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- Illinois Tollway awards $337 million in contracts, sets budget
- 44 earn bachelor’s degrees at Saint Anthony College of Nursing
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- Rock Valley College to manage TechWorks program
- University of Illinois at Chicago names chancellor
- Salvation Army to distribute food, toys to nearly 2,000 families
- American Manufacturing Competitiveness Act signed into law
Raw Energy: Going raw for the holidays
By Brenda Richter
The holidays are fast approaching, and eating healthy and staying on track can be tough with regular offerings of unhealthy foods and treats.
Let’s face it, the warm summer months offer light and delicious garden fresh vegetables and plentiful fruits, while the colder months offer abundant warm, heavy comfort foods that are high in fat or sugar, low in nutrients, and over-indulgences that drain our energy levels, increase acidity and cause weight gain.
Overeating is a signal of lack of nutrients. By eating raw fresh foods (fruits, vegetables and natural fats like avocadoes, nuts or seeds), 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 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 this year with a raw feast, from stuffing to pumpkin pie and truffles!
Raw treats and desserts are ideal for anyone who loves sweets, while avoiding refined carbohydrates, sugars, dairy products and unhealthy 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. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.
From the Nov. 7-13, 2012, issue