Raw Resources

May 3rd, 2011 - filed under: The Food » Food and Health

Raw portobello “Stir-No-Fry”, recipe coming this month!

Yesterday I set a raw challenge as our MMM. The response was awesome, and I’m so excited to embark on this journey together. We’ve got people adding daily green smoothies, people taking up juicing, people aiming for high-raw, and people aiming for high-vegan (yay!)

In the comments section there was some discussion over specifics, and a call for clarification. Which makes so much sense – of course! So I quickly threw together this primer, which will hopefully clear up any confusion. It can also be used throughout the month as an easy reference guide. Ask and ye shall receive!

Raw Sprouted Quinoa Curry Salad with Citrus Dressing

Raw dining can be as simple as carrot sticks or as complex as the perfect curry. The single stipulation is that the food must never be heated above roughly 105° – 115° F (40° – 46° C). Servings may be whole, blended, juiced, chopped, infused, fermented, soaked, sprouted, sun dried, marinated, frozen, extracted, or dehydrated, but they must always remain ‘un-fired’. This ensures that what you eat is living food – seeds will sprout, grains will grow, and the fruits and vegetables are literally alive.

Cooking alters the chemical structure of food. Proteins, enzymes, and other important compounds become denatured in high temperatures. Beneficial bacteria are killed by heat, and cooking some foods even produces carcinogens. In raw foods, the ingredients retain all of their intrinsic vitamins, minerals, and phytonutrients, still in their original state. And naturally occurring enzymes, which are so critical for digestion and destroyed by heat, remain intact. This is why raw food is almost effortlessly digested and efficiently assimilated into the body.

When you eschew cooked foods you’ll also eliminate most soy, sugar, wheat/glutinous grains, high-fructose corn syrup, MSG, artificial colors, and processed foods, just by proxy. It’s possible, then, that the incredible health gains experienced by raw foodists result from a combined effect: the inclusion of unrefined, nutrient-dense ingredients, and the omission of common additives, allergens, and irritants. Breaking from these harmful substances while simultaneously partaking in only the purest foods available allows your body to focus on the important work of renewal and repair. And that, perhaps, is the real secret of the raw food success story.

Raw DIY Sriracha Rooster Sauce, recipe coming this month!

My First Raw Trial
1-Week Test Run
Why I Tried RAW
Setting My Own Rules
10-Day Check-In
Final Wrap-Up
Revisited 10 Days Later

My Raw 101 Series
Intro To Zucchini Pasta And 3 Preparations
Vegan Sushi
Breakfast Cherry Crisps

Simplicity. Raw eating takes advantage of natural flavors and food at its very best!

Articles And Tutorials
On Sprouts And Sprouting Seeds
On Cultured And Fermented Foods
How To Make Raw Alt Milk
How To Make Sauerkraut
How To Make Raw Nut Butters
How To Make (and what the heck is?) Water Kefir
DIY Homemade Green Powder

Juice And Smoothies
Green Smoothies
Top 5 Reasons To Start Juicing
Top 5 Mistakes And Misconceptions About Juicing
How To Make Juice Without A Juicer

Raw Apricot Bars with the *perfect* flaky pastry crust, recipe coming this month!

Raw Recipes!
Zucchini Hummus
“Refried Beans”
Working With Kelp Noodles
Pecan Torte With Chocolate Ganache (BEST DESSERT EVER!!!)
Kale Chips
Pumpkin Pie And Pumpkin Smoothie
DIY Sriracha Sauce
Apricot Jam Bars
The Tahini Dip That Done Stole My Heart
Juice and Nut Pulp Crackers

Outside Resources
Gorgeous Raw Gourmet Food Porn:

Practical Everyday Recipes and Basics:
Addicted To Veggies
Kristen’s Raw

All-Around Awesomeness, Advice, And Healthy High-Raw Living:
Choosing Raw

What You Can Expect More Of This Month
- Green Smoothies Revisited
- My Favorite Juice Recipes
- Additions to the Raw 101 Series
- Raw Product Reviews
- LOTS of Recipes

Enjoy! And feel free to ask any additional questions in the comment section!

