Eat Smart Eat Raw [Paperback]

Kate Wood (Author)

Book Description

Publication Date: September 30, 2002

Raw foods are currently enjoying growing popularity as people discover their healing and health-giving benefits, but raw foodism is more than just a fad - historically, many cultures and religions have placed value on the eating of "living" foods, and proponents have been helping others overcome life-threatening diseases since the early 20th century. Many who are new to the diet may imagine that eating only uncooked foods would be restrictive and boring, but Kate Wood hopes to show this is far from the case. There is a wealth of fruit, vegetables, nuts, seeds and sprouts to discover and use, and with the use of equipment such as a juicer and dehydrator, a whole host of ways to prepare them. The book includes almost 150 recipes, some of which allow the occasional non-raw ingredient to reflect the author's non-proscriptive attitude to a raw food lifestyle, in order to encourage those who may not want to go the whole way but are interested in incorporating something new into their existing diet. This book is suitable not only for those who want to adhere to a raw food diet but also for those who may simply wish to embark on a week or two of detoxifying.

Editorial Reviews

From Publishers Weekly

Wood, who says she eats raw food 90% of the time, presents raw recipes in a less demanding, more welcoming manner than purist devotees of the diet might. Many of the recipes require special ingredients and equipment such as a juicer or dehydrator, but Wood often tries to provide alternative options, even if they're not raw. The recipes are categorized by chapter in a way that would be familiar to anyone, running from breakfasts through desserts with a predictable emphasis on salads and dips, but the recipes themselves are a different story. Even when they are supposed to evoke a classic nonraw recipe like Pizza or Pad Thai, the result will taste foreign to anyone used to cooked dishes. Vegans and raw dieters, however, will be thrilled by Wood's ingenious approximations of cooked favorites such as Apple Crumble and "Cheesy" Stuffed Peppers, as well as unique concoctions like Carrot Cake Salad and Avocado Pudding. An opening section on raw food basics discusses nutrition and how to buy and prepare ingredients. Buoyed by Wood's enthusiastic tone and instructions that are easy to follow given the right tools, this book will cheer the hearts and expand the culinary repertoire of vegans and raw dieters. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Paperback edition.

Review

"Buoyed by Wood's enthusiastic tone and instructions that are easy to follow given the right tools, [Eat Smart, Eat Raw] will cheer the hearts and expand the culinary repetoire of vegans and raw dieters." (Publishers Weekly ) --This text refers to an alternate Paperback edition.

See all Editorial Reviews

Product Details

• Paperback: 160 pages
• Publisher: Grub Street (September 30, 2002)
• Language: English
• ISBN-10: 1904010121
• ISBN-13: 978-1904010128
• Product Dimensions: 9.6 x 6.9 x 0.5 inches
• Shipping Weight: 13.4 ounces
• Average Customer Review: 3.8 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #6,127,599 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

4.0 out of 5 stars Great basic book, November 3, 2006

By 

Vik "Alyah Nour" - See all my reviews

This review is from: Eat Smart, Eat Raw: Creative Recipes for a Healthier Life (Paperback)

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!

18 of 21 people found the following review helpful:

3.0 out of 5 stars caveat, August 6, 2006

By 

Galen - See all my reviews

This review is from: Eat Smart, Eat Raw: Creative Recipes for a Healthier Life (Paperback)

This book (from the UK) has many appealing qualities but one big drawback for American users. Dry ingredients for the recipes are given by weight rather than volume. (For example, a recipe might call for 2 ounces of flaxseeds -- rather than the more familiar practice of providing a volume measure such as 1/2 cup of flaxseeds.) If you don't own a kitchen scale, you'll need to get one to use these recipes.

5 of 5 people found the following review helpful:

5.0 out of 5 stars It's the US version, baby!, September 8, 2008

By 

R. Shur - See all my reviews
(REAL NAME)   

This review is from: Eat Smart, Eat Raw: Creative Recipes for a Healthier Life (Paperback)

Having found this terrific UK raw foods recipe book while at the Frankfurt Bookfair, I thought it almost perfect for the us in the US. Being a health food nut for years--having published Ann Wigmore and Dr. Bernard Jensen--I loved the fact that the author had spent time kitchen-testing the recipes making sure all the recipes worked. Of course nothing is perfect. We first had to change all the UK measurements to their US equivalents. Then we had to change the British names of certain foods to their American names, such as courgettes to zucchinis. And last, we needed to make sure all of our references to products were available in the the US. When we were done, we had a recipe book anyone here would be able to use and enjoy.

So when you're interested in going raw, the all-American version of EAT SMART, EAT RAW is available.