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The Raw Transformation: Energizing Your Life with Living Foods Paperback – October 10, 2006

19 customer reviews

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Editorial Reviews

Review

“If you ever needed a reason to go raw, the intoxicating pictures in this book alone will take you there… Each page of this stunning un-cook book is one step closer to raw ecstasy. [Wendy Rudell] shows us that raw gourmet doesn’t have to take hours to prepare, or demand long lists of exotic ingredients. Her simple, yet profound recipes can be made with ingredients typically found in most raw foods kitchens… Wendy puts her own unique signature on foods and flavor combinations that will have even seasoned raw food veterans wondering how she did it.”
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About the Author

Wendy Rudell has spent the last 35 years living a very healthy lifestyle and pursuing her interest in all the healing arts. After working as head chef of a large vegetarian restaurant in British Columbia, Canada, and attaining a teaching degree, she became a coordinator and instructor for a Pritikin program in Maui that focused on reducing the effects of degenerative diseases. From 1984 to 1990, she owned and operated a raw food product manufacturing and distributing company on the island Kauai.

Returning to the continent, Rudell attained a teacher training degree in Hatha yoga from the Vancouver Yoga Institute and later studied Ashtanga yoga for three years. She graduated from the Arica Institute as a trainer, and became a licensed massage therapist and practiced in Hawaii for 12 years. She also worked as a qualified colon therapist, gourmet raw food chef, and yoga instructor at the Tassa Hanalei Retreat Center on Kauai for 3 years.

At the Optimum Health Institute in San Diego, California, Rudell implemented a complete program of lifestyle changes designed to teach guests how to live a raw foods lifestyle when they returned home. This included teaching gourmet raw food cuisine, theory and application, breath work, yoga, meditation, and nutrition. Rudell currently lives in Cabo San Lucas, where she provides a similar program at a health resort, integrating bio energetic medicine with the other modalities.

Rudell has developed Transform 2000, a process of awakening the mind/body/spirit and transforming our consciousness. (Visit the website at www.Transform2000.com.) She recently purchased 750 acres of land in the Cabo area to develop into a conscious community based on a raw food lifestyle and high spiritual values.

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Product Details

  • Paperback: 296 pages
  • Publisher: North Atlantic Books; 1 edition (October 10, 2006)
  • Language: English
  • ISBN-10: 1556435894
  • ISBN-13: 978-1556435898
  • Product Dimensions: 8 x 0.8 x 10 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #240,242 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

91 of 92 people found the following review helpful By Rebecca Greene on December 11, 2006
Format: Paperback
Recently, my mother got married and I was seated at a table with a raw (or living) food advocate. Having heard her story how eating raw cured her husband from arthritis and having tasted a mock strawberry cheesecake made from cashew nuts and cashew nut butter (it was fabulous)...I rushed to buy the book that evening.

I am an extremely visual person, so getting a book that had pictures of the finished recipes was a necessity, as well as getting a book that outlined the raw food principles, fasting and more. To say the least, I was far from disappointed.

The recipes in this book include: burgers, tacos, vegetable chips, pizza, pasta, soups, dips, dressings, salads, smoothies, juices, teas, cheescakes, pies, cookies...and they all look mouth-watering. Even my meat-eating boyfriend likes the look (and taste) of these delightful recipes. The recipes aren't complicated...they just require a little time and effort, which is common of raw living. They do require a dehydrator (you can pick one up for 30 bucks at Sears), a juicer, a blender and a saladacco (a spiral pasta maker for vegetables)...however if you're just starting out like me, you can use your oven at a very low heat with the door open to "dehydrate" foods to get used to it, you can use a cheese grater to make zucchini spaghetti.

I would definitely recommend this book to anyone interested in dabbling in raw food...it's extremely tasty, simple recipes and best of all good for you...I mean would you pass up the opportunity to eat "pizza" with a side of vegetable chips and a slice of cheesecake AND it be good for you AND taste delicious? Packed with vitamins, minerals, fiber and goodness...Give it a whirl, I promise you won't be disappointed.
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37 of 38 people found the following review helpful By M. Tavorath on February 6, 2007
Format: Paperback
I bought and returned a few raw cookbooks but this one is REALLY a keeper! It has wonderful receipes that are very real and just look amazing. The quality of the book is great -- the pictures, the layout, etc. everything is made with a lot of love and thoughtfullness. Also, being a novive in the world of raw cooking, I needed some info on sprouting, soaking, dehydrators, etc. and guess what? This book has all the info, including a great chart with the hours necessary for sprouting different food. Also, there is a section on food combining which is a great bonus. All in all, the author has done an amazing job! Thank you! :)
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36 of 39 people found the following review helpful By Gigi2 on March 18, 2007
Format: Paperback Verified Purchase
I was really looking forward to getting this book, but was a bit disappointed when recieved it. I really had expected a lot more recipes in the veggie department. Working with fruit is so simply for me, and thats a lot of the contents in this book. It is great book for the smoothie, and summer type food lover. I was hoping to get more knowledge on recipes with more raw vegetables. There should have been more variety, in my opinion. Especially with GREENS! Didnt love it.
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26 of 27 people found the following review helpful By Mary R. Smith on March 14, 2007
Format: Paperback Verified Purchase
I have 7 raw recipe books and this one is my favorite. The recipes are easy to follow and are just scrumptious. The pictures give an accurate idea of how the recipes will turn out however, it is the information found in the book that make it so great.
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21 of 25 people found the following review helpful By A reader... on October 14, 2008
Format: Paperback
I am a raw food and creative food fan but have to say don't even think of buying this book unless you own a Champion juicer, machete, dehydrator, and a lot of time to find and prepare food (you might, but even then there are better choices than this book). Many of the recipes require extensive lists of ingredients including other recipes in the book. Recipes requiring other recipes are not referenced with page numbers, annoying. For the Festive Thai Salad, you need 19 ingredients including a green Hawaiian papaya, a standard ripe papaya, and two persimmons (not in my Whole Foods...) You will need to find sapotes for the Pumpkin Pie and the Pineapple Pie. Moroccan Hot Sauce needs to be made a week in advance. Sadly even the simple Tahini Dressing was so awful I had to throw it away. If you do have time and ingredients, want a true chef's perspective, and carefully constructed recipes, check out the Matthew Kennedy books.
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7 of 7 people found the following review helpful By Amazon Customer on May 25, 2009
Format: Paperback
This recipe book has many fabulous recipes that I've made -- including her various takes on nuts, wraps, and crackers. I tend to go to this book when I want to spend some real time making something unusual as a treat to myself or for guests, and that typically requires soaking, preparing and dehydrating. That said, I knew I was committing to the time involved because of the payoff. When I have to make raw food for guests, I pull out this book. But when I want a quick soup or salad -- read dinner for one -- I do not refer to The Raw Transformation; they're just way too involved. For example, several of her soup recipes require first having juice of one kind or another and then blending it with other ingredients and then sometimes a minced garnish. I'm loathe to dirty two appliances for dinner for just little ol' me, so I sometimes skip the juiced item and add extra filtered water or do something completely different. She does, however, at the front end of some chapters give basic components of what you need to make this type of recipe. So, since I've already described the typical soup recipe she offers, let me tell you what she says in the prelude to the soups chapter. Soups are three components: Liquid Base, Veg/Fruit, and Thickener. She lists options in each category (with herbs/flavorings falling under the veg header) and says to choose one or more in each category to 'experiment and create your own special soups.Read more ›
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