Raw Energy: Eating raw for the holidays
By Brenda Richter
Let’s face it, eating healthy and staying on track is easier in the warm summer months, as many of us tend to eat lighter and enjoy the fresh vegetables from our gardens and the plentiful fruits of season.
Many find it challenging to eat right in the colder months, as many seek the hot comfort foods. The colder months also introduce a number of holidays, and between the extra treats at work and the gatherings with family and friends, our energy levels may be left drained as a result of sugar spikes and overindulgence. Why is this and why is this a repeat pattern?
Consider that many of these foods are low in nutrient value. They may simply be high in sugar and fat without nutrient value, and/or cooked to a point where the nutrients are greatly diminished.
Overeating is a signal of lack of nutrients. By eating raw, fresh foods (fruits and vegetables), not only are you not compromising the vitamins and nutrients in the food, but you also absorb more of the nutrition from your foods when they are in their raw state. Fresh, raw foods are also rich in fiber, which aids in digestion, assimilation and elimination, which are key factors to overall good health.
You don’t have to deprive yourself of foods you love to look great and feel great this holiday season. Discover how to make nutrient-dense meals that taste great and save time. Satisfy your palette with everyone’s favorites with a raw feast, from stuffing to pumpkin pie.
Raw treats and desserts are ideal for anyone who loves sweets but is trying to avoid refined carbohydrates and sugars, dairy products and unhealthful fats. Any dessert you can make cooked — pies, tarts, crisps, ice creams, cookies, cakes and candies — you can make raw. But your family and friends will never know these desserts are raw and healthy, since they taste as rich and sweet as their traditional counterparts.
Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor.
From the Nov. 16-22, 2011, issue
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