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The Raw Truth, 2nd Edition: Recipes and Resources for the Living Foods Lifestyle Paperback – February 1, 2011

4.3 out of 5 stars 7 customer reviews

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Editorial Reviews

Review

“With a career spanning over two decades, Safron is an acclaimed expert in [all] things raw.”
Maui News
 
“Jeremy Safron is an inspiration toraw foodists around the world—myself included.”
—Dan Hoyt, chef and owner of Quintessence restaurant, New York

About the Author

Jeremy A. Safron opened and operated one of the first raw foods restaurants, The Raw Experience, on Maui, as well as a second location in San Francisco. Safron currently works as a consultant and adviser to several raw restaurants around the United States, and is also the founder of Loving Foods, a raw foods educational resource company. He leads custom-designed private educational workshops and classes on his farm in Haiku, Hawaii, and has written several books including The Fasting Handbook. Visit www.lovingfoods.com

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Product Details

  • Paperback: 224 pages
  • Publisher: Celestial Arts; 2nd ed. edition (February 1, 2011)
  • Language: English
  • ISBN-10: 158761040X
  • ISBN-13: 978-1587610400
  • Product Dimensions: 7.5 x 0.6 x 9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,592,098 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By S. Craig on November 29, 2011
Format: Paperback Verified Purchase
This book is a little frustrating to use so far. I've had it, looked through it a million times, and get overwhelmed. I like the look of a recipe, and read the ingredients, and it says something like "Some-such-spread (pg 69)", so I go to 69, and in reading the ingredients for that it will have something that says "Some such thing (pg101)" and so forth and so on. It's like a choose your own cooking adventure novel! I feel like to just make one full dish, you have to have made five things. I feel like if you used the book full time, and got in the groove and had those things made constantly, it would be no problem and fine tuned machine. The starting though is a process.

It also assumes you are somewhere tropical. I live in Seattle. Hello, the stupid recipe that says "Pick a mango" doesn't apply to me! (really, there is a recipe that says climb a tree and pick a mango). I even took this book with me to hawaii in hopes of being able to use it there a lot. Nope, still hard to for me there. It's hard to be a good seasonal eater with this book. Mangos, papayas (which are mainly GMOs around here), and tomatoes aren't all year round things here.

It calls for lots of Braggs aminos, which if you are at all concerned is full of Free Glutamic Acids, which isn't awesome.

I will say the Shangra La recipe is amazing. Really very good and worth all the steps. My 1.5 year old would even eat it (which is really amazing since she doesn't like "green" things no matter how hard I try).

I'll keep giving it a try, but so far it's been a hard one to get in to.
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Format: Paperback Verified Purchase
This book is quite good. It has a nice layout, pictures with clearly defined recipes. However, my only reservation is that in some areas of the country (like mine) several ingredients will be difficult to find. Also, you will need certain equipment...dehydrator, food processor, etc. Overall, a very nice addition to a raw diet.
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Format: Paperback Verified Purchase
Probably the single most useful "uncook" book in my collection of raw food books. The comprehensive sprouting section is terrific, as is the Essene bread.
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Format: Paperback
The Second Edition of The Raw Truth could be named "The Raw Bible" with tables and charts for soaking, sprouting, dehydrating, info on culturing, raw techniques, and chock full of AMAZING recipes. I also love Sarma and Ani's books, but for traveling between my homes, this is the one I take. I LOVE it. Nice photos, too, btw.
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