The Raw Truth: The Art of Preparing Living Foods [Paperback]

Jeremy Safron (Author)

Book Description

Publication Date: March 13, 2003

Jeremy Safron has been a pioneer of the raw foods movement for the past decade. His two world-renowned Raw Experience restaurants were valued not only for their creative menus, but also as networking and education centers for the global raw foods movement. The recipes that Safron made famous at Raw Experience can now be made in your own kitchen with THE RAW TRUTH, a down-to-earth, no-fuss guide to making delicious, hearty, proud-to-be-raw cuisine. The recipes are so simple-requiring few ingredients and only a handful of dehydration and sprouting techniques-and so "to live for," that you'll quickly be hooked. But it's not all about simplicity and flavor; raw cuisine is healthful, too. As raw foodists well know, raw foods contain vital enzymes that their cooked counterparts lack, plus more vitamins and nutrients. So whip up such healthy creations as Angel Hair with Marinara, Carrot-Almond Essence Bread, and Carob-Hazelnut Torte, and make your next meal totally rawsome! Includes more than 200 recipes for raw appetizers, soups, entr?©es, sides, desserts, and drinks. An earlier edition of THE RAW TRUTH has been a favorite in health food stores for years and has sold 10,000 copies.

Editorial Reviews

From the Publisher

The latest food trend is so retro it’s practically primeval: fruits, vegetables, seeds, and nuts untouched by temperatures greater than 108°F. In THE RAW TRUTH, restaurateur and consultant Jeremy Safron exalts the delicious simplicity of this back-to-basics cuisine. In a down-to-earth, no-fuss style, Safron teaches the fundamentals for soaking or sprouting ingredients like almonds and sesame seeds to make many appetizing, hearty, proud-to-be-raw dishes. But these dishes aren’t only tasty, they’re healthful too: raw foodists claim that raw foods contain all the enzymes needed to break down on their own, plus more vitamins and nutrients than their cooked counterparts. So whip up such rare and healthy creations as Creamy Red Pepper Soup, Carrot Almond Essence Bread, and Carob Hazelnut Torte, and make your next meal totally rawesome!

About the Author

JEREMY SAFRON is the founder of Loving Foods and a consultant and adviser to several raw restaurants around the United States. His other books include THE RAW TRUTH and Dragon Yoga. As a living-foods health practitioner, Safron has educated and assisted many people in healing and changing their lives with raw foods. He lives in Hawaii.

Product Details

• Paperback: 192 pages
• Publisher: Celestial Arts; First Printing edition (March 13, 2003)
• Language: English
• ISBN-10: 1587611724
• ISBN-13: 978-1587611728
• Product Dimensions: 7 x 0.6 x 8.9 inches
• Shipping Weight: 11.4 ounces
• Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #877,881 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

59 of 60 people found the following review helpful:

5.0 out of 5 stars Raw Beginners Book: Simple Recipes and Some Exotic Flavours, September 22, 2004

By 

Sean Lee Gardner "Longevity Specialist" (Santa Cruz, CA) - See all my reviews
(REAL NAME)   

This review is from: The Raw Truth: The Art of Preparing Living Foods (Paperback)

Jeremy Saffron has done a good job compiling information on some of the more obscure fruits and veggies for the beginner to identify for further inquiry. Soak and sprouting times are nice and handy for the most used seeds, legumes, nuts and beans.

Some of the Recipes call for exotic ingredients such as amasake, durian, sapote, nigari and carambola. I do think that this is a good thing because for the motivated beginner, it will instigate the reader into searching out and becoming familiar with the asian, indonesian and filipino markets that many of these ingredients are from.

I do think that a bit more on the side of specifics of preperation could have been written. Fermentation, dehydrating and description of the exotic ingredients would have really helped out a few of the recipes. However, I really do like the descriptions of how he has used some of the recipes and what they might best be accompanied with. I have made entire delicious dinners to serve 6 people with his recommendations and very high appeasment from my guests.

I do have to say a few things about the rawness of this book however. Braggs Liquid Aminos is NOT raw, and he uses it frequently in his book, as does Rita Romano in her book "Dining in the Raw". There is a LIVING (the difference between Living and Raw is that Raw is nothing more than a living specimine from the vegetable kingdom, while LIVING reffers to a particularly enzymatically active cultured food, such as Nama Shoyu (( which is what I suggest instead of Braggs Liquid Aminos)), Kimchee, Sauerkraut or unpasturized Pickles. These all contain beneficial bacteria which has not been heated and is considered living) form of soy sauce called Nama Shoyu and it is a great alternative, although it is not Raw either. Himalayan Salt is the best alternative and is full of trace minerals.

All together this is a great start for delicious recipes with a distinctly exotic flare from specific areas of the globe, particularly Asia. I recommend this book to vets and newcommers alike who want a different look on the raw foods movement that is happening right now.

One last thing, this book lacks pictures with the exception of the 2 pages in the middle with 8 pictures total of some of the more pretty recipes. Do your best in making these recipes look great for any guests you might have as it will increase their acceptance of anything without meat. I find that other books with an abundance of pictures are more easy to follow in how the recipe should look.

21 of 22 people found the following review helpful:

5.0 out of 5 stars all around great book, June 19, 2005

By 

J. Henkel (USA) - See all my reviews
(REAL NAME)   

This review is from: The Raw Truth: The Art of Preparing Living Foods (Paperback)

This is a well rounded book for beginners and seasoned vets. It has a good intro for beginners including information that long time raw fooders would benefit from. The recipes are very easy to make and don't have complex ingrediants. Although I have about 10 Raw Food books, I would put this one at the top of my list.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Love It!, August 24, 2006

By 

stardancer (Denver, CO) - See all my reviews

This review is from: The Raw Truth: The Art of Preparing Living Foods (Paperback)

This book has wonderful recipes! It provides a raw food pyramid as a guide of what to eat on a raw diet. It also gives lists for sprouting and dehydration times. Further, it describes what grains, beans, herbs and more taste like... which is very helpful if you're new to raw. Very worthwhile book... Whether you eat raw full or part-time... you'll love how you feel and look!