A couple of weeks ago, my cooker broke down. To make matters worse, it was a Sunday which meant I’d have to wait at least a day to get it repaired unless I was willing to spend a lot of money on an emergency callout fee.
Luckily, only the day before, I’d been reading about the benefits of the raw food diet, and was thinking about how I could include more raw foods in my own diet. Raw foods are very healthy, are loaded with essential nutrients, and – best of all – you don’t need a functioning cooker to make them!
Inspired, and out of necessity, I started searching for raw food dishes that I could make with the ingredients already in my fridge. After a few minutes, I found the lovely recipe I’m going to share with you today. Give it a try – even if your cooker is working fine!
Prep time: 10 minutes
Cooking time: N/A
Servings: 1
Ingredients
- 2 tablespoons sprouted buckwheat or puffed quinoa
- 3 large strawberries with the tops removed
- 1 avocado, peeled and destoned
- 1 handful of watercress
- 1 medium tomato
- 2 teaspoons balsamic vinegar
- 2 teaspoons fresh basil, finely chopped
- Sea salt and black pepper to taste
Instructions
- Dice the strawberries, avocado, and tomato into small cubes. Put them in a bowl and add the watercress and basil.
- Pour the balsamic vinegar over the top and lightly toss to combine the ingredients.
- Season with salt and pepper to taste, and serve with the buckwheat/quinoa.
Recipe credit: rawfoodrecipes.com
Picture credit: marthastewart.com
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