Showing posts with label raw. Show all posts
Showing posts with label raw. Show all posts

Jay Kordich's Live Foods - Live Bodies Review

Jay Kordich's Live Foods - Live Bodies
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I don't know what the previous reviewer is talking about, but this book is beautiful, wonderful and incredibly informative. I love Jay Kordich and he speaks the truth -- as his book shows -- it's all about fresh foods and sensible eating. The recipes in the book are fantastic. This book is even better than his "Power of Juicing" book. A classic.

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Eat Smart, Eat Raw: Creative Recipes for a Healthier Life Review

Eat Smart, Eat Raw: Creative Recipes for a Healthier Life
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This was my first raw foods recipe book ever purchased. I looked at SO many and decided on this one due to the easy layout, easy to follow recipes and a nice small variety of each category. Not, it's not the only raw recipe book you'll ever need but it makes a nice gift to someone who's new to the raw foods life (as I did for a friend). What I also really enjoy about it is that Kate Wood inserts little 'tips' and 'ideas' on each page about all kinds of random cool things, facts, projects. For example, she suggested saving avocado seeds and making your own house-plant! I never would have thought of that. I now have 3 and one is already 1 1/2 feet tall and very pretty - burgundy stem and pretty green leaves. In about 10 years, I may have avocados! :-]
What I didn't care for in this book was that she has a section in the back that is 'not so raw' - meaning it is cooked! But, I'm the one that still bought the book, knowing that, and I'm still glad I did. I make the applejack bars weekly (and many non-raw co-workers love tehm) and there are several really good dip/dressing recipes. They're good to use as a base and then you can add/change as you want and build from her foundation. I have a little kitchen scale and the measurements being in ounces is actually kinda fun, not a bother at all. Good book - thanks Kate!

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Alive in 5: Raw Gourmet Meals in Five Minutes Review

Alive in 5: Raw Gourmet Meals in Five Minutes
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I think the title of this book is quite misleading. I'm giving it two stars because I think the author is representing it as something it's not: "gourmet food".
While the recipes are not complicated, most of them are far TOO simple. Over and over, I kept asking myself, "for THIS I need a recipe book??" For example, "Cucumber Pizza", which sounds intriguing, is nothing more than chopped olives on slices of cucumber. "Scrambled Eggs", which sounds like something you wouldn't find in any ordinary raw food recipe book is -- are you ready for this? -- 3 ripe avocados mashed in a bowl, add salt and pepper! The "salad" recipes are the most basic of salads ... if you can chop some vegetables and lettuce into a bowl, add some lemon juice, olive oil and your favorite seasonings, you already know how to make most of the salads in this book.
There are several different nut milk recipes, each with a fancy, delicious-sounding name, but they're all the exact same recipe ... only the kind of nut you use is different.
Many of the recipes call for the pulp left over from making nut milk, and some of the soup recipes require nut milk. So unless you've taken the time to make nut milk, and have saved a supply of the pulp, you're out of luck.
One problem I have with many raw food recipe books is the inordinate amount of nuts, seeds and avocados called for. One recipe in this book calls for 5 avocados to make a dish that serves 3 people (just about all the recipes in the book make 3 servings). A taco recipe calls for 2 cups of soaked sunflower seeds in the pate', plus an avocado in the filling, and another cup of sunflower seeds to make the "sour cream" topping ... serves 3. I don't like gorging on fats, even if they are the healthy kind.
Some recipes call for coconuts, which is a no-go for me, because I don't want to have to deal with cracking coconuts and scraping out the flesh, etc. One recipe (that makes 3 servings) calls for 3 young coconuts.
I'm a big proponent of raw foods, and have a large collection of raw food recipe books. For "quick and simple" recipes, I especially like Raw Food Made Easy for 1 or 2 People, by Jennifer Cornbleet. Raw Foods for Busy People by Jordan Maerin is another favorite. But I cannot recommend Alive in 5, for all the reasons mentioned above. Perhaps if it were titled more honestly, something like "Dishes You Really Don't Need a Recipe Book For", I wouldn't have been so disappointed with it. I'm not saying there aren't some tasty combinations of foods in this book, but many of them are just TOO simple. To call it "Gourmet Meals" is misleading.

