Phew! Just when I thought summer was over here in Sweden, it got super hot again. During summer months (and even in the winter sometimes), my family and I love eating raw food. I know I could never be a 100% raw foodie, but I believe it’s a great way of eating and living, especially if you’re struggling with a disease.
Raw food is vegan plant-based food that has not been heated above 115 degrees Fahrenheit (46 degrees Celsius). This method will preserve nutrients that might otherwise be destroyed during the cooking process. Raw foods, highly nutritional and healing, are rich in fiber and enzymes. I like doing an all raw food cleanse at the beginning of the year.
Here is a recipe for one of my favorite raw lunches. Fast and easy to prepare, the “tabouleh” tastes better the longer it can marinate and develop flavors.
- 1 head of cauliflower
- Juice from 2 lemons
- ½ onion
- 2 cloves garlic
- ¼ cup olive oil
- Small handful of mint
- Large handful of parsley
- 4 large ripe tomatoes
Cut the cauliflower away from the stem, then cut into smaller segments. In a food processor, chop up the cauliflower until it is the consistency of a cooked grain, such as rice or bulgur wheat. Usually several pulses with do the trick, but sometimes it is necessary to remove the already processed cauliflower so the remaining larger pieces can be processed. Transfer to a large mixing bowl and set aside.
Pulse the remaining ingredients in the food processor until the onion and herbs are finely chopped, and everything is incorporated. Fold the lemon/onion mixture into the cauliflower, then season with salt and pepper to taste. While this is marinating, cut tops off tomatoes and use a spoon to scoop out seeds and meat. Stuff “tabouleh” into tomatoes and enjoy!