My Summer Favorite

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This past summer I would have to say that my dominant craving was for cherries. I always try to give in to healthy cravings as much as possible, and I am never surprised, but still amazed, to find that when I crave something, there is always a reason for it.

In this case, there are a few reasons that pop out at me. First of all, cherries are full of anti-oxidants and anti-inflammatory properties. Cherries are also a good source of melatonin, which promotes good circadian rythyms and good sleep. Cherries are high in many nutrients that support the immune system. All these are good indicators that raw cherries should be helpful to anyone with chemical sensitivities, which often involves a systemic inflammatory condition and a damaged immune system. And of course, cherries are also great for kidney and bladder problems, which seem to go hand in hand with chemical sensitivities.

I also took note of the fact that cherries are high in vitamin C, boron, and other nutrients that support bone health. Two years ago I broke the bone just above my ankle and six months later the doctors called it a non-healing bone. There was virtually no difference from when I first broke the bone. At that time, I turned to kelp as a source of bone-healing nutrients and my pain disappeared within a few weeks, but it didn't surprise me to find that I am still craving raw foods that support bone health, especially at my age.

Anyway, I ate LOTS of cherries this summer. Time after time they would be my entire meal. It really kind of spoiled me, as I rarely prepared food at all. Now, as the seasons are changing, I sense that my cravings are changing, too. But I still LOVE cherries!

Peaches 'n' Cream Smoothee

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It's time for fresh peaches! All the orchards have their signs out, beckoning me. One of my favorite fruit smoothees is peaches 'n cream. I use fresh or frozen peaches, frozen banana, and macadamia nut milk, which is like a super-rich cream! If you want it a little sweeter, you can add a little raw agave nectar or raw honey, and I sometimes throw in a little almond or vanilla extract. Play around with it until you get the sweetness and consistency you want.

Raw Cashew - Vegetable Dip

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Here is a good vegetable dip - It's good with dippers like celery or carrot sticks, bell pepper strips, etc. Take some soaked cashews, some sea salt, and onion and blend with about one-and-a-half to twice as much water or nut milk. You want it to be a bit thin because you are going to add dehydrated vegetable bits (I use Frontier's deluxe vegetable soup mix), and leave it in the fridge for a day or so. The dried veggies will absorb the water and the flavors will all combine. 

Sometimes I also add some dried onion powder that I make by dehydrating onions 'til they are just turning a bit brown and then running them through a coffee grinder. It adds a really nice flavor!

Raw Cream of Mushroom Soup

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Here is one of my favorites--It will probably be one of yours, too, if you love mushrooms. It really satisfies my hunger and seems to take away my food cravings. I take some soaked cashews and cover them in a blender with one-and-a-half to two times as much water (or for a super creamy variety, make it macadamia nut milk, raw, of course) and add some sea salt and onion to taste. (I once added some dehydrated, powdered onion that I made myself, and it added an awesome flavor!) Then throw in some raw mushrooms and blend it all, add some sliced mushrooms, and enjoy! YUM!!!

Raw Sun-dried Tomato Soup

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Here is a nice and easy tomato-based soup recipe that I just eat at room temperature, as I eat most of my raw soups. Several hours before making it, I put some cashews and sun-dried tomatoes in separate bowls, and cover with water to soak. Then I drain and rinse, cut off any stem areas from the tomatoes (they don't blend well), and throw the tomatoes in the blender with some water, sea salt, onion, and a few herbs, maybe a little red pepper - whatever sounds good. I make it thin for a soup - thicker for a sauce. It's quite versatile, and tasty, too.

Really Raw Chili with Lentil Sprouts

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Well, I figured winter days with chili would be a thing of the past, since I'm trying to go "mostly raw." But I made a raw chili last week that I really loved, and I've had it several times already. Glad I made a lot!

I soaked some dried tomatoes for a day, then ran the tomatoes, soak water and all, through the food processor along with some chili spices, sea salt, onion, and garlic. When it was processed, I added my three-day sprouted red and green lentils.


Wow--it was awesome! What flavor!  I added a bit of raw tomato and just a dab of yogurt (it wasn't raw, but it was the good kind with nothing but milk and probiotics--it's got live stuff, anyway) and it was great that way too.