Here are some tips to help you maintain a high raw diet in winter, from Serna at www.rawworks.co.za
I remember when I went 100% raw in August 2008 and three months later experienced winter when I was overseas in December. In fact, I experienced 4 winters in my first two years on 100% raw as I was overseas in both Decembers. Everyone was amazed when I shared how easy I had found it to be raw in winter and that I did not feel cold or hungry. Now that I am 90% raw, I enjoy steamed sweet potato, broccoli and green beans occasionally, adding loads of raw greens, sprouts and a cold-pressed oil (usually flax or coconut oil) , lemon juice and Himalayan rock salt.
Tips to help YOU maintain a HIGH RAW this winter.
- You can heat food to 47°C: Have you noticed that we don’t eat our food piping hot? We heat it and then we wait for it to cool down before we eat it. So do the opposite and warm your raw food to lukewarm. You can do this by warming your food on the stove. Use waterless pots if you have them or ordinary stainless steel (never aluminium !) and use the “finger test” or a sweet thermometer (the one that chefs use when making sweets).
- Blend your raw soups using warm water, so that they are lukewarm.
- Heat your plates (in the oven or immerse in boiling water before serving)
- Use warming spices like cinnamon, ginger, cayenne pepper and cumin
- Drink warming teas. Scroll down for a delicious recipe for a warming tea which is also an excellent parasite cleanser!
- Enjoy a hot Raw Chocolate or Carob Chai ! Scroll down for the recipes
- Mix ‘n Match Raw and Cooked. For example, use a warm sauce on raw baby marrow (or sweet potato) spaghetti made with your Spyra Gyra or add a delicious raw pesto sauce made in your Saluté Superblender, to a cooked spaghetti. Scroll down for a delicious raw pesto recipe and an amazing salad dressing.
- Add Raw Vegetables to your cooked dishes. Always add chopped or spiralised raw vegetables to any cooked dish just before serving.
- Add raw vegetables to your cooked soup: Add ½ – ¾ cup finely chopped or grated raw vegetables like carrots, sweet potato, tomato, broccoli, cauliflower, spring onions, and mung bean sprouts just before serving.
- Marinade & Dehydrate: Marinade chopped broccoli, cauliflower, cabbage, spinach, kale, etc in a delicious sauce and then dehydrate in your Ezidri Ultra Dehydrator or Excalibur Dehydrator for 30 – 40 minutes before serving. Use our delicious MUSTANNAISE sauce or WAVE YOUR WAND SALAD DRESSING.
- Warm your salads in your dehydrator: Place your salad in your dehydrator 20 – 30 minutes before you serve it. This will take off that cold edge AND encourage the different tastes to blend. If you have the Ezidri Ultra Dehydrator, use a spacer to create height, and serve your salad in small glass dishes. In the Excalibur, simply remove a tray and place your glass salad bowl in the dehydrator
- Here’s a Comforting, Warm Porridge for Winter : Scroll down for OAT, RAISIN ‘n APPLE MEDLEY.
- Make more dehydrated dishes like lasagne, apple cobbler, etc
- Exercise to increase circulation
- Wear Natural fibres against your skin to allow your skin to “breathe”
- Dry rub with a brush to increase circulation
CINNAMON, CLOVE and GINGER TEA
Pour 1 litre of water into a pot, add 1 tsp grated ginger root; 3-4 whole cloves; 1 tsp cinnamon; Bring to the boil and allow to simmer for 10 mins. Strain and drink (put leftover in a flask for the day). Optional: Add the seeds of 2 cardamon pods. Lovely on its own or add some almond milk and honey.
