Experimenting with Raw Foods

I’ve been experimenting with raw foods recently. The Complete Idiot’s Guide to Eating Raw has been a good introduction. It covers ingredients, tools, techniques. Its recipes, though fewer than many cookbooks, sounded interesting. This weekend I tried and enjoyed several:

  • Orange-Ginger Vinaigrette
    This is a low-fat, tasting salad dressing that’s based on orange juice.
  • Fig Arugula Salad with Orange-Ginger Vinaigrette
    The arugula was freshly picked from my garden, and I added some homegrown leaf lettuce. This was good, but I prefer to enjoy fresh figs just on their own.
  • Indian Spice Samosas
    Based on cauliflower, plus fresh coconut, cashews, onion, peas, and spices. I dehydrated these for about 10 hours, but will shorten that the next time I make them. Spicy, but not overwhelming.
  • Cucumber-Green Apple Chutney
    The cucumber-green apple combination is refreshing. The sauce is based on orange juice and dates and is almost too sweet. Next time I’ll cut back on the dates and/or add some lemon juice or vinegar for a more piquant flavor.

I also made my favorite carrot salad: shredded raw carrots, chopped parsley, lemon juice, a little olive oil, and salt. This is good right away, but better after it’s been refrigerated for a few hours or overnight. Makes a tasty sandwich with some natural peanut butter and whole wheat bread.

If you’re interested in raw foods and live in the Chicago area, try Borrowed Earth Cafe in Downers Grove. Steve Pavlina also has a series of posts about his 30-day raw food trial.

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