Your whole food, plant-based life.

Transitioning to Raw Food with Sweet and Sour Rice

Forbidden Rice with Pineapple and Sweet and Sour – recipe below

(from Rawmazing’s Transitional Foods E-Book)

It happens all the time. People hear about my involvement with raw food and it starts. “You mean like sushi?”, or “I could never eat that way”. Some look at me like I just landed from another planet, and should probably get back on my spaceship and go home.




I just shake my head and think, an apple is ‘raw’ food, a salad is ‘raw’ food. And then I think, if they only knew.

What I wish they knew is how great you can feel, how much more nutritious your food can be and how much more efficient at fighting disease your body will become. I often repeat the fact that over 75% of our chronic illness is caused by our SAD (Standard American Diet) and people get it. They shake their nod in agreement, share their disapproval of processed foods and then do nothing to change because they think that somehow “raw food” is weird. Raw food is food. Uncooked, unprocessed, in it’s natural state. Simple.

Transitional recipes are one of the best ways I have found to introduce people to raw. They also tend to be my favorite recipes when the weather starts to turn or I just feel like I want something a little more substantial. When I do transitional recipes, I usually combine a healthy, nutritious cooked ingredient (ie forbidden rice) with fresh veggies and or fruits. It is a great way to liven up a dish.

I wanted to share one of my favorite summer transitional recipes from Rawmazing’s Transitional Raw Foods. It has been one of the most popular books sold on Rawmazing, for good reason. It is filled with super healthy, transitional recipes that your family and friends will love. For more information click here: Rawmazing’s Transitional Raw Foods.


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  1. Ziba wrote on August 10, 2013

    Great idea : ) But I am with Sonja here … you do not have to cook this rice! It becomes soft after a day or two of soaking in water.
    Soak your black rice for 12-48 hours or so (depends on your climate) and it will be soft and delicious. I keep a jar of soaking black rice in the fridge at all times. If you cannot use the rice when it’s soft (within a day or two of soaking it), just place the jar with the rice and water in the fridge and use it later (though change the water every day or so) …

    But this rice – raw – gets used up in our house in no time! We usually just add some diced tomatoes, cucumbers and a light dressing of lemons and flaxseed oil to it … and vary it with adding avocados, bell peppers, herbs and raw nuts and it is always a winner!


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