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The Raw Gourmet Paperback – March, 1999
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"Bravo to Nomi Shannon who has filled a crucial need... an inspiration..." -- Harvey Diamond, Author of Fit For Life
"Foods that are fun and foods that heal were once... incompatible...[no more!]...delectable... power-charged cuisine." -- from Foreword to The Raw Gourmet, by Brian Clement, Director Hippocrates Health Institute
From the Publisher
Living foods are the fastest-growing trend in natural nutrition. From Ann Wigmore's wheatgrass juices to Rev. George Malkmus' Hallelujah Acres raw food diet, uncooked vegetarian foods are all the rage. And you don't have to limit yourself to salads, juices and dips. Try Spinach Mousse, Pumpkin Seed Loaf with Walnuts and Yams or Mango-Lime Parfait, all are made with raw fruit, vegetables and sprouts. Discover the art of eating quick, simple, and nourishing uncooked foods.
This Hippocrates Health Institute inspired program, provides short introductions to the living foods diet, food combining and food preparation. Over 250 wonderful recipes with 125 full color photographs will help you to decide what you want to make for breakfast, lunch, dinner, or snack.
Top customer reviews
Another thing that makes this book so different from other raw "cookbooks" is that Nomi shows you to find the time to prepare raw meals, sprout, etc. Extras include "Ten Raw Food Kitchen Essentials," a sprouting chart, information about food combining, a 3-week menu plan, and so much more!
The recipes are as varied and wonderful as any cooked food you've ever eaten, from breakfast grains to juices and salads to pies, cookies, and ice cream! Check out the table of contents to see the incredibly long list of different kinds of recipes she has included in this fabulous book. You won't believe how much you can do with raw foods!
I also liked that she includes a notation that shows you which recipes are "properly combined" for those new to food combining. If I had to choose only one of my raw foods recipe books to keep, it would be this one.
1. Honesty. The author is very good at explaining the basics, from what you should buy first to the theory and principles of raw preparation. There are a few parts where she will highlight differences of varying professional opinion, but encourages the reader to do what feels best for him or herself.She tells you what to buy in what order as you become more serious about Raw cooking.
2. Index, grocery guide, and sources: All the information you need to get up-and-running
3. Three week menu plan
4. Beautiful pictures!
With not having a lot of time on my hands I'm not sure how serious I will be with all the sprouting that you are supposed to do. I wish I could just buy the sprouts!!
In all seriousness, if you are looking for a first introductory book to raw food, don't pass this one up!!
Unfortunately most of the meals seem to require a bit of preparation or planning (soaking) and a Champion juicer or similar food processor. (The blank screen on the Champion emits both juice and pulp together instead of seperating the juice).
Thank you Nomi (and Coral).