Creative raw cuisine recipes for delicious nutrient-rich dishes. Raw food diets (where food is eaten raw and if heated, the temperature can't exceed 118 degrees Fahrenheit) are becoming increasingly popular today for a variety of reasons: a quest for weight loss and increased energy, reduced risk of diseases, an aversion to animal based foods or simply a desire to consumeCreative raw cuisine recipes for delicious nutrient-rich dishes.Raw food diets (where food is eaten raw and if heated, the temperature can't exceed 118 degrees Fahrenheit) are becoming increasingly popular today for a variety of reasons: a quest for weight loss and increased energy, reduced risk of diseases, an aversion to animal based foods or simply a desire to consume more whole, nutrient-rich ingredients. Whatever each person's reason, raw food diets and/or lifestyles are certainly becoming more mainstream.This wonderful collection of recipes will appeal to both novices and veterans of the raw food lifestyle -- they are imaginative, feature easy-to-follow instructions and are incredibly delicious. From hearty breakfasts that get your day off to an energized start, to satisfying soups and sumptuous main courses, to lush decadent desserts that will satisfy the most discriminating sweet tooth, these recipes reflect Doug's talent and commitment to the lifestyle.Eat Raw, Eat Well includes dishes such as:Pear and Walnut Pancakes, Banana Cream Pie Smoothie Jicima, Corn, Quinoa and Lime Hot Pot, Perfect Guacamole Cauliflower Risotto, Spicy Kimchi, Black Lentil Sloppy Joes Quinoa Pilaf, Sweet Potato and Squash Mac 'n' Cheese Walnut Portobello Burgers, MoussakaCaramelized Peach Tart, Pear Crisp Buckwheat Pretzels, Sour Cream and Onion Kale Chips, Pizza Bites In addition there's a wealth of information on how to properly prepare the ingredients in advance of meal preparation to enhance their nutritional value as well as comprehensive "raw pantry" information....
|Title||:||Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes|
|Number of Pages||:||384 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes Reviews
Although I am not vegan or gluten-free, or following a raw food diet, I'm always on the hunt for more good-quality vegetable dishes--where the vegetables themselves are the stars. This book wasn't exactly that, but I did find a lot of interesting and yummy recipes for someone trying to cut back on processed foods. Because this is a raw cookbook, the only cooking involved is with a dehydrator (to be considered raw, foods cannot be cooked above 104° F). I don't happen to have a dehydrator, so a lot of the recipes--though intriguing--ended up being inaccessible to me. There were also a lot of recipes I couldn't do because I don't have a powerful enough blender. At the very least, a food processor is essential for making any use of the recipes in this book.Out of everything, I found the breakfast recipes the most interesting. I made the Apple, Almond, and Ginger Chia Seed Bowl (easy and delicious), Morning Energy Bars (awesome), and a few smoothie recipes. And there were a lot more recipes that I would have liked to try. But, I have to say, what is with cookbooks these days containing whole sections of smoothie recipes? I don't need a recipe to make a smoothie, and that is the last kind of recipe that I want to see in a cookbook. Although, these smoothie recipes introduced me to a few new ingredients to add to my regular smoothie regime.I really enjoyed the additional information in the recipe sidebars, which went into more detail about special preparations (like pre-soaking) of certain ingredients. A lot of the recipes also contained a section on suggested modifications. So Eat Raw, Eat Well really encourages experimentation and customization. This cookbook has a huge amount of recipes in it (400, as the title says), and one can get a lot out of it if they have the right tools.
