- ISBN13: 9781570671852
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Discover how a raw foods diet will balance your weight naturally. This collection of recipes for imaginative, delectable, accessible and enticing cuisine is a far cry from a discipline limited to salads and sprouts. You’ll be able to enjoy delicious, easy-to-prepare meals without feeling deprived. And you’ll experience how raw foods can improve your health and make you feel more alive. Practical tips make it easy to choose the raw diet plan that’s right for you with… More >>
#1 by C. Hobbs on April 16, 2010 - 5:34 pm
I picked this book because it said it had good recipes in it. They say you can have pizza and hamburgers and everything on a raw food diet. My family and I are still in the transition phase. These recipes take a lot of advanced planning and you need to do multiple recipes that all take a long time. This is very unrealistic for two people who work 50 hours a week and have two young children. Plus, since you don’t feel well which is why you went to raw, the extra energy after work to plan and implement these recipes is next to impossible. It just is not practical. I think this is what you get with most raw food cookbooks. It is just not quick and easy for the foods that are similar to cooked foods. I did find that Victoria Boutenko is much easier for eating raw. You have to buy a Vitamix, but the smoothies taste good, they are fast and easy, and nutritious. Plus, my kids will drink them. It is definitely not for beginners trying to go raw — too complicated.
Rating: 3 / 5
#2 by D. WALSH on April 16, 2010 - 7:37 pm
I am a new raw food consumer, so I was looking for a how to book. This book explains a lot of the theory behind raw eating, and the how to prepare a lot of the grains. Unfortunately I have not made a recipe from this book that I loved. In fact I didn’t even enjoy the ones I made, and I have tried at least 8 of the recipes in this book. So my advise would be…buy the book for the information, not the recipes. There are many raw recipe books out there that are amazing.
Rating: 3 / 5
#3 by Trifany Gibson on April 16, 2010 - 7:40 pm
Got this book on a lark when ordering another recipe book. Enjoyed the authors’ info and style. Looking forward to making these recipes – they sound so good!!
Rating: 5 / 5
#4 by lonebeaut on April 16, 2010 - 9:28 pm
I bought this book along with a Boutenko family book knowing next to nothing about raw foods vegan diets. I’ve been an ethical vegan for a decade and was getting in a rut, eating too much vegan junk and convenience foods and not enough fresh whole foods. So I got myself a dehydrator and a food processor for the first time in my life (along with a very sharp mandolin that I haven’t used since I sliced the top of a thumb off) and got busy learning.
This book is obviously meant for those who are trying to lose some weight, so the calorie content of most of these items is fairly low. I’m not much interested in dieting, nor do I want to go strictly raw foods. I just wanted to introduce some interesting raw recipes into my otherwise predictable mostly cooked vegan diet. And this book has a number of them, after you get through reading the informative first half, which is what I’d call Raw Foods 101.
For example, right now my dehydrator is busy working on sprouted seed pizza crusts, which smell heavenly (kind of a rye aroma) and which I’ve tweaked a bit to exclude celery, which I loathe, and substituted zucchini. This is my second time doing the crusts, and I eat them with the Soria’s pizza sauce and pine nut parmesan (adding avocado and jalapeno for a southwest flavor). I’ve also tried flax crackers (tasty), crunchy buckwheat granola (a bit bland; I think next time I’ll add more spice and maybe some agave), basic almond butter (took foreverg to process but it’s yummy), sprouted lentil pate (a bit salty), zoom burgers (I liked these, although the Boutenkos’ garden burgers are better), turtle truffles, figgie nut’ins, chocolate chip cookies, and my favorite Soria sweet, chocolate velvet. I also do a lot of sprouting and add the sprouts to both raw and cooked foods.
I found following the recipes a bit daunting at first, because some of them require a sauce or something that you also need to prepare to accompany them. And the issue of soaking and drying seeds and nuts for hours before using them to make them more digestible and nutritious, not to mention waiting for many hours before the dehydrator has dried whatever food you’re preparing require patience and pre-planning. That’s the irony about raw foods: it often takes a lot longer than cooked, so you have to be willing to invest the time (and some money also).
Rating: 4 / 5
#5 by Crystal Van Meter on April 16, 2010 - 11:45 pm
There are many reasons to consider this book for purchase. First, you need to recognize that two of the authors are Registered Dietitians (as am I). This is important (and the main reason I book this book) because they bring scientific and factual information to the raw diet. It is hard for me to trust books where the author has no educational background and gets his/her info from other unreliable resources. I knew I could use this book to help with my clients and I knew I could trust what it was saying.
I highly recommend this book to anyone who wants to start a raw diet. They teach you how to do it and to be healthy. They teach you how the diet works from a scientific standpoint and the chef in book has made some really great recipes.
Rating: 5 / 5