Here is a way to dramatically improve the digestibility of any meal.
Simply add some SuperRaw foods to it.
In this case, I have added pickles, sauerkraut and a homemade pickled beet. I originally learned about superraw foods from Sally Fallon, of the Weston Price Foundation.
They are all about studying the way traditional peoples ate. That is, the REAL FOOD that people ate before modern food processing did a major takeover of our dietary selection.
SuperRaw Meal, Cooked, Raw and Fermented Foods
There is a lot of debate in the “health food” community over raw vs cooked foods. Some say we should eat 100% raw. I feel this is overkill of a good thing and unbalanced. Some cooked food in the diet is important for good nutrition. And sometimes cooked foods just taste better. Cooking can also make some foods MORE nutritious, by liberating nutrients locked up in raw foods.
Raw foodists say that raw foods contain enzymes, which they do, and cooking destroys said enzymes. Sally Fallon and other experts say that you can make up for the diminished enzymes in cooked foods by adding SuperRaw foods to the meal. SuperRaw foods would include fermented foods. These contain an abundance of natural enzymes and probiotics too. This helps digestion of food tremendously.
I like to include a high percentage of raw foods at most meals. 60-80% raw, most of the time. Sometimes there are exceptions, but I don’t sweat it.
The Bonus – Apple Cider Vinegar, with the Mother.
I also added apple cider vinegar to the salad, as part of my salad dressing in this meal. This adds even more live cultures and improves the digestibility of the meal. You can check out the video to see the complete meal. Bullet points below.
- Raw leafy greens with a salad dressing of olive oil, raw apple cider vinegar, Himalayan sea salt and turmeric
- Cooked chicken drumsticks
- Cooked mixed vegetables
- Cooked leafy greens
- SuperRaw Trio, Sauerkraut, Homemade pickled beet and organic pickles
Create your own meals, using SuperRaw foods. Get creative today!