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Everyday Raw Express: Recipes in 30 Minutes or Less Paperback – August 1, 2011

67 customer reviews

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Editorial Reviews

From the Inside Flap

IF YOU LOVE the philosophy behind and benefits of eating raw, but need something great to eat in a hurry, the answer is here. Everyday Raw Express gives great, simple, tasty, healthful recipes―fast! In 30 minutes or less. While raw food has captured our imaginations with its growing presence in upscale restaurants and through its beautiful, colorful imagery in cookbooks, many recipes by raw food chefs are admittedly complicated or time-consuming to make. Even many of the simpler variations still require long periods of dehydrating time and, occasionally, ingredients that are difficult to find and work with. There’s no denying the effort to make these dishes is well worth the wait, but many times you need something great to eat―now.

Enter Everyday Raw Express, bursting with recipes for full-flavored, original, and vibrant raw dishes. Each recipe is made with local, seasonal ingredients to achieve the healthiest food possible.

Try elixirs such as Lemongrass Pear Tonic or Red Beet Sangria. Savor pastas like Zucchini Noodles with Sweet Corn Pesto and Mint or entrées like Spring Vegetable Couscous with Fava Beans. The book includes delicious smoothies and salads and an entire chapter dedicated to condiments. Finish off your meal with a decadent dessert such as Banana Gelato or Spiced Pineapple with Rose Water and Pistachios.

Accessible, practical, and richly flavored, these raw food recipes utilize fresh ingredients at their peak in intense combinations. Explore your local stores, farmers markets, and artisanal products to make the freshest, healthiest food available.

Embracing the plant-based lifestyle of raw food is easier and less time-consuming than ever with Everyday Raw Express.

From the Back Cover

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. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant.

Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Everyday Raw and Everyday Raw Desserts.

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Product Details

  • Paperback: 144 pages
  • Publisher: Gibbs Smith; Original edition (August 1, 2011)
  • Language: English
  • ISBN-10: 1423618912
  • ISBN-13: 978-1423618911
  • Product Dimensions: 7.5 x 0.5 x 9.8 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #149,405 in Books (See Top 100 in Books)

More About the Author

Matthew is a chef, entrepeneur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living.

As recipient of the "Outstanding Graduate" Award from the French Culinary Institute, Matthew has always focused on creating original cuisine on the foundation of classic techniques. Throughout his career, he has written and taught a variety of Living Foods Culinary programs. At the recently launched 105degrees Academy, he has developed and will oversee the operations of a cutting-edge program, formed on classic culinary techniques and living cuisine preparation methods, for students of all skill levels and career aspirations.

Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine's Best new chefs, was twice nominated for the James Beard Rising Star Chef award and has received annual awards from The French Culinary Institute, University of Maine, VegNews Magazine and PBS Television. Matthew is the author of several cookbooks, including Raw Food Real World, Everyday Raw, Entertaining in the Raw and the upcoming Everyday Raw Desserts.

He has been the chef and partner of several well known restaurants and is currently involved in a number of projects, all of which blend his passion for health, environmental and culinary concerns.

Customer Reviews

Most Helpful Customer Reviews

47 of 49 people found the following review helpful By CircleCityGirl on January 12, 2012
Format: Paperback Verified Purchase
I just bought the Kindle version of this book and love it!The first recipe I tried was the "Spaghetti" with "Meatballs". I bought a spiral slicer to make the spaghetti with. Also the recipe for the marinara sauce is fantastic!! My Meat loving boyfroend was amazed at how good the zuchinni noodles were and actually went back for seconds!! I am so excited to try more recipes from this book and eat healthier in 2012!!
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32 of 32 people found the following review helpful By Prettysmartideas on March 29, 2012
Format: Paperback Verified Purchase
I did like this Raw Food Express, and most of the dishes can be prepared relatively quickly, but quite a few of them do require you to have made up some of the ingredients yesterday or the day before (does this count as express?) Still, this book has enough interesting recipes for me to keep it on my shelf and refer back to it from time to time.Everyday Raw Express: Recipes in 30 Minutes or Less
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39 of 44 people found the following review helpful By Juicing mama on December 27, 2011
Format: Paperback
All of Matthew Kenney's "Raw Food" books are filled with delicious recipes and eye-candy photos!!! Some of his other books have more complex recipes, which are so worth the time to make, and this one is even better for us because the recipes are quick and easy.

