We have been getting snow for the last 13 hours. I do live in Minnesota but seriously, it is way early for us. I think we are breaking a record for the most snow this early in the season. I love snow, and believe me, it is beautiful. It will probably be gone in a few days but for now, there is a winter wonderland outside of my front door!
When the weather turns cold, being raw and staying raw starts to present some challenges. As you know, I am not 100% raw. I try to be at least 80%. There are times where I am 100% and honestly, it is when I feel the best. But for social events, and especially in the winter, I cut myself some slack. It is interesting, my body always informs me that I have ventured off course and I always pay.
With that in mind, I have started experimenting with more recipes that are “warm” raw. I know that in the middle of the winter, when it is -30 out, I am not looking forward to a cold dinner. I also don’t want to give up all of the health giving benefits of eating raw. I do want food that is more substantial.
The answer? I start to put my dehydrator to use. You can warm up soups and “pastas”, make hearty mushroom burgers and rib sticking breads. Another winter technique that I like to use is to make food more savory. Using spices and herbs that we associate with fall and winter foods can be very satisfying. You can still have your squash with sage “cream” sauce and craisins. We will just use some different methods to keep the health giving nutrients as high as possible.
Keeping a high percentage of your diet raw is not difficult during the cold season. It just requires you to think differently than you are used to. I will be bringing you many warm raw recipes over the next few months. Have fun, learn some new things and choose health!