This weekend, my two new business partners and I attended Alissa Cohen’s raw food certification class given by Nancy Addison down in Dallas. We are now raw food certified!!
I have made the decision to eat at least 50% raw during the winter months and increase that percentage in the summer. I decided to do this because I am convinced of the health benefits of eating raw live food. What are the benefits? Well, raw foodies say that eating raw foods that haven’t been heated over 117 degrees provides our bodies with the nutrients and most importantly the heat sensitive enzymes in the food. These enzymes are necessary for your body to digest, absorb, and use the food optimally.
My first experience with raw food was recently after reading David Wolfe’s book the Sunfood Diet and trying out some of his superfoods in my smoothies. One day, I tried just throwing a variety in my Vitamix – romaine lettuce, blueberries, goji berries, raw cacao, chia seeds, an orange, 1/2 a banana, and a drizzle of honey. Surprisingly, it was wonderful!! What was even more surprising was the boost of energy I felt afterwards.
My next experience was in Santa Fe over Christmas. My mom and I tried a raw food restaurant called Body. I had a raw pizza. The crust was walnuts and zucchini – who would have thought?! And, who would have thought that it would be so delicious!
Back in Big D, we have one raw food restaurant, Bliss, that my two business partners and I decided to try last week. We tasted a bit of everything – coconut curry soup, pizzas, enchiladas, and of course cheesecake made with cashews and topped with cacao. All was wonderful.
Which leads me to this weekend at Nancy’s. The three of us arrived full of excitement, and she did not disappoint. We left so full of living raw foods and convinced we were going to incorporate them into our daily diet.
This is the first of the recipes Nancy taught us that I made for my family. What was my 12 and 10 year olds’ reactions, you wonder? I served this mock salmon pate (I didn’t tell them the name) on celery sticks. I think they thought it was some kind of hummus. My daughter loved it; my son tolerated it. That was success in my book!! And of course, I devoured it. I encourage you to try this recipe and the few that will follow from my raw food class, and let me know what you think!
Mock Salmon Pate
- 2 cups walnuts
- 2 large scallions
- 1 red bell pepper
- 1 teaspoon sea salt
- 2 stalks celery
- Combine all ingredients in a food processor and blend until smooth.
- Serve with cut up veggies like celery and cucumbers. Or serve on top of a salad or rolled up in a green leaf. And, of course there’s always the option of spreading it on your favorite cracker (gluten free of course).