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. Sonja wrote on March 3, 2013

    why not just soak the rice overnight…it’s the only rice I’ve found that you can really do this and maintain the texture/taste of cooked rice. It just doesn’t work with other varieties…and no one would ever think it wasn’t cooked.

  2. Fawn (Me Amoeba) wrote on September 13, 2011

    Your dish looks stunning! It’s really interesting to try something new. I could introduce this to people who are not really into raw food diet. Thanks for sharing your wonderful recipes!

  3. Easy Salad Recipe wrote on September 8, 2011

    I really enjoy the recipes on your site, although my diet is not totally raw I do enjoy using your ideas for a healthy dish. lovely photos as well.

  4. victoria wrote on August 15, 2011

    wow, love your blog so much…….thank you!

  5. diana wrote on August 11, 2011

    I made this and substituted fresh mango for the pineapple (easily accessible living in CA, yet of course not local). It was incredibly delicious, and I offered it to a few friends and they LOVED it! The flavor is amazing and a perfect blend of tastes.

  6. Elen wrote on August 11, 2011

    looks great, would like to try it
    just one question what is Nama Shoyu
    thank you

  7. Andrea wrote on August 10, 2011

    When I was pregnant a midwife I met told me that she puts her patients on a raw food diet the week before delivering the baby. I looked at her as if she was crazy. How woudl you eat just juice or fruit for breakfast. That was 6 years ago. I shoudl have openned my mind and listened to her.
    Thanks, the recipe looks delicious.


  8. Russell at Chasing Delicious wrote on August 10, 2011

    This is such an interesting recipe. I have a few raw vegan friends and they’re always trying to get me to try new recipes. This looks like a great stepping stone!


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