The Weekend Raw: Early Spring Sunshine Salad
Now that the weather is warming up and produce is coming into season up here in zone 5, I am trying to be more conscientious about eating a raw diet. While I don’t think I have the patience and stamina (or the gadgets) to go completely raw, I am trying to incorporate more raw elements into my meals. So when I saw these gorgeous, organic early spring golden beets and carrots at the farmer’s market this morning, I filled up the entire bag.
I have been noticing more recipes in the past month or so that incorporate raw beets, which appeals to me greatly. Beets are one of the most nutritious foods a person can consume. With high levels of folic acid, soluble and insoluble fiber, iron and potassium, beets are healthy no matter how they are cooked. However, when left raw, beets offer the most complete nutrition, including a complete form of betacyanin, which has been found to reduce cholesterol, help prevent colon cancer, and detoxify the liver. I always juiced them to eat raw, but - frankly - beet juice gets old.
But why raw to begin with?
