Raw foods are the latest way to eat healthily, and it is not just some new food fad either but a serious way of life for some people.
What is a raw-food diet? A raw-food diet should consist of 70 percent fruits, vegetables, nuts, seaweeds, grains, sprouts, nut milks, and legumes. No processed sugar and flour should ever be used. Fresh organic fruits and veggie are staples. You can avoid trans fats as your fat will come mainly from coconut, avocado, and other healthy live foods. Food is not to be heated above 110 degrees. Raw foodist’s claim that heating food to too high a heat destroys the beneficial enzymes, making it harder to digest and absorb. Raw foodist’s claim that most people miss out on lots of nutrients when they cook all food or eat overprocessed foods.
Eating a raw-food diet can give make one more energetic, encourage weight loss, and produce healthier skin and hair. Raw foodist’s also claim hazardous toxins will leave one’s body, and the health of heart and mind will be enhanced.
Critics of the raw-food diet will counter, saying that we already have the enzymes in our body to digest everything properly, and that some foods need to be cooked to release their enzymes for absorption. Other diet and ethnic groups will caution about eating raw foods in a colder climate. They warn pregnant women and people with iron deficiency to stay away from a strict raw-food diet. To eat raw or not becomes a complicated choice. Moderation is always a logical solution, and one can experiment for the right balance in life.
Whatever the case may be raw-food is yummy! It tastes like it is active and bursting with vitamins. You could call it super food! During the holidays, when everyone is eating heavy food, a raw dish could really help lighten the load and bring one back up to speed.
The following is a simple recipe for raw pumpkin pie. It is as delicious as it is healthy. As the pieces disappear you can smile knowing you did something special this season by giving a wonderful alternative to the oversugared desserts.
Raw Pumpkin Pie
Crust
1 cup almonds, soaked overnight, drained, and dehydrated
[NOTE] Soaking Nuts: Nuts have high amounts of enzyme inhibitors. These enzymes are useful in seeds and nuts because it prevents them from sprouting prematurely. Soaking nuts will neutralize these enzyme inhibitors and make these nuts easier to digest and the nutrients easier to absorb.
1 cup pecans, soaked overnight, drained, and dehydrated
1 cup date pieces (or pit whole date and chop up)
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon Celtic sea salt
water to help press out pie crust
In a food processor, blend the nuts until evenly ground. Add the dates, vanilla, cinnamon, and sea salt and continue to blend until it begins to form a ball. Remove the dough and press into your pie plate. Use some water to help spread out if necessary. Dehydrate crust at 105 degrees for a few hours.
[NOTE] Pie crust thickness will depend on which size pie pan you use, that is, 8-inch to 10-inch.
Filling
4 cups raw pumpkin or sweet potato, peeled and shredded
1 cup macadamia nuts, soaked overnight and drained
1 avocado, peeled and seeded
1 cup raisins, soaked for 1 hour, just to soften
4 to 6 pitted dates, in 1 cup filtered water
1 cup Agave
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1 teaspoon Celtic sea salt
4 tablespoons ground psyllium, from the health food store. It helps to firm up the filling.
Place the pumpkin, macadamia nuts, avocado, raisins, dates and soaking water, Agave, vanilla, pumpkin pie spice, and salt into a blender and blend until smooth. Add the psyllium and continue to blend well. Let the mixture sit in the blender for approximately 10 minutes to congeal a bit. Blend one more time. Pour into the pie crust. Dehydrate for another 1 to 2 hours. Serve warm or refrigerate for a few hours or over night.
Recipe by chef Cassandra Comerford. She had her classical culinary training from Kendall College in Chicago and specializes in vegetarian and vegan cooking, raw foods, sugar-, dairy-, wheat-, and gluten-free baking.
