My Saturday was 100% raw,
a kind of personal celebration, to
reintroduce solid foods in the body, after four days on green juices.
Raw food properties are authentic as they keep the original flavor and textures and in
particular, the actual colors that enrich the visual presentation of
the dishes.
Raw food diet is based on
uncooked and organic food to keep the enzymes that are present in
nutrients, ensuring an excellent digestion and absorption of all
these nutrients.
The challenge of preparing
raw food is stimulating. Enthusiasm and curiosity lead me to this new
universe where I'm taking my first steps. That is precisely why I
share with you my Saturday's menu.
The day began with the
usual green juice enriched with wheat grass, spirulina and chlorella.
(See recipe here: Start 2013 with a green juice! ) .
Lunch had an Asian touch,
combined with a soup to strengthen the immune system and increase the
antioxidants in the body.
By mid-afternoon, an
energetic smoothie that made the rest of my day …
Raw beetroot and carrot
soup - Saturday's 1st menu
Raw food can be warm up to
115 F but the day was warm so it was not necessary to warm it. I kept
it by room temperature and iit was delicious!
Ingredients:
(serves two)
2 medium carrots
1 medium beetroot
4 mint leaves
salt to taste
water in the desired
quantity
To garnish:
lentil sprouts
sliced radishes
1/2 small carrot, sliced
fennel
4 sliced mushrooms
Place the carrots, beets,
mint, salt and water in a blender and grind until you get the desired
consistency.
Place the soup in a bowl
and garnish it with the sprouts lentils, carrots, radishes, mushrooms
and fennel.
Bon appétit!
© veggie delicious food, April 2013
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