A Note About The “Raw-Food” Philosophy

The following recipe is from some great folks who follow a “Raw-Food” diet. Certainly the major portion of a healthy diet should contain raw foods (just as God created them) – without cooking or processing the ingredients. But some very healthy food choices such as mushrooms should be cooked in order to rid them of natural toxins. Dr. Joel Furhman M.D. lists mushrooms as a “super-food” that protects against breast cancer in his great book, “Super Immunity”. Certainly it seems reasonable to conclude that the lion’s share of a healthy diet should be raw fruits, veggies, nuts and seeds. But from my research, the best information on nutrition does not support the notion that some cooked veggies are bad for you. They may not be as healthy in a cooked state as they are in a raw condition; they may lose some nutrients in cooking, but they are not therefore “bad” for you. I make this point because I believe you will find some great recipes from the “Raw-Food” folks. But be careful in your evaluation of the raw-food philosophy.

Having given my opinion, I do suggest you look for good healthy recipes from those that hold a Raw-Food philosophy. But always look over a recipe carefully and ask questions. Does this contain a lot of fat? Nuts, for example, are good for you, but they should be eaten in limited quantity if you are trying to lose weight because they are high in fat. How much added salt is in the recipe? It might be best to leave out salt, or at least cut it down to bare minimum. There might be other questions you can think of to add to the list.

The following recipe comes from www.RawFor30Days.com .

A 2 part video of the making of this desert can be found at www.youtube.com/rawfor30 .

The recipe originally came from www.sweetlyraw.com. (This young lady has published an e-book of Raw-Food desert recipes. The recipes look delicious.)

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Apple Raspberry Pie Recipe

Crust:

• 2 cups pecans
• 1 cup walnuts
• ¾ cup pitted and packed, medjool dates

In a food processor, combine all ingredients until they become crumbly. Press half of the mixture into a 9” pie plate.

Filling:

• 2 cups raspberries
• 6 medium sized apples, separated
• ½ cup pitted and packed, medjool dates
• ¼ cup raisins
• 2 tsp cinnamon

1. Sprinkle the raspberries over the pie crust.

2. Peel and core all apples.

3. In a food processor, puree 2 of the apples, and remaining ingredients, until smooth. Pour this mixture into a bowl.

4. Chop the other 4 apples into large chunks and then process into small chunks in a food processor, making sure NOT to puree it into applesauce! Add to the puree.

5. Spread this filling into the pie crust.

6. Top with the remaining pie crust, sprinkling it over the tip like crumble.