Customer Reviews

Eat Smart Eat Raw

5 star:		(2)
4 star:		(3)
3 star:		(2)
2 star:		(1)
1 star:		(0)

 

 

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!

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.

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.

I agree with one of the other reviewers that this is a great book for people just starting out with a raw food diet. It's not intimidating, it's easy to read, and the layout is simple. It has several, varied recipes from every meal category.

One of the things I liked most about this book, which another reviewer, consequently, disliked thoroughly, was the inclusion of some non-raw recipes. I appreciate that the author realizes the difficulty some people have in going raw and committing to it. If you can't go raw, for whatever reason, you can, at least, "condition" your taste buds to a healthier palate.

The author's attitude and flexible approach to a raw food diet is a welcomed change from other raw foodists who advocate a 100% raw diet. Like most raw foodists who write a recipe book, this author shares her journey to raw foodism. Her approach was interesting, trying mono diets, various fruit cleanses and the like. She also had some lapses, going back to eating cooked food a couple of times. Personally, I appreciated this little disclosure. I think it allows the reader to relate to the author and makes her advice and knowledge seem somewhat more credible knowing that she struggled to get where she is today with her raw food. She is also open and frank about her experiences raising her raw children, and it is always good to have the insight of someone who has already "been there, done that."

In the intro alone, the author includes tons of great information, including some very basic sprouting instructions, and a very interesting theory on the human body's natural digestive rhythm(s).

The only negative is that the author is British, so her food measurements reflect that. However, to me, that's just a small nuisance that is easily overlooked considering the positives of the book.

Its a great book but very short. It starts with a brief introduction to raw foods, why its a healthy diet to live on and so on. Very good for a beginner. But I recommend "Living Cuisine" by Renee Loux Underkoffler if you really want a thick, comprehensive good reference book that you can keep in your kitchen and use everyday. Not to discredit this book at all, its very nicely written and has some delicous recipes.

Pros:

* Delicious family friendly recipes
* Lots of variety
* I particularly enjoy making and serving the 'Sweets' e.g. Selenium Sweets and White Chocolate
* Nice explanations of health benefits, when eating certain foods

Cons:

* Lots of recipes require dehydration, which is not quick and often not simple.
* Ingredients that I wouldn't consider raw or particularly healthy e.g. nutritional yeast flakes, soya flour (not raw) and rice flour (not raw).
* Quite a few recipes require sprouts, which are time-consuming to prepare.
* Lots of dehydrating, which is also time-consuming.

I've owned and used this book for several months now. I am new to raw foodism in the last 6 months. I'm not new to cooking really great tasting dishes and am pretty skilled in the kitchen. Unfortunately, I have not been impressed with the outcome from any of the recipes I've tried from this book. They simply don't taste good. I have used two other raw food prep books and found lots of surprisingly tasty ways to eat things I'd previously eaten cooked or things I've never tried, but not in this book. My husband has asked me to stop using this one. The one thing I did like was an attempt to include the calorie/nutritional information for each recipe. That is uncommon and an eye-opener on how much fat and carbs plus lack of protein the dishes have. Also, the recipes aren't highly complicated like many of the raw prep books. I am enjoying Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet.

I've read through and purchased many raw food books and this one I really like because of how easy it is to use. It is simple and has limited ingrediants. They are recipes you can just "whip" up rather than have to do several steps. Its a good book just for the family to have some basic easy raw food recipes. If I were having guests over and wanted something fancy This would not be my go to book but if I were looking to create a quick easy lunch using just what I have in the fridge or pantry than this is it!

If your looking for raw food desserts than you'll probably want to go with another book. this one has some but they are not that fancy to me. I prefer Ani phyos book or Sarma Melngailis from one lucky duck. She also uses Sprouted wheat in some of her breads, crackers, and cakes so its not good for us Gluten-free people.

Its quick and easy and all an all around good book