(Un)cooking is SO much fun!


Greetings happy & healthy people,

I had to share a short little note with you about my new favorite ‘cook’ book called Raw Energy by Stephanie Tourles. I am having the best time making delicious recipes from this book!

I had breakfast at this restaurant called Cru in Silverlake, CA a few months ago and I swear, it was the most amazing thing I had ever tasted. At that time, I had not been so much into raw, but was so curious about getting more into it and Cru is a raw food restaurant (and a VERY notable one indeed-I highly recommend it if you are in the area: http://crusilverlake.com/). What I had for breakfast was this bowl of groats (the whole grain oat with the outer hull removed-they can be found in the bulk bins at your favorite health food store ) that had pumpkin seeds, nuts, goji berries and other yumminess in it.  Before that, I was eating and recommending a lot of steel cut oats, but groats are SO much tastier and take the same amount of effort as soaking your steel cuts and prepping them. The groats need to be soaked as well, but you don’t even need to bother with water measurements, as they are just soaking (you want the water to cover about an inch above the grains). In the morning, you rinse them well and combine them in a food processor with some tasty additives such as raw honey, cinnamon, almonds, strawberries or other berries. Really, the possibilities are endless and this makes an amazing power packed raw food breakfast that will nourish you and sustain you BIG time.

Another recipe I tried last night (and adored!) was a Tahitian Mango Ginger Soup. Here is the delicious recipe:

3 medium ripe mangoes peeled and pitted (about 3 cups) *note, mangoes do not have to be purchased organic as they are not a highly contaminated fruit

juice of 1 orange, tangerine or tangelo (about 1/3 cup)

1/4 cup filtered water

2 tbsp fresh lime juice

1 tbsp raw honey

1 tsp peeled and minced ginger-root

1/4 tsp curry powder

1/4 tsp sea salt

3 mint sprigs for garnish (optional)

Put all ingredients in a blender (or food processor). Blend on medium (or pulse for a bit) until very smooth and pretty thick. About 60 seconds. For the best flavor, chill about 4 hrs before serving. Can be stored for 48 hrs in tightly sealed container but mine is practically gone! It will NOT last that long, I swear! :p

I also recently got a dehydrator (after wanting one FOREVER!) and this gave me a new way to enjoy yams, since I totally enjoy them cooked, but am trying to stick to raw. This innovative book presented me with a recipe for Sweet Potato Chips! Dehydrating lets you enjoy the foods without destroying the nutritive and helpful enzymes that accompany them in nature. Excessive heat kills off these enzymes and leaves your foods nutritionally void.

You may be intimidated by raw food or ‘uncooking’, but just start simple. You probably already consume raw foods without even considering them as ‘raw’, such as salads, hummus, fresh salsas, cut up fruit or veggies, etc. It’s getting creative and putting these together to make something different is where the fun comes in! 🙂

I urge you to TRY! If you are interested in this book, check out www.stephanietourles.com or you can always look for this or other raw food ‘cook’ books on www.half.com

If you have any questions about incorporating more raw food into your eating lifestyle, I am here to help! You can always e-mail me at: healingthrufood@gmail.com

Thanks for reading and have a RAWsome day!


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