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Here is a great resource for anyone looking for easy alternatives to complex raw recipes that require lots of time and expensive equipment to prepare. Acclaimed raw chef Angela Elliott shows how to whip up mouth-watering lasagne, spaghetti marinara, stuffed mushrooms, broccoli in cheese sauce, apple pie, decadent whipped cream and strawberries, chocolate shake, and more--all in about five minutes, with easy-to-find ingredients and just a blender or food processor. She shares her personal wellness journey and her playful enthusiasm to make the book an enjoyable and inspiring guide to delicious living.

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Rainbow Green Live-Food Cuisine Review

Rainbow Green Live-Food Cuisine
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I normally don't write reviews at all, but this book certainly deserves one. The highlights:
* It doesn't consists of all these sweet recipes but has great tasting alternatives (I could never get into all that sweet stuff); there are no dates, bananas, etc., and there are some good explanations as to why
* The recipes don't require a lot of strange ingredients of which I never even heard before; ingredients are easily found
* You don't have to plan days ahead of time to just produce one dish; a lot of it can be put together quickly
* It does have its share of nuts, but for some reason I don't resent that here as I did in most of my other books; they don't seem to be everywhere
* There are NO wheat recipes (yeah!); I'm terribly allergic to that... Instead there are lots of recipes with flax seeds, and there is a very good explanation as to why wheat/grains are not used.
I ordered two other books at the same time I got this one and I already owned two raw food books, but this one is the only one I use. The recipes appeal to me much more than the ones in the other books. There still are tools that are necessary for the raw food kitchen, like a dehydrator, juicer, high-speed blender, etc., but there is a section in the beginning that outlines which ones they recommend.

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Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality.Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.

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The Healing Power of NatureFoods: 50 Revitalizing SuperFoods and Lifestyle Choices that Promote Vibrant Health Review

The Healing Power of NatureFoods: 50 Revitalizing SuperFoods and Lifestyle Choices that Promote Vibrant Health
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I bought this book earlier today and didn't put it down until four hours later. I haven't had the time or energy to cook or prepare food for quite a while, so my eating habits have resulted in such things as metabolic imbalance. Even though I was eating mostly healthy food, I was eating the same things almost daily and, therefore, not getting the range of nutrients needed. For the purpose of getting back in balance, I went looking for books to help clear up some of the confusion I've felt about all the food I see at my grocery store. This book is exactly what I wanted and more. Where some writers might write pages and pages of interesting data that gets lost amongst elaboration, SSJ has provided very useful information in an easy to read/learn way about 50 SuperFoods and the benefits and importance of eating them. As well, there are extremely simple and easy-to-prepare recipes which I'm looking forward to preparing often. This is not a do-this-do-that book and there aren't any meal plans to follow. For my purposes, it's the handiest and most concise nutritional handbook I've found. I used to feel overwhelmed by all the information available and had even consulted a professional nutritionist to make it easier. Because of this book, I'm no longer confused and have a clue about what to do...and am already doing it only several hours later! I'm looking forward to seeing what else SSJ has written on this subject. HIGHLY recommended. Peace.

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Fresh: The Ultimate Live-Food Cookbook Review

Fresh: The Ultimate Live-Food Cookbook
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I have at least four other raw food cookbooks. The recipes in them always have a thousand ingredients and take forever to produce. I wind up not using them because of the exotic ingredients or the time it takes to make the food. Soaking, cutting, blending, juicing, dehydrating, all in one recipe usually!
This book uses simple, available ingredients and a minimum of time to prepare. I can usually prepare a dish from what's already in my house, which if you've used any other book, is usually impossible. Yes you might need to blend something and then dehydrate it, but you probably didn't have to soak it and juice it and hang it somewhere first.
The other thing I really like about the book is that if you use their recipes for salad dressings, for example, you are not just adding flavor, but you are also adding nutritional content. It's all very well thought-out. It's a lovely little book that I recommend to anyone who is interested in making simple, elegant raw food dishes that taste great.

