The raw food revolution

I admit it: I’m a sucker for trying out the latest health food fad. If I read or see that a particular food item has been labeled a “superfood” you can expect to see me munching on that in a few days. I have planted three malunggay trees in my backyard to ensure that I have it on hand not just for the usual tinolang manok, but also for green smoothies (yet another healthy food craze I have embraced), omelets, tea, etc. So yes, I am gullible that way. But there is one other food revolution that I think deserves all of our attention — the shift to raw food, and I’m not talking about salmon sashimi and kinilaw (although those are very healthy, too).

Raw food defined

“Raw food preparation keeps all ingredients in their freshest, most natural and most alkaline state as it involves no cooking over high heat above 105-118 degrees, thereby not altering any of its enzymes — the life force that is necessary for our metabolic functions, helping us to get the maximum nutritional value of plants, which leads to optimal health,” shares Asha Peri, certified raw food chef and owner of Dahon Kusina (Leaf Kitchen Raw Food Grocer/Dahon Kusina, 0917-861-1212, do.you.beleaf@gmail.com). “It encompasses the use of all plant parts and involves the use of all kinds of leafy greens, fruits and vegetables, including fungi and seaweed, sprouted nuts, seeds and grains, healthy fats, and superfoods, with the greens as the star of the whole raw-food show. Some other ways to prepare raw food involve dehydration, fermentation and soaking and sprouting,” she adds. Simply put, raw food is all about preparing vegetables and fruits with no or very minimal use of heat. This doesn’t mean that you just pick at salads and nibble on fruits the whole day. What has intrigued me and kept me interested in this food philosophy is how imaginative and delicious raw dishes can be. You can still have your pasta fix but this time replace your usual wheat pasta noodles with shredded zucchini, cucumber, or coconut meat. Pasta sauces, even the usually indulgent Carbonara sauce, can be replicated with much healthier raw alternatives. They have raw and fudgy brownies, yummy lasagna, and even veggie steaks. Sounds interesting and yummy, right?

Who can go raw?

“Raw food preparation can be done by people of all ages,” Asha says. “After all, its biggest side effect is to increase more of our life forces compared to eating food that is stripped of all its nutrients through high heat exposure. It is highly recommended for people suffering from various degenerative diseases or those who feel general malaise that is stress-related.” Those who have specific food allergies should just avoid using those ingredients in preparing their raw food.

Some people worry that they can’t possibly be satisfied and feel full by just going raw, but this is only because their bodies are used to eating a large amount of food with not a lot of nutrients. Raw food is packed with nutrients, so over time, your body will adjust to less food because it’s getting all the nutrients it needs and more. You also don’t need to go 100 percent raw. You can start by simply including more raw food in your meals every day, like a green smoothie for breakfast or even just a colorful bowl of salad for dinner. Snack on fruits and nuts throughout the day instead of cakes and cookies.

The most difficult thing for me about switching to raw food was the shift in philosophy and approach to food. I’m used to cooking, frying, grilling and steaming. Shifting my perspective on how food should be prepared and what it should look like has been the biggest hurdle. I’m not vegetarian but I enjoy vegetables just as much, or even more, than my usual meat dishes. I don’t think my family and I can go all-out raw, but being able to expose myself and my children to alternative approaches to eating and food preparation has helped us have a broader view and approach to enjoying food and getting healthy. 

Swap this for this

• Sliced zucchini, daikon, or cucumber for lasagna sheets

• Zucchini, cucumber or coconut meat to make noodles

• Turnip, radish or cauliflower for rice

• Seaweed paste for eggs and gelatin

• Nut or seed milks and cheese instead of dairy

• Coconut meat, nuts and seeds or mushrooms for meat

• Carrots and seeds combined to make burgers.