Lunch, with a big bowl of fresh greens, romaine and spinach enhanced with the bite of some thinly sliced red onion and crisp Kirby cucumber, sweetened with diced mango and blueberries, add a bit of crunch with a generous sprinkling of snack sprouts (adzuki, lentil and mung beans) as well as some raw sunflower seeds, then top it all off with crisp, crunchy sunflower greens. Zowee! How good can it get?
I dressed this bowl of raw food with a drizzle of fine extra virgin olive oil and a dash of Bragg's apple cider vinegar. Doing so veers from the discipline of true raw foodists but offers an alternative stage for those of us who want to eat better.
This bowl of green goodies was absolutely delicious—summer at its finest. While fresh, local produce is available, we should indulge at every opportunity. I didn't sprout my own sunflower greens. I purchased a container grown by Glaser Organic Farms in Miami, soil grown in natural sunlight, from Whole Foods.
The more I read and investigate, the more I'm convinced that taking responsibility for our health by what we eat and the lifestyle we choose, is the only way we can achieve vibrant health, avoid or overcome debilitating diseases, and enjoy an active, illness-free old age.
The Raw Food World Summit started 8/7 and continues via podcasts and teleseminars featuring some of the most internationally, notable raw food specialists—a fascinating, educational experience.
I also joined The Raw Divas Sisterhood, a great way to gain more knowledge, to interact with women, globally, who share the same goals: vibrant health, positive attitudes, fit, slim and mentally alert. Look into it!Just adding more live, raw, organic foods into your daily diet will be a great first step in the right direction. Ironically, not only is it good for you — but it tastes good, too!
Till next time. . . To eat well, eat raw!