I just spent 5 wonderful days in Boulder and Summit County with my daughters as I turned a half of a century old. The number seems a bit staggering to me, fifty. It feels like a big number. Honestly, I don’t feel fifty. I believe in part because of my raw food diet.

I spent the day in a blizzard on the mountain, skiing. Winds gusting at 50 mph blew us over as we got off of the chair that took us to the top of the mountain. It was snowing hard and visibility was about fifteen feet. Not your ideal spring skiing.

My daughter and her friends taught me how to hit a box in the park. We skied the trees, with me protesting and my daughter insisting that it was the only place on the mountain that would be out of the wind and have good snow. I got frost bite. All in all a great birthday.

It was invigorating. It allowed me to push myself. And it made fifty just a number, not a sentence. Place your attitude in the right direction, and you can create your journey.

I am still a bit tired from re-entry and have not been back in the kitchen to create any new recipes. So I thought I would answer another question that was submitted during the dehydrator contest.

“What is the best way to store raw breads/crackers?”

I get asked a lot about storing food. How long things will last and if certain foods should be refrigerated. We already covered freezing here: Freezing Food, so I will discuss other methods of storage.

It is important to remember that raw food is just food. It should be treated the same way you would treat any other fresh food. The same rules apply. It is a little different when dehydration comes into play. If you dehydrate ALL of the moisture out of a food. It will keep for a long time in an airtight container. I would keep it out of the light, and also check for any discoloration or off smell as time passes. I have had crackers and flat breads keep for weeks!

On the other hand, if you you stop the dehydration process when there is some moisture remaining, you will want to refrigerate the food to slow down spoilage. I often pull certain things out of the dehydrator early to maintain a softer texture. You will get a week or two but once again, let your eyes and your nose be your guide.

A good rule of thumb to consider is, if there are ingredients in the raw food recipe that normally need refrigeration, then refrigerate your creation. If nothing in the raw food recipe requires refrigeration, most likely you won’t have to refrigerate it because there isn’t anything in it that will spoil. Use common sense and your senses.

What is meant by raw food?
Raw refers to food that is unprocessed, unrefined and not exposed to heat over 116 degrees, which kills the enzymes and nutrients. It is composed of fresh fruit and vegetables along with nuts and seeds. Raw isn’t a fringe movement. We all need to eat more fresh fruit and vegetables. Raw is another way to incorporate them into your every day diet, but in an interesting way.

a
What are the benefits of a raw diet?
When your food is prepared so that it doesn’t lose it’s nutrient content, your body can utilize those nutrients for maximum function. You experience increased energy, mental clarity, weight normalization, and superior health. Your body was created to heal itself and to be able to ward off disease. Without the proper nutrients as it’s building blocks, your body loses it’s ability to do this. Raw foods also help you slow the aging process.

Do you need to be 100% Raw?
No. In fact, when people are transitioning, I don’t even recommend it as it can set some people up for failure. If you can get to 51% raw, very specific health providing benefits will be experienced and can even get measured. I am all about starting the journey and helping people find better health and vitality along the way.

Why don’t you heat the food above 116 Degrees?
Mainly we don’t want to kill the enzymes. Enzymes are considered to be the building blocks of our bodies. Our cells need enzymes to survive and function. Research has shown that people with chronic disease have lower enzyme content in their blood. There is clearly a connection between low enzymes and disease. Eating food with their enzymes still available aids digestion and because we can use the enzymes in food, we don’t deplete our own stores of enzymes.

a
Where do I get my protein
Vegetables and fruits actually contain at least 15% protein. Protein is also available in nuts, seeds, greens and sprouts. When eaten raw, that protein is assimilated  better by the body. So, you don’t need as much protein if you are eating it in a raw form.