May 18, 2008
Go for fresh, seasonal and raw!
There is nothing better than fresh produce that has just been picked or harvested, which is why I love to go to the local 
farmer’s market, where the smells of fresh produce systematically inspire me and raise my spirits. These past two weeks, I have gone twice to get freshly picked green asparagus as well as our first local strawberries. The smells of both were so enticing that I could not help but munch on a few. I ate raw asparagus for the first time, and believe me, that was a revelation. (Just like eating fresh corn off the cob was a revelation I am never going to forget).
Yes, eating vegetables raw, which we were used to eating cooked, may seem odd at first. In my family, we always ate fresh peas raw, and I love picking fresh string beans off the plant and munch them right there and then. I’m lucky if I make it back to the kitchen with any left in my basket. But asparagus? Surely they are too stringy, and hard to eat raw? Well a friend recently said he ate them like carrots, if they were perfectly fresh. Well I tried, and couldn’t believe how delicious, juicy and sweet they were. So try them, but only if they are freshly picked that same day. Asparagus that sit on the retail shelves for a few days, like corn, have already lost some of their natural juices and are no longer as appetizing if you want to eat them raw.
Anyway, here I was, munching on my asparagus and my strawberries, mixing the taste of both in my mouth, and this after an hour of power (Nordic) walking. I was amazed at the taste and the sensation of filling my body with needed hydration and nutrients. So I tried the following recipe and am happy to share it with you. I will confide that my whole family ate and enjoyed this salad despite the initial surprised looks at seeing a dessert fruit (strawberries) in a salad served with dressing and all!
Fresh Spring Garden Salad
1 bunch of freshly picked green asparagus
1 punnet of fresh strawberries
1 pound of fresh sweet peas
Wash the asparagus in clear water, being careful not to damage the delicate tips. I gently peeled them from half way down, just to make them more tender but this is not necessary. Cut them in small pieces, a little less than one inch (2 cm) in length. Gently wash the strawberries and discard the tops, slice them and add to the salad bowl. Add the fresh peas once you’ve shelled them. You now have all the ingredients needed for a salad, to which you can add some fresh herb, I added some fresh mint, finely cut with scissors. Then drizzle a little virgin olive oil, some freshly squeezed lemon juice, a bit of balsamic vinegar is a nice touch, and some salt. Gently mix and enjoy.
Here’s to continuing our celebration of spring with some fresh, seasonal and crunchly produce!
One last short notice about my raw food classes. There are only 3 seats left on the May 31 class, and 5 on the June 21, so please share the information with your acquaintances who have never heard of raw food. I will be sharing some of my staple recipes for eating fresh spring produce and enjoying the season to the fullest while feeling in top shape! I know there are plenty of people out there who want to learn how to feel great, but it’s a question of getting the word out to them so if you can help me do that, many thanks in advance. By spreading the word, you are, like me, attempting to make this world a better one. For more information, send me an email here.
meal!
