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What the Heck is Raw Food, and
Why Should I Eat It?
by Patty Liston
 We’ve heard of it, and maybe even know someone who practices it, but just what is “raw food” and why is it becoming so popular to so many?
Proponents of raw foodism eat uncooked, unprocessed and/or often organic foods in 75% of their diet. The belief is that the greater the percentage of raw food in the diet, the better the health benefits. Because foods are not cooked, the natural enzymes which benefit digestion are not depleted or destroyed.
 Such a diet may include raw fruits, vegetables, nuts, seeds (including sprouts), eggs, fish (if wild), and non-pasteurized/non-homogenized dairy products. Because foods are served “whole” or “live”, as opposed to being processed, cooked, pasteurized and grown with pesticides, the food tastes better, is more filling, requires little preparation, and is said by many to reverse or stop the advance of chronic diseases.
I have initiated raw food eating into my own diet over the past several months and feel more energized — with an over-all sense of well-being. One of the people whom I follow is Frederic Patenaude, (www.FredericPatenaude.com) a raw-foodist with a web-site full of great ideas on how to get started in living a healthier life-style. Below are some of his Christmas recipes that I thought I would share.
While I may never be 100% raw, I can’t help but feel that initiating even a few raw meals into our diet, can’t be a bad thing.
Pina Colada
 ¼ large pineapple or 1/2 small pineapple, chilled, peeled and coarsely chopped
1 young coconut, chilled, water and flesh
½ tsp rum extract, optional
agave syrup to sweeten, optional
ice cubes as desired
Blend all the ingredients together until smooth adding ice cubes to achieve desired consistency. Sweeten if desired.
 Download this recipe.
Gazpacho Soup
 3 tomatoes, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 small zucchini
1/4 cucumber
2 Tbsp. red onions
½ cup corn, optional
¼ cup cilantro, chopped
1 clove garlic, mashed, optional
1 Tbsp lime juice
pinch of cayenne
Blend half of the ingredients in the blender until smooth, then add the remaining ingredients and pulse chop until they are finely chopped. Alternatively, you may pulse chop ½ of the ingredients in a food processor and then add to the soup base and stir. Pour into a bowl and enjoy. Gazpacho can be stored in the fridge for 2 days.
Download this recipe.
Mexican Greens
 4 curly green or black Lacinato kale leaves, stems removed and
reserved for juicing
2 collard leaves, stems removed and reserved for juicing
¼ cup of cilantro, chopped
½ red pepper, chopped
1/8 -¼ cup lemon juice
2 Tbsp pumpkin seeds, soaked for 6 hours
¼ tsp Mexican seasoning (Frontiercoop.com)
celery powder, kelp or dulse to taste
Chop the kale and collards in ribbons by hand or pulse chop finely in a food processor, then transfer to a salad bowl. Mix the seasonings into the lemon juice and pour over the greens. Work the dressing into the greens with your hands for several minutes to tenderize them. Add the red pepper and the cilantro and pumpkin seeds and allow to marinate for 10 minutes at room temperature before serving. Mexican Greens will keep for 3 days in the refrigerator.
Download this recipe.
Salsa Fresca
 2 large tomatoes, diced into ¼’’ cubes
½ cup finely chopped red or white onion, rinsed
2 cloves garlic, minced
½ jalapeno pepper (seeds removed), minced
1 Tbsp. lime or lemon juice
½ cup fresh cilantro leaves, chopped
½ tsp. Celtic Salt
Optional: 1 tsp. apple cider vinegar
Mix all the ingredients in a bowl. For best flavor allow the salsa sit for one hour at room temperature before serving. Alternatively, pulse chop all the ingredients in a food processor. For best flavor allow the salsa sit for one hour at room temperature before serving. Serve with dehydrated or baked corn chips.
Download this recipe.
Guacamole Supreme
 2 ripe avocados
½ cup diced tomatoes
2 Tbsp. lime or lemon juice
¼ cup finely chopped fresh cilantro
1 Tbsp. finely chopped green onion, rinsed
1 clove garlic, minced
1 tsp. cumin
¼ tsp. cayenne (or mince in fresh, hot chilies with seeds removed)
½ tsp. celtic salt
Put all the ingredients in a bowl and mash with a fork or a potato masher.
Alternatively, blend all the ingredients except the tomatoes in a personal blender for fifteen seconds. Add the tomatoes and blend for five seconds. Serve with baked chips.
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