Winter is coming and so is the cold weather. For most this brings a bit of a panic to surface, especially if you’re trying to go or stay raw.
There is a common myth that warm food (100deg F or more) will warm us up and help keep us warm. That is not necessarily true. The body being 98.6 deg. F actually burns an increased amount of vital body energy cooling down food that has been consumed at a temp higher than ourselves. that is the energy we could be using to stay warm.
A much better way to look at foods in the cold weather is to consider what foods cause our body temp mechanism to heat us up. This is clearly defined in Chinese medicine and has been refined and used for centuries. To treat ill health, recommended diets are often prescribed that consider warming and cooling foods. Illnesses that result in high body temperatures were treated in part by diets that featured foods that cool the body and heating food for those suffering with low body temps. What brings us to “staying warm”.
The foods and their body temp effects have been in part charted as so:
all leafy greens
broccoli and cauliflower
soy milk, tofu and other soy products
all root vegetables
spicy leafy greens, like kale and mustard greens
Although this particular list is obviously not limited to vegetarian foods, here it is never the less. So what can I make of this? Well for one thing you can identify foods that cause the body to heat up. As we approach November for many of us, that is a good thing.
I love my ginger. I use it in drinks, soups, sauces, marinades, gravy, crackers, burgers and deserts. But one of the fastest ways to heat your self up is a 110 deg F cup of strong fresh ginger tea. Simply juice a piece of ginger. Then add about 3 tbls ginger juice to a 12 mug and add warm water. Sweeten to taste.
Try fennel bulbs marinated in cherry ginger sauce topped with julienne mustard greens.
The other big warmer here is root veggies. Sunchoaks pureed with olive oil walnut, rosemary, and sea salt or soy sauce. Or yam pureed with pecan, white onion, sage, garlic.
My favorite pate is Mexican spices in a walnut, brazil nut pate with onions, bell pepper, olive oil and sea salt. That makes a great wrap or a dip. Yum! And has a few wormong elements to it.
Have fun with it and see what happens. Next week Ill give you some recipes to stay warm.
|Till next week
Raw Chef Dan