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Practically Raw: Flexible Raw Recipes Anyone Can Make Paperback – February 28, 2012

4.7 out of 5 stars 249 customer reviews

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Editorial Reviews


"The recipes on offer here are exciting and flexible, and you ll also find they are very doable for even the most novice cook. With money-saving tips, nutrition advice, information on special ingredients, equipment and techniques, pantry lists, and directions for cooked options, this book is a wonderful entry into enjoying the raw food lifestyle...practically." ---- Russell James, The Raw Chef

"Beautiful and immensely helpful. The perfect cookbook for omnivores leaning toward veganism, as well as vegans leaning toward raw foods." ---- Vegan.com

"Amber's approachable style to eating raw makes it easy for anyone to start making raw foods in their kitchen. Her recipes are inventive, balancing both raw and cooked foods, with an emphasis on health but never sacrificing taste. You'll find the recipes in Practically Raw are deliciously divine." ----Christy Morgan, the Blissful Chef

About the Author

Amber Shea Crawley is a certified chef and writer specializing in healthful vegan and raw food. She was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute. Amber blogs at AlmostVeganChef.com.

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Product Details

  • Paperback: 256 pages
  • Publisher: Vegan Heritage Press; unknown edition (February 28, 2012)
  • Language: English
  • ISBN-10: 0980013151
  • ISBN-13: 978-0980013153
  • Product Dimensions: 9 x 0.6 x 7.5 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (249 customer reviews)
  • Amazon Best Sellers Rank: #425,684 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
This cookbook is charming and very well composed. There are great photographs, creative and tasty recipes and ideas, and most of them offer extreme flexibility in terms of ingredients as well as options for cooking (yes, cooking!). The emphasis here is healthy food and the idea of "Practically Raw" really applies to many raw foodists who occasionally eat a cooked cracker here and a cooked soup there. What makes this book so special is that it really applies to everyone who wants to eat healthy, raw foods. It offers am open-option, rather than closed-restriction. It is one of the first books that I've read that actually reflects the way I personally eat and live, and that is...practically raw.

Although I am a raw food chef and have a lot of experience with raw foods, I was surprised to learn a few things from this book that I never thought to question! For example, I've always considered coconut butter something expensive that has to be purchased in a glass bottle. To see the inclusion of a recipe for coconut butter, I literally could not believe I never made it myself, nor thought that it was possible to do at home! (The same can be said for some nut butters.) I'm really excited to try so many of the wonderful recipes that I've found myself bookmarking page after page, after page. There are so many flavors and textures, combinations and techniques that I get the feeling these recipes have been used, tasted, tested, and implemented from the vantage point of someone that actually makes these recipes for herself. This cookbook is not simply an exhaustive list of recipes/ingredients that happen to temp the reader with familiar ''cooked'' food flavors and/or creative ideas of all things possible while cooking in the raw.
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Format: Paperback Verified Purchase
Over the weekend I devoured every page of this book (as I always do when I get a new one), and then I experimented with a few of the recipes. I made the Taco Salad Supreme, which was delicious and a nice twist on making some raw Mexican dishes like nachos or burrito style wraps which use the same ingredients, but this time building them into a hearty salad. I also made the Deconstructed Sushi Bowl, which followed the same kind of idea- instead of wrapping the ingredients into nori rolls, they were built into a delicious meal in a bowl. I tried Amber's Zesty Corn Tortilla Chips recipe for my weekly batch of corn chips in the dehydrator, and was even inspired to try making my first fermented Macadamia Nut Cheese, following her instructions, which was a fun experiment I've been meaning to try for ages. Next up I want to try turning the basic cheese into Balsamic Fig Pistachio Cheese which sounds soooo yummy!

The thing that I really like about this book is that the ingredients used for all the recipes are not complicated, and most raw or vegan kitchens would have the ingredients to prepare the majority of the recipes. If there is an ingredient you are missing, then that is okay, as you can refer to Amber's substitutions guide which follows each recipe. This is great for people who are just starting out with raw food prep and may not understand what each ingredient's purpose is in the recipe- providing suitable substitutions takes out the guess work. I also really like that Amber has included the nutritional information for each recipe, so if you are watching your protein or vitamin or calorie intake this makes it really simple to calculate where you are at after eating one of these prepared recipes.
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Format: Paperback
As someone who only occasionally eats raw food, I like my raw recipes to be simple and quick. But I also like raw dishes to resemble my favorite cooked foods. And the recipes in Practically Raw meet all of those criteria.

Most all of Amber's recipes have cooked options, so if I'm feeling the need for warm comfort food, it's there. But the dishes are perfect made the raw way. Also, there are substitution recommendations for many of the ingredients in each recipes, which makes for a more flexible, un-cooking experience.

Amber has veganized and raw-icized everything from cheese balls and flapjacks to korma masala and Southern-style biscuits & gravy. Oh, and there's an ENTIRE CHAPTER ON KALE CHIPS! We're talking pizza kale chips, sour cream & onion kale chips, cheesy kale chips, and even chocolate kale chips! Leafy greens have never tasted so good.

There's also a chapter dedicated to raw hummus with tons of flavor variations. The brunch chapter will inspire any foodie to wake up early for yummy treats like morning mushroom scramble or apple pie oatmeal. The salad chapter is so much more than just greens (deconstructed sushi bowl salad, anyone?). And the desserts? Well, you better leave room. Amber's raw sugared donut holes and chocolate almond butter cookies are drool-worthy. Thank god raw desserts are healthy!
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Format: Paperback Verified Purchase
I don't hold to a raw or vegan diet, but I like to incorporate it when I can. I don't have a dehydrator or time to spend on time-consuming recipes. I am almost always out of some ingredient or other and have to substitute.

So this cookbook is a fantastic resource. With cooked options, substitutions and tips, it is truly flexible. If you want 100% all-raw, Chef Amber's cookbook delivers. If you want to dabble with raw/vegan, she also delivers. If you want to experiment and try new things without getting overwhelmed, once again, it's delivery time.

So unless you are simply terrified of making way more hummus than is good for you (guilty! I've made all three base recipes and two additional variations), Amber's cookbook is a great resource for anyone wanting more healthy choices in their diet, especially if you're under the impression that raw or vegan means lettuce for life!

(Pssst. It doesn't by the way and Amber can prove it).
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