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The Raw Truth, 2nd Edition: Recipes and Resources for the Living Foods Lifestyle Paperback – February 1, 2011
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“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
Top Customer Reviews
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.
Most Recent Customer Reviews
Great book for a beginner in raw foods.It tells all the acrouterments you'll need and some great recipes.I bought it for my wife and she loves it...Published on May 21, 2014 by James Pochedly