When hearing about live eating, many people end up thinking of a certain type of diet – one that allows for certain food groups and excludes others. But it goes far beyond that, it is actually a way of life.
It was in the United States, in the 90s, that the movement called raw food emerged. In Brazil, he has been gaining more and more fans. But, even so, live food is a topic that raises doubts among people.
“Are only raw foods consumed?”, “Who can adhere to live food?”, “What are the benefits of this type of food?”… These are just some of the questions that most people still have on the subject.
Juliana Malhardes, Specialist in Living Food at Personare, educator in Living Food, graduated from Terrapia, at the National School of Public Health (Ensp) – Fiocruz, explains that living food is a lifestyle that values the vitality present in food. “Therefore, it is based on sprouted seeds, sprouts and raw vegetables in natural. That food should be free from cooking, processed and animal derivatives,” she says.
But the question that doesn’t want to be silent is: do the followers of live food only consume 100% raw food?
The truth is that there are different “levels” of followers. Some are, yes, 100% raw food (they consume 100% raw food). Others consume about 70% of their food raw and 30% cooked, and may be vegan or, in some cases, include eggs and dairy products and even fish in their diet. Some people may still be in a “transition phase”, in this way, including, for example, habits such as drinking green juices and eating raw salads for lunch and dinner.
In addition, it is worth mentioning: living cooking “recreates dishes”, that is, it follows the format of some foods in conventional cuisine, but does not use cooking (so as not to modify the food). It is possible to make pizza, for example, prepared with a dough of sprouted wheat and salt, slightly dehydrated. Instead of cheese, you can use, for example, flavors such as arugula, dried tomato, among other options.
Benefits of live food
But, anyway, why has live food been attracting more and more adherents? What advantages does it offer?
The consideration is that this type of diet is highly detoxifying, which, consequently, brings a series of benefits to the health and well-being of the person.
“It facilitates the natural processes of detoxification, that is, it allows the body to organize itself, without losing energy with digestion. As a result, the practitioner finds greater well-being, mental clarity, joy of living, self-knowledge, serenity, in addition to greater vitality and enthusiasm for daily activities”, explains Juliana.
In this way, the main benefits of live food can be highlighted:
- Greater physical disposition;
- Better sleep quality;
- Enthusiasm in living;
- Decreased appetite for foods that are difficult to digest;
- Greater sense of well-being;
- Improved mood;
- After a while, it is common for a consequent weight loss to occur (although this is not the focus);
- Decreased risk of blood pressure problems, in addition to the risk of chronic diseases such as diabetes, among others.
Who is live food suitable for?
According to Juliana, live food is suitable for all people, of any age. “The important thing is to germinate correctly, feed in adequate amounts and variations and observe yourself. Listen to your body,” she tells her.
Juliana adds that there are no risks in following live food. “The only risk is that the person becomes addicted to wellness, wants to transform their routine more intensely and adopt a happier lifestyle”, she comments.
But the recommendation for people who are interested in this dietary change, of course, is to seek professional guidance, so that they can gradually introduce live food into their daily diet, always respecting their body. It is also important to always share the results with a trusted doctor and/or nutritionist.
Live food: what is allowed to eat?
Juliana says that live cooking is very rich and tasty. “We understand that eating is an affective, social and loving act, so recreating familiar dishes and forms accesses our emotions, so that we gradually learn to love new foods, dishes and recipes, which, despite being delicious, give us pleasure beyond the snapshot. Practitioners learn to value the pleasure that comes afterward,” she highlights.
“Almond milk, dehydrated flaxseed crackers, vegetable noodles in threads with sprouted seed sauces, 100% cocoa chocolates, pies, sweets, dehydrated snacks, as well as warm, almost warm dishes such as risottos and ‘pasta’ based on of vegetables are some examples of foods consumed within the living cuisine”, adds the educator in Comida Viva.
It is worth remembering that live food is not a diet to be followed, therefore, it is not correct to speak of a “food ban”. However, the consideration is that there is a “food conscience” and, from the moment a person recognizes which foods are good for their health, they tend to stop consuming those that do not.
“We follow a germination table, where we know the seeds that can be consumed germinated. It is important to know the seeds and only germinate those that are indicated. We do not eat vegetables and vegetables that cannot be eaten raw, such as taioba, black and white beans and others”, highlights Juliana.
Most of the living food practitioners are vegetarian or vegan, but this is not exactly a “rule to be followed”. Some followers eat 70% of raw food and 30% of cooked food, and in some cases, they can include good quality fish and eggs in the diet, for example. Others eat the food 100% raw.
But, in general, the idea is to include in the diet what nature offers in an integral way, in this way: refined foods, breads, pasta, flour, milk, dairy products, sugar and meats are not indicated.
living cooking recipes
Below you can see some examples of recipes that are part of living food:
1. Germinated Almonds: Live Food educator Juliana Malhardes explains how the almond germination process should be carried out and gives tips on how it can be consumed.
2. Pumpkin sprouted sunflower juice: the recipe is made with sprouted sunflower seeds, apple, pumpkin, ginger and lemon drops.
3. Alternative juice: the recipe uses peanuts, apples, coconut water, ginger, among other ingredients.
4. Leaf juice with sprouted sunflower: the juice is made with sunflower seeds, apples, cabbage, chicory, mint, cucumber, and does not require water.
5. Vegetable Milk with Sprouted Almonds: the recipe uses almonds, filtered water and dried dates. It can be used to later make a “sprouted almond milk fruit smoothie”.
6. Cocoa smoothie with sprouted peeled sunflower: tasty tip for a morning snack, the recipe is made with sunflower, cocoa nibs, coconut oil, among other ingredients.
7. Dehydrated Germinated Golden Flaxseed Cracker: good tip to serve as a base for sandwiches and canapés, as well as an accompaniment to soups.
8. Germinated Sunflower Soup with Pumpkin Moranga: good tip for the coldest days or, simply, for those who love soup.
9. Sprouted Almond Cream: the recipe uses only sprouted almonds, fresh rosemary, lemon, olive oil and salt.
10. Sprouted flaxseed pudding with banana: suggestion for those who love a sweetie.
11. Banana cream with cinnamon and Brazil nuts: tip for those who love sweets and, especially, for the coldest days.
12. Balls with raw cocoa nuggets: quick recipe to make and as a tip for a mid-morning or afternoon snack, after a workout or as a dessert option.
13. Live Morning Smoothie: made with bananas, pears, fresh figs, blueberries, among other ingredients.
14. Pupunha heart of palm with Funghi Porcini sauce: sliced Pupunha heart of palm gives the appearance of a very thin pasta. Check the recipe.
15. Papaya cream: the benefits of papaya combined with the properties of oats and flaxseeds make this dessert very nutritious.
Now you know a little more about live food. But, if you are interested in adhering to this lifestyle/food, seek professional guidance, so that you can get better information and make a gradual and safe introduction of live food into your current diet.
The information contained on this page is for informational purposes only. They do not replace the advice and follow-up of doctors, nutritionists, psychologists, physical education professionals and other specialists.