Many of my patients and class participants have been inquiring about the raw foods diet. In Chinese Medicine raw foods are said to be more difficult to digest due to the tougher plant and cell walls. Modern science explains that raw foods contain more enzymes, which in theory should make them easier to digest. Conflicting data indeed!
I have been looking into this topic with my own diet and my patient’s diets, and a valid argument can made for both sides. Here’s what it boils down to:
1. Whether or not raw is “best” for you depends on who you are and the condition of your digestive system. If digestion is greatly compromised you may do best with mostly well-cooked soups, broths, congees, with some room temperature raw foods. Gradually add in more raw foods in the warmer months.
2. 100% raw diet, in my clinical experience does not appear to be ideal for most people over time. With that said…
3. Most folks can greatly improve their health and vitality, as well as the vitality of the planet by eating more raw veggies and some fruits. A Nutrient Rich type diet filled with mostly colorful veggies, fruits, small amounts of nuts and seeds, whole grains, and animal products (5 to 10% total) is a sure way to create more livelihood, clarity of consciousness, and social responsibility. There is an excellent interview on the Eating For Evolution Community site about this phenomenal way of eating and relating to food. Check it out!
4. Listen to your body’s cravings (not talking about addictions here!). I notice that I naturally gravitate towards more raw foods in the spring and summer. Then in the cooler months I add in some soups, cooked beans and steamed or stir fried veggies.
Ok, so I know that I said I eat less raw in the cooler months, but I still have been enjoying 50% to 75% raw this fall. This recipe is a Thanksgiving inspired raw creation!
Cranberry Pumpkin Raw Wraps
1 cup red cabbage
¼ cup fresh cranberries
¼ cup pumpkin seeds
¼ cup cashew nuts
¼ cup chopped parsley
1 cup grated carrot
½ cup chopped apple
2 Tablespoon sesame oil (you might try 1/2 toasted sesame and 1/2 regular)
1-2 Tablespoon fresh lime juice
Optional 1 Tablespoon agave syrup
¼ teaspoon salt
1 teaspoon pumpkin spice
5 to 7 large washed chard or collard leaves.
Chop cabbage and cranberries fine (food processor works great for this) and place in a large bowl.
Chop the nuts, pumpkin seeds, and parsley fine in a food processor. Add to bowl.
Add grated carrot, chopped apple, lime juice, oil, agave and spices to bowl and mix well.
You can either use the collard leaf raw and crunchy or you can quickly blanch them in hot water. Just a quick dip will do. This will make them easier to roll. The leaves in the picture have not been blanched.
Cut the stem end off.
Add about 1/4 to 1/3 cup of the raw mixture to the lower third of the collard. 
Next roll the collard with filling away from you, tucking in the ends after the first roll. 
Roll up tight and place onto a plate seam side down, or just stick it right into your mouth and take a big bite! Delicious! Let me know what you think.
Warmly,
Tif
. What I create is almost always a reflection of where I am at… of what my perception in relationship to life is at that moment. Is it fresh and crisp and vital like this caprese salad (recipe below) that I made the other day….
