Winter in the Raw - October 2011

Eating Raw Food Through the Winter

By Cleo Murray

Does it feel daunting to continue or start a raw food diet as the Fall and Winter months close in on us?  Well, you are not alone.  That is one of the most frequently asked questions of a Raw Foodie!!  How do you fare through all of those frigid months when hats and scarves dominate and the cold Mother earth isn’t garnering any luscious mouth-watering produce.  Farmer’s Markets have barely weeks to go before they fold up their tents until Spring, so locally grown, fresh, organic fruits and vegetables will be harder to find.

I will admit that the first thing I thought of on one of our recent cool days, was about having a bowl of  hot soup.  I’m learning as I get older and hopefully wiser, that more important than being a strict 100%  Raw Vegan  is the importance of  actually bringing  more balance in to my life.  So, if I want a bowl of hot soup, then so be it.  Just remember that heating anything over 113 degrees is actually destroying enzymes, vitamins and minerals, etc.  So, what’s wrong with a bowl of soup heated to 112 degrees.  That’s not a bad compromise.

Did you know that eating lots of raw foods will also keep your immune system thriving during cold and flu season.  It is also interesting to note that eating raw food increases circulation so a “raw foodie” should actually feel warmer.  I actually encourage you to eat even more raw vegetables and particularly sprouts in the winter.  Eating more greens is an excellent way to build up  your blood, and sprouts are loaded with amino acids which equates to protein.  You may want to reduce your intake of high glycemic fruits during the winter.

Most of us equate raw food to cold, refrigerated, even chilled food.  But during the winter especially, this does not have to be the case.  Eating food at room temperature, or even heating it until it is warm to the touch are great ways to keep your sanity through the cold season.  Most folks allow food to cool to this point before eating it anyway.

A really easy way to keep warm with a raw food diet is to eat heating foods and spices.  Cayenne pepper, ginger, garlic and black pepper are all examples of ingredients that can warm you from within.  Use them in beverages as well as meals and keep your internal fire stoked.  Warm beverages are a great way to satisfy a sweet craving as well as give the body some spice.  Try juicing ginger root and freezing the juice in ice cube trays, then dropping the cubed ginger into a glass of warm  water.  Or keep a pot of ginger tea on a very low simmer on the stove…perfectly acceptable.  I love a cup of ginger tea with the juice of ½ a lemon and a dash of cayenne.  I guarantee you will break out in a sweat.

Something as simple as heating your plates, mugs and bowls is a really nice touch and keeps your food warmer longer. Taking long, hot baths is another good tip for keeping warm.  As time goes by on a raw diet, with the body spending less energy to warm up or cool down the food you put in it, you may discover  yourself better able to adapt when the temperature outside drops.

Keep that dehydrator going through the winter months.  It’s great for keeping you satiated on a raw food diet.  Flax crackers, raw granola’s,  cookies, veggies crisps and raw breads are all perfect anytime foods that keep  the tummy happy and mind comforted.

Following is an example of eating a chilled raw soup, which will actually create  some substantial heat inside your body…made possible by the addition of hot chile sauces.

This recipe contains, what I call, a few “cheats”.  Again, it’s all about balance and for me, great flavour.

CHILLED THAI MELON SOUP….

• 2 – cups seeded and diced cantaloupe
• 2 – cups seeded and diced honeydew melon
• 2 – cups seeded and diced watermelon
• 1 – tbls Sriracha hot chili sauce ( can be adjusted according to your personal “heat” preference)
• 1 – tbls. Sweet chile sauce
• 1 – cup unsweetened coconut milk
• 3 – limes (juiced)
• 1 – tbls. Minced ginger
• 2 – tbls. Chopped fresh cilantro
• 1 – tbls. Chopped fresh basil
• 3 – tbls. Chopped fresh mint
• 1 – tbls. Chopped raw peanuts

In a food processor blender, puree the melons, sriracha and sweet chile sauces, coconut milk, lime juice, ginger, cilantro, basil and 2 tbls. of the mint.  Strain and chill.  Garnish with the remaining mint and the chopped peanuts. 

This is seriously yummy!

Next month I will talk about how to create wonderful “raw” pastas to feed your winter time carbo cravings and “raw” chili’s to keep that body’s furnace stoked.

Namaste

Cleo Murray

Cleo's Bio: Cleo Murray is currently a Vegan Raw Foodist. After 15 years of Veganism she decided to take her nutrition to the next level. She decided to share her radiant health success by giving local Raw Food Workshops and talks. She also had a business in Vancouver as Personal Trainer, Massage Therapist and Reiki Master. She currently lives in Peachland, B.C. (250)767-7623 - Email