“FOOD THAT RAWKS”: A New Year…a healthier you!

How many of our Souldish readers made it their New Years Resolution to “Eat better…loose weight, or gain a sharper mind!” All three of these can be easily attained by introducing high quality foods into your body. Small shifts such as choosing Organic produce vs Commercial produce or cutting out meat for a variety of leafy greens for protein is a start your body will embrace.

Making the best food choices to support your vibrant body, relies primarily on the unique flavors and variety of foods available to you. When you are hungry for rich flavors, and the desired spice, just a carrot stick or simple salad is not going to curb the hungry beast inside. Dazzle your taste buds with this flavorful, simple to make dish. For those short on time, Eggplant Parmesan can be prepped ahead of time, and enjoyed for up to 3 days.

Eggplant Parmesan 1lb eggplant peeled and cubed. 1 1/2 c red bell pepper chopped 1 c yellow onion chopped 2 garlic cloves coarsely chopped

2 stems of fresh Thyme

1 stem of fresh oregano

2 roma tomatoes chopped

1/4 c carrot diced

1 c zucchini unpeeled, half moon shapes

Place all ingredients in a large bowl and hand toss

Then ADD: salt to taste, and a few drizzles of olive oil. Let marinade for at least 20 minutes. Serve over a bed of mixed greens, in a romaine leaf, or over zucchini noodles. Store eggplant parmesan in glass for up to 3 days.

To make zucchini noodles: Using a veggie peeler, peel zucchini, then peel down each side of the zucchini, to make a long noodles. You can slice the noodles in half to make even thinner noodles.

If in transition: Wheat noodles or other wholesome varieties of cooked noodles can be used instead of raw Zucchini.

All recipes are provided by Chef Melissa Mango of Terra Bella Cafe in Redondo beach California.

To read more about the benefits of Raw Food, Visit www.TerraBellaCafe.com. Free recipes and info can also be viewed at www.RawFooodMedia.com