Raw Vegetable Diet

Raw vegetable diet should ideally be taken once or twice a day to furnish the body with life giving enzymes, vitamins and minerals. Perfect addition to salads are sprouted seeds such as alfalfa, aduki beans, mung beans and soy beans.

To enjoy the sprouts you need to prepare them a few days in advance. Soak the seeds in plenty of water overnight. In the morning drain water and put the seeds in a jar with a lid. For a quicker sprouting time put the jar in a warm and dark place. Make sure you rinse and thoroughly drain the seeds at least twice a day. After the seeds start to sprout, take the jar to a lighter place for a chlorophyll to build up.

As soon as you see the hulls opening up, remover them. I always do that to make the sprouts taste much sweeter.

Caution: Alfalfa sprouts should not be eaten by those with systemic lupus erythematosis and rhumathoid problems. Canavanise, amino acid present in alfalfa can worsen those conditions. Please note that alfalfa plant does not contain canavanise.

Here are some recipes for raw vegetable diet:

Stuffed Peppers

1 green sweet capsicum
1 red sweet capsicum
200g cottage cheese

Wash peppers thoroughly, cut off the the wider ends and scoop out the seeds. Stuff the peppers with the cottage cheese and serve with olives.
Great as an entree, afternoon snack or a take away lunch.

Green Salad

3 lettuce leaves
1 tomato
1 sprig of parsley
half avocado
half cucumber
a small piece of chicken
1 spring onion

Cut all the ingredients into small pieces, mix and serve. Vegetarians might substitute a handful of pine nuts for chicken. Parsley, onion and chicken are warming, the rest has cooling qualities.

Tomato Relish

2 tomatoes
small onion or spring onion
1 table spoon sour cream
salt and pepper to taste

Cut tomatoes and onion and mix with sour cream. Tomato's cooling nature is nicely balanced with warming onion. One of my favorite salads. Enjoy.


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