At its simplest definition, raw food is food that has not been tainted by enzyme damaging levels of heat. We need enzymes to digest food, prevent illness, and increase longevity. When the majority of our food is raw, we experience health like none other. The raw food “diet” is not new for it was the original diet that God created. “And God said, ‘See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be food.” (Genesis 1:29-30).

I’m not a strict 100% raw foodie, but attaining a high raw lifestyle is something I always aim to live. Once you experience it, live it, and love it, there’s no turning back.

It’s especially life changing when you learn how not to deprive yourself. Superfoods will come up later on this blog, but for all raw food, this can apply: nutrient rich food satisfies completely when prepared palatably. It’s simple. If it tastes, looks, smells, and feels good, you will eat it. Raw food, in actuality, reigns, because it also makes you feel better. From cleansing, to rebuilding, to maintaining, a raw lifestyle basically…rules!

Speaking of ruling, this next recipe is a staple go-to. The bread recipe was inspired by Meredith Frantz’s rye bread in the very helpful, and free, ebook, Profoundly Raw.

Rye Bread
3 c sunflower seeds (soaked overnight)
3/4 c flax
1/4 c water
3 T caraway seeds
2 t sea salt
1/2 c lemon juice
1/4 c olive oil

Herb Cream Cheese
approx. 1 1/2 c cashews (soaked overnight)
juice from 2 lemons
1/4 t salt
2-3 cloves garlic

In a coffee grinder, or high speed blender, grind caraway seeds as well as the flax seeds. Process all bread ingredients in a food processor until well combined. Spread dough onto two ParaFlexx sheets (parchment paper works, too) and dehydrate for about 12-16 hours on 105 degrees. What works best is to dehydrate overnight, and in the morning flip the bread and continue dehydrating without the ParaFlexx. When the bread reaches your preferred consistency, keep any extra in a sealed glass container (or BPA free plastic), so you can use it for later meals.

To make the herb cream cheese, process cashews, lemon juice, and salt in a food processor until thoroughly combined. Gently pulse in finely chopped garlic, parsley, and basil.

Spread the herb cheese onto a piece of bread, top with a cucumber, and enjoy!

Next week: strawberry ice cream.