If we are in need of taking a beautiful raw food dish somewhere, I reach for his books, and it never fails, the final dish is always beautiful and delicious. I agree, we eat with our eyes first :) Thanks for a book with a 30 minutes or less option!

Amazon wrapped this book well, it arrived undented. I appreciate books being send with cardboard and plastic wrap to keep them from being scuffed and dented. I want a new book to look new when we get it. Thank you Amazon.
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20 of 21 people found the following review helpful By Sue on May 6, 2012
Format: Paperback Verified Purchase
I've been familiar with Matthew Kenney's raw food since dining at Pure Food and Wine six years ago.

When I bought the PF&W cookbook I was floored at the amount of lead/prep time and never bothered to recreate that lasagna which still haunts my dreams. I was thrilled to see Mister Kenney release Everyday Raw; but was still too intimidated to give any of the recipes a shot (dehydrators, food processors and soaking: oh my!)

Enter Everyday Raw Express. Finally, great tasting (and healthy) Raw food a la Kenney that is a snap to prepare. The Spaghetti & Meatballs were amazing. I reduced the amount of tahini in the recipe since tahini overpowers most elements it is mixed with and the results were stunning. Mom and I loved it. Can't wait to make this again.

I now have the confidence to move forward in preparing raw food and look forward to preparing more recipes in this book and Everyday Raw.

Thanks, Matthew & co. for helping me get on track with raw food. Hope to see more another Everyday Raw Express-like title in the future.
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52 of 61 people found the following review helpful By Sara on June 23, 2012
Format: Paperback Verified Purchase
I've made a decent amount of recipes from this book and I feel like I'm able to write a good review now for this book. What I like about it is how quick and easy the recipes are. Makes going raw that much easier. I also like the variety of recipes- smoothies, drinks, soups, starters, mains etc. Unfortunately, after making seven odd recipes, there are only a few I thought were absolutely delicious and would make again. Here's a rundown on the recipes I've made.

Cream of miso with shiitake mushrooms. Really don't like this one. The base of the soup is good but I don't like shiitake mushrooms raw. They taste better cooked in my opinion.

Zucchini with sweet corn pesto. This was nice. I enjoyed the flavors and textures in this one.

Spaghetti and meatballs. Spaghetti was good. I messed up the recipe for the meatballs so I dont know how they tasted.

Squash blossoms tamales with sweet pea puree. I didn't like this one. I'm not sure what I did wrong but the tamale part was just mushy. No bueno.

Spring vegetable couscous. Made but haven't tried yet.

Portobello steak with wilted spinach. As long as you put a lot of marinated on this one, I like it.

Chocolate hemp milk custard. Fabulous! I love love love this recipe! It's genius and tastes great.

I think my palate is a stickler for texture more than anything. For the mushroom recipes, I may pressure cook the mushrooms and add them to the recipes. Overall, some great recipes, some misses in my book.
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11 of 11 people found the following review helpful By Ann M. on February 20, 2014
Format: Paperback Verified Purchase
I agree with the other reviewer who says, "I've made a decent amount of recipes from this book and I feel like I'm able to write a good review now for this book. What I like about it is how quick and easy the recipes are. Makes going raw that much easier. I also like the variety of recipes- smoothies, drinks, soups, starters, mains etc. Unfortunately, after making seven odd recipes, there are only a few I thought were absolutely delicious and would make again.'
Well, I've made more then 7 myself and I have liked a few of them quite a bit, but some are really not good, I second the cream of miso Shiitake as not good, raw shiitake are just rubber! I wish everything I tried was at least tasty but maybe not to my taste, but some were just bad.
I do think that the book is well laid out, recipes are clear and the equipment needed is not as intense as some raw books. This would be a good book to have once you know what raw tastes you like and can gauge say what raw shiitake's would taste like.
My favorite raw cookbook is, Going Raw by Judita Wignall, everything I've made in that one has been great.
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