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Time to do Things RAW...

When we mention eating more raw foods do you imagine yourself chewing on a celery stick at lunch time? Maybe blending up wheat-grass and other strange foods that you can only find in the overpriced ‘special food’ aisles in the supermarket? 

Well, actually taking advantage of eating extra raw foods in your diet is not that difficult and the benefits to your health could be fantastic! 

Did you know that when raw, some vegetable contains 15-20% more vitamins than when cooked, they also contain a lot more fibre; which is fantastic for your digestive system and helping you feel fuller for longer. 

Now, I know what you’re thinking, “I can’t live off 100% raw food!”, and that’s a drastic lifestyle change that most would find difficult to stick too, but with a few small tweaks to your diet you too could be benefiting from a little more rawness in your life…

Here are 3 tips to improve the amount of raw foods you eat each week:

  • Try making a smoothie with your favourite fruit and add in small handful of cashew nuts, spinach and carrot. This is a great way to add to your fruit and veg intake without having to add more to your dinner plate.
  • Try adding a few raw vegetables on the side of your meals, such as a grated carrot and cabbage coleslaw or adding shredded courgette into your pasta to finish
  • Search online for some fantastic recipes and give it a go…what have you got to lose? 

Here is my current favourite if you want to try it out tonight…. 

Pineapple and cucumber gazpacho: 

This refreshing gazpacho has wonderfully bold sweet and spicy flavours. The two most important things to bear in mind with this recipe, are to use a very sweet and ripe pineapple and to show a little restraint with the jalapeno.

Serves 4-6...

1 large ripe pineapple, peeled, cored and chopped

1 large cucumber, peeled and chopped

250ml pineapple juice, preferably freshly squeezed

½ jalapeno pepper, de-seeded and chopped 

1 tbsp fresh lime juice

1-2 tsp salt, to taste

1 large spring onion, chopped

1 handful coriander leaves, plus more to garnish

3 tbsp olive oil