This book is visually stunning and filled with good introductory information about types of herbs, food prep supplies, as well as whole body health.
I loved the variety of recipes and the fact that many of them don't require me to completely restock my kitchen with new accessories and appliances. It is very easy to imagine how good the foods will taste upon reading the descriptions and viewing the vivid photos in the book.
After having had the book for a while, though, and attempting several of the recipes, my major complaint is that some of the recipes were not checked for accuracy/inclusion of all ingredients. For example, the Napa Cabbage Slaw on pg. 130 does not list almonds or carrots in the ingredients, but in the preparation directions it says "Mix cabbages, sprouts, caramelized onions, cilantro, and almonds in large bowl.." and later says "Pour orange-juice nectar into carrot mixture in large bowl..." Other places where this is the case are pages 121 and 125.
In the back of the book, there is the Eat Yourself Sexy! in a Week Menu. Great tool for someone who feels overwhelmed by preparing raw meals. Most of the meals included in the weekly plan were fairly easy to prepare. The one flaw is that one of the items included almost daily on the menu, the Citrus Detox, is a recipe that is not included in the book (or if it is, it is by another name).
I think the book is worth the cost but it could use some updating for accuracy, and a future edition would also benefit from the inclusion of an index. When I was using the Eat Yourself Sexy! in a Week Menu, I had to go through every section of the book, find the recipes, and mark the page numbers on the menu for ease of access.
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Visually appealing photos & intriguing recipes but needs an index and recipes should be edited for accuracy...
Reviewed in the United States on September 13, 2014Reviewed in the United States on January 17, 2017
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Richard James
More then a Cookbook, this is the Ultimate Lifestyle book-Easy To Understand and Do.
Reviewed in the United Kingdom on December 20, 2012
