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Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes Paperback – March 15, 2012

4.5 out of 5 stars 61 customer reviews

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Editorial Reviews

About the Author

Douglas McNish is an executive chef, cooking teacher and raw food consultant who is passionate about sharing his knowledge about the raw food lifestyle. He has personally experienced the benefits -- he lost 100 pounds in 2 years since embracing the diet. Douglas lives in Ontario.

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Product Details

  • Paperback: 384 pages
  • Publisher: Robert Rose (March 15, 2012)
  • Language: English
  • ISBN-10: 0778802957
  • ISBN-13: 978-0778802952
  • Product Dimensions: 7 x 0.9 x 10 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #618,938 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I have been a fan of Doug McNish since I stumbled upon his recipes on Blisstree last year. I made his sour cream and onion kale chips and his pumpkin pie. Both were simple and delicious. When I heard he had a whole book out, I had to get it immediately! So far I have only tried a few things - you can see I added my photo of the banana bread with cashew whipped cream. It was FANTASTIC! I also made cashew spinach dip, packed with a whole head of fresh spinach, lots of lemon juice and black pepper and cheesy nutritional yeast. I ate it for dinner with carrot sticks and celery sticks and it was so filling I took the other half for lunch - and I halved the recipe to begin with. If you are just cooking for yourself, I would cut some of the recipes in half if you don't think you'll want to eat more than one set of leftovers. His recipes are really flexible and seem to come out delicious no matter what you do! I have read all the raw books - we know who the "main" people are in this world - and their recipes just don't come out right all the time. Someone can be a great chef without creating great adaptable recipes. Thankfully, Doug is both! I can't say enough good things about this book, just buy it, trust me! Or, if you want to try it out, request it at your local library - mine is ordering a copy already.
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Format: Paperback
After trying several of the recipes in this book during the past week, I decided to check this site to see others' opinions (I had forgotten). Based on my results (disappointing), I was shocked at the 5-Star rating. The recipes I've tried seem flawed. In my opinion, they would require significant modifications in order to (maybe) make them worth trying again. My first attempt was the Cheesy Nori Snacks. There is no way 1/4 cup of Cashew Cheddar Cheese will produce a 1-inch layer on a sheet of nori -- surely a misprint. And, how long would it take a layer that thick to dehydrate? Long enough to go bad, I'm sure! The Walnut Portobello Burgers were tasty, but way too salty with both tamari and salt. I'm currently dehydrating the Thai-Style Nuts 'n' Bolts, and can already tell that there is too much sauce for the quantity of nuts, and that once dehydrated, it will taste too strong. There is also an error in this recipe, which omits what to do with the cumin and chili powder in the instructions. The Green Coconut Curried Vegetables also contain too much sauce for the quantity of vegetables. I reduced the water from 3/4 cup to about 2T, realizing it would be more like a soup than a "main event". Again, too much salt -- 2 tsp for 2 1/2 cups of fresh vegetables??? I reduced it to 1/2 tsp. The Mega-Green Hemp Bowl was actually pretty good, once the salt was reduced. But, we tried it with the Spicy Miso Dressing, and found the flavour too strong. Perhaps I've just made poor choices in which recipes to try. There is nothing subtle about the flavour of this food. And, if eating raw/vegan/gluten-free is supposed to be healthy, why so much salt? So far, I much prefer the recipes in "I Am Grateful -- Recipes & Lifestyle of Cafe Gratitude".
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Format: Paperback
I have to say that this is the best Raw Food Book I own!
I bought one for my daughter too and she loves it.
The recipes are simple, the ingredients are easy to find and the ones I have tried taste amazing - Chocolate Walnut Brownies are to die for.
I love the specific Tips he gives for each recipe, so helpful!
You will not be disappointed.
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This is a great recipe book for people who adhere to any diet! The recipes are easy to follow and taste amazing!!!! Also included are lots of great tips as well as tips on equipment, kitchen techniques, etc. The banana cream pie smoothie is to die for and I love the raw red beet ravioli with cashew cheese, delicious!
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About two years ago, I first heard of 'raw food' and have been curious since then. When I saw Eat Raw, Eat Well by Douglas McNish in the store, I had to bring it home and hopefully satisfy my yearnings. Right off, I have to tell you that I wasn't disappointed and that Chef Doug exceeded my expectations in every area. I found that each dish was a flavour adventure and that there is no reason for eating boring, flavourless foods when there are innovative chefs like Doug who are willing to share their well devised recipes.

A the beginning of the book is an introduction to raw foods including a section about eating raw in frigid weather. (spiciness does help). After a discussion of cooking techniques and kitchen tools, Dough launches in to the recipes.

I will admit, that I had a hard time getting past the breakfast and smoothies sections. The "Sweet Green Drink" with kale, spinach and romaine could be part of my lunch every day and I'd never get tired of it.

As with all the recipes, there are substitutions suggested where appropriate. This worked well with the smoothies as it made it easy to add in a fruit or vegetable that was available for one that was too pricey when I was shopping.

What surprised me, is that most of the smoothies start with a base of a cup of almond milk. Previously I would have used juice, but the almond milk, or other nut/seed milk, makes for a creamier and more whole bodied drink.

The breakfast porridge were a nice change of manufactured cold cereals and a lot more filling. They do take a bit of time to prepare, but not much longer than a pot of steel cut oatmeal.

My family did have a hard time accepting that soup didn't come to the table steaming hot.
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