rawl:raw_living_food

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
rawl:raw_living_food [2026/03/16 19:16] – Simon Grantrawl:raw_living_food [2026/03/26 18:33] (current) – external edit 127.0.0.1
Line 1: Line 1:
-# Raw / living food+This topic is part of [[gt:food|Food & drink]]. 
 +====== Raw / living food ======
  
  
Line 10: Line 11:
  
  
-## What is raw / living food?+===== What is raw / living food? =====
  
 'Raw' food is food that hasn't been heated to more than 40-45°C, and typically includes grains, pulses, seeds, fruit, spices, nuts, flowers, green leaves, roots, stems, seaweeds, herbs, fungus and yeasts. By 'living' we mean very fresh - ideally straight from the garden - so that, like the living plant, it's still full of enzymes and water. This of course means that ideally, raw / living food diets will contain mainly local, seasonal, organic ingredients. 'Raw' food is food that hasn't been heated to more than 40-45°C, and typically includes grains, pulses, seeds, fruit, spices, nuts, flowers, green leaves, roots, stems, seaweeds, herbs, fungus and yeasts. By 'living' we mean very fresh - ideally straight from the garden - so that, like the living plant, it's still full of enzymes and water. This of course means that ideally, raw / living food diets will contain mainly local, seasonal, organic ingredients.
Line 36: Line 37:
 </WRAP> </WRAP>
  
-### History+==== History ====
  
 Back beyond a certain point in history, our ancestors would have eaten only raw food. Some time after the use of fire, they would have discovered that it changes the consistency and flavour of foods, and cooking was born. Throughout history there have always been people and places where food was predominantly raw, including monks and yogis; and Japan has always had its raw fish, fermented foods and pickles. The modern raw food movement started in the 20th century, took off in the 60s, and there has been a boom in the 21st century. In the US, it is a huge movement; in Europe it's not as big, but is growing fast. Back beyond a certain point in history, our ancestors would have eaten only raw food. Some time after the use of fire, they would have discovered that it changes the consistency and flavour of foods, and cooking was born. Throughout history there have always been people and places where food was predominantly raw, including monks and yogis; and Japan has always had its raw fish, fermented foods and pickles. The modern raw food movement started in the 20th century, took off in the 60s, and there has been a boom in the 21st century. In the US, it is a huge movement; in Europe it's not as big, but is growing fast.
Line 53: Line 54:
  
  
-## What are the benefits of raw / living food?+===== What are the benefits of raw / living food? =====
  
 - First, a very obvious environmental benefit - every raw food meal you eat means less energy consumed for cooking, with all the emissions associated with it. - First, a very obvious environmental benefit - every raw food meal you eat means less energy consumed for cooking, with all the emissions associated with it.
Line 105: Line 106:
  
  
-## What can I do?+===== What can I do? =====
  
 You can slowly add more raw food to your diet - either as a proportion of meals, or entire raw meals. You could have a cooked meal with a raw starter, side dish or dessert. The more you do, the more of the above benefits you get. You can have soups, salads, pasta, lasagne, pizza, flat breads, wraps, curries, ice-creams, sorbets, nut and seed milks and much, much more. See resources - you can find recipes online, attend a course for inspiration and ideas, or buy a book or two. You can slowly add more raw food to your diet - either as a proportion of meals, or entire raw meals. You could have a cooked meal with a raw starter, side dish or dessert. The more you do, the more of the above benefits you get. You can have soups, salads, pasta, lasagne, pizza, flat breads, wraps, curries, ice-creams, sorbets, nut and seed milks and much, much more. See resources - you can find recipes online, attend a course for inspiration and ideas, or buy a book or two.
Line 121: Line 122:
 Here are some useful techniques: Here are some useful techniques:
  
-### Dehydration+==== Dehydration ====
  
 Leave in the sun (like sun-dried tomatoes) or in a dehydrator; dehydrated foods should only comprise a small part of your diet, as they don't contain water. Leave in the sun (like sun-dried tomatoes) or in a dehydrator; dehydrated foods should only comprise a small part of your diet, as they don't contain water.
  
-### Maceration+==== Maceration ====
  
 Chop vegetables, herbs etc, put them in a pre-prepared oil-based sauce and leave to soak overnight. Chop vegetables, herbs etc, put them in a pre-prepared oil-based sauce and leave to soak overnight.
Line 138: Line 139:
 </WRAP> </WRAP>
  
-### Massage+==== Massage ====
  
 Rub and squeeze with your hands into an oil and salt mix (and maybe vinegar) – ideal for green leaves like kale, which are difficult to eat raw. The oil gets into the leaves and softens them. Rub and squeeze with your hands into an oil and salt mix (and maybe vinegar) – ideal for green leaves like kale, which are difficult to eat raw. The oil gets into the leaves and softens them.
  
-### Blending+==== Blending ====
  
 Use a blender to make juices, smoothies, sauces or creams. Use a blender to make juices, smoothies, sauces or creams.
Line 155: Line 156:
 </WRAP> </WRAP>
  
-### Fermenting and pickling+==== Fermenting and pickling ====
  
 Lots of different ways – e.g. soy sauce, miso. Lots of different ways – e.g. soy sauce, miso.
-### Infused oils+==== Infused oils ====
  
 Put in a jar with oil and herbs, and leave on a windowsill to absorb the flavours. Put in a jar with oil and herbs, and leave on a windowsill to absorb the flavours.
Line 170: Line 171:
 </figure> </figure>
 </WRAP> </WRAP>
-### Sprouting and soaking+==== Sprouting and soaking ====
  
 Some nuts, pulses and grains should be sprouted and/or soaked before eating because they contain enzyme inhibitors when dry. Soaking unlocks the inhibitors and allows the enzymes to work. [Sprouting](/spro/sprouting) comes after soaking – seeds (nuts, grains, pulses etc.) have a dormant period that can last a long time. It's not until they are soaked that they start to sprout and grow into a new plant, and that's when they become alive, and good to eat. Some nuts, pulses and grains should be sprouted and/or soaked before eating because they contain enzyme inhibitors when dry. Soaking unlocks the inhibitors and allows the enzymes to work. [Sprouting](/spro/sprouting) comes after soaking – seeds (nuts, grains, pulses etc.) have a dormant period that can last a long time. It's not until they are soaked that they start to sprout and grow into a new plant, and that's when they become alive, and good to eat.
  
-### Nothing at all+==== Nothing at all ====
  
 And of course you can just eat lots of things raw without doing anything to them at all. And of course you can just eat lots of things raw without doing anything to them at all.
  
  
-## Further resources+===== Forum ===== 
 + 
 +This topic belongs to the section [[gt:food|Food & drink]]. You can ask questions or add information on the corresponding [Forum section](https://forum.growingthecommons.org/t/food). 
 + 
 +===== Further resources =====
  
 - [the Rawtarian](https://www.therawtarian.com/raw-food-recipes-beginners) raw food recipes for beginners - [the Rawtarian](https://www.therawtarian.com/raw-food-recipes-beginners) raw food recipes for beginners
Line 192: Line 197:
  
  
-## Related topics+===== Related topics =====
  
 - [[lifo:food|Low-impact food & drink]] - [[lifo:food|Low-impact food & drink]]
Line 203: Line 208:
  
  
-## Specialist curators of this topic+===== Specialist curators of this topic =====
  
  
  
  • rawl/raw_living_food.1773688588.txt.gz
  • Last modified: 2026/03/16 19:16
  • by Simon Grant