When I first started my new healthy diet using guidelines given to me by Terry and Mark Stupka, and using the book PRO VITA as a guide, I became obsessed with finding a non-cook book, a book which would give me detailed recipes of mostly raw foods. I was convinced that the key to eating and cooking for health meant mostly raw foods or very lightly cooked foods. My instincts were right!
Here are some tips:
When you slice vegetables for a quick stir-fry, toss them with a healthy oil like grapeseed oil to coat all the pieces well. This prevents oxidation and the loss of vitamin C. Cook quickly, stirring, to the point that they begin to tenderize but remain somewhat crunchy. DON’T OVERCOOK! Don’t cook more than about 3 minutes on high heat or all the enzymes will be killed.
When you boil veggies for your soup, don’t boil more than about 3-4 minutes or you’ll kill the enzymes. With soup, you want to get it hot, and the blender will render the veggies into soup. You want a hot nearly raw soup rich in vitamins and enzymes!
Feel free to cook your meats and fish well. I never eat sushi—you risk consuming parasites. Don’t fry your meats. I will cook fish on a low fire with minimum oil. I love best my organic chicken baked in a roasting pan, smothered with onions and garlic, jalapena, organic bbq sauce, etc.
Cook your beans well—nobody can eat raw beans! If you cook them on medium heat, you will end up with a carbohydrate. Combine accordingly, avoiding meat sides. Very low cooking of sprouted beans will yield a protein--combine accordingly!
I’m not that adventurous with spices; I don’t know what goes with what. But being from south Louisiana, I do know my pepper, onion, and garlic. I’ve also learned to use basil to spice up some vegetables, which can be bland. Try FRONTIER seasoning. My favorite is ALL-PURPOSE SEASONING which is wonderful on just about anything. Also, learn to use TURMERIC which is so good for your liver. Sprinkle it liberally on your stir-fry veggies. Ginger is great on fish. Organic butter is good for you—just don’t overdo it. I recently learned to use powdered garlic, powdered onion, and pepper in my salads. They add zip and interest to what can sometimes be bland.