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Foods that are good to have in a Raw Food Kitchen
Seeds for jar sprouting like clover, radish
Raw almond butter, if it doesn’t say raw on the jar, it isn't
Raw tahini, if it doesn't say raw on the jar it isn't
Almonds, or other type of nut, or a variety both
shelled and unshelled. Try walnuts, pecans, cashews,
hazelnuts (filberts), macadamias, pine nuts
Dried fruit-raisins, prunes, apricots.
Spices and herbs (some suggestions): cayenne pepper,
Chinese 5 spice powder, cinnamon, basil, oregano, cumin,
curry powder mix, fennel, dill, etc)
Raw carob powder
Dates
Seaweed: try dulse flakes, kelp
Fresh garlic, parsley, cilantro, basil , ginger, chives
Lemons to flavor and preserve food
Nori sheets, green seaweed squares make great roll-ups
instead of bread
Flax seed oil (I have a strong preference for Barlean's
high lignan brand), extra-virgin olive oil
Olives
Sun Dried Tomatoes for delicious marinara sauce all year round.
Sunflower seeds. Shelled. My personal favorite, low cost,
high protein, easy to use.
Water. Tap water is basically not acceptable in most places.
You do not want to drink chorine or fluoride. Buy it,
filter it (reverse osmosis) or distill it.
And of course fresh produce. I always have bags of
pre-washed baby lettuces, red pepper, tomato, onion,
celery and anything I can find that is unique, different,
exotic. Go for variety. Do not eat the same thing all the time.
Right now I have "watermelon" radishes, lovely white on the
outside and pink and green like a watermelon slice on the
inside, daikon radish, black radish, gold carrots, bok choy,
red cabbage, beets, zucchini. Experiment. Talk to the
produce manager at your store.
Use sprouts all the time, especially sunflower and
buckwheat-you can't find a better food. Buy them or
grow them depending on where you live.
Thanks to rawgourmet.com January newsletter
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