Health Food Marches On

I started trying to add raw food to my diet during this past summer, with mixed success. Although I took a few months off making raw food recipes, my habit of eating more veggies and fruits (often together in a salad) and less meat stuck.

But with the new blender and raw food cookbook that I received for Christmas this year, the raw diet has reinserted itself into my life, this time, I believe, to stay. The book (Going Raw by Judita Wignall) features scores of recipes with full-color photos and -- best of all for someone not especially blessed with any appreciable culinary gifts -- plenty of explanation on how to do everything.

In the six days since Christmas, I have made a "Green Energy" soup (cucumbers, tomatoes, greens, avocado, etc.), nut milk from almonds, and a half dozen different fruit-and-greens smoothies, all of which have turned out wonderfully. As we speak, a simple nut cheese made from cashews.

Interestingly (though certainly not surprising), I'm finding that I need less food to feel full. And I'm feeling healthier, more vital. The fact is, this diet is healthier. I'm not eating 100% raw yet -- maybe I never will -- but I am getting well over half of my food in that form. It's delicious and a great way to boost your health.

So if you want a New Year's resolution to stick with this time, go with this one: "I will get at least 50% percent of what I eat from raw, natural sources." You'll be amazed at the results!

[Note: I also recommend finding raw-food nutritionist and author Jaqui Karr on Facebook. She's got tons of great recipes and ideas for making healthy food tasty.]