Cellulose and starchy vegetables are traditionally cooked to soften them, because otherwise they are hard and difficult to chew and digest. However, they can be softened without cooking.

Vegetables can get a cooked texture, by a simple method of freezing and thawing.

Freezing leads to tightening of the cell walls, and then thawing leads to their cracking, thus softening the vegetables.

And then with softened vegetables, you can make your favorite recipes, such as recipes from Raw for Glow, such as cauliflower rice, stuffed peppers, cauliflower Buffalo wings, etc.

NOTICE: Store bought frozen veggies (except bell peppers for some reason), including frozen corn and frozen peas, have to be blanched before freezing, by law. Thus, these products are not raw, but rather cooked.

Store bought frozen fruit on the other hand is frozen in its raw state.

Equipment:

• knife and cutting board
• peeler
• freezer