There's even a cookbook--Delights of the Garden: Vegetarian Cuisine Prepared Without Heat by Imar Hutchins (Doubleday Main Street). To make a pizza crust, it advises, grind almonds and pumpkin seeds and mix them with sun-dried tomatoes. For a topping, blend rehydrated sun-dried and fresh tomatoes, olives, onions, miso, zucchini and yellow squash.
Maybe it tastes good--I'll never know. But is it better for you?
As it turns out, no. In fact, cooking actually enhances the nutritional benefits of some vegetables, like carrots and tomatoes, and makes compounds that fight disease more effective. Even when cooking lowers nutrient levels (as it does with the vitamin C and folic acid in spinach), it doesn't deplete them. Cooked broccoli, for instance, has about 40 percent less sulforaphane (an anticancer compound) than raw. But because cooked broccoli tastes better than raw, you're likely to eat a lot more of it.