Great Lunch Recipes from Raw Food Books
Great Lunch Recipes from Raw Food Books
Some experts believe with scientific reasoning that the key to eating healthy even while following a raw food diet is to break your meals in to smaller portions through the day. You do not need to skip meals such as lunch or dinner, simply have smaller portions of more healthy foods. While most people agree that raw food diets work great, it is from raw food books that they find the guidance and information that they need to follow the plan properly. Furthermore, the raw food books are the source of recipes with nutritional values to make the switch from cooked meals to raw food. The following are some popular raw lunch recipes from raw food books of well known authors.
Gazpacho Soup
This is a fairly common recipe and all high quality raw food books should have it in their text. Ingredients you will need as dictated by raw food books include 4 diced tomatoes, one half of a diced onion, a peeled and minced clove of garlic, lemon juice and one peeled and chopped cucumber. Puree all the ingredients in a blender and strain with the vegetable press method so as to remove larger unblended pieces of vegetable and pits that do not liquefy such as seeds and skin. Raw food books say that the soup tastes best if chilled overnight and sprinkled with chopped scallions, finely chopped mango, cut cilantro and olive oil.
Sprouted Bagel with Cold Smoked Salmon
Take one bagel and put it in a toaster to moderately heat. After this you may spread some coconut oil over its inner sides if you want; this step is optional. Then you are required to put in the lettuce leaf, add one or more slices of smoked salmon as per your liking and top this with a slice of tomato or some onion rings. Capers may also be added on preference.
Tuna Ceviche
Ingredients needed to make tuna ceviche include about 400g of sushi grade tuna (the quality of the fish is important), 6 cloves of garlic, 4 tablespoons of good quality olive oil, a tablespoon of olive oil, pepper, sea salt and handful of cilantro or parsley. You begin with peeling and chopping the garlic after which you put in a bowl with lemon juice, salt and olive oil. Once these have been mixed together, cut the tuna into very thin sashimi like slices. Place the slice of tuna on the plate, pour the dressing over it and garnish with pepper and parsley before you serve.
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