My wintertime exploration of combining foods for optimal digestion continues. Over the past two weeks, I have attended more digestive health workshops on detoxification and colon cleansing. Detoxification is a word that frequently appears on ads, morning shows and even in the grocery stores after New Year's Day. With all the exciting overindulgance on heavy and sweet foods during the holiday season, our bodies tend to get a little stopped up and need some extra help to purge all the waste. Thus, we detoxify.
Incorporating raw plant-based foods in our daily diets is a small simple way to help flush out unwanted matter in our bodies. When some vegetables and fruits are eaten raw their inherent natural enzymes give the digestive organs the momentum to take in the nutrients they need and keep everything else moving along.
Despite the cold temperatures and abundance of potatoes at the farm stand, I have managed to find some winter vegetables that can be prepared without heat. Beets, parsnips, spaghetti squash and sweet potatoes are quite delicious in their raw states, especially when dressed warm spices, herbs or vinegars. Spaghetti squash, for example, shreds from its shell with the use of a simple dinner fork. Beets and parsnips, when cut into small pieces, taste sweet with no heat. Who knew?!
Another raw food revelation came when I soaked bulgar wheat over night and found the tiny grains popped open and where chewy and palatable by morning.
Below I have posted pictures of enzyme active raw winter meals.
Spaghetti Squash, Swiss Chard, Parsnips and Beets are courtesy of
Steve Bowes' Organic Produce, Milton, PA
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