How to Eat Raw Vegetables

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Raw food diets are part of a growing health trend. Consuming vegetables in their natural raw state has proven to be helpful with weight loss and in balancing nutrition needs with a lot of taste. Raw vegetables can be excellent for every meal and even snacks. Here are some suggestions on how to enjoy raw vegetables all through the day.

  • Choose only the freshest raw vegetables. Leafy greens should be crisp, while root vegetables should be firm and free of any bruises or soft spots. In some cases, vegetables that are past their prime mean less nutritional value as well as less taste.

  • Wash the vegetables thoroughly. This is true even for organic vegetables. The point of eating raw is to get the best nature has to offer, but that does not include consuming any fertilizers and pesticides, even if they are composed of natural ingredients.

  • Use colors to create a visually appealing meal or snack. Strips of red, yellow, and green bell peppers mixed with sliced carrots, radish rosettes and tasty chick peas makes a great presentation, tastes great and is loaded with nutrition.

  • Try chilling vegetables. Many people find that even vegetables they normally prefer cooked have an excellent flavor when served cold.

  • Use fresh herbs to add another layer of flavor. Fresh herbs such as rosemary, dill weed, and sage can add a lot to raw vegetables, and also helps to cut down on salt intake.

Tips & Warnings

  • Listen to your body. Some raw vegetables, just like some cooked foods, will not set well with your system. If something does not work, then simply choose a different raw vegetable instead.
  • Canned vegetables are not raw, even if you don’t cook them. The same is true with frozen vegetables, even if they are not cooked. Both types of vegetables have gone through a preparation process of some sort.
  • Enjoy raw vegetables without the addition of prepared sauces. The sauces only serve to hide the natural flavor of the vegetables and may interfere with obtaining the highest degree of value from the nutrients.

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