With the arrival of spring I’ve got one thing on my mind: food! Is that weird? Most people seem to think about food during the colder months. During the spring I’m all about lighter, healthy meals, and especially fresh fruits and veggies. I’m also less about cooking and more about eating raw. Even though I try to incorporate raw meals into my diet all year long, I enjoy them the most during the warmer months and when there’s tons of fresh produce available.
This year I have a new resource for when it comes to preparing and enjoying raw meals. Raw-Vitalize: The Easy 21-Day Raw Food Recharge by Mimi Kirk and Mia Kirk White is packed with delicious, appealing, and accessible raw recipes. The book is laid out as a 21 day meal plan, so it has recipes for breakfast, lunch, and dinner. So far I’ve only had a chance to try a recipe here and there, including the cheezy noodles (the raw carrot-lemon-orange cake was another favorite), but I’m hoping to follow the plan over the summer whon (with luck!) my backyard garden supplies me with lots of ingredients to draw from.
The cheezy zoodles are exactly the kind of raw recipe I like to enjoy early in the spring, while things are still warming up. Their served warm (not all raw food is cold–you just have to make sure it doesn’t get too hot), and the cheesy cashew sauce is rich, creamy and comforting.
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