Benefits Of Eating Raw Salads During Spring

Few things are as enjoyable as eating delicious spring salads outside on a sunny day. The sunshine on your face allows you to feel good at that moment, and supplying your body with a healthy dose of raw foods will make you feel great throughout the day. We all know that it’s important to consume raw foods a few times a day, but what are the benefits of doing so?

Lower Your Risk of Cancer
Researchers have been telling us for years that a good diet of fruits and vegetables will allow our bodies to fight and prevent diseases, including cancer. Do you eat enough fruits and vegetables? Let’s face it, none of us do, but a great way to ensure that we meet or exceed or goals is to make eating them fun and interesting. Salads are a great solution to ensure that you and your family meet your daily goals. And besides salads, there are many other light and easy recipes that you can try.  All that you need is a little creativity.

Lose Weight Easier
If you’re someone who wants to lose weight, whether it’s a few pounds or more, you likely have realized that it’s not as easy as not eating as much as you used to. There are twenty-four hours in a day, and likely you’re awake for sixteen of those. When you’re hungry, you think of food. But, what if you didn’t feel as hungry? Salads are a great way to fill the void, and they’re proven to cause you to eat less during a meal if you eat them first. Eating a low-calorie salad before lunch and dinner will not only help you to get your veggies, but will allow you to feel satisfied, too.

There are many great reasons to eat raw salads during spring or any season of the year, and the benefits cannot be denied.

 

Here is a great spring recipe from Trupp Cooking School. They have a great range of raw salad recipes on their blog.

 

 

Thai Vegetable Noodles with Coconut Sauce
2 main or 4 entree serves

Noodles:
2 large carrots
2 small zucchini
2 handful of snow pea pods
3-4 spring onions

For the sauce you need:
4 tablespoons of peanut butter
White flesh of 1 drinking coconut
80ml of coconut water
2 tablespoons of fish sauce
2 tablespoons of palm sugar
1 tablespoon of freshly grated ginger
2 tablespoons of seasme oil
zest and juice of 2 limes
1-2 chillies
salt

Garnish:
1 cup of roughly cut coriander

1 lime, cut into thick wheels, see cooks tip
1 orange cut into thick wheels
1 blood orange, cut into thick wheels
1 pink grapefruit cut into thick wheels
1 pomegranate, seeds extracted
2 tsp pistachio nuts, chopped
2 tbsp clear honey
½ tsp orange flower water
1/4 tsp ground cinnamon
1 tsp mint leaves, chopped, to sprinkle
1 Tbsp Greek yogurt
2.5cm piece of fresh ginger, grated
Method

For more recipes from visit their blog here and a range of great cooking course for raw foods and improving your health.