What do raw foodists eat?
Raw foodists eat cereals, legumes, root crops, vegetables, fruits, berries, mushrooms, fresh leaves, sprouts, and herbs.
- Cereals: rye grain, rye flour, rye grass, wheat grain, semolina, wheat grass, barley grain, barley flour, barley grass, barley grits, oat grain, oat flour, oat grass, hulled oats, oat cereal, corn, corn flour, rice, rice flour, buckwheat grain, wheat flour, buckwheat grits, linseeds, linseed flour, linseed oil, clover seeds, clover flour, clover blossoms.
- Legume vegetables: peas, pea cods, pea blossoms, fresh pea sprouts, pea flour, beans, haricots, soy beans, soy oil, bean flour, bean blossoms, bean leaves, lens and lens oil, lens flour, lens blossoms, lens leaves, bird vetch, little bird vetch sprouts.
- Root crops: potato, potato flour, carrots, celery, parsley, beetroots, turnips, radishes, horseradishes, swedes, parsnip, salsify.
- Vegetables: collard, Brussels sprouts, kohlrabi, kohlrabi leaves and stalks, cabbage, lettuce, chicory, rhubarb, spinach, asparagus, tomato, pumpkin, zucchini, honeydew melon, cucumber, onion, scallion, garlic, chives, leek, artichoke, dill, nettles, dock, peppermint, chamomile, wood sorrel.
- Fruit: apple, apple blossoms, pears, pear blossoms, plums, plum blossoms, cherries, cherry blossoms, apricots, peaces, oranges, lemons, olives, olive blossoms, tangerines, figs, pineapple, raisins, almonds, juniper berries, bird cherries and bird-cherry blossoms, nuts, nut oil, nut-tree blossoms, coffee beans, acorns, chestnuts, dogberries.
- Berries: berry blossoms and leaves, blueberries, strawberries, raspberries, currants, blackberries, lingonberries, gooseberries, cranberries, grapes.
- Mushrooms: champignons, boletuses, russulas, milk-caps, chanterelles, other eatable forest mushrooms.
- Leaves: birch leaves, willow leaves, bird-cherry leaves, lilac leaves and blossoms, rose petals, fir and pine sprouts. Buds and bark of leafy trees in winter.
- Grasses: wildrye, quackgrass budding in springtime.
- Herbage: marjoram, sage, rosemary, thyme, calamus, yarrow, hawkbits, dandelions, violets, cresses, ginger, aniseed, cumin, dills. Herbs are mostly used to season other foods.