stories of weight loss, increased energy, healthy-looking skin, and better digestion from eating and living raw are seemingly endless. However, many people are turned off by the difficulty and unpleasantness of eating only (or even primarily) foods cooked below 104 degrees Fahrenheit. With dozens of recipes accompanied with beautiful, full-color photographs, Erica Palmcrantz and Irmela Lilja prove that eating raw foods can be simple, inexpensive, and delicious.

    No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.
    LanguageEnglish
    PublisherSkyhorse
    Release dateMar 18, 2010
    ISBN9781626367562
    Raw Food: A Complete Guide for Every Meal of the Day
    Author

    Erica Palmcrantz Aziz

    Erica Palmcrantz Aziz is a raw-food educator and has been a high-raw vegan for almost four years. She is the author of Fabulous Raw Food and the coauthor of The New Art of Living Green, The Green Smoothie Miracle, Raw Food, and Raw Desserts. She lives with her husband Sam Aziz and their daughter Saga in Gothenburg, Sweden.

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      Book preview

      Raw Food - Erica Palmcrantz Aziz

      e9781602399488_i0011.jpg

      go raw!

      Get ready for a flavor-filled adventure that will give your body all the energy it needs!

      e9781602399488_i0012.jpge9781602399488_i0013.jpg

      Raw food—an introduction

      Choose the level that is appropriate for you.

      The recipes are for one person unless otherwise stated. The taste of the dishes will vary slightly depending on the size of the fruits and vegetables, whether they are organic or conventionally produced, and whether they are local or not. Use the recipes in this book as a starting point, and play around and experiment with your own recipes from there.

      This introduction will tell you which ingredients and kitchen supplies you should have in your kitchen, whether you are a beginner, you want to take it a step further, or you are on your way to becoming a raw food enthusiast.

      But first some important information about raw food . . .

      How warm can it be and still be raw?

      Warming food up to approximately 104 degrees keeps many of the nutrients in your food intact. Heating food above 104 to 115 degrees can negatively affect many of these nutrients. A fundamental thought behind eating raw is that our body receives the maximum amount of nutrients from the food we eat because it isn’t exposed to high temperatures.

      Frozen and raw?

      Storing berries and vegetables in the freezer can also negatively impact the food’s nutritional value; it also depends on which freezing method you use. The best method is to freeze the berries immediately after you have picked or bought them.

      The difference between raw food and living food.

      Both raw food and living food preparation consists of preparing food from fresh (and sometimes frozen or dried) vegetables, fruits, berries, seeds, nuts, or sprouts without heating them higher than approximately 104 degrees.

      The difference is that living food consists of soaking, sprouting, and fermenting many of the ingredients that are used in food preparation. This is considered to be the optimal way to prepare food, as these techniques both increase the nutritional value of the food and make the ingredients easier to digest. But these preparation techniques can be too much for many of us, as they don’t always easily fit into our daily routine.

      Raw food is less complicated and easier to incorporate into our daily lives. Although we also soak and sprout ingredients in a raw food diet, it is most important to keep it simple and choose the best alternative for your circumstances. If you don’t have the time to soak nuts, it’s not the end of the world to eat them as they are! If you want to go to a café with friends, it is a step in the right direction if you choose juice (even if it is pasteurized) instead of a café latte. And if you replace your after-dinner chocolate cake or cinnamon bun with some nuts and dried fruit, you are taking a big step on the way toward a more living life!

      TIP!

      Remember to drink water when you eat seeds and nuts that you haven’t soaked.

      Why soak?

      Soaking seeds and nuts in water wakes up their life-giving properties by activating the enzymes present in the food. Soaking makes it easier to absorb the energy present in the seeds and nuts (in the form of amino acids in the proteins) and makes them easier to digest. Soaking dried fruit also aids the digestive process. Much of the sugar in the fruit is released in the soaking water, and you can save this to use as a sweetener for nut and seed milk, or use it in preparing other

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