To die for.
During the wintertime many leafy greens look wilted and pitiful, but that doesn't mean you should stop juicing. Make the most of Winter's abundant root veggies by making this vegetable juice high in vitamins C and A, iron, and antioxidants. The beets give it a deep red hue; celeriac, or celery root, looks like a knobby bulb but tastes similar to celery and is high in potassium and vitamin C; Read more
Those of you who've been reading lately know that I'm on my biggest ceviche kick ever. It used to be that I was deterred by making the mostly raw citrus dish at home, but ever since I went to Maui on vacation, I haven't stopped salivating over it. At this point, I could eat it for dinner every day — and still be up for having leche de tigre as a nightcap. What do you think about it? Do you like Read more
I've had Mexican food on the brain all week, as I've been early to celebrate Cinco de Mayo. This weekend, I served tortilla chips with queso, although I considered offering ceviche. Ultimately, I decided against it; I've made ceviche at home before, but for some inexplicable reason, the idea of preparing and serving myself (and guests) partially raw fish takes some enjoyment away from the Read more
After seeking out sushi-grade tuna to make my own spicy tuna poke, I became curious as to what exactly constitutes sushi- or sashimi-grade fish. The terms "sushi-grade" and "sashimi-grade" were created to ensure certain types of seafood can be consumed in raw form — but it turns out that they're more marketing terms than anything else. There are no clear health parameters enforced by the Food Read more
If you love seared tuna and guacamole, you'd enjoy this popular raw course. Can you name it? Read more
Source Would You Rather Eat Fresh or Fried Rolls? Fresh, they taste better and are healthier. Fried, I love the crispiness and the hot filling. In my diet, there is a time and place for both. Neither, I prefer _____ (fill in the blank below). Read more
Raw foodies argue that heating your food past 115 degrees F destroys the important enzymes found in fruits and vegetables, and by killing these enzymes we're decreasing the nutritional value of our food. These fragile enzymes help us properly and thoroughly digest our foods so we can absorb the vitamins and minerals in our tasty vittles. While I don't think I have the discipline, or the burning Read more
If I were ever to dabble in eating a raw food diet, I would choose to do so in Summer. There is an abundance of produce in season that is especially uncooked – peaches versus butternut squash. But eating "raw" is about more than just eating salads; it is a complex diet. The raw food movement stands exactly opposite of processed foods. We know that minimally prepared food is more nutritious, Read more
A timely sale at the supermarket recently had me forgoing granulated white sugar in favor of the caramel-colored raw kind. But it was only after I'd begun using it in everything from agrodolce sauce to cocktails that I realized I didn't truly know what turbinado sugar really is. Is it brown sugar? Or simply a less processed version of the white stuff? A little digging revealed that the answer is, Read more
Looking to go raw but fear you will miss sweet treats? Try these carob clusters FitSugar reader be-healthful posted in the Healthy Recipe Group. Check out the recipe when you read more. Read more
