Special Techniques to Prepare Raw Food

healthy juiceThe following techniques are often used to prepare the food which is eaten in a raw food diet:

Raw fruit and/or vegetable juices are often consumed in the high raw food diet. Packed with nutrients, minerals, enzymes and vitamins, they are far better for you than modern soft drinks which are largely made from empty calories and artificial chemicals. Drinking freshly prepared juices regularly can make you feel more energetic, strengthen your immune system, detoxify the body give you a nice clear skin and freshly made fruit and vegetable juices are even supposed to make your wrinkles recede! Juices are usually made in a centrifugal juice extractor. This type of juicer separates the juice from the pulp. (But don't throw the pulp away though, as it can be composted!) You can also buy 'Total Juicers' which use the entire fruit or vegetable and the pulp is processed with the juice rather that being discarded. Juices made with a total juicer are higher in fiber, not as sweet and have a thicker and smoother texture than juices made in a conventional juice extractor. They are also better for people with blood sugar problems.

All produce used for juicing should be fresh and preferably organically grown. Juice is best drunk as soon as it is made, but will keep in a fridge (or a flask) for a few hours, if necessary. Carrots, apples, pears, berries, citrus fruit and beetroot are just some of the fruits and vegetables which can be juiced. You will find many lovely (mostly vegan) juice recipes in the Raw Energy Bible by Leslie Kenton. (See Book Two, Juice High p171-334.) Juices are often used by natural healers to treat diseases such as cancer. (Visit the Gerson Institute to find out how raw food can be used treat cancer, heart disease etc.) Sprouts, green vegetables, cereal grasses, ground hempseeds and algae such as spirulina and chlorella can all be added to home-made juices for extra goodness and flavour. Spirulina is an important nutritional supplement. It is rich in vitamins (e.g. B12, B6 and B1) and essential fatty acids and can help to detoxify the system. Chorella is also a good source of many vitamins including vitamin B12 and will supply iron and calcium, too. It enhances immunity and helps to remove poisons, such as pesticides, from the body, as well as protecting the liver. The cereal grasses and the algae mentioned above are usually sold in health food shops.

Sprouts are the cheapest form of organically-grown, natural food. Anyone can produce home-grow sprouts - you don't even need a garden, just a reasonably warm place to grow them in! They will grow in a jam jar on your windowsill, or in garden trays and most grow so quickly that they are ready to eat in under a week. (Note: Sunflower sprouts take only 1-2 days!) If you are on a tight budget, sprouts are an inexpensive source of vitamin C and many types of sprouts have anti-cancer properties, too. You can sprout many wholegrains and seeds or use mung beans, aduki beans, chickpeas or lentils. My favourites sprouts are alfalfa sprouts, sunflower sprouts and mustard and cress. Add your home-grown sprouts to living salads or soups, or blend them into your freshly-made juices. You may purchase one of the books on sprouting that I've recommended below.
Anne Wigmore's book Sprouting is very useful and Chapter 11 in The Raw Energy Bible, by Leslie Kenton is also devoted to this topic.

Seed and Nut Cheeses
These cheeses are made from nuts and seeds and do not contain any dairy or soya products. The seeds and/or nuts are first ground, then seasonings, such as herbs or spices, are added and enough water to make a firm paste. The cheese can then be eaten fresh or left to ferment in a warm place for about eight hours, covered with a tea towel. Cheeses can be made using cashews, almonds, pecans, sunflower or pumpkin seeds and are usually flavoured with garlic, herbs, nutmeg or curry powder. The cheeses can be added to your salads or spread on rye bread, oat cakes or crackers.

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