Many people love the philosophy behind and benefits of eating raw, but often the recipes take hours or even a period of several days to prepare. Everyday Raw Express offers delicious soups and smoothies, pastas and wraps, entrees and desserts all prepared in 30 minutes or less. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Maine. Raw food in 30 minutes or less!
Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Update! Ice Cream Cone recipe directions (pg 134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.
Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene.
Now you can enjoy one of the great tastes and textures in raw-raw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you!
The authors offer science-based answers to tough questions about raw foods and raw diets, furnish nutrition guidelines and practical information, and show how to construct a raw diet that meets recommended nutrient intakes simply and easily.
Following a vegan, raw foods diet does not mean you have to give up your favorite delicacies or condemn yourself to a life of celery and carrot sticks. As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts. More than a cookbook, RAWvolution is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks, RAWvolution addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet. There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine.
Award-winning novelby Kirsty Eagar, author of Saltwater Vampires and Night Beach. Raw Blue was awardedthe 2010 Victorian Premier's Literary Awards Young Adult Fiction prize. Readersof Tim Winton's Breathwill be drawn to Raw Blue, an achingly beautiful young adult novel set in Sydney's northern beaches.Winner of the 2010 Victorian Premier's Literary Awards, it is a haunting storyabout finding your passion in life. Carly has dropped out of uni to spend her days surfing and her nights working as a cook in a Manly cafe. Surfing is the one thing she loves doing ... and the only thing that helps her stop thinking about what happened two years ago. Then she meets Ryan and Carly has to decide.Will shelet the past bury her? Orcan shelet go of her anger and shame, and find the courage to be happy? Check out Kirsty Eagar'swebsite at www.kirstyeagar.com,and read herblogto find out about her thoughts on books, writing, music, surfing, and finding inspiration, or visit betweenthelines.com.au -the destination for Young Adult books. Praise for Raw Blue: 'Kirsty Eagar's fearless Raw Blue, a story of regeneration set on Sydney's northern beaches, is much more than just a promising debut: this one delivers.' Australian Book Review Best Books of 2009: Critics' Choices 'Kirsty Eagar's first novel explores dark territory with skill and sensitivity.' The Age 'An emotionally rich and powerful first novel.' Canberra Times 'If you only read one book this year ... it should be Kirsty Eagar's Raw Blue one of those kept-me-up-all-night novels that stays in your bones and sings in your ears long after you've finished it. It wouldn't be out of place next to Tim Winton's Breath, except this is the ocean as healer, not as an object to be conquered, or the site of self-destruction, of risk. The images crackle, the lines are full of the poetry of observation, the story is searing, gutting, beautiful. This should be compulsory reading for all teenagers especially boys.' julialawrinson.livejournal.com 'This is a psychologically intense novel that involves even non-surfing readers in the release Carly feels when conquering the waves we empathise with her in the long battle between desire and fear on the path to self-acceptance.' Magpies 'I read this book feverishly, desperate for a happy ending, and afterwards found it difficult to get Carly and the men who ride into her life out of my mind.' Newcastle Herald '[a] very moving book It's dark subject matter, but Eagar makes it uplifting.' Sunday Territorian 'A memorable first book by a writer who gives an honest approach to what young adults face growing up and growing wiser.' Woman's Day Read of the Week
The coauthor of the bestselling Raw Food/Real World offers 100 more delectable recipes from New York’s premier raw restaurant Picking up where Raw Food/Real World left off, Sarma Melngailis invites us inside New York’s top raw eatery, Pure Food and Wine, with 100 new recipes for delectable and healthful juices, shakes, soups, appetizers, main courses, cocktails, and desserts. The ultimate in healthful eating, Living Raw Food offers delicious fare for all seasons and occasions, and all levels of culinary skill, from Cucumber-Mint Gazpacho Soup to Mexican Chocolate Brownies with Sweet Tamale, Hibiscus Cream, and Avocado Gelato. In addition to her innovative recipes, Melngailis shows home cooks how to prepare simple raw food for the entire family and gives a wealth of material on life-giving foods. Filled with sensual, sexy, and energizing food—and featuring dozens of gorgeous photos—Living Raw Food is sure to enrich the life of every reader, whether a carnivorous epicure or a raw-foods junkie.
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