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Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years' experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

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Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home Review

Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home
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This book is a great place to start if you're curious about the growing raw food scene. Judita Wignall, in a warm, practical and easy tone, explains it all. She lays out the kitchen basics including tools and techniques, offers a range of wonderful recipes from the simplest, throw-it-together-and-eat-in-your-hand wraps to wonderful tasty raw main dishes and the prettiest desserts. Each recipe has a step-by-step photo series, showing exactly how to get it done. There's nothing precious or intimidating about her recipes, and she has included foods that are not too far removed from the already familiar, like her gorgeous raw vegan pizza, and her OMG brownies.
A great feature of the book is the planned menus, and the clear and easy nutritional information. She seems to have covered all the FAQs, including what she herself eats in a day.
And...the bonus DVD, tucked inside the cover, features Judita demonstrating recipes and techniques, which just brings it all to life.
Even if you're not into raw food, the book itself is a beautiful piece of art for its design and photography alone. Just a lovely thing to look at and admire.
I can't recommend this book highly enough if you're a beginner, and need guidance on how and why and what to do.

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Go raw, get radiant, start a revolution!
A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what's the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.
Judita Wignall's Going Raw combines the flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef.
— Fully illustrated raw-food techniques, from slicing a coconut to sprouting your own seeds
— More than 100 delicious, fresh, gourmet food recipes—smoothies, salads, "burgers," and beyond
— On the bonus DVD you'll find a video tutorial for several raw-food techniques, including how to use a dehydrator, basic knife skills, slicing with a mandoline, and spiralizing vegetables
Inside you'll find:
— Green Smoothies
— Berries and Cream Crepes
— Dandelion Salad
— Thai Green Bean Salad
— Herbed Cashew Hemp Cheese
— Broccoli and Mushrooms with Wild Rice
— Spaghetti Bolognese
— Asian Noodle "Stir Fry"
— Classic Veggie Pizza
— Coconut-Curry Samosas with Plum Chutney
— Orange-Chocolate Mousse Parfait
— Mexican Spiced Brownies
— Apple Cobbler with Maple Cream
— How to grow your own sprouts
— How to ferment kimchi and sauerkraut
— ...and even 100% raw Ice Cream, Coconut Yogurt, and more!


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Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food Review

Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
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I have been over 10 years raw and over 10 years macrobiotic before that. During this time I have viewed countless cook books. Ani's Raw Food Essentials is one of the best. By design, it's an impressive book. It has a beautiful layout along with the strength and feel of a high quality text book. It provides detailed instruction for basic raw food staples (salads, soups, smoothies, cereal, wraps, sandwiches, and rolls), comfort food favorites (pizzas, pasta, cheezes, scrambles, pancakes, pies, cakes, cookies, and ice kream), and innovative creations that will leave you and your friend's heads shaking in amazement (tortilla soup with jalapeno-lime kream, Korean dumplings, vanilla and lemon Kream crepes, and scones!!). Whether you are a beginner or advanced student, you will find that it does all these things, and it does them all very, very well. A couple distinguishing factors make her book stand out from all the rest. First, instead of limiting itself to a series of recipes, it provides the theory and concepts behind each of them to a far greater extent than I've seen before. Whether it's the basics of salad dressings, cheezes, soups, pizzas, smoothies, wraps, or deserts, Ani provides detailed instruction that will give you the power to develop your own creations. Second, she incorporates a broader range of ingredients and by doing so lessens the reliance upon high fat seeds and nuts that some people may be concerned about with raw food. You will learn how to utilize fruits, veggies and sprouted grains in places where you may have previously used seeds or nuts. By way of example, her mock tuna salad is made with carrots instead of sunflower seeds, and her onion ring batter is made with a buckwheat base. Of course seeds and nuts are still used in good proportion throughout as they provide essential oils and protein, but you will be pleasantly surprised to learn how to utilize more fruits, veggies and grains in your courses. Finally, there is a most charming 2 page chapter on how to incorporate raw food for our canine friends. In the beginning pages, Ani discusses how this is her version of "Raw Foods 2.0." She is being modest. Her book reaches the next level beyond that.

