Raw Food - How To

Those of you who have read some of my recent cautions regarding raw foods, from a traditional Chinese perspective, will be interested to hear how much I enjoy teaching about some of the important benefits of raw foods.  In my raw food classes, last night being no exception,  I show attendees how to prepare and use raw foods appropriately and healthfully.

When I teach a raw food class  - and especially knowing that the raw food movement has it zealots - in fact seems to attract zealots - I like to take a moderate approach and teach the attendees how to incorporate some of the vibrancy and freshness of raw food and raw food energy into their regular cooked food diet.

It does not matter how nutritious a food is if you can not digest or assimilate it.  Since the nutritional benefit of munching raw kale, for instance, is highly debatable,  I like to show class attendees how to prepare raw food, even kale, so that the nutrients are unlocked, become more bio-available, and most importantly are digested and assimilated easily.

Last night's raw food class was another great raw food experience.  While last weeks class focused on green food - last night, we focused on bright red and purple antioxidant rich foods such as beets, acai, cherries, strawberries, cranberries, and blueberries.  Coconut Porridge and Grain-Free Granola took top billing by-the-way.