You don’t have to go completely raw or even become a raw vegan to enjoy a great raw meal. The goal is for you and your family to consume more raw foods for maximum nutrients. This taco recipe highlights Mexican flavor and is simply raw food at its finest — no pasteurized, homogenized or processed foods.
All or nothing?
Going raw can be hard, especially if you don’t normally reach for fruits and vegetables to satiate your hunger. But remember: there are no hard and fast rules telling you it’s all or nothing. You can add some great raw recipes to your repertoire and still enjoy a varied diet.
What is a raw food diet?
A raw food diet includes uncooked fruits and vegetables, seeds, nuts, grains (mostly sprouted) and beans. A food is considered raw if it is uncooked or prepared below 116°F. After that, food begins to lose some of its essential nutrients and enzymes. The key to sustaining a raw food diet is to avoid — or at least reduce — processed foods such as breads, cereals, crackers, cookies, cheeses, refined oils and processed meats. And make sure your vegetables and fruits are organic and toxin-free. Small steps can make a big difference over time.
The benefits of eating organic raw food
Following a raw food diet means that common allergens — eggs, soy, wheat (gluten), sugar and dairy — can be completely avoided. As a result, you’ll feel more vibrant, alive and brain-fog free. The many benefits of going raw include lowering inflammation, improving digestion, supplying dietary fiber, improving organ function, increasing energy, clearing up skin and maintaining a healthy body weight. A raw-food diet also helps prevent a number of diseases including heart disease, diabetes and cancer, according to Dr. Edward Group of The Global Healing Center.
Whether you’re a “raw foodie” at heart or simply venturing over to the dark side — actually, the fresh side — then this raw taco recipe might just turn you into a raw food convert. This taco recipe could also transition into a lunchtime taco salad. Let’s start with the walnut taco meat…
— Katherine Marko