A Raw Summer

With this sweltering heat, somehow, eating food raw, without all that heat, sounds appealing.  Raw food advocates swear to the health benefits of a raw food diet, from clearing the head and skin, to boosting their energy. The belief is that heating food above 120 degrees removes nutrients and kills enzymes that would have aided digestion and promote vitality. (Raw Food for the Rest of Us, Whole Living, July 2011 issue.)

We thought we’d whip up some recipes for you, if you’d like to take on the raw food route for the summer.

Green Juice 

Ultra Green Juice


1 cup spinach

1 cup pineapple, cubed

½ fresh ginger, grated

¼ cup parsley

1 cup water

Press all in a juicer.  Stir in water and serve.

 

Spring Rolls

6 oz. black cod (or any fatty fish like salmon)

½ cup juice of lime or calamansi

sea salt

1 head of lettuce, leaves separated

1 mango, peeled and thinly sliced

1 avocado, thinly sliced

1 red bell pepper, seeded

½ cup fresh cilantro leaves

  1. Pour the lime juice over the fish.  Season with salt.  Cover and keep in refrigerator until fish is opaque (30 minutes)
  2. Stack 2 lettuce leaves  and top with the fish, mango, avocado, pepper and cilantro. Season with salt.  Roll and slice in half.

Sprouted Summer Salad

¼ cup white wine vinegar

¼ cup EVO oil

Sea salt

1 small chili pepper

½ red onion

1 pineapple (peeled and sliced)

¼ cup cashews

½ cup sprouts

¼ cup fresh mint leaves

  1. In a small bowl, whisk oil and vinegar. Season with salt.  Add chili and onion. Toss. Let stand for 10 minutes.
  2. Arrange pineapple in a platter. Top with cashew, sprouts and mint.  Drizzle with your dressing.

 

Whipped Sorbet

This has been our summer daily treat. The kids love it. Adults too.

3 bananas (peel and freeze overnight)

1 cup frozen watermelon (cube and freeze watermelon overnight)

1 cup frozen mango (cube and freeze mango overnight)

 

Puree ingredients in a food processor until smooth.  Serve.

 

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