Your whole food, plant-based life.

Veggie Salad with Black Beans

Yup…those are black beans. And yup, they are COOKED (gasp). What are cooked beans doing on a raw food site? Well, as promised, I am working on some cold weather recipes! It is a perfect day for this in Minnesota. We survived a huge windstorm last night that knocked out power and ushered in cold weather and snow flakes. Which is not unusual for us at this time of year.


bean salad


Cold weather in Minnesota is really cold. We can go below zero and not come out for days. Combine that with deep drifts of snow, and sometimes, cold, raw food just doesn’t cut it. I find myself migrating to my dehydrator way too much and notice that because I want food with bulk and warmth, I am eating too much dehydrated food and raw foods heavy in fat to try to get what my body craves when it is so cold.

Since I have been having a love affair with raw all summer, cooked food completely loses it’s appeal. It tastes bland, dead, not vibrant. And there is the conundrum. I want vibrant, live food but I also need  warm heavier foods. Then it came to me. Why not develop a bunch of recipes that are mostly fresh, vibrant food, but also incorporates a bit of cooked food that will satisfy. Today, black beans fit the bill and I am excited about the outcome. I get the best of both worlds. The fresh vibrancy of the corn, tomatoes, onions and bok choy, mixed with the cooked beans. BTW, the winner of this week’s contest is announced at the end of the post! Also…would love to hear your thoughts on this type of recipe.


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  1. Marni Grossman wrote on December 15, 2013

    Brilliant. This is the way to go. Supposedly, you can eat 80% raw and get the full benefits of being raw, this makes complete sense to me. I look forward to learning more from you.

  2. NINA DOMENICA wrote on April 17, 2012

    In Italia mangiamo molti fagioli, di tutti i tipi e sono buonissimi. Come fare a rinunciarci?????
    Brava!!! questa ricetta è straordinaria.
    Anche abbinare alle scarole crude, con i fagioli cotti Borlotti, conditi con cipolla di Tropea tritata finemente, sale e pepe qb. con un filino d’olio d’oliva.

  3. Tonya wrote on August 21, 2011

    You can also sprout your beans as follows: Soak, rinse, soak, rinse and continue for 3 days. Then place in a pan and cover with water and bring to a boil. As soon as water boils, turn off the heat and leave covered for 30 minutes. This way they are not “as” cooked and contain more enzymes and nutrition. Not as fast as just cooking or using canned, but, it’s an option.

  4. Britta wrote on March 30, 2011

    As long as there aren’t too many cooked recipes on here it is just fine with me! I feel like I can be 90% raw, but when I’m looking for websites for raw, I want to find mostly raw!

    I am loving this site, thanks so much for creating it 🙂

    • Susan wrote on March 30, 2011

      Well, so far out of almost 150, there is only one transitional recipe. That is part cooked and part raw. I doubt I will ever do a fully cooked one.

  5. Zeina wrote on February 26, 2011

    Beautiful and tasty looking. I’m drooling just a bit. Is there an 80% Raw book on the way??

  6. arnaz wrote on February 1, 2011

    Thank you so much for the warm food recipes. I’ve just begun eating raw once a week to build up to eating raw for the whole month of May. It’s dead-winter in Toronto and the last thing my body is craving is a cold salad out of the fridge! I do make it through but I do find that I am cold as my body is adjusting to the regimin. This one of the best Raw Food site I have come across and I love the “realness” and honesty of it. You’re not forcing your ideals, your guiding a way of life and I think it’s fabulous! Awesome 🙂


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