Weekend Gourmet Blog Carnival, February 27, 2012

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Two rabbits in the snow
Creative Commons License photo credit: Tambako the Jaguar

Snow Bunnies May Like Raw Food, but for Peeps, Some Food Needs to be Cooked!

Welcome back to another Weekend Gourmet blog carnival! We actually had a little snow sprinkles here in the DC area this weekend (nothing stuck). I hear some parts of the country may have had bigger snowfalls! Winter certainly reminds us of the importance of a warm and loving family, and hot, home cooked meals!

In this day and age, when raw food diets are all the rage, it is important to remind people that there are important benefits to cooked foods. Some foods need to be cooked for greater assimilation and easier digestion, and to neutralize anti-nutrients. Dark leafy greens like kale, and tough vegetables like broccoli are an example.

Folks with poor digestion and frequent bouts of gas may find that eliminating raw salads from their diet may help. When I was a child, raw vegetables were called “roughage,” and it was widely known that they were hard on the digestive tract. Today, that traditional wisdom has been lost, and lots of people are eating salads like they are going out of style, and then struggling with digestive issues and wondering why.

Before you go on medication for your digestive distress, why not consider learning more about how to eat? I heartily recommend reading the first 30 pages of Nourishing Traditions cookbook by Sally Fallon and Mary Enig for a good primer on food and nutrition.

Meanwhile, check out these cool recipes by my favorite bloggers!

Bloggers, please share your recipes, below, and link back to this post. If you have written a post about the benefits of cooked food, please share it, also! Please introduce yourself in the comments, also, so my readers will be inspired to check out your blog!

Readers, you are invited to share your thoughts on the subject and any relevant links in the comments, also!

Here is Mr. Linky!

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Comments

  1. Unfortunately, people seem to think that a salad is the healthiest part of a meal.

  2. Sorry to add a salad after all that talk about the benefits of cooked food! For me, salads seem to work as part of a health-promoting diet along with cooked food.

  3. I shared my Coconut Garlic Fish Soup that I made this weekend! I wanted a tasty way to eat fish stock, as I find it hard to take on its own. This soup was so good, I’m planning on making it as much as I can!

  4. A lot of people should not be eating the amount of fat that NT and Weston A. Price would have us eat. Following their recommendations for about a year I developed fatty liver disease.

  5. Thanks so much for hosting. I shared a Cinnamon-Thyme Tea recipe, a great natural remedy for colds, flu, sore throat, coughs, immune boosting, etc. Thanks again.

    http://recipestonourish.blogspot.com/2012/02/cinnamon-thyme-tea.html

  6. Pasture poultry is nutrient dense, but can be tough. Brining insures a moist and tender bird.
    http://learningandyearning.wordpress.com/2012/02/21/cooking-pastured-poultry/

  7. People are shocked when I tell them that I don’t eat raw broccoli or cabbage and that I don’t drink spinach juice. Good points! Uh, another thing, I linked to my really easy Kamut cinnamon rolls. They aren’t raw either.

  8. Inspired by my recent cold, this is my definitive guide to kicking a cold, flu, or other infection. I knocked my cold back good last week with all these remedies!

    http://www.ournourishingroots.com/how-to-kick-a-cold/

  9. Cooking is a divine art, that can create incredible tastes and increase the nutritive value of many foods. While I consider it important to ear some raw foods, I enjoy well cooked food much more.

  10. I’m also sharing my latest Linky Link collection, which includes all the recipes and posts I have been struck with this past month in February.

    http://www.ournourishingroots.com/linky-links-february-2012/

  11. I am also sharing my latest REAL FOOD 101 post, all about how to make yogurt. Learn how to work with raw milk to make raw yogurt, as well as how to make 24-hour GAPS yogurt that is completely free of lactose from the culturing process.

    http://www.ournourishingroots.com/real-food-101-how-to-make-yogurt/

  12. Jan, I agree, everything in moderation. Listen to your own body.

  13. Cooking is an art form, there’s no denying. Cooked foods are just not as healthy as when raw and that’s fact. Agreed, most everything tastes better cooked than raw, but it’s a sacrifice, really.

    That being said, there are so many great tasting recipes for raw foods to give in and toxify your body!

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