Issue 803

Nature's Way with Alan Hayes

How to Choose Good Foods

In a society dominated by advertising it is not so easy for people to choose the right foods. Happiness is intimately related to our health, and our health is dependent upon our diet. If more individuals took note of that simple statement they would have a greater respect for the quality of that which enters their mouths and exercise greater wisdom in selecting their choice of food intake.

It is important to select carefully when considering your dietary needs whilst shopping for food. Choosing fresh fruit and vegetables, sprouts, seeds, pulses, grains and dried fruits will supply nutritional needs without any toxic by-products.

Raw food is much more nutritious than cooked food, and is more satisfying in smaller quantities. Fresh fruit and vegetables form the bulk of the natural diet and can be enjoyed in many simple and delicious healthy meals, whether it is a simple sprout salad or a tempting bowl of mixed fruits. For busy people on the go, the following high protein and nutritious tossed salad makes a satisfying meal in itself.

To make your salad you will need half a cup fresh broccoli and fresh beans, 250 g ricotta cheese, broken into small pieces, 1 tomato, cut into bite-size pieces, 1 celery stalk, chopped, 1 small red capsicum, cut into fine strips, 2 lettuce leaves, torn into pieces and 2 tablespoons sunflower seed kernels. Scrub all vegetables, and lightly steam the broccoli and beans. Place all the ingredients, except the sunflower seeds, in a salad bowl and toss. You will find that the ricotta cheese becomes the salad dressing. Sprinkle the sunflower seeds on the top of the tossed salad, and serve.

A summer favourite with my family is nut cream supreme. This is a nutritious, protein-rich, easily digested meal that can be prepared quickly using a kitchen blender.

Wash 75 grams of raw almond kernels in boiling water by soaking for half a minute, then rinsing under cold running water. This will remove the tannic acid from their skins. Peel and quarter 3 medium size oranges, removing any obvious seeds, scrub 1 large apple and remove its core, then place all the ingredients, including 75 grams of raw cashew nuts, in the blender and blend at top speed until smooth.

Another blender favourite during the summer is a blended cheese salad. It can be used as a dip or makes the perfect complement to a green salad. Because it uses ricotta cheese, it has a very low fat content (less than two per cent), yet it is still high in protein – about 17 per cent.

Blend half a cup of ricotta cheese, 1 medium tomato and 1 small green capsicum to a smooth consistency. Place in a serving bowl and add 2 tablespoons of fresh chives, 2 finely chopped celery stalks, 1 finely grated raw carrot and a quarter of a cup of ground, raw sesame seeds, lightly mixing until blended. Chill and serve.

To serve as a dip, merely add more ricotta cheese to thicken the mixture. To thin, add more tomato. Serve with raw vegetable dip sticks, such as sliced carrot and celery.

Alan on the Web – www.itssonatural.com