guest feature on we like it raw

June 8, 2009

Buenos dias, amigos!  A few weeks ago on my snacking smart post I mentioned I would be telling you about my recent family reunion in Madrid and how I managed my green appetite while I was there.

Well, here it is…and on none other than We Like it Raw!

A huge thanks to Dhrumil for being so cool with the idea and showcasing it beautifully with the photos I took.  In it, you can read about how I stuck to a high-raw diet amidst la familia plus tips on how to navigate Madrid menus while enjoying Spanish cuisine that’s good for you and the planet.

But wait, there’s more!  I wanted to welcome my fellow We Like it Raw readers with a seasonal recipe they and you can make in a jiffy.  Bienvenidos and enjoy!

new recipe:  speedy gazpacho

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comments

  1. Jess June 10, 2009 at 14:46

    Hi, Nina! Thanks very much for commenting. Whole grains and beans are absolutely beneficial, but since there are already lots of sites out there that tell you how to cook them, I decided to include recipes here using sprouted grains and beans. Sprouting actually multiplies the nutrients in these foods exponentially and makes them easier for our bodies to digest; it also requires almost no work or clean-up. I love grains and beans, and I eat them practically every day — sometimes cooked, often raw. I hope that clears up any confusion!

  2. NSK June 10, 2009 at 14:04

    I believe you should label your website as “raw-centric” so as not to confuse those of us who are looking for healthy food ideas and recipes. While I agree that raw food is good for you and everyone can benefit from eating more fruits and vegetables, I also strongly feel that whole grains and beans are important to a healthy diet. After all, it’s cooking that made us human!

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