  • http://windycityvegan.wordpress.com Monika {windycityvegan}

    Super psyched to see your raw pastry crust! And a good reminder that I need to get mine up online, too!

  • catherine

    I can not believe how quickly you put this together. It is a great resource. I did not know about the temperature range. And your recipes look delicious. (I think it would be funny to make a parody blog where you cook all your normal recipes but only to 105 degrees and then take professional images of the food…i’m imagining a lsagna with noodles stil hard…:))

  • http://www.MooreVintageStuff.etsy.com Robin

    Oooh I just love this post! You did all the work of putting your old posts in one nifty post. I might just try the mmm now, I have no excuse :)

  • Joselle

    Just looked at link for best dessert ever. Yum! Where did you get the his an hers teacups? I love them.

  • http://exoticdonkeymeat.com Kate


    I’m focusing more on vegan than I am on Raw (one or the other….and vegan will be easier with my mom coming to town) and….I just bought cocoa nibs so that I can make what you claim to be the best dessert in the entire world…because it certainly looks it.

  • Jen

    I can’t thank you enough for this post, it is just what I need. I’m already vegan but really interested in raw eating (inspired alot by you!), thankyou! Love your blog. x

  • http://about.me/erosan erosan

    Thank you!

    This definitely helps (and saves me from the boredom of the office) ;)

  • Rebecca

    I *cannot* WAIT for your sriracha recipe (I love love love the stuff—in the meantime I am drinking Frank’s Red Hot by the gallon-full…hee hee!)

    Just a quick note about the raw stuff. While a good deal of enzymes can, indeed, be killed/compromised while cooking or overheating, it should probably be noted that some foods have nutrients that become more available when cooking (I’m not saying all, but things like lycopene in tomatoes dramatically shoots up upon heating—however, I still love me some raw tomato!).

    *Also, certain goitrogenic foods (cruciferous vegetables (broccoli, cauliflower, etc…) as well as several others) can be harmful if eaten raw for those with thyroid issues. (Of course, everyBODY is different but just wanted to throw out this tidbit of info–especially after I had a bad reaction to these foods when embarking on a raw journey in the past)

    I wish everyone luck on their own, individual monthly missions!

  • Kathryn

    YEAH!!! I can’t wait to dig into this post, literally! I’m going to start with the 1 week raw test run since I have never gone totally raw before and go from there!

  • http://amongtheknights.blogspot.com Sara

    I CAN’T WAIT!!

  • http://thegreengeek05.wordpress.com Courtney

    I’m so looking forward to the juice recipes! I’m going to try out juicing without a juicer. It’s expensive buying all that Naked and POM.

  • Ro

    The Raw Sprouted Quinoa Curry Salad with Citrus Dressing looks amazing!! Can’t wait for the recipe!!

  • http://lovesveggies.blogspot.com/ Lindsay

    I’m so glad you are doing this. Over the past few months I tried really hard to keep my days about 2/3 raw, which meant green smoothies, juicing, raw salads and fruits for breakfast, lunch and snacks. I saved cooking for my favorite meal, dinnertime, where I love to be creative in the kitchen. My body felt so soooo good while I was doing this and I stuck to it pretty hardcore for several months. But then things got stressful with work and school and I started trading in my green smoothies for oatmeal in the morning, and eating beans and rice for lunch… still vegan and healthy but my body was missing that RAW fuel, and I could feel it too. Just this week I’ve been focusing on more raw eating again so reading your blog will keep me inspired and focused. Thank you! :)

  • SJ Smith

    You are so seriously awesome for doing this! THANK YOU! I already have a million of your pages bookmarked, but this makes it even easier!

  • fawn

    Wow, everything looks amazing. I can’t wait for the Sriracha specs!

  • http://bonzaiaphrodite.com Sayward

    Yay, glad this post was helpful. I’m also excited about all the recipes – can’t wait to share them!