Are you wondering when is the best time to eat raw foods?

Now! Right now, during the hot summer months.

You can certainly eat raw foods at any other time of the year. But, hands down, the best time to eat raw is when it’s hot and sticky, and the heat has naturally been turned up by the sun.


Well, it’s pretty simple, actually.

What is the energy of “raw” foods?

By the way, I’m not talking about raw dehydrated foods, and raw flax crackers, and raw kale that has been dried into chips and coated with various “cheese-like” substances.

I’m talking about raw fruits and vegetables that are cool to the touch and still dripping with moistness.

Think about a ripe summer peach, or slicing into a cool cucumber.

Plain and simple: the energy of raw fruits and vegetables is cooling and cleansing.

It’s not rocket science. It’s what the earth naturally provides for its inhabitants at this time of year.

Raw summer fruits and vegetables are filled with moisture that cools us when we eat it. Here are some delicious examples:

  • Cucumbers
  • Tomatoes
  • Bibb lettuce
  • Red and green leaf lettuce
  • Romaine
  • Peppers
  • Peaches
  • Plums
  • Grapes
  • Strawberries
  • Blueberries
  • Watermelon

For those of you that are still carrying excess weight from winter, NOW would be the best time to go on that raw foods diet you’ve been asking about.

In the wintertime eating too many raw fruits and veggies would cool the body, slow metabolism, and help you pack on the pounds. But, the opposite happens during the hot summer months. Raw fruits and vegetables with their cooling and cleansing effect can help you shed those extra pounds.

Raw foods can also be highly effective at cooling inflammatory conditions like heart disease, MS, asthma, Hashimoto’s and rheumatoid arthritis.

Raw foods have a slightly sour and often bitter flavor. Once again this speaks to their cleansing and cooling properties. The bitter flavor is cooling and the sour flavor is astringent (toning).

Anytime you add heat to any food (cooking) it sweetens the flavor and has an entirely different effect on the body.

Try this experiment; take a raw strawberry or an apple that is slightly sour, a little bitter and sweet, and put that fruit onto the heat (saute, bake or grill). Once you do that you are bringing the carbohydrates to the surface, caramelizing the sugars, and making that food even sweeter.

There is a big difference in the effect each flavor has on the body and it’s organs. The sweet flavor has a “retarding” or slowing effect. If there is too much sweet flavor in your diet you are going to gain weight.

If you are a health practitioner and want a deeper understanding of food and flavor, and how it affects the various bodily systems and the organs, check out my Health Coach Cooking Certification class.

This certification includes 10 classes on holistic cooking techniques used for supporting and healing the most popular health conditions: