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Three healthy raw foods.

! want to eat more fruits and vegetables, so I've decided to eat three servings a day raw. I'm not interested in juicing or buying anything exotic or making a salad -- just straight produce. So far I've decided an apple and a carrot or two are good choices, but stuck on a third. I already have green vegetables at dinner, so that's covered. Any suggestions?

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  1. Kale.

    Edit: why not make the third item whatever is really seasonal?

    1 Reply
    1. re: wattacetti

      Not something I'd just pick up and eat plain.

      1. re: magiesmom

        You would just eat a wedge of cabbage out of your hand?

          1. re: escondido123

            I do that often, or I put it in a wrap or use it as a wrap.
            Why do you want the same ones each day? It is far mor healthful to eat a variety?
            And why can't you make say a kale salad?
            I guess your premise eludes me.
            Are you interested in what is seasonal?
            I never eat tomatoes for instance in winter , as they suck.

            1. re: magiesmom

              I cook seasonally every night. I decided to keep three raw fruits/vegetables in the frig that I would know would be there and could be taken and eaten on the fly. No prep, no plate, no silverware. Three more servings of low cal, good for me food without having to think about it. Don't see what is so odd about that.

              1. re: escondido123

                It seemed odd that they are all the same all the time.
                I would get bored to death.
                But clearly this plan seems good to you.

                1. re: magiesmom

                  They will only be a small part of what I eat -- just trying to have something quick to snack on that won't go bad quickly. If this was all I ate, it would bore me to death too. There's lots of interesting eating in the evening.

                2. re: escondido123

                  In that case I see Apples as one of the fruits. No need to keep them in the fridge. I buy local apples all winter long from the farms, but our local Whole Foods is selling Massachusetts apples right now so that's convenient. Kiwi could be another fruit. A third might be avocado or even dried organic apricots.

              2. re: escondido123

                A wedge of raw cabbage with some lemon juice & chopped dill is quite tasty.

                1. re: escondido123

                  I would.
                  shred some cabbage into a bowl, add some chopped cilantro, and stir in some raspberry viniagrette. It's one of those things that's way better than the sum of its ingredients.

                2. Bananas?

                  Red bell peppers are good raw, just have to slice them up.

                  3 Replies
                    1. re: juliejulez

                      Honestly, I will just eat a whole red pepper out of hand. Call it laziness, but all it needs is washing. Start at the bottom, work your way up and around the "core" (stem and seeds/membrane).

                      1. re: Caitlin McGrath

                        Oh for sure! I was just thinking sliced would be easier/cleaner to eat on the go... no seeds etc to worry about flying all over the place after the first few bites.

                    2. Cukes. Tomatoes. Celery (you can always dip).

                      1. Fruit is easy - vegetables can be a little more challenging. I second the idea of red (or yellow/orange) bell peppers. I know they're technically a fruit, but they function like a vegetable. Same with tomatoes and cucumbers. I love raw fennel - slice it up and eat it like carrot or celery sticks.

                        1 Reply
                        1. re: biondanonima

                          As an aside -

                          From a culinary perspective, peppers are a vegetable. If you start splitting up by fruit, etc, you'll find that nothing is actually a vegetable - tomato, cucumber and peppers are technically fruit, lettuce and cabbage are leaves, broccoli and cauliflower flowers, carrots and beets a root, okra a seed pod, celery a stalk, and so on.