Raw Foodism and my Thoughts

I don’t know if I even I’ve said much about this during my posts but I am a firm believer in the benefits of raw foods. The raw food “craze” started up a few years ago when stars like Madonna started to get into raw foods. Although some people consider it a fad diet, I consider it to be something a lot more permanent (like vegetarians or vegans). Although I’m not 100% raw or even a full vegetarian or vegan, that doesn’t mean I can’t incorporate these philosophies into my diet!

I try to eat as much raw food as I can. Here’s why: when our foods are heated past (there seems to be some debate over the exact temperature, but approximately) 120 F, the enzymes begin to break down and are destroyed. This is the same theory that applies to cold-press juicers (they make sure their motors are slow enough to avoid heating the juices so the enzymes do not break down).

So why is it bad if enzymes break down? Well, digestive enzymes provide our bodies with access to all of the nourishment in our foods. Pretty much, the fewer digestive enzymes that we have left in our foods, the fewer nutrients we are actually providing our bodies. So, if a piece of broccoli started out with 100 mg of some nutrient, cooking that broccoli could potentially provide our bodies with only 20 mg of that nutrient. Not cool considering the amount of calories in that broccoli remained unchanged!

When I eat raw foods, I feel more energized, focused and happy. I don’t crave junk foods as much and I certainly don’t end up eating as much either. If I didn’t believe in any of the theory behind raw foodism, the change in my energy levels alone are enough to convince me that they are true. So, I try my best to get myself a lot of raw foods whenever possible. It’s just not always possible so I’m not 100% raw. I also think its more important to provide my body with the right balance of nutrients (cooked or raw) than the raw balance of nutrients that is all raw.

Raw foodists eat much more than you would think. It’s not just a bunch of raw carrots and celery or only salads. Raw foodists are also usually vegan organics (as much as possible) which means no animal products. They drink almond milk (which is my latest obsession) and make fake “cheeze” and fake dairy products out of nuts (often cashews) and fruits.

Although it takes a lot more work, raw foodists make a lot of dehydrated foods. Dehydrators allow you to control the maximum temperature of the foods you are dehydrated and can ensure that your food is never heated past 120 F (or whatever you set it to). Using dehydrators, raw foodists make delicious flax based flatbreads, crackers, wraps and chips that are to die for! I’m absolutely obsessed. If you don’t have a dehydrator, you can buy those types of things at high quality health foods store.

Really, the food options are much wider than you would think when eating raw. They just tend to require a bit more planning because some of the ingredients often need to be dehydrated or soaked (like nuts and seeds). However, if there is one thing that raw food is not, its bland! I think raw food is so delicious it’s crazy. I cook with so many different herbs and spices when making raw foods. It has really introduced me to some new fun flavors. Also, since everything is fresh and not cooked, its bursting with flavor. YUM!

Oh, and of course, raw foodists drink a lot of juices. However, like I said earlier, in order for the juice to keep all its enzymes and remain truly raw, it has to be made using a cold-press masticating juicer.

So, if you’ve ever wondered about raw food, you might want to look up some reading materials or give it a try!

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Raw Almond Butter Cup Using a Blendtec Total Blender

So I’m completely obsessed with raw desserts. Every time I go to a raw food restaurant I just quiver when I see the options. Although I’m well aware that the desserts aren’t healthy for me simply because they’re raw (eating a dessert is still eating a dessert), that doesn’t mean I’m not allowed to indulge in raw deliciousness!

I bought this book called EverydayRaw by Matthew Kenney. Here is his recipe for Raw Almond Butter Cups. Give them a try and I think you will fall in LOVE!

To make this recipe, you will need a very good, high powered blender. I highly suggest a Vita-Mix 4500 or a Blendtec Total Blender.

Ingredients:

• 1 cup almond butter
• 1.5 cups agave (divided)
• 2 cups coconut oil (divided)
• 1/2 tablespoon sea salk
• 1 cup cacao nibs
• parchment paper
• a half-sheet pan (a pan that has walls, not simply a cookie sheet)

Directions:

1. In a medium bowl, mix the almond butter, 1/2 cup of agave, 1/2 cup of coconut oil and sea salt. Set aside until ready to use (not in refrigerator).
2. In a Vita-Mix, blend cacao nibs, 1 cup agave, 1.5 cups coconut oil until smooth.
3. Spread 1/2 of the cacao mixture from Step 2 onto a parchment lined pan (it needs to be a pan that has walls, not just a cookie sheet) to create a thin layer. Place in freezer for 15 minutes or until it firms up.
4. Remove from freezer and spread almond butter mixture from Step 1 over the hardened cacao mixture.
5. Spread remaining cacao mixture over the top of the spread almond mixture and put the pan back into the freezer until its firm.
6. Remove from freezer and turn out the mixture from the pan onto the cutting board. Remove parchment paper and cut up the firmed up mixture into small piece. Voila! Almond butter cups!
7. Be sure to store these in the fridge or freezer.

Yield: about 1.5 quarts.

WARNING: HIGHLY ADDICTIVE!

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Banana Almond Butter Cup Ice Cream Using a Vita-Mix 4500 and a Samson 9001

Ok, so as my addiction to raw desserts continues, I also wanted to learn how to make delicious raw vegan icecream (it’s my favorite!!). You can make some very simple recipes by blending up a banana and some almond milk, maybe some vanilla and letting it freeze (or a frozen banana and mixing in almond milk and vanilla), but here is a more complex, delicious recipe!

I got this recipe from EverydayRaw also (by Matthew Kenney)

Ingredients:

• 1 cup cashews, soaked 1-2 hours
• 1/2 cup young coconut meat
• 1/2 cup agave
• 1.25 cups water
• 2 fresh bananas, ripe and peeled
• 1 teaspoon lemon juice
• 1/4 vanilla bean, scraped out
• a pinch of salt (preferably sea salt)
• 1/2 cup coconut oil
• 3/4 cup Almond Butter Cup Pieces (see previous post for recipe)
• 1/2 cup cacao nibs

Directions:

1. In a Vita-Mix, blend everything except the Almond Butter Cup Pieces and the Cacao Nibs until the mixture is very smooth.
2. Stir in the cacao nibs and 1/2 to 3/4 of the almond butter cups. Put remaining almond butter cups back in the fridge.
3. Spread that mixture into a parchment lined pan and make a layer that is no more than 1 inch thick. Leave the mixture to freeze.
4. Once frozen, remove mixture and cut the frozen mixture into strips that will fit in your masticating juicer (set it up to homogenize- either mincing cone or open blank, no nozzle required).
5. Send the frozen chunks through the juicer to homogenize and you will be left with a soft-serve like texture.
6. Stir in remaining almond butter cups and enjoy! Put remainder back into the freezer.

Yields: 1 quart

Note: You need a masticating juicer to make ice cream this way. I used my Samson 9001 Juicer but any masticating juicer will do. Also, if you don’t have a juicer, you can use an icecream maker or try to stir the mixture every 3-4 hours and it freezes.

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