Raw Vegan and Gluten-Free My niece and I had a lot of Raw Fusion food projects during her summer visit, one of them was t replicate the “rubic cube fruit […]
Raw, vegan and gluten-free Ideal Picnic Fare for the Summer This Mediterranean side dish is a fantastic source of antioxidants and nutrients, but the classical tabouli is made with cracked […]
I’ve been eating raw foods for over 5 years now. For the past two years I have been doing a more raw fusion approach, combining raw foods with some cooked or alternating cooked meals with raw which seems to be easier to sustain and more practical. People are often turned off to the raw foods because of how difficult it can be to maintain this lifestyle – Raw Fusion is a manageable alternative.
Essentially, “raw fusion eating” aims for at least 51% of what I consume to be raw or living foods. When slightly over half of what you eat is raw (meaning not processed, denatured or cooked over 115 degrees) there is a lot less wear and tear on the body; your digestive system has an easy time absorbing the nutrients and releasing the waste and inflammation is kept at a minimum.
These are 15 of my favorite recipes, for all times of the day. Just click on the link for the full recipe. Hope you enjoy them and please post your comments!
Eat Food. Not Too Much. Mostly Plants.
Michael Pollan, Food Inc.
The Raw Fusion Lifestyle aims for about 50% of your food being raw, which is a worthy way to combat inflammation and make sure that you get the maximum nutrients and enzymes from your daily food intake. Other Raw Fusion tenets include a) having at least two significant servings (1-2 cups) of greens per day; b) better food combining to avoid allergic reactions and inflammatory response; and c) meal prep should be manageable and practical so that this way of eating has staying power, which is the secret to a lifestyle vs. being on a diet.
Lettuce wraps make the ideal Raw Fusion Meal. Whenever I am able to order them in a restaurant, they are my go-to meal, and also make them often at home for the whole family. The more greens you get in and the less starch you consume (bread, rice) the better you will feel and managing your weight should be effortless.
Guacamole adds such versatility to a Raw Fusion Lifestyle: You can use it as salad dressing or make an impromptu meal by slicing up veggies and dip; I also use guacamole as a base for nori wraps. There are many variations to this Mexican flavorful dish. Whenever I eat enchiladas, I prefer the green tomatillo sauce so decided to use them in lieu of red tomatoes, as I prize their slightly sour taste.
Here in Florida it’s kumquat season and I almost went to the annual Kumquat Festival about 45 minutes from Tampa in Dade City but decided not to subject Z to crowds of over 40,000 for a fruit that he has no interest in. Since I have been buying organic ones at my local health food store I decided to try them chopped up on avocado toast and liked that tangy sweet/sour flavor so much that next I added them to guacamole.
With lots of people avoiding gluten and grains, I thought I’d invent a comforting and delicious faux sandwich in the Raw Fusion Kitchen for my sandwich-loving hubby.
Food combining has always been a tried and true way for me to maintain a healthy weight; While I believe that occasional indulgences are de riguer for a long-term successful weight management program, for the most part avoiding combining starchy carbs with animal protein is better all-around for proper digestion and weight loss.
Thai food is one my go-to cuisines for lunches as it offers so many options for a primarily plant-based diet. The peanut-based sauce — they call it “Amazing” sauce here in Tampa — is one of my husband’s favorites.
Thai and other Asian restaurant foods are better than most when it comes to healthy eating, with their lightly cooked vegetables and light oils, but there are some elements that you can’t control when you eat out, such as added sugar, oils that are high in Omega 6 (which can cause inflammation when not balanced by sufficient Omega 3’s) and peanut butter in general, whether organic or conventional is high in the aflatoxin mold, associated with serious allergies and dangerous carcinogens.
This dish can either be a main course or a side dish; I served mine over Sea Tangle Kelp Noodles — very crunchy sea vegetable noodles popular with raw foodists and loaded with minerals. The secret to serving kelp noodles is to soak them for at least 2 hours in very warm water; This softens them and makes them much more palatable to the novice consumers. This salad would stand on its own without noodles or you can serve over rice noodles, soba, or any kind of pasta. In Raw Fusion we tend to stay away from the gluten grains as many people have sensitivities, even if they are yet to pinpoint them. This would also be excellent spooned over spiralized zucchini or young coconut meat noodles.
Caesar salad hit the mainstream back about 15 years ago as something you can find on just about any menu. The original salad was created by Caesar Cardini, an Italian immigrant and debuted in his restaurants in Tijuana, San Diego and Los Angeles. My parents were foodies from way back and this one was of the dishes my mother taught me to make as a child, even to the extend of rubbing the (only!) wooden salad bowl with garlic cloves and coddling the egg.
These days I don’t eat much dairy or eggs so it’s nice to have an alternative. A Mexican restaurant chain from my years of living in Southern California served a caesar salad with ground toasted pepitas, so that was part of my inspiration for this Raw Fusion creation.
Leave off the croutons and it’s completely raw – but the Raw Fusion philosophy is to find delicious nutritious alternatives for your favorite comfort foods, thereby not feeling any sense of deprivation. Adding just this light and lovely touch of the croutons makes it easy to sustain eating food that’s good for you the majority of the time. For daily tips of this kind and recipes for mind, body and spirit, make sure to like our Facebook Fan Page.
For the croutons I used a fabulous millet bread from a local bakery. It’s very light and lends itself very well to the task as this bread doesn’t absorb as much of the coconut oil. You can substitute with any bread, but I highly recommend buying a gluten-free or sprouted variety. You can saute garlic first to impart that flavor but I prefer to sprinkle on a little sea salt and organic garlic powder as they are draining on a paper towel.
Pepita Caesar Salad
Dr. LJ demonstrates how to make Kiwi Strawberry Salad. See more of Dr. LJ’s videos at eHow.com.
Raw and Raw Fusion Vegan Options – Gluten-Free In my recent Pineapple Series for eHow.com I got a chance to create some new recipes for one of my favorite fruits on […]