The Beach House Kitchen is going RAW for June (maybe longer). We are really looking forward to the challenge and the obvious health benefits. Our inspiration for this was a great man named Rob, his enthusiasm for all things raw convinced us to give it a go.
I have some experience with raw food, but would love some advice/ tips/ recipes from avid raw ones. Any ideas would be brilliant.
We are planning to acquire a good juicer/ blender and are fortunate to have a few good organic producers nearby, we may look on-line to get some ingredients in. It won’t all just be juices, I plan on making cakes, raw soups, stews etc. It really is a very diverse and little known area of cooking (or non-cooking). I fully expect a surge in energy levels and a full dose of shiny energy.
All tempting food stuffs will be banished to the garage, the cravings will be tough for the first few days I’m sure. Better that the muesli and coffee is kept under lock and key.
This may sound strange to non-raw folk, but your energy levels go through the roof when you cut out cooked and carbs. We will be going down the raw vegan route, so the lack of dairy gives the system a rest also. One of the primary reasons for the surge in energy is that so much of our energy is diverted to digest the food that we are getting energy from. It’s a roundabout process. Raw food cuts out the work of digestion and leaves the energy to flow to other parts of the body, most notably the brain. You get a real buzz from the raw diet and creativity levels soar.
Here is good Rob’s raw food site, with excellent information on all things raw and juice:
I know Rob is a big fan of Matthew Armstrong, so I checked out his stuff. He is certainly an active chap with bags of energy:
This clip goes some way to dispelling the theory that raw foodists suffer from a lack of energy!