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Chef Ani Phyo is back with Ani's Raw Food Essentials, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple, fresh recipes using what you've already got in your kitchen while also offering tips on dehyrating and more sophisticated techniques. Looking for innovative meals that are healthy and delicious? Phyo offers everything from classic comfort foods like nachos and burgers to Reuben sandwiches and bacon, along with more gourmet dishes like risotto, angel hair pasta, and her "you-won't-believe-they're-raw" desserts.Ani's Raw Food Essentials once again proves that you don't have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Recipes include: Broccoli and Cheeze Quiche, Kalamata Olive Crostini, Cashew "Tofu" in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and many more.

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Recipes for Longer Life Review

Recipes for Longer Life
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or you just want to stay healthy, this is a book that should be in your collection. It is an old book that I recently ordered for my own daughter because of her two year bout with anemia, poor liver function, low immune system and other maladies at only age 38, for which several doctors could find no remedy. It may be old, but the methods outlined in it work as well today as they did for me five years ago.
Between the two of us (she and I), she was able to go completely on this program and has just received normal blood tests for the first time in over 2 years. The time to these normal results from start to finish was about 4 months. A short time considering the years it takes for us to ruin our own health by eating the standard American diet (known as the SAD) and living the stressful and less-than-healthy lifestyle.
In addition to the recipes in this book, Ann Wigmore explains the factors in our lifestyle that make us sick, and gives the natural remedies with explanations of why they work. And they do work. I myself recovered from so-called "normal" challenges of aging 5 years ago while following this program, including arthritis, high blood pressure, acid reflux and other maladies. I now require no medications for anything.
I highly recommend this book for those who want to return to wellness enough to be proactive and take responsibility for their own health.

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The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes Review

The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes
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Lisa Mann's The World Goes Raw couples an intense and impressive knowledge on all aspects of raw cuisine with a concerned and caring writer's voice that makes the reading of the book feel like a chat with a very informed best friend. The research and experimentation that went into making the book are extensive, and the reason Lisa gives for writing the book is compelling. Ms. Mann details her own journey into good health and then invites you to come along. The result is a book that offers not only information on all aspects of the raw food life, but also the easy-to-follow blueprint to create a healthier and happier life for yourself. The book feels like a gift of possibility. It is uplifting, creative, and inspiring. I have already tried many of the recipes and have met with huge success. The "fondue" featuring a seductive blend of dates and ginger - expertly paired with pineapples - is simply divine. The "cashew cream" over cinnamon-dusted bananas is "to die for", and there is so much more. This cookbook is like none other I've ever owned before - and I've owned plenty - and is a must have!

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People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cuisine cookbooks have always offered little variety-until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.
After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make it easy to prepare raw meals. What follows are six recipe chapters, each focused on a different ethnic cuisine,

including Italian, Mexican, Middle Eastern, Asian, Caribbean, and South American dishes. And from soups and starters to desserts, every one's a winner. There are even easy-to-follow instructions for growing fresh ingredients in your own kitchen garden.

Whether you are already interested in raw food or are exploring it for the first time, the taste-tempting recipes in The World Goes Raw can add variety to your life while helping you feel healthier and more energized.


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The Raw Food Detox Diet: The Five-Step Plan for Vibrant Health and Maximum Weight Loss Review

