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Raw Energy: As holidays approach, ’tis the season for eating raw
By Brenda Richter
Let’s face it, eating healthy and staying on track is easy during the warm months of summer, as many of us tend to eat lighter, enjoy the fresh vegetables from our gardens and the plentiful fruits of the season.
Many find it challenging to eat right in the colder months, as many seek the hot comfort foods that are heavy in calories and fat.
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 either low in nutrient value, high in sugar and fat, or cooked to a point where the nutrients are greatly diminished. Overeating is a signal of lack of nutrients. The vitamins and nutrients found in raw, fresh foods (fruits and vegetables) are abundant and not compromised by heat and cooking, 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. Denying yourself the goodies may make you feel sad, crabby or left out. Discover how to stay healthy making raw, nutrient-dense, natural alternatives to your most beloved indulgences that taste great and save time without experiencing the weight gain, mood swings and regret. Satisfy your palette with everyone’s favorites with a raw feast, from stuffing to pumpkin pie.
Someone once said to me they just like hot food. Just because it’s raw doesn’t mean it’s refrigerator cold — that is a misconception.
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.
From the Nov. 13-19, 2013, issue