Braving the crowds at Costco on Saturday was officially not a favorite thing this weekend. I always say I'm not going grocery shopping or to Costco on Saturday but somehow I found myself there. Oy, it was crazy in there. And I spent way too much money, blowing most of the grocery budget there. Ugh. I did get a few Christmas gifts I wanted though, and at a good price too, so I guess that made the horrendous crowds and lineups worth it. So far I have been really blessed with the Christmas shopping. I have been finding great deals on things I had in mind and I'm so glad I've been looking early. Can't tell you about the great deals though 'cause you never know just who might be reading. Ahem, family, cough, cough. And don't bother looking people, it's nowhere on the property! The elves have it stored off site.
Hubby and I watched a program on raw food diets. It was very interesting that's for sure. Now I am not anywhere near the point where I am ready or willing to go that route but it sure did make us start thinking about the variety of vegetables we eat. And how we tend to automatically cook them all especially in the winter time. Raw food advocates believe that cooking of foods and bringing them higher than 115*F kills enzymes naturally found in the food that your body needs to function and heal itself properly. I don't know about any of that but then I watched a food network program that mentioned briefly how important it was to have some raw food everyday because of the enzyme thing. So yesterday instead of cooking up the beautiful bag of brocolli florets that I just had, I made a salad out of it. And it was delicious and everyone, company included, raved about it. Nary a spoon was left out of a big bowl. So I thought I'd share it with you. Sorry no picture, it was gobbled up too fast and I think the company would have thought I was a little "touched" if I had been taking pictures of our food.
-approximately 6 cups of raw brocolli florets (bite sized pieces)
-1/2 cup raisins or craisins
-1/4 cup sesame seeds, toasted
-6 medium sized mushrooms, cut in slices
-1/2 cup pecan or walnut pieces, slightly chopped
-1/2 small white or red onion, cut in thin slices
-3/4 cup lite mayonaisse
-1 1/2 - 2 Tbsp. sugar
-1 1/2 - 2 Tbsp. vinegar
To toast the sesame seeds just throw them in a small fry pan. Toast over medium heat, shaking the pan occasionally until nicely golden or light brown. Don't leave them as they turn color all of sudden.
To make the dressing, start with the smaller amount of sugar and vinegar and then adjust according to your taste. You can also use raspberry vinegar to add a dimension of flavor. Whisk together well and let sit a few minutes. Dress the salad starting with about 1/2 cup and then add more as desired.
So do you guys eat lots of raw veggies or do you tend to automatically fall to cooking them. Or do you eat veggies at all?