New Article Series: Eating Raw in the Summer!

I have great news! I am introducing my first article series entitled: Eating Raw in the Summer! Rather than cover an assortment of topics all the time, I thought it would be cool to release a series of articles (as a part of the newsletter) that address a specific theme! And what better time than to talk about eating raw foods in the summer!

And if you are on the opposite side of the world, where it is winter-time, you will find many of these tips useful as well!

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Here’s the first article!

Article 1: Wanna make amazing raw recipes this summer?  Get amazing produce!
Here’s the thing with raw foods…the more amazing your produce tastes, the less you need to do to it when preparing recipes. For example, when I make a salad with chopped cucumbers and tomatoes, all I need to add is a little salt (maybe pepper), fresh basil, and olive oil. Why add more to overshadow my juicy, organic cucumbers and tomatoes. This is why I have very few recipes for sauces and dressings in my books…I hardly ever have a need for them. My raw ingredients taste too good!

Now, this is completely different than most cooked recipes. The longer you cook food, the more flavor you destroy. This is why people add so many seasonings to meat and soups. It is also why traditionally-prepared collard greens (boiled) taste nothing like fresh collards or collards that have been stir-fried.

Here are the four major keys to getting amazing-tasting produce:

  • Get it local
  • Get it fresh
  • Get it from a farm or grow it yourself
  • Get it organic (preferably)

In the next few posts, I will be covering each of these topics (get it local, get it fresh, etc.) in more detail to illustrate why they are important and how to use them to obtain high quality produce in your food environment.  Stay tuned!

In the meantime, enjoy this simple, yet delicious Corn Salad Recipe!

Download Recipe


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