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Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home Paperback – May 1, 2011
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About the Author
Judita Wignall is a raw and natural foods chef and integrative nutrition health coach from Los Angeles, California. A former commercial actress, model and musician, she discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. She left the entrainment industry to follow her passion for great-tasting food, holistic health, and wellness. She's a graduate of the Living Light Culinary Institute, Institute for Integrative Nutrition and Rouxbe Cooking School. In between her many creative projects, she continues to run her online health boutique, teach classes, host retreats, and coach clients around the country. Learn more at www.juditawignall.com.
Excerpt. © Reprinted by permission. All rights reserved.
Orange-Chocolate Mousse Parfait
Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon.
Yield: Makes 8 servings.
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Her recipes aren't crazy unique, but they are all wonderful and everything I've tried have all come out amazing. Also, like most raw food books, there is a great deal of information on sprouting, dehydrating, technique, and reasons to be raw. Though most raw food books all say the same thing, I still managed to learn new things and think about things I already knew in different ways, which I really appreciated. And the fact that she has a method for blooming wild rice the raw way and have it turn out just as good as cooked rice is reason ALONE to get this book! I seriously love everything about this book, so don't hesitate to go for it!
A great feature of the book is the planned menus, and the clear and easy nutritional information. She seems to have covered all the FAQs, including what she herself eats in a day.
And...the bonus DVD, tucked inside the cover, features Judita demonstrating recipes and techniques, which just brings it all to life.
Even if you're not into raw food, the book itself is a beautiful piece of art for its design and photography alone. Just a lovely thing to look at and admire.
I can't recommend this book highly enough if you're a beginner, and need guidance on how and why and what to do.
"Going Raw", like most other raw food cookbooks, require:
- Vitamix - centrifugal juicer - masticating juicer - bamboo mat - zester - wisk
- mandoline plane - slotted spoon - citrus juicer - dehydrator - food processor
- ice cream scoop - spiralizer - Ice cream maker - Cocktail shaker - wisk - microplane
- pie/tartlette pan - Colanders (varying sizes)- ceramic knives - quality boilers (tea; melt cocoa)
- Lg glass + SSteel mixing bowls - TONS o mason jars (+ sprouting top) - tongues
- Bamboo cutting boards - molds - rubber icetrays - glass measuring cups (vary sizes)
- spice mill/grinder (incl stone AND ceramic) - SSteel Sieves (varying mesh density)
- SSteel/plastic dry measuring cup
So, we're talking about some serious cash! Not to mention the obscure nutritional supplements, sea veggies, nuts and seeds, herbs, spices, fermented goods and the like. And once THAT'S all taken care of, you'll need the TIME to actually do this stuff. Perhaps that's why it's called a lifestyle. Perhaps that's also why the USA thinks that it's considerably more expensive to eat healthier, when in fact it really isn't.
So for those who have most or all of the above-mentioned items they generally will like such cookbooks while those that don't have these items will enjoy them less. Specifically, if you're wanting to make 'bread, fries or onion rings', you'll need to get all of this stuff, because all of these tools create the RIGHT TEXTURE and AESTHETIC closest to it's cooked, non vegan counterpart. And when you've labored over the dish, you'll want it to look like the beautiful pictures in the book.
There's a colossal hamburger and onion rings on the cover of the book, so I can't feign ignorance to the mimicking other foods rabbit hole. Though I don't understand the obsession with Raw Cookbooks immulating the very stuff that culture warns that I should avoid?! Why not simply create dishes that don't mock spaghetti or coffee cake? I don't want to eat meat. So i'm not spending $50 on nuts to crumble them up and ferment them to make fake meat. I have the equipment, so I'd better use this stuff, but is it REALLY necessary to create delicious dishes?
I do like how Going Raw has a fair amount of dishes that aren't seed and nut heavy. And it's fascinating the various manipulations of coconut meat to make things like phylo dough, tortillas etc. I also realize that for those who are truly raw, they don't eat such complex dishes all the time.
Going Raw encourage mostly healthy eating, by adding lots of greens to your plate. Though many of the deserts are nut and seed heavy.
Personally, I have no regrets for having purchased the book, or many of the tools required, as I approach raw cuisine as a hobby, not a way of life. Also, this book isn't as heavy on the seeds as many others are, and for that, I commend Ms. Wignall.
Most recent customer reviews
The book got to my house before the date that they said and it was in...Read more