Asian Style Marinated Vegetables

Lately, I have been having alot of fun experimenting with raw food recipes. Hopefully you could tell with the last few posts. I made the decision to increase my raw food consumption from 50% to about 70%. I had some issues with grains the last few weeks, so I decided to back off of them for a little while. The change has been very noticeable. I don’t need to take a nap after eating, I don’t have a poochy belly, and I’m feeling not so weighed down.

I like alot of raw food recipes that I have seen, but I’m certainly not planning on becoming 100% raw. Truth be told, I enjoy cooked food. For me, warm food is extremely satisfying, and because I’m away from home alot, I can’t babysit a dehydrator, or jars with sprouts. It’s just too impractical.

This recipe is good for transitioning from cooked to raw. Nothing is heated, but sits in the marinade long enough so that fibers soften and the veggies absorb the flavors. I let mine marinate at room temperature, or even in the sun, so that it doesn’t have that “cold edge”. After I’ve had my fill, I do stick the leftovers, covered, in the fridge.

1 broccoli crown, chopped
1/2 head cauliflower, chopped
1 red, orange or yellow pepper, sliced into rings, then halved
2 large shallots, sliced
juice of 1/2 lime
Sea Salt
2 tablespoons freshly grated ginger
3 tablespoons sesame oil (Make sure this is cold pressed for 100% raw foodies)
1 tablespoon black sesame seeds

In large bowl combine all ingredients and let sit for 3-4 hours. Refrigerate left overs.

Proof that raw food can be easy!