What’s Cookin’?

Hint: Not these foods!

On a hot day, there’s nothing quite as refreshing and delicious as a pineapple-avocado smoothie and a crisp salad with lots of cherry tomatoes and peppery arugula. Naturally sweet fruits … crunchy, munchy veggies … bring on the flora, baby!

And then bring it on again, because I’m still hungry.

But just because I prefer my salads topped with boiled eggs, cheese and bacon doesn’t mean I can’t enjoy some of the fruits of the “hot” dietary trend that is “rawism.” 

Proponents of rawism say that raw fruits and vegetables are high in vitamins and fiber and low in fat and sodium, which means that adhering to an all-raw diet can help with weight loss and prevent certain diseases, like diabetes and heart disease.

But critics of rawism have plenty to say about the subject, too: Fibrous foods, like fruits and vegetables, are difficult for the body to digest; but cooking these foods aids in digestion. They also say that the body best accesses certain nutrients, such as beta-carotene, when the foods containing those nutrients are cooked. And while all-raw diets may be low in fat and sodium, they are also low in protein, iron, calcium and vitamin B12.

Sounds to me like it’s probably best to maintain a balance between eating raw and cooked foods. Steak with a side salad, anyone?  

denio109 / shutterstock.com

Pineapple-Avocado Smoothie

Serves 2


  • 1 cup fresh pineapple, peeled and cubed
  • 1 avocado, peeled and pitted
  • 1 banana, peeled and broken into chunks
  • 1 cup coconut milk (In a blender, liquefy 1 cup raw coconut — loosely packed — with 2 Tbs. water. Do not use canned coconut milk, as it has been heated during the canning process.)
  • 1 tbsp. raw honey

Make coconut milk in blender; add remaining ingredients and blend until smooth.

*If you’re interested in trying this smoothie, but you don’t want to commit to going raw, even for this recipe, substitute the raw coconut milk for canned. This yummy smoothie goes perfectly with a breakfast fry-up of bacon, hash browns and scrambled eggs with shredded cheddar cheese and salsa on top.

Saige Roberts

Delicious Arugula Salad

Serves 2


  • 4 cups baby arugula, loosely packed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup raw tofu, crumbled (Most tofu has gone through a heat process, so make sure it’s raw or make your own!)
  • 1/2 cup Cremini mushrooms, sliced
  • 2 tbsp. red onion, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds

Toss all ingredients together in a large bowl and drizzle with cold-pressed olive oil. Serve immediately.

*If you’re like me and an all-raw salad just ain’t gonna cut it, substitute feta or Swiss cheese for the tofu, fry the mushrooms and onions in a bit of butter and top it all off with some bacon (and the bacon drippings). The arugula’s peppery bite goes perfectly with a steak that has been cooked to perfection — medium-rare, of course.

Categories: Drinks, Recipes