Traditionally sprouts have been used in salads, soups and wraps for many decades now. Nothing too complicated, you understand, just throw them in and eat! Many times over the years I have been asked for raw food recipes including sprouts, and my answer has always been the same: “Don’t fiddle with them, they are wonderfully perfect just as they are!”. And it’s true. There is no need to pfaff with sprouts. Every single little sprouting seed, bean, grain or pulse is buzzing with life-force, it seems such a shame to want to pulverize it, when you could simply be relishing the freshness and crunchiness of what they already are. Continue reading
Growing indoor greens is a super-cheap, highly nutritious and fun way of bringing the freshest green plants into your diet. They are high in chlorophyll, which is evident from their lush green appearance, and, like sprouts, are among the most live foods you can eat. Here is my quick guide to the various types of greens you can grow.
Wheatgrass (includes spelt grass, kamut grass and barley grass)
Wheatgrass is now a relatively well-known health tonic sold in juice bars worldwide. It is simply grass which has been grown from wheat grains (or wheat berries as they are also known) and then juiced in a wheatgrass-friendly juicer.
There are many health benefits associated with wheatgrass, ranging from a general pick-me-up to part of treatment programmes for cancer and other “incurable” diseases in health institutes worldwide. It’s powerful stuff. Continue reading
This recipe has been a favourite of mine for many years. It’s great for dessert any time of year, but especially in the colder months when you want something sweet and comforting! Continue reading
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Growing indoor greens is a fun and nutritious way to bring the freshest green plants into your life – especially during the colder months when great quality greens is of utmost importance.
To assist you in your quest for vibrant health – particularly at this time of year – here is a quick introduction to growing your own wheatgrass, sunflower seeds, pea greens, buckwheat greens and more.
What are indoor greens?
The following recipe is a twist on one of my all-time favourite recipes, Kale and Avocado Salad. This version, tweaked a little, makes for a great main course; it is just as green, but overall lighter on the body, although just as delicious. Your cells will sing! SERVES: One large portion EQUIPMENT A good sharp knife INGREDIENTS 4-6 large handfuls of kale sliced very thinly 1 handful of each of the following: rocket (arugula), watercress and spinach. (If you don’t have all three greens just add in three handfuls of whatever you do have). 1 avocado 3 Tablespoons olive oil 1 teaspoon Himalayan Crystal Salt OR Celtic Sea Salt 6 baby tomatoes 10 sun-dried tomatoes Juice of half a juicy … Continue reading
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It’s only natural that at this time of year what you put in your shopping basket is going to be very different to what you put in it during the summer. But what exactly IS good to buy and eat during the colder months when you want to eat raw but the fruit in the shops has never been less ripe and the salads somehow just seem too watery and unsubstantial? And how on earth do you avoid the classic raw foodist error of relying daily on the good ol’ dried fruit and nuts combo which only ends up knocking you off balance, fills you up on too-sugary- too-fatty snack foods and never truly satisfies you?
For those of you now wondering what to put in your kitchen store cupboard and refrigerator now that the cold dark nights are well and truly here, this is for you. Continue reading
This is SO quick and easy to make and needs just four ingredients. When you want something quick and filling that is so incredibly versatile – and that will last for days – this is IT! Continue reading
Although not in winter yet, I know that for those of you reading who have just moved into autumn along with us Brits, and especially if you are new to raw foods, you are going to be asking yourself: “How on earth do I go or stay raw in winter?”.
In this article, I’ll be addressing a number of factors and my intention is that by the end of it, no matter where you are starting from, you’ll feel clued up about the approach you personally will be taking this winter so that you are at peace with your decision and can move into winter with a spring in your step rather than dragging your heels!
One of the most common questions I get asked, especially at this time of year, is “How do you stay raw in winter? I just can’t imagine not eating anything hot when it’s so cold. How can I do it?” Continue reading