The Raw Food Detox Diet: The Five-Step Plan for Vibrant Health and Maximum Weight Loss
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If you are intrigued by the current trend of eating real food, want to take this concept to the next level but are skeptical as to how to implement the raw food lifestyle on a practical everyday basis, pick up a copy of Natalia Rose's "The Raw Food Detox Diet, for a fast and fun introduction that does not require a cold turkey approach to eliminating cooked foods.
Rose is in agreement with French dieting guru Michel Montignac on her definition of what constitutes a "legal" food on this plan. Montignac, a long-time proponent of eating real food as opposed to processed junk, urges us to forego the old dieting adage of counting calories and all the newer macro nutritional phobias with regard to too much or too little fat, protein or carbohydrates and instead analyze each food choice with an eye on the food's metabolic reaction with regard to fast and easy bloat-free digestion and elimination.
Rose agrees, emphasizing that whereas natural foods are easily recognizable by the body and therefore easily broken down, utilized and eliminated, the processed foods that make up so much of the typical American diet are deemed by the body as the worst kind of illegal aliens that sadly deteriorate into waste that the body can neither utilize nor expel. Waste in this case, has no other recourse than to morph into a variety of problems like weight gain, a degeneration of the organs, a slowing of the metabolism and premature aging.
By utilizing a method of food combining where mixing foods in different categories is verboten, similar to that of the Montignac method (minus the glycemic index factor), Rose further expands this theory by grouping nuts - an iffy category on most food combining plans (Somersizing immediately springs to mind) - as a separate category (starches, fleshes and fruits being the other three categories) , to be combined only with dried fruits and vegetables.
She provides an extremely helpful hierarchy of eleven types of quick exit foods, where level number 1, the best, contains fruits and vegetables and level number 11, the worst, contains chemicals and artificial colorings and sweeteners. She adds that as eating from quick exit levels 1-8 is doable by everyone; the higher levels of health will be reached when eating only from levels 1-5. In addition an indispensable transitional food grocery list is included to provide brand name items that act as substitutes for mainstream comfort foods that must be eliminated to insure success on this program. She is not a big fan of dairy and as expected pans the consumption of power shakes and bars. Surprisingly she eschews the current 'soy is nirvana' bandwagon, labelling soy products as mucus-forming poisons. Neutral foods, those which may be eaten with any category except fruit include such treats as nut milks, 70% chocolate, olivess and olive oil. how refreshing! Way to go, Ms Rose!
On the practical side, the book abounds with menu plans, recipes, and suggestions on what to eat in a restaurant or at social occasions. For the aspiring raw foodist, separate chapters are dedicated to detoxifying all aspects of your lifestyle including your bathroom, your living space, your kitchen, your family, fasting, traveling, holidays and your colon.I emailed Ms Rose with questions that pertained to the diet as juxtaposed with my lifestyle and was extremely pleased that the author very pleasantly answered all my questions promptly and professionally and made suggestions that I was able to implement quite easily.
Bottom line: Ms Rose achieves the impossible, a raw food diet that doesn't force you to eat only raw foods, but urges you to discover your own lifestyle at your own pace for achieving optimal health. With a combination of guidelines, recipes and a fresh common sense five part transitional approach, Ms Rose sends you out into unknown territory, with the option of staying on one particular phase of the diet for as long as you wish.

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Why you're going to love The Raw Food Detox Diet

You will . . .

never count calories, fat grams, or carb grams, or measure foods again;
see results even without deliberate exercise;
eat liberal amounts of rich, satisfying foods; and
open the flood gates for improvements in every area of your life.

Natalia Rose's proven program will set you on a course toward greater energy, a slimmer figure, a radiant complexion, and amazing natural health-whether you aim to lead an all-raw lifestyle or simply want to lose weight while still eating the foods you love. The book also features more than eighty irresistibly fresh and simple gourmet recipes for all meals, occasions, and Raw Food Detox Diet levels, including

mouthwatering salad dressings such as Liquid Gold Elixir and Amazing Raw "Peanut" Sauce;
sumptuous soups such as Raw Harvest Butternut and Coconut Soup;
cleansing pasta and lasagna dishes and delicious, guilt-free pizzas;
Thai delights such as Spring-in-Your-Step Rolls with Raw Teriyaki Sauce;
decadent desserts such as Cheesecake Pudding and Raw Cinnamon Apple-Pear Pie; and
Raw Ice Creams and Sherbets.


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I Am Grateful: Recipes and Lifestyle of Cafe Gratitude Review

