look our best. By enjoying more organic raw foods, weâre contributing to a green planet by decreasing the production and use of toxic chemicals and their contamination of our natural environment. We ingest less poisonous chemicals, and place less stress on our immune system. We provide nutrient-rich food to fuel our optimal physical, mental, and emotional performance.
When I started eating more whole foods, I noticed an immediate decrease in kitchen garbage, as most of it comes from food packaging. The stuff we throw away is what weâre paying for . . . the packaging, printing, manufacturing, warehousing, refrigeration, and distribution. After all this has been paid off, thereâs not much money left for the actual ingredients in the food. This is why most processed, packaged, and prepared foods are full of chemical flavors, colors, and empty calories created to make actual food ingredients go further. Another reason for enjoying more whole, fresh, raw foods straight from the source.
RAW FOODS 2.0
My style of Raw Foods 2.0 includes fruits, vegetables, nuts, and seeds. Most are never heated or cooked, and if heated, the temperature never goes above 104°F. I believe anything hotter than 104°F begins to damage the nutrients and enzyme activity in our food. Research has shown nutrients are damaged and destroyed as food is heated and cooked. Iâve heard some people heat raw foods up to as high as 110° or 118°F, and youâll hear varying numbers. I believe anything hotter than 104°F damages enzymes and nutrients, because 104°F is hot when I touch it and feels as if itâs damaging my skin.
Whole, unprocessed, fresh fruits, vegetables, nuts, and seeds are mixed together in a blender or food processor, or simply tossed together in a bowl, to create delicious, nutrient-rich dishes that taste better than the cooked versions. Good for you and good for the planet, my recipes support eco-green living, health, and overall well-being.
I consider my food to be living foods, which is a bit different from the âclassicâ definition of raw foods. A dehydrated cracker can be raw but has less enzyme activity, so its shelf life is longer than, say, a living apple, which contains water and enzymes and will ripen more and more over time until it eventually composts back into the earth. I recommend enjoying dehydrated foods in moderation, and drinking plenty of water with it to keep hydrated. Remember, water is the basis of all things living.
I prefer soaking all my nuts and seeds, and even sprouting them, whenever possible. It can be challenging to soak and sprout when busy or traveling, though, so I do the best I can each day. Personally, I donât eat much dehydrated food. But these foods are definitely fun to eat and are a great way to transition away from wheat, breads, and crackers. Dehydrated treats are a good way to incorporate more raw foods into any diet.
CHOOSE ORGANIC AND LOCAL
To keep the level of toxins inside my body to a minimum, I enjoy organics whenever possible. Because I live in Los Angeles, where organics are widely available, itâs easy for me to choose local, which ensures I eat produce when itâs in season and at its peak in nutritional profile and flavor. I shop at farmersâ markets as much as possible, which keeps money in my local community.
Genetically modified foods (GMOs) have been altered by science to be resistant to pests and to produce greater crop yields, artificially. GMO foods contain less nutrients, so youâre actually getting less for your money. They are far from natural or healthy and itâs wise to avoid them.
My garden produces vegetables faster than I can eat or give them away.
Here are some tips for reading the PLU codes on fruit and vegetable labels.
*a four-digit number means the item is conventionally grown.
*a five-digit number beginning with 9 means itâs organic.
*a five-digit number beginning with 8 means
When I started eating more whole foods, I noticed an immediate decrease in kitchen garbage, as most of it comes from food packaging. The stuff we throw away is what weâre paying for . . . the packaging, printing, manufacturing, warehousing, refrigeration, and distribution. After all this has been paid off, thereâs not much money left for the actual ingredients in the food. This is why most processed, packaged, and prepared foods are full of chemical flavors, colors, and empty calories created to make actual food ingredients go further. Another reason for enjoying more whole, fresh, raw foods straight from the source.
RAW FOODS 2.0
My style of Raw Foods 2.0 includes fruits, vegetables, nuts, and seeds. Most are never heated or cooked, and if heated, the temperature never goes above 104°F. I believe anything hotter than 104°F begins to damage the nutrients and enzyme activity in our food. Research has shown nutrients are damaged and destroyed as food is heated and cooked. Iâve heard some people heat raw foods up to as high as 110° or 118°F, and youâll hear varying numbers. I believe anything hotter than 104°F damages enzymes and nutrients, because 104°F is hot when I touch it and feels as if itâs damaging my skin.
Whole, unprocessed, fresh fruits, vegetables, nuts, and seeds are mixed together in a blender or food processor, or simply tossed together in a bowl, to create delicious, nutrient-rich dishes that taste better than the cooked versions. Good for you and good for the planet, my recipes support eco-green living, health, and overall well-being.
I consider my food to be living foods, which is a bit different from the âclassicâ definition of raw foods. A dehydrated cracker can be raw but has less enzyme activity, so its shelf life is longer than, say, a living apple, which contains water and enzymes and will ripen more and more over time until it eventually composts back into the earth. I recommend enjoying dehydrated foods in moderation, and drinking plenty of water with it to keep hydrated. Remember, water is the basis of all things living.
I prefer soaking all my nuts and seeds, and even sprouting them, whenever possible. It can be challenging to soak and sprout when busy or traveling, though, so I do the best I can each day. Personally, I donât eat much dehydrated food. But these foods are definitely fun to eat and are a great way to transition away from wheat, breads, and crackers. Dehydrated treats are a good way to incorporate more raw foods into any diet.
CHOOSE ORGANIC AND LOCAL
To keep the level of toxins inside my body to a minimum, I enjoy organics whenever possible. Because I live in Los Angeles, where organics are widely available, itâs easy for me to choose local, which ensures I eat produce when itâs in season and at its peak in nutritional profile and flavor. I shop at farmersâ markets as much as possible, which keeps money in my local community.
Genetically modified foods (GMOs) have been altered by science to be resistant to pests and to produce greater crop yields, artificially. GMO foods contain less nutrients, so youâre actually getting less for your money. They are far from natural or healthy and itâs wise to avoid them.
My garden produces vegetables faster than I can eat or give them away.
Here are some tips for reading the PLU codes on fruit and vegetable labels.
*a four-digit number means the item is conventionally grown.
*a five-digit number beginning with 9 means itâs organic.
*a five-digit number beginning with 8 means
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