Wow! December already. I hope that you are doing well. Experienced raw foodies know how to navigate the cold weather season, but those who are new to raw food lifestyle might wonder how to keep the course they have chosen for themselves.
December page from the Passionately Raw! Wall Calendar
Winter is not the easiest of season for the raw food lovers, but I assure you, it can be just as exciting as any other season.
Depending on where you live, you might be facing extremely cold temperatures. You main goal is to stay warm. Cooling foods such as cucumber, water melon, or lettuce, are not what you want to eat. If you love salads, use shredded cabbage, robust kale, cultured vegetables, winter squashes, root vegetables, sprouted grains, seeds and nuts, pomegranates, and citrus fruit, to make one. Add warming spices, hot peppers, turmeric root, wasabi, garlic, or ginger to your salad dressing. Experiment with the various spices for best results. Use best cold presses organic oils as the salad dressing base.
If you want to stay warm from inside out, ice cold smoothies are not the best idea, either. You can make soups instead. Puree rood vegetables into a nice and thick creamy soup, and warm up the pure to about 100-104°F (40°C max). Add turmeric, chili, pimento, and ginger. Coconut cream can be used to make a raw soup really creamy.
Listen to your body! If you feel that you need something steaming hot on a dark, cold winter day, have it. Make sure the meal is healthy and really good for you. If you are not used to eating cooked food anymore, you may have to supplement with digestive enzymes, or take herbal infusion that eases the digestion.
Many raw food lovers follow the 80/20 principle during the cold season. Eat as much raw food as you can, but do not force anything. Your health will not suffer if about 20% of you food is cooked.
Stay warm and support your immune system. If you are not a strict vegan, eat raw honey for immune support. And most of all, keep an open mind.
In radiant health - passionately raw - Dominique
Dominique Allmon©2017