Last spring, I visited my foster daughter who shared with her delicious nut pâté recipe and other raw food wonders.
Your stomach “cooks” everything soon after ingestion. The acid it produces can eat through a razor blade. Even a strict raw foodist is cooking all their meals.
But our internal ovens don’t always get hot enough when frigid winds are blowing and snow is falling. So for those who live in colder climates I generally encourage you cook more of your vegetables and some of your fruits during the winter months. Especially, if you’re not used to eating raw food.
Some raw dishes during the winter should prove healthful for anyone. That’s why, tomorrow, I’m going to share with you my favorite nut & seed pâté recipe. You can prepare it quickly and you use it for everything from sandwiches to pasta.
First, let me tell you how I discovered raw cuisine…
Undreamed of Possibilities of Raw Cuisine
Last spring, I visited my foster daughter, Shannon Leonne, in Ontario (www.rawmom.com). She wowed me with the textures and tastes of totally raw meals. If you have the spicing right you can turn raw fruits and vegetables into a Mexican chilli, an Indian samosa or an Italian pizza…
Case in point, last October, I ended up at Los Angeles’ Raw Planet restaurant. They served me pizza with crust made from dried apple. The “cheese” consisted of a nut & seed pâté similar to what I’ll share with you tomorrow.
After taking some of Juliano’s raw “cooking” classes and reading through Shannon’s Eat for Beauty, Healthy and Pleasure raw food manual, tomorrow’s nut & seed pâté recipe has become a staple in my refrigerator. In fact, now that I’m enjoying year-round warm weather here in Maui (goodbye Manhattan!) 80% of my diet has gone raw.
Stay tuned. Tomorrow, I’ll have a PDF e-recipe you can download — rich in protein, essentials fats and full of anti-stress and anti-fungal nutrients.
Carolyn Dean MD ND
The Doctor of the Future®
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