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Newletter #3...
Warming Up with
Raw Foods
STAY
RAW, BUT NOT COLD, THIS WINTER, WITH WARMED SOUPS, WARMING
SPICES, NUT PATÉS AND PLENTY OF DARK LEAFY GREENS
In blustery Chicago winters, it can be
difficult to maintain a predominantly raw diet, both
because available produce is limited, and because we
desire warm, filling foods. Having a crisp salad with
garden fresh lettuce may be impossible, but we can still
eat dark, leafy greens, which may be just what our bodies
need in the winter. We need the abundant vitamins, chlorophyll,
and protein in dark leafy greens, like kale and collards,
to boost our immune systems this time of year. And fortunately,
these greens are available and fresh all year round.
I recommend eating dark greens daily.
The trick to making them palatable is to cut them in
thin strips. First, destem the leaves by stripping them
with your thumb and forefinger or cutting around them
with a knife. Then stack a few leaves, roll them up
tightly, and cut into very thin strips. Marinating the
greens in olive oil and warming spices, like in my Southern
greens recipe, gives them the comfort food taste of
cooked greens.
Blended soups are easy to digest, and
a great way to get your greens, too. There is no reason
to eat them cold, though. At least let them warm to
room temperature, or warm them gently on the stove (below
118 degrees) or in your dehydrator right in the serving
bowl for about 20 minutes. My cream of spinach soup
makes a satisfying winter lunch. Or try miso soup, for
a hearty non-blended soup--perfect for combatting colds
and sore throats.
For those with larger appetities, hearty
nut and seed pates are a great way to fill up and get
extra protein and good fats during wintertime. My curried
walnut pate is a perfect salad accompaniment or stuffing
for a bell pepper half.
Cream
of Spinach Soup
Serves 2
½ head spinach leaves, washed
½ cucumber, peeled
1 tomato, in wedges
¼ c water
1 avocado
1 clove garlic
2 T nama shoyu or soy sauce
½ t sea salt
dash cayenne pepper
1 T lemon juice
1 T olive oil
Blend all ingredients until smooth. Adjust seasonings
to taste. Warm gently on the stove or in the dehydrator.
Southern
Greens
½ head kale or collards, washed,
dried, destemmed, and cut in thin strips
1 T olive oil
1 T lemon juice or apple cider vinegar
½ t sea salt
½ t ground cumin
dash cayenne pepper
dash black pepper
Toss all ingredients. Let stand 15 min
before serving. If desired, warm gently in the dehydrator.
Miso
Soup
Serves 2
2 T miso
2 cups water
½ inch piece ginger
¼ t sea salt, or to taste
¼ t black pepper
½ c kale, cut in thin strips
1 carrot, sliced thin
1 stalk celery, sliced thin
2 scallions, sliced thin
Blend miso, water, and ginger, and strain in a fine
mesh strainer. Add remaining ingredients. Warm gently
on the stove, and season to taste.
Curried
Walnut Pate
3 cups walnuts, soaked overnight, rinsed,
and drained
1 c purified water
1/4 c minced red onion
1/4 c minced parsley
2 T lemon juice
1 T flax oil
1/8 t celtic sea salt or to taste
1 tsp garlic or onion powder
1 tsp curry powder
Process walnuts and water in food processor.
Mix in remaining ingredients by hand.
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