Boil, steam, sauté and salad. That’s pretty much summarizes how most of us prepare and consume our veggies. So it’s really no wonder that often times veggies are thought of as a little bit of a bore. Probably that’s why lots of us don’t get nearly enough. Surveys from the U.S. Centers for Disease Control and Prevention show that only 27 percent of adults eat the recommended three servings of veggies per day. Oh and it’s even worse for high school students — only 13 percent of our youth are reaching the goal for vegetable consumption each day.
But, thankfully with the rise of the raw food movement, more people are saying “hello” to beautiful broccoli and savory squash by simply learning how to make vegetables more interesting and appealing. Not only that, but eating raw foods preserves valuable nutrients that are missing from most Western diets. So how does one learn more about raw food preparation? Check out the number of wonderful raw food cookbooks available today that boast a bevy of beautiful flavors.
One of our favorite raw food cookbooks is Living Raw Food by Sarma Melngailis. The recipes are from the legendary Pure Food and Wine restaurant and represent a mixture of delicious gourmet and everyday options. We recommend that you start with the salads—so amazing and easy, even your kids will ask for seconds.