Raw Food and Cravings

by Susan on July 12, 2010

I love eating a raw food diet. I especially love eating a raw food diet in the summer. Many of you know that I frequent our farmer’s markets. Not only do I get great prices on produce, but I get fresh, just picked veggies and fruit. I also get to support local growers and see produce that I normally don’t have access to year round.

Right now, lettuce is beautiful and plentiful. I have been buying a lot of romaine and eating a lot of salads, not to mention putting it in green drinks. I have to tell you, I have never been a big salad eater. I love my raw food diet but salads can seem like a lot of work, not only to prepare but to eat. With all of these beautiful greens around, I couldn’t resist and  have been making quite a few.

Here’s where it get’s interesting. As I eat more salads, I find that my cravings (normally for potato chips) have shifted. Now I am craving salads! It is quite amazing how you can retrain your taste-buds. As you eat healthier, your cravings for not-so-healthy food will eventually be replaced by cravings for healthy food!

I love mixing fruit with my greens. Don’t worry food combiners, greens are different than veggies. They are considered a leaf and closer to fruit than vegetables. Still, listen to your body as we are all different.

This is my current favorite salad. Mangoes, strawberries, jicama, and avocado, over romaine topped with a beautiful little blueberry vinaigrette and pumpkin seeds for that extra little boost. This is a hearty salad that works great for any meal.

Strawberry Mango Salad

  • 1 head romaine lettuce
  • 1 cup strawberries, sliced
  • 1 cup mango, diced
  • 1 cup jicama, diced
  • 1 avocado, diced
  • 1 cup pumpkin seeds

1.Tear romaine and place on plate.

2. Mix together fruit and jicama. Place a handful on the lettuce bed.

3. Top with blueberry vinaigrette and pumpkin seeds

Blueberry Vinaigrette

  • 1 cup blueberries
  • 1 tablespoon agave nectar (or sweetener of your choice)
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil, cold pressed

1. Combine all ingredients in a blender.

2. Pour over top of salad.

For more recipes like this see: Salads

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{ 22 comments… read them below or add one }

roxan July 12, 2010 at 12:04 pm

This salad looks delicious, especially the blueberry vinaigrette! Thank you for sharing it.

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Lois July 12, 2010 at 6:35 pm

This looks Wonderful!!! I always try to incorpate fruit with my salads..leave behind the hard boiled eggs and pasta salads & breads. etc..that makes it heavy

refreshing Susan!!

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Christine (The Raw Project) July 12, 2010 at 8:58 pm

This salad looks perfect for summer, thanks!

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Ann Brown July 12, 2010 at 10:09 pm

Thank you for your elegant encouragement. I made this salad for dinner tonight and it was perfectly satisfying – taste, color, texture, and volume! Now if I can understand how to make more meals like this I will be on a good path =) Thank you again.

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crookedmoonmama July 13, 2010 at 12:12 am

OOOhhh! That dressing sounds lovely….
xoxo

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Brooke July 13, 2010 at 9:27 am

Susan, you seem to use jicama frequently. Have you found an organic source for this? I read that jicamas are usually grown in Southeast Asia and they are dipped in formaldehyde to sanitize them for the trip to the US. I was just curious if you found a respectable source of jicama. I love jicama and I would love to grow my own some day!

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Susan July 13, 2010 at 9:57 am

I can not find any information about jicama being dipped in formaldehyde. Most of the jicama here comes from Texas and Mexico, not Asia. You could check with your grocer. Young Thai Coconuts can be dipped but considering you have to go through an entire husk, then the shell, the chances of the formaldehyde contaminating the coconut is pretty nill. I always peel my jicama about 1/4 inch in. That should help.

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Elizabeth July 13, 2010 at 10:15 am

That looks like something I would love. What a beautiful salad. Thank you for sharing. You are so right about re-training our taste buds!! My sister-in-law and I discuss that quite a bit. We both have had that happen. Even my children are reaping this benefit. How awesome raw and living foods are!!
Peace and Raw Health,
Elizabeth

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Dot D. July 13, 2010 at 10:47 am

Yup, discovered the taste-but retraining myself a while back. Fascinating thing! Well, now that you’ve got my mouth drooling over this luscious lunch, I’m headed out to the kitchen to make it! Later……

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Dot D. July 13, 2010 at 10:47 am

Oops, meant “taste buD”

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J. Bosley July 13, 2010 at 4:09 pm

Funny to get your email today……For the FIRST time yesterday, (July 12, 2010) since going raw in early March 2010, I too actually CRAVED a salad ! BTW>…potato chips are my main crave as well :0 I was driving and actually started “pseudo chewing” imagining the CRUNCH of the fresh greens ! I have NEVER done that…..EVER. Thanks for sharing. JB

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Sarah Schatz - menus for people with limited diets July 13, 2010 at 7:43 pm

this sounds so delicious and so summery. I love the combination with the jicama, avocado and fruits. thanks!

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Erika @ Health and Happiness in LA July 13, 2010 at 11:04 pm

This looks amazing! I also looove fruit with salad!

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Stacey July 14, 2010 at 5:31 am

How many would you serve with this amount as a main? 1 or 2? Just curious :)

Thanks!

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Susan July 14, 2010 at 7:17 am

oh my…if you can eat an entire head of lettuce, an avocado, a papaya, a jiccama, a cup of pumpkin seeds and a cup of strawberries (that is aprox 9 cups of salad) at a sitting, that would be impressive. I would think this could serve 4 unless someone is really hungry. It is a very filling salad with the avocado and the pumpkin seeds.

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Stacey Burke July 15, 2010 at 3:56 pm

Awesome recipe and article! Thanks keep them coming!

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aimee July 15, 2010 at 4:21 pm

This looks delish! I love the blueberry vinaigrette:) Can’t wait to try this one.

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Brenda July 16, 2010 at 4:16 pm

Love my salads. Love my greens. Like you, they make me feel so healthy and complete. But… I’m deeply bothered by the bugs that cling to my greens. Especially organic greens (quite the paradoxical dilemma I’ve found myself in). I recognize this to be somewhat irrational which offers hope that I can overcome the fear of eating insects. It is a living food source, so, I know that I am not the only being that is going to want to dine on the greens I’m preparing. That is what I tell myself. Yet, I rinse the greens 2-3 times and still find tiny bugs floating in the spring water. It sometimes ruins my appetite. Do you have any suggestions for over-coming this issue? Thank you in advance.

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Erin (Ms. Bliss) August 3, 2010 at 4:51 pm

What a delicious looking salad! This is gonna be the next raw food recipe that I try.

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Jennifer April 29, 2012 at 5:24 am

this looks amazing what wonderful colours, will be trying the blueberry viniagrette Thanks!

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Anna May 3, 2012 at 11:55 am

I made this for dinner last night and it was amazing! The vinaigrette was probably my favorite one ever! I’m going to be posting about it on my blog next week, with links to your site.

Thank you!

Anna
http://www.askannamoseley.com

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Sheena June 5, 2013 at 3:10 am

Hi Susan!!
I just made this recipe tonight for our lunch tomorrow! However, I noticed that my dressing came out thicker than what it looks like in the picture!! Help! I followed the exact recipe! :((((

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