Today I want to talk about five easy ways you can eat a high-raw dinner.
Now the reason I’m talking about dinner is this seems to be the biggest challenge for people when it comes to eating a healthy meal that’s high-raw. That’s because dinner is more of a social meal, and a time when we tend to want a little more comfort.
So first of all, let me say I usually don’t eat 100% raw at dinner-time. I might do that occasionally, but my regular strategy is to make breakfast and lunch either all-raw or as high-raw as possible and then give myself a little more wiggle room at dinner. So even if my dinner meal ends up being 25% raw, I’m still eating a very high raw diet overall.
So let me give you 5 super easy ways to include raw food at dinner-time. The easiest way to do that it to add a raw first course and that’s what all of these ideas do:
1. Fresh fruit before dinner—Sometimes I’ll snack on some berries or have an apple or orange before I start making dinner—and one thing I like about that is it seems to get rid of any sweet tooth I might have after dinner.
2. Leftover Breakfast green smoothie before dinner—this is also a great pre-dinner snack I’ll sip while making dinner.
3. A nice appetizer of some pretty crudités (cut up veggies)—I’ll set that out before dinner, and eat it by itself, with some olives, or with a raw dip (although making a dip is a little more work). Crudités and dip is a popular mainstream appetizer, so your family won’t think this is strange!
4. A first-course salad as a part of your dinner. Now with dinner I don’t do the kinds of big main-dish salads that I do for lunch (which would be more time-consuming when it’s just one part of dinner), so I’ll just make a really simple salad of two different kinds of lettuce with chopped parsley, tossed in a tiny bit of olive oil and lemon juice. When I’m feeling fancier, I’ll add a little bit of carrot or tomato or cucumber but you don’t even need it—just a simple fresh green salad is a great appetizer at dinner.
5. A raw soup as a first course. This is great when it’s warmer outside, and you’d enjoy a chilled or room temperature soup. One of my favorite raw soups is Cream of Zucchini Soup. This is a nice first course if you get tired of salad sometimes.
Here is the recipe:
Cream of Zucchini Soup
Yield: 2 cups, 2 servings
This recipe provides the perfect opportunity to use up those leftover bits of zucchini from Zucchini Pasta. Serve chilled, at room temperature, or warm.
- 1 zucchini, unpeeled and chopped
- 1 stalk celery, chopped
- 3/4 cup water, as needed
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon mellow white miso
- 1/2 teaspoon crushed garlic
- 1/4 teaspoon salt
- Dash cayenne
- 1/2 avocado, chopped
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons minced fresh dill, or 1/2 teaspoon dried dill weed
- cutting board
- chef’s knife, 8-inch
- measuring cups
- citrus juicer or reamer
- measuring spoons
- garlic press
- rubber spatula
Put the zucchini, celery, 1/2 cup of the water, lemon juice, miso, garlic, salt, and cayenne in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Zucchini Soup will keep for 2 days.
Per serving: calories: 140, protein: 3 g, fat: 12 g, carbohydrate: 5 g, fiber: 5 g, sodium: 365 mg
Including one of these 5 things as a first course in your dinner will get more enzymes in your diet, help digest the rest of your meal, energize you, and fill you up a bit so you eat less heavy cooked food.
You could try a different one each day of the week and even if the rest of your dinners are cooked, they will end up being about 25% raw, putting your whole day at 75% or more raw if you had an all-raw or mostly-raw breakfast and lunch.
Would you like to try one of these raw first courses at dinner this week? Let me know which one you’re planning to try!