Our foray into raw food first began with Natalia Rose and her books Raw Food Detox Diet and Raw Food Life Force Energy. Prior to coming across these books, we were pretty clueless about the existence of this way of life, much less its benefits and increasing popularity.
Natalia’s books are written as advice for those wanting weight loss, better health, and more energy and they are packed with great advice about the life force in foods and how to combine foods properly for keeping your body clean and operating at peak energy (the idea being, if your body isn’t having to pour so much energy into digesting foods that take a lot of time to go through the system, that energy is available for other uses like restoration of health and, well, having more energy!).
Her books are focused on a gentle transition from cooked to raw, and her recipes include healthy meals for the varying stages of transition.
Salsa Mole was the very first raw recipe we made (well, after the “pumpkin pie in a bowl” – from the same author – which is fabulous!). As we were chopping the ingredients together in the kitchen, we had a mix of attitudes.
One was feeling how nice it is to simply cut up a few things and toss them in a bowl together – now this is fast food! But behind our enjoyment and sense of adventure lurked some skepticism. I remember saying, “Now if this sucks we’re still going to eat it, right? We’re going to just make ourselves eat it because it’s good for us and we don’t want to waste these ingredients.”
Ever so tentatively we sat down at the table with our warmed sprouted tortilla wraps (we were transitioning– now we use raw essene bread or put the salsa straight onto a green salad), we prepared to discover what whole, live food tastes like. I myself had never had an avocado, aside from occasional guacamole, so this was an adventure. With our first bites buried in “Mmmmm’s” and “Wows” we decided we could totally handle eating this way.
The flavors popped! The mix of tastes was so delicious and surprising to our palettes previously worn out by all the processed and dead foods we had been consuming. Natalia’s salsa became an oft-repeated recipe here at our house.
Makes Salsa Mole 2 1/2 cups
1 cup chopped Roma or Holland tomatoes
2 ripe avocados, diced
1/2 cup fresh raw corn cut off the cob
1/4 to 1/2 cup chopped fresh cilantro
1/4 cup fresh-squeezed lime juice
3 tablespoons agave nectar*
Sea salt and fresh ground pepper to taste
In a medium-sized bowl, mix together all of the ingredients well or until as creamy as desired (we leave it chunky, but the more you stir it, the more the avocado turns creamy).