Eating raw can be tough during the winter, when one’s body craves hot soup and hearty root vegetables to combat the cold outside. Fortunately, there’s nothing saying you can’t have both—so forget trying to follow a strict raw diet if it’s intimidating; simply adding more uncooked foods into your repertoire when you can is still a nutiriton boon for your body.
The book contains raw food prep tips and techniques, a good overview of the health benefits of eating raw and 100 recipes for raw dishes that don’t require hours of prep work. These include breakfast, lunch, dinner, drink and snack recipes such as mushroom miso soup, a watermelon-fennel-mint chiller, butternut squash noodles with sage cream, Vietnamese salad rolls, cultured beet-apple salad and sweet basil ice pops.
Here’s Wignall’s “winterland salad” recipe, a simple but flavorful (and aromatic) mix of apples, pomegranate, walnuts and fennel tossed in a citrus-y apple-cider vinaigrette dressing.
Winterland Salad from Raw & Simple
Makes 4–6 servings
Prep time: 30 minutes
2 fennel bulbs
2 green apples
1 cup (140 g) pomegranate seeds
½ cup (63 g) chopped walnuts
Fennel leaves for garnish
➤➤Use a knife or mandoline to thinly slice the fennel bulb. Grate or julienne the apple. Next, toss all ingredients except the fennel leaves into a medium-size bowl.
½ cup (118 ml) orange juice
3 tablespoons (45 ml) apple cider vinegar
2 tablespoons (30 ml) olive oil
1½ tablespoons (16.5 g) prepared whole-seed mustard
➤➤Whisk all the ingredients together in a small bowl and pour the dressing over the salad. Toss well and serve immediately. Garnish plated salads with fennel leaves.
➤➤The salad will keep for two days in the refrigerator.
Health Note: Fennel is a great source of vitamin C, potassium, folate, and fiber, and it’s great for the digestive system.