HOT CHOCOLATE using Raw Cacao (Raw Works)
Place the following in a cup:
2 tsp Cacao powder, ¼ tsp mesquite, ¼ tsp Vanilla powder, ½ tsp organic cinnamon powder, 1 tsp Maca powder (optional), and 1 T honey (or Xylitol)
Mix in 50 – 60 ml macadamia nut milk and continue to mix until smooth. Warm water in the kettle and switch off before it boils. Add to your cup. Sprinkle a few cacao nibs on the top if you like dark chocolate. OR you can warm a cup of macadamia nutmilk on the stove until lukewarm and add this to the mix in your cup. A pinch of Cayenne pepper gives this drink a “kick” and is very warming. You can also use Coconut milk or Brazil nut milk.
CAROB CHAI (Raw Works)
Place the following in a cup:
2 tsp Carob powder, ¼ tsp mesquite, ½ tsp organic cinnamon powder, ¼ – ½ tsp ginger powder; the seeds of 2 cardamom pods and 1 T honey (or Xylitol)
Mix in 50 – 60 ml macadamia nut milk and continue to mix until smooth. Warm water in the kettle and switch off before it boils. Add to your cup. OR you can warm a cup of macadamia nutmilk on the stove until lukewarm and add this to the mix in your cup. A pinch of Cayenne pepper gives this drink a “kick” and is very warming. You can also use Coconut milk or Brazil nut milk
OAT, RAISIN ‘n APPLE Medley Porridge (Raw Works)
½ C Raw rolled Oats
½ – 1 tsp cinnamon
2 T Desiccated coconut
1T Coconut blossom sugar or Honey
Warm Water to cover
- Soak Oats & Raisins in warm water for about 15 – 20 min. (If using honey, mix into the water before adding it).
- Peel, core and slice the apples and place in a flat glass bowl (we use our Ezidri Apple Peeler. To see the peeler in action wtah the Ezidri Apple Peeler Videos)
- Mix the cinnamon, coconut and coconut blossom sugar together and add to the oat mix
- Mix in the apple slices
- Dehydrate at 47°C for about 30 minutes
RAW BASIL OR CORIANDER PESTO
Pesto freezes well so make a big batch and store in glass bottles.
Soak the macadamia or cashew and pumpkin seeds for 4 hours.
Throw off water.
Place the following ingredients in a Super blender and on high use your tamper to tamper it down until you have a chunky or smooth pesto – whichever you prefer.
2 cups tightly packed Basil or Coriander (or a mix of both)
1 clove garlic
80 ml (1/3 cup) macadamia nuts and 80 ml (1/3 cup) pumpkin seeds
OR ¾ cup cashews
1 – 2 T lemon juice
½ t salt
80 ml (1/3 cup) Olive oil
Use as a sauce for vegetable spaghetti or as a topping for stuffed mushrooms
WAVE-YOUR-WAND Salad Dressing (from RAW WORKS)
Remember how Cinderella’s godmother transformed a pumpkin into a splendid coach? This salad dressing is magic! It will transform any salad or vegetable dish into a delicious meal!
ü To save time, make 2 – 4 batches and freeze in glass bottles. Defrost when needed.
ü Can be used as a marinade for dehydrated vegetables or a cheese for pizza
Blend the following ingredients in your Super blender until smooth:
¼ cup cashew/macadamia nuts
1 tsp lemon juice (lemons differ in taste, so adjust accordingly – you may need more)
1 tsp honey
1 tsp apple cider vinegar
1 T tamari
½ clove garlic
½ deseeded chilli
½ cm cube fresh ginger
Salt to taste if necessary. Adjust once you have added to the salad/vegetables.
Water can be added if it is too thick – about 80ml.(use less with macadamia nuts as cashews tend to be creamier in this recipe).
MUSTANNAISE from RAW WORKS
Soak 2 cups cashew nuts for 4- 6 hours. Throw water off.
Place in your Super blender and blend with the following ingredients:
1 ½ cups water
2 cloves garlic
¾ c lemon juice
1 t salt
1 T agave
¼ tsp ground yellow mustard seeds
Taste and adjust with salt/lemon to your taste
Use as a salad dressing or as a sauce for burgers ; Add to kale to make delicious Kale chips.
Raw food in winter Yes you can