Transitioning to Raw Food

by Susan on August 10, 2011

Forbidden Rice with Pineapple and Sweet and Sour – recipe below

(from Rawmazing’s Transitional Foods E-Book)

It happens all the time. People hear about my involvement with raw food and it starts. “You mean like sushi?”, or “I could never eat that way”. Some look at me like I just landed from another planet, and should probably get back on my spaceship and go home.

I just shake my head and think, an apple is ‘raw’ food, a salad is ‘raw’ food. And then I think, if they only knew.

What I wish they knew is how great you can feel, how much more nutritious your food can be and how much more efficient at fighting disease your body will become. I often repeat the fact that over 75% of our chronic illness is caused by our SAD (Standard American Diet) and people get it. They shake their nod in agreement, share their disapproval of processed foods and then do nothing to change because they think that somehow “raw food” is weird. Raw food is food. Uncooked, unprocessed, in it’s natural state. Simple.

Transitional recipes are one of the best ways I have found to introduce people to raw. They also tend to be my favorite recipes when the weather starts to turn or I just feel like I want something a little more substantial. When I do transitional recipes, I usually combine a healthy, nutritious cooked ingredient (ie forbidden rice) with fresh veggies and or fruits. It is a great way to liven up a dish.

I wanted to share one of my favorite summer transitional recipes from Rawmazing’s Transitional Raw Foods. It has been one of the most popular books sold on Rawmazing, for good reason. It is filled with super healthy, transitional recipes that your family and friends will love. For more information click here: Rawmazing’s Transitional Raw Foods.

Forbidden Rice with Pineapple and Sweet and Sour

Rice

  • 2 cups cooked black rice
  • 2 cups pineapple, cubed
  • 1/2 red pepper, cubed
  • 1 cup snow pea pods,
  • sliced 1/2 cup scallions

Sweet and Sour Sauce

  • 1/4 cup raw apple cider vinegar
  • 1/4 cup agave 1 tablespoon Nama Shoyu
  • 1/4 cup sun dried tomatoes
  • 1 date, softened
  • 1/2 teaspoon fresh ginger
  • 1 teaspoon lemon juice

1. Mix together rice, fruit and veggies.

2. To make the sweet and sour sauce, place all ingredients in blender, blend until smooth.

3. Stir in 1/2 – 1 cup sweet and sour sauce, to taste.

Serves 4 Raw Elements: Everything but rice.

 

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{ 10 comments… read them below or add one }

Russell at Chasing Delicious August 10, 2011 at 9:25 pm

This is such an interesting recipe. I have a few raw vegan friends and they’re always trying to get me to try new recipes. This looks like a great stepping stone!

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Andrea August 10, 2011 at 11:33 pm

Susan
When I was pregnant a midwife I met told me that she puts her patients on a raw food diet the week before delivering the baby. I looked at her as if she was crazy. How woudl you eat just juice or fruit for breakfast. That was 6 years ago. I shoudl have openned my mind and listened to her.
Thanks, the recipe looks delicious.

Andrea

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Elen August 11, 2011 at 10:12 am

looks great, would like to try it
just one question what is Nama Shoyu
thank you

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Jessica @ Dairy Free Betty August 11, 2011 at 2:21 pm

Yummmmmmm! Oh wow that sauce sounds incredible!! :)

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diana August 11, 2011 at 10:15 pm

I made this and substituted fresh mango for the pineapple (easily accessible living in CA, yet of course not local). It was incredibly delicious, and I offered it to a few friends and they LOVED it! The flavor is amazing and a perfect blend of tastes.

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victoria August 15, 2011 at 2:17 pm

wow, love your blog so much…….thank you!

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Easy Salad Recipe September 8, 2011 at 11:17 am

I really enjoy the recipes on your site, although my diet is not totally raw I do enjoy using your ideas for a healthy dish. lovely photos as well.

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Fawn (Me Amoeba) September 13, 2011 at 9:13 pm

Your dish looks stunning! It’s really interesting to try something new. I could introduce this to people who are not really into raw food diet. Thanks for sharing your wonderful recipes!

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Sonja March 3, 2013 at 8:48 am

why not just soak the rice overnight…it’s the only rice I’ve found that you can really do this and maintain the texture/taste of cooked rice. It just doesn’t work with other varieties…and no one would ever think it wasn’t cooked.

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Ziba August 10, 2013 at 1:38 am

Great idea : ) But I am with Sonja here … you do not have to cook this rice! It becomes soft after a day or two of soaking in water.
Soak your black rice for 12-48 hours or so (depends on your climate) and it will be soft and delicious. I keep a jar of soaking black rice in the fridge at all times. If you cannot use the rice when it’s soft (within a day or two of soaking it), just place the jar with the rice and water in the fridge and use it later (though change the water every day or so) …

But this rice – raw – gets used up in our house in no time! We usually just add some diced tomatoes, cucumbers and a light dressing of lemons and flaxseed oil to it … and vary it with adding avocados, bell peppers, herbs and raw nuts and it is always a winner!

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