- Paperback: 192 pages
- Publisher: Quarry Books; PAP/DVDR edition (May 1, 2011)
- Language: English
- ISBN-10: 1592536859
- ISBN-13: 978-1592536856
- Product Dimensions: 8 x 0.8 x 10 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
- Average Customer Review: 184 customer reviews
- Amazon Best Sellers Rank: #331,354 in Books (See Top 100 in Books)
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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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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.
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!
For starters, the pictures are excellent, and definitely necessary for a good recipe book in my opinion. I find that pictures in "cook" books greatly help me to visualize the end result, and without them I honestly get bored looking through most recipe books that don't include pictures. But this book is truly an exception. My husband and I have looked through it every night for the past week since we bought it. Today we bought some different grocery items just because we wanted to try them in a few recipes found in this book.
The quality of the paper is heavy and durable feeling, as well. I love that there are inner flaps on both sides of the book in order to have built-in bookmarks for finding your favorite recipe with ease. On one of the inner flaps is also a web link to visit that has short videos of Judita (the author) giving free raw "cooking" tidbits. I imagine the videos are not as necessary to a seasoned raw foodist, but for raw-curious newbies like me, they were helpful.
I also like that the recipes are ones that are not only easily modifiable, but ones that I'd actually use. I already have a Breville juicer, cheap-thrift-store food processor, spiralizer (Westmark brand that I bought on Amazon and I HIGHLY recommend it), excalibur dehydrator, high-speed blender (not a Vitamix, but a Bosch), and other choice kitchen gadgets to get me ready for my raw food adventure. So no, I haven't actually made any of her recipes yet, but from the looks and ingredients she uses, I imagine they will be stellar. Keep in mind that I've already made amazingly tasty veggie burgers from our juice pulp (that my carnivore co-workers DEVOUR and have asked for the recipe on numerous occasions), eggplant "bacon", and some other things here and there, but I can't wait to try these. If these recipes don't deliver, I'll update my review. Otherwise, buy this book and begin your journey into a healthier way of life. It's much cheaper than a visit to the doctor... (Ok, I'll admit I stole that from a Ted Talk featuring 12-year-old Birke Baehr who said, "You can either pay the farmer, or pay the hospital", but the kid's got a point.) Enjoy! :)
Update 12/1/2015: I am still loving this raw cookbook! My husband and I have made several recipes in the book, and many that we make daily (like nut milk to use in our delicious "Caffix" non-coffee mix.) The fruit granola bars come out perfect every time and I make them with the ground up nut pulp leftovers from my nut milks. (Just make sure you dehydrate the nut pulp after straining.) There are literally only a small handful of recipes in this book that we have not tried yet, and I'm still not bored with this book even after 3 months. Still strongly recommended!
The sauerkraut and Kimchi are also worth trying - I love them! And, don't forget the scones, hemp tabbouleh and the power salad!
I prefer her Raw and Simple book for day-to-day eating for myself, but this is terrific for special occasions and for entertaining the raw-curious. Fantastic photos and information.
PS - For the first year that I owned this cookbook, the only fancy piece of equipment I owned was a Vitamix. Yes, it's nice, but a regular blender would probably do ok for a newbie. Same for a dehydrator - just google how to use oven as a dehydrator. Yes, the fancy equipment is nice, and makes the food even better, but not at all required to enjoy this cookbook.