Raw Food Tips
The first one, Choose fruits and vegetables free of chemical treatments, grown according to organic farming and biodynamics. By emphasizing the raw, you'll be in touch with the "vitality" of foods that you eat and more sensitive, not only in quality, but that they emit. That is why you may feel more attracted to fruit and vegetables from biodynamics.
Keep cleane the skin of some fruits and vegetables. Clean them with a vegetable brush . Take it easy on your veggies, and your hands, with the Flexible Vegetable Brush by Good Grips. gently remove dirt, while the soft, pressure-absorbing handle adapts to fit your grip, cushioning your hand while you work. Handle won't slip, even when wet. Dishwasher-safe For washing the leaves and small salad, add a tablespoon of vinegar in your rinse water. Depending on the region and water quality, you can use lemon juice, few drops of essence of lemon zest (organic essential oil) in diluted vinegar or seed extract grapefruit disinfection of water ). To complete your plate of raw vegetables, also germinated seeds of cereals and legumes, still organic, of course! Rinse your sprouts thoroughly before eating them raw. Ensure the quality of water you use for soaking and watering the seeds, for the preparation of soups, your drinks and compotes raw water source, water or filtered water osmosed, do it regularry on your days.
The lacto-fermentation to renew the resources of vegetables: cabbage raw
, grated carrots lacto-fermented ...
, grated carrots lacto-fermented ...
You are also lacto-fermented algae: sea beans Arrange dried fruit (dried apricots, raisins, dried mango or papaya ...), fresh dates and prunes and oilseeds: almonds, cashews, walnuts, hazelnuts, sesame seeds, which will serve as the basis for many recipes.Keep in a cool very good recently ressed vegetable oils: olive oil, walnut oil, hemp oil, sesame, rapeseed. vary according to seasons and flavors.When preparing salads and raw dishes, there is sometimes a tendency to use lots of fat (oil seeds and vegetable oils) to make sauces. A very interesting solution and aromatic to adopt hydrolats bio.The hydrolats (or floral waters) were collected during the distillation of essential oils.
this is the example of raw cuisine recipes
Raw Salad Cuisine
Preparation time: 45 minutes.
Difficulty: medium.
4 servings.
Ingredients:
Cooked vegetables:
Asparagus green or white.
Green beans or yellow.Young Leek.
Mange-tout peas (pois gourmands).
Fiddleheads.
Salt and freshly ground pepper.
Vegetables:
Broccoli.
Fennel.
Baby carrots.
Fresh peas.
Radish.
Cherry tomatoes red or yellow.
Salt and freshly ground pepper.
Tomato juice:
3 tomatoes.
2 v. tablespoons of olive oil.
The juice of half a lemon, freshly squeezed.
Salt and freshly ground pepper.
Herbs:
Mint, fresh basil and chervil.
Seasonings:
Fleur de sel.
Espelette Pepper.
Cooked vegetables: Wash, peel the stalks and vegetables as needed. Cook a few minutes in a large quantity of boiling salted water.
Keep the vegetables crisp. Refresh in cold water and set aside.
Raw vegetables: chop the carrots, radishes and fennel. Keep whole fresh peas. Undo the broccoli in florets and cut the cherry tomatoes into slices.
Tomato juice: peel, seed and cut the tomatoes into quarters. Skip to blender with olive oil and lemon juice. Salt and pepperto taste.
Herbs: herbs keep intact by removing only the stems too big.
In a bowl, gently mix all the vegetables raw and cooked with tomato juice. Arrange on a plate harmony by playing with volumes, sizes and shapes. Sprinkle with fleur de sel and piment d'Espelette. Decorate with a small bouquet of fresh herbs.
NOTE: To vary this recipe for success, replace the tomatoes with carrot juice. The taste is completely different but equally interesting.