Simply Raw: Easy Raw Food Recipes For Beginners Kindle Edition
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