I haven’t made a big deal about it here yet, but I eat a lot of raw foods. In the interest of keeping things simple, I love throwing together a raw smoothie or soup in the blender, or a huge salad and easy raw dressing. I feel like there’s this idea that eating raw is sooooooooooo complicated, when it’s really not. I wanted lunch in about five minutes yesterday, so I threw some carrots, parsnips, curry powder, cashews, lemon juice, salt and a couple other things in the blender and voila – soup. Creamy, spicy, delicious winter soup in five minutes. Beat that, cooking. Yeah, I didn’t think so!
There are about a million health reasons to include more raw food in your diet, from better quality fats to higher vitamin and mineral content, not to mention the old enzyme debate – raw fruits, veg, nuts, seeds, sprouted grains and legumes retain their natural enzymes, which may improve digestibility. I’m not sure this can be scientifically proven (and we’ve at least already proven that I’m a scientist, here), but I know from personal experience that when I eat a raw meal if sure as hell feels like my digestion is improved. BUT there are definitely other factors influencing that, like no grains (unless sprouted), so much fiber, mostly fruits and veggies, etc. It’s just a lighter way to eat, which my tummy and my body loves.
Health benefits aside, and honestly there are so many, raw foods are delicious, simple and fun. If I have time to play in the kitchen, you’ll probably find me making nut cheeses or pates, raw nacho cheese sauces or caesar dressings, raw chocolates or puddings or mousses! It’s like a game and a puzzle that I can eat, copying or emulating cooked or baked foods with raw dates, cacao, avocados, veggies, or whatever. Or, creating totally new things not even based on “tradiational” foods.
This recipe today was a vaguely “accidental” breakfast creation that has become a go-to favourite, for desserts as well as snacks and b-fasts. Originally including three ingredients, it’s crazy delicious and a bunch of optional stuff can be added depending on how fancy you’re feeling. You could also throw it into a little raw date & nut pie shell and call ‘er a Key Lime Pie. Yeah, it’s that easy+fancy.
Raw Key Lime Mousse
2 small-medium avocados
3 medjool dates (you can add 2 bananas and leave out the dates, or vice versa)
2 limes or lemons, juiced
pinch sea salt
optional: 1-2 tbps hemp protein, few leaves romaine lettuce or spinach
optional garnish: lemon or lime zest, goji berries, shredded coconut, currants, raisins, dried cherries, nuts, seeds or whatever your little heart desires
Scoop avocados into the bowl of a food processor or Vitamix, break bananas and dates into chunks and add, along with citrus juice and salt. Blend until smooth and creamy, then blend for a little bit longer until light and fluffy. Serve in small bowls, sundae cups, raw pie or tart shells.
Note of shame: I have been known to eat this for a super-rushed breakfast directly out of the food processor bowl. No comment.
I have a few more quick & easy raw recipes to share, plus a review of Cafe Bliss and Mo:Le in Victoria, but those will have to wait for another day. An undecided raw breakfast concoction awaits me, along with a visit to Rawsome Living Food’s holiday sale, for some rye bagels and other treats!