I Am Grateful: Recipes and Lifestyle of Cafe Gratitude
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One of the hardest things for me to adjust to when paring down my intake of food is the adjustment of making any kind of elaborate gourmet style meal if I need to, to making something out of almost no ingredients and not even be able to COOK IT!
When I switched to primarily raw foods, my family was on the verge of Mutiny. I tried RAW IN TEN MINUTES which at first was okay, but I have a good imagination. All of the recipes started to taste the same and my family went from eating everything on their plates to making excuses to avoid dinner and eat in their rooms (stashed organic corn chips etc).
When I saw I AM GRATEFUL, I figured it might be another blonger of a book, but I decided to try it anyway. It was someone's birthday the week I got it, so I decided to make a raw dessert (strawberry shortcake) and then a baked cake for everyone else.
I never made it to the cake. Everyone went berserk over the raw strawberry shortcake.
I have made about 1/2 of the recipes in this book so far and I can say OMG it is truly FANTASTIC. Our favorites are: Marinated Veggies, Falafels, Fiery Carrot Avocado Soup, Coconut Curry Soup (Thai), Thai green papaya salad , Coconut Lime Dressing, Jalapeno mint chutney, Smokey Mole (OMG that is the BEST RECIPE EVER), Marinara with Brazil nut Parmesan cheese, Pad Thai,pecan porridge, Cinnamon Rolls, Strawberry Shortcake (with raspberries is DIVINE), German Chocolate Cake, Strawberry Apple Cobbler, and Lemon Meringue Pie.
We don't eat desserts that often, or we would have ripped through the entire dessert section.
Preparation is about that of any meal- it is not too involved on some recipes- but others, take overnight food dryer time and have to be planned accordingly.However, I find that it works out fine in some cases to do an overnight. I am really in love with the recipes in this book. They taste AMAZING and Gourmet in quality, yet they have simple ingredients in some cases. I substitute ingredients I don't have until I can get what I need quite often.
I can not recommend this book highly enough. It is like Moosewood used to be to vegetarians years ago........

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With locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew's view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book's gorgeous, full-color photographs accompany easy-to-follow recipes for the café's most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the "I Am Luscious" raw chocolate smoothie, "I Am Bountiful" bruschetta, "I Am Elated" spicy rolled enchiladas, and "I Am Amazing" lemon meringue pie with macadamia nut crust.

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Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes Review

Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
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I've been a vegetarian since I was sixteen. In the late eighties, that was rough- even more difficult than being a vegan now. In the last year, I made the transition to vegan, but thanks to the work of innovative cooks like Isa Chandra Moskowitz, that just isn't hard anymore. The next challenge? Going raw- very difficult because apparently you need a Vita-Mix, a dehydrator (I don't think I've ever even seen one of those), a food processor, a grinder, and a bunch of other esoteric equipment I've never even heard of- right?
Ani Phyo earned four stars right off the bat by making almost every one of her recipes doable with a blender or, in many cases, a knife. There are maybe three recipes that absolutely require a dehydrator- and even that can be gotten around. For this reason alone, if you've been thinking about raw but you've been intimidated by all of the required equipment, check this out.
The recipes that I've tried- and I've gone a little crazy in the last few days- have been not only simple but really, really good. So far I have made her Miso Soup, Almond Yogurt, Black Pepper Cheeze, Nori Rolls, Coco Kream Pie (oh wow- so good), a bunch of her shakes and my version of her Sunflower Bread (hmm- how did I do that without a dehydrator?). Almost all of this has been accomplished with a blender, and I don't even own the legendary Vita-Mix. In other words, the majority of households can do this.
Every chapter opens with her thoughts and recommendations on environmentalism. I liked most of her suggestions, but I was a little put off by her statements that hers was not a "bargain body" and that she is thus willing to pay more for her premium produce. I applaud her- I even envy her and others like her- but I am disappointed that she doesn't touch on the readers who can't afford organic produce for the most part and live in areas with lousy public transportation systems and recycling. I shudder any time I read something that makes it seem as if health is only for the wealthy.
However, she didn't lose a star for that because her tone, as strident as it may have been at times, inspired me to find a work around for my dehydrator- and I did. Ever make yogurt using a heating pad? If you have a small enough pan- think one that fits into a toaster oven- and some tin foil- congratulation, you have the guts of a make your own dehydrator. I'm still tweaking mine, but I was very inspired by the results with my Sunflower Bread.
This is a soup to nuts guide to going raw, and it won't require you to reoutfit your kitchen. It may, however, inspire you to rethink your approach to food.

