I like to eat a good balance of cooked and raw foods, trying to eat about 60-70% raw and maybe 30-40% cooked. Some days I do better than others, but for the most part I’m close to these numbers. The main reason for this is I just feel lighter when I eat a lot of raw. Also, many plant nutrients can be destroyed by cooking, so it’s good to know which plants are better raw versus cooked. Things like potatoes are pretty obvious, but some things like mushrooms also turn out to be healthier when cooked. You’ve probably heard about tomatoes and how lycopene is increased when they’re cooked. This is a good thing, as lycopene is not only an essential nutrient, but has been shown to reduce cancer risk. Anyway, I’m kind of wondering off topic. In my efforts to eat more raw, I present another take on vegan tuna salad, this time incorporating soaked walnuts. Soaking walnuts helps to reduce the amount of phytates, or antinutrients, they contain, thus making it easier to absorb the many nutrients this dish provides. As with most topics such as nuts and phytates, there are many schools of thought on them, and it’s hard to get good solid information saying absolutely yea or nay. On one hand, walnut studies have shown them to be a health promoting nut with respect to heart disease (See here). On the other they do contain phytates, which can inhibit nutrient absorption. I guess, as with most things except leafy greens and whole fruits and veggies, all things in moderation. Anyway, I present my Nutty Mock Tuna Salad. Hope you enjoy.… Continue reading
Falafel always reminds me of my Aunt Mary. When I was a little girl and would visit her, there were street vendors who sold fresh falafel. We would be sitting on her patio, and we’d catch the tantalizing aroma of the vendors approach.… Continue reading
The combination of spring mix salad with lemon tahini dressing and the colorful vegetables, make this salad so colorful and enticing. It’s quick, easy and good for you. Enjoy.
- 16 oz organic spring mix
- 16 oz organic grape tomatoes
- 2 organic sweet bell peppers (red, orange, yellow or green)
- 1 large organic cucumber
- Kalamata olives, green olives or both!