About two years ago, I first heard of 'raw food' and have been curious since then. When I saw Eat Raw, Eat Well by Douglas McNish in the store, I had to bring it home and hopefully satisfy my yearnings. Right off, I have to tell you that I wasn't disappointed and that Chef Doug exceeded my expectations in every area. I found that each dish was a flavour adventure and that there is no reason for eating boring, flavourless foods when there are innovative chefs like Doug who are willing to share their well devised recipes. A the beginning of the book is an introduction to raw foods including a section about eating raw in frigid weather. (spiciness does help). After a discussion of cooking techniques and kitchen tools, Dough launches in to the recipes.I will admit, that I had a hard time getting past the breakfast and smoothies sections. The "Sweet Green Drink" with kale, spinach and romaine could be part of my lunch every day and I'd never get tired of it. As with all the recipes, there are substitutions suggested where appropriate. This worked well with the smoothies as it made it easy to add in a fruit or vegetable that was available for one that was too pricey when I was shopping. What surprised me, is that most of the smoothies start with a base of a cup of almond milk. Previously I would have used juice, but the almond milk, or other nut/seed milk, makes for a creamier and more whole bodied drink. The breakfast porridge were a nice change of manufactured cold cereals and a lot more filling. They do take a bit of time to prepare, but not much longer than a pot of steel cut oatmeal. My family did have a hard time accepting that soup didn't come to the table steaming hot. I tried two soups, and both were very easy to make in the blender. Pre-chopping or shredding the vegetables helps to make for a creamier soup. I have a good quality Waring blender and it worked well, though a larger volume jug would be better. Using raw butternut squash in soup took a little getting used to, but once it was blended, I was able to overlook that. Next time, I would use a little less curry powder in the "Butternut Squash and Mango Soup". The soup wasn't actually cold, as the speed of the blender tends to generate a certain amount of heat. If you can think of a traditional spread or dip, Doug has included a vegan, raw version. Hemp Avocado Mayonnaise, Cashew Spinach Dip, and several meatless pates. The "Pumpkin Seed Chimichurri Dip" was full of flavour with a slightly grainy texture, (made in the food processor). I had a hard time getting the dish away from hubby. Most recipes have a side bar that contains tips of techniques such as how to soak pumpkin seeds. Also included are nutritional information about that particular recipe ie: why pumpkin seeds are so good for your body. Yes, you can make a filling main dish based on vegetables. Seeds and nuts pureed in the sauce adds the protein that gives that lasting 'full' feeling. Even though hubby was skeptical, he enjoyed both main dishes that I prepared. The parsnip fettuccine had me totally fooled into thinking it was traditional pasta. Marinating it in olive oil and lemon juice softened it and the colour fooled my brain as to what it really was. The "Spicy Pad Thai" sauce was made with hemp seeds and a full teaspoon of cayenne pepper. Served with the spiral cut zucchini it was perfectly spicy, but spooned over traditional ravioli, it was a bit too spicy. I made a half serving as I didn't think my family would be willing to give it a taste test, but they surprised me and ladeled it on. No cookbook review would be complete without me delving into the dessert section. I decided to keep it simple and try the "Chocolate Walnut Brownies". Three simple ingredients: walnuts, cocoa powder and agave ( I used carob and honey). They are chewy and full of flavour and would suit the sweet tooth cravings of any diner. There are desserts in the book that are suitable for a fancy celebration: Chocolate Avocado Torte, Pumpkin Pie and Cashew Cheesecake (all gluten and dairy free) to name just a few.I have already marked several more recipes for tasting and a few of these for repeat.Thanks to Chef Doug for answering my enquiries as to buckwheat grouts. They are a whole grout that has not been toasted. Doug can be found on his Facebook Page and lives and cooks in Toronto, Ontario Canada.for the full review with photos, visit my website: http://www.heatherpearson.com/2013/01...
Wonderful Cook book!!At first this book looked overwhelming, but when I decided to dive into it, it made wonderful meals. For example the "Zucchini Lasagna" you had to make about 4 different little recipes. They were easy enough, and I could make them up to 3 days prior. Everyone Loved the lasagna, and the Cashew Cheese recipe had enough left over for a great Cheese and Cracker dip. The Marina and the spinach recipe had enough for a great pasta meal another day. So many wonderful versatile recipes. I love how the author explains different ideas and suggestions too! Very helpful!
The amount of recipes that I want to try in this book is staggering! Several of them require the soaking of nuts, which I have yet to try but and really intrigued by. It took me so long to get through this book because I had to make so many notes for my own cookbook. I might even consider this a "buy" after trying out some more recipes.
I really enjoy this book, and if anyone wants a cookbook that's loaded with healthy food recipes, then this is the book for you! My only complaint is, as always, not enough pictures for me. I just can't do the cookbooks with no pictures.
The recipes were simple to follow. It was also nice to have colorful photographs of the dishes. I never knew that raw food could look so appetizing.
I borrowed this book from the library in hopes it would help me in converting to a raw diet. I have decided to purchase it as it is sure to become my "go to" for my recipes.
This was the best and most practical raw "cookbook" I've read so far. Some great recipes!
Delicious and filling recipes, although some might be a little complicated. Even omnivorous friends/relatives will love the food, especially the lasagna!
A great resource for those who want to maintain a raw, unprocessed diet. See my full review here - http://livinginthekitchenwithpuppies....