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Kristen Suzanne's ULTIMATE Raw Vegan Hemp Recipes: Fast & Easy Raw Food Hemp Recipes for Delicious Soups, Salads, Dressings, Bread, Crackers, Butter, Spreads, Dips, Breakfast, Lunch, Dinner & Desserts Review

Kristen Suzanne's ULTIMATE Raw Vegan Hemp Recipes: Fast and Easy Raw Food Hemp Recipes for Delicious Soups, Salads, Dressings, Bread, Crackers, Butter, Spreads, Dips, Breakfast, Lunch, Dinner and Desserts
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I haven't been creative with my use of hemp seeds and hemp oil, so I was very excited to get Kristen's Hemp book. Up until now I've mainly used them in salad dressings and smoothies, so I was really excited to try some other things. I really love the Spicy Sweet Fitness Noodles! The Savory Protein Stuffed Mushrooms are soooo good. And the desserts are scrumptuous! I totally love the Superfood Hemp Cookies, too. Actually, all of the recipes I've made from Kristen's books have turned out fabulously! Of course the shakes and dressings are great and I especially love the cheezes and spreads. Another great book from Kristen and one I definitely use alot!

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LifeFood Recipe Book: Living on Life Force Review

LifeFood Recipe Book: Living on Life Force
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This being one of the more niche books of the raw/living foods genre, it was not until I had been at least two years into it had I bothered to pick it up.
I was pleasently surprised when I leafed through this gem. The recipes in here are out of this world. There are many little tidbits of information which are thrown in just for your information.
So, the beginning of the book is a preperation for your kitchen, what to have in the way of equipment and condiments that are frequently used. When that is out of the way, they jump right into the principles of what Lifefood actually is and some more information on why to choose Lifefood.
The recipe portion is quite expansive and inventive. I applaude Annie for her intuitive recipes and the massive abundance of flavour they bring to every meal. By far my favorite recipes have to be the "Sweet Thai Tomato Soup", which by the way I recommend with extra cayenne pepper, and the Teriyaki Pate, which is just fantastic on some sheets of nori with extra greens and cucumber or rolled up in a collard leaf.
The desserts are out of this world. Recipes like the "Phat Black Sorbet", which consists of dark cherries and other delictables, are just incredible and really make this book stand out.
The Lifefood fasts they outline are good and provide a solid platform for anyone to begin their experiences of purging, cleansing and fasting with. They are nutritional fasts, meaning you dont go hungry but are still giving your digestive system a rest.
The Lifefood fasts typically consist of a two week protocol where you consume only liquids (blended soups, smoothies, juices, sorbets, liquid salads and Lifefood beverages like Electrolyte Lemonade) for a period of two weeks while you do a couple liver Flushes and a couple Gallbladder flushes.
My personal experience with the Gallbladder flushes in incredible. I am so glad that I have done them. My digestion has improved immensely and my metabolism has gone up. I have already done two and am going to start the third one soon.
The other major cleanse this book outlines is a parasite flush. This regimine is an easy one that almost everyone should consider and consult their alternative healthcare practitioner (like a Licensed Accupunctureist, a Naturopath or a Chiropractor) with. I highly suggest it and have noticed great improvement since starting it.
Overall I believe that Annie Padden Jubb and David Jubb have done a wonderful job on this book. Their knowledge of recipe synergy, knowledge of colloidal physiology and overall understanding of esoteric herbalism makes me give this book a five star rating.
If you wish to get all you can out of this book, make sure you pick up David Jubb's other books "Secrets to an Alkaline Body" and "Jubb's Cell Rejuvenation - Colloidal Biology: A Symbiosis".
This may be one of the most important books you add to your library when it comes to overall understanding of your recipe choices and your health.
Sat Nam

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Raw Food Made Easy For 1 or 2 People Review

Raw Food Made Easy For 1 or 2 People
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I like a lot of raw things; though I eat a regular diet, I've preferred a lot of my foods raw for years--definitely fruits and vegetables, and some other things that would probably upset a vegan or two.
Cornbleet's book was recommended to me by another Amazon reviewer, and I have to say, this is one book of recipes on raw foods that doesn't require a kitchen full of obscure appliances and a direct pipeline to Whole Food's exotic produce section. You can make most of these recipes from things you find in any grocery, with perhaps the addition of raw nuts like almonds, walnuts and cashews from the Indian grocery store (because they carry them in reasonably good-sized bags and are priced well, too.)
I tried the "Creamy Tomato Soup." This is a kind of gazpacho made simply with tomatoes, avocado, basil or dill, olive oil and some seasoning like salt, onion powder, garlic cloves and pepper. I made a batch, using Adobo powder because I was out of onion and garlic (this is a garlic salt with herbs used in Latin American cooking.) And, yes, think of it, I was out of onion salt and garlic but I did have an avocado and fresh basil. Pretty strange, I'll admit it. I tossed in the best of extra-virgin olive oil we had. Result? A creamy, frothy pink soup, served chilled that tasted like a buttery version of gazpacho. I had to keep from eating the entire batch in one sitting. It was refreshing and soothing. This soup can be lightly warmed if cold soups don't float your boat.
The book has attractive photography, which helps you choose some recipes like raw wraps, either in kale, cabbage or nori wrapping or you might go for the desserts which were numerous and very luscious-looking (fig cake, key lime mousse, berry crisp.) The "spaghetti" made of spiral-cut zucchini with a raw coulis of tomato, dried tomato and other herbs was served with walnut pate "meat balls." We can't eat wheat, and this was a beautiful presentation. Only problem is ONE of us doesn't eat nuts and this book is chock-full-o-nuts. I suppose you can use hemp seed or sunflower seeds if you are anti-nut, but this WILL present an issue for those who are allergic.
The author points out that raw food can be made with a blender and not much else but a cutting board and can be good for campers or motorhome travelers who may not want to go nuts with a stove.
This book has some very tempting but healthy recipes and is a nice way to get your five servings of veg a day without pounding down boring salads or boiled cabbage. Recommended!!

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Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. In Raw Food Made Easy for 1 or 2 People, well-known cooking instructor Jennifer Cornbleet shares her favorite no-cook recipes, in smaller quantities ideal for one or two people. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don t have to toil in the kitchen in order to enjoy nutritious, delicious raw food.
Choose from over 100 foolproof recipes, along with lunch and dinner menu plans.
Enjoy easy recipes that call for common ingredients and basic equipment.
Learn how to avoid health-busters like white sugar, white flour, and trans-fats.
Convert traditional favorite recipes into nutritious treats made from all-natural ingredients.


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Liquid Raw: Over 125 Juices, Smoothies, Soups, and other Raw Beverages (The Complete Book of Raw Food Series) Review

Liquid Raw: Over 125 Juices, Smoothies, Soups, and other Raw Beverages (The Complete Book of Raw Food Series)
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Lisa just plain writes informative & helpful books. She's so cleaver & I LOVE her little stories included within. GO LISA!
PS: this is Oriana Wingo, regardless of what the computer tells you! Adam Wingo does NOT prepare food in any form.

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Discover new ways to eat raw with delicious smoothies, milks, and soups!If you're just starting out in the raw lifestyle, or have been a raw foodie for years, Liquid Raw is your source for fun and exciting meal ideas. Liquid foods are often easier to prepare and digest, providing the perfect transition for those beginning a raw diet. For those experienced in the raw foods lifestyle, Liquid Raw offers a new twist on many staples, as well as inspiration to keep your diet interesting. With a variety of juices, smoothies, dressings, soups, and milks, Liquid Raw offers excellent raw food recipes that are sure to please!Some of the over 125 refreshing and creative recipes featured in Liquid Raw include Green Smoothie, Strawberry Choco-Nanna Smoothie, Un-Egg Nog, Almond Milk, Chocolate-Cherry Shake, Ruby Rejuvenating Juice, Lemon-Zucchini Bisque, Moroccan Tomato Ginger Soup, Strawberry-Mango Pudding, Chocolate Mousse, and much more!Packed with lots of practical and helpful information, Liquid Raw also includes:• Guide to the health benefits of a raw diet• An introduction to juicing• Tips for finding the perfect juicer and blenderWith unique and exciting raw recipes, Liquid Raw is sure to bring your raw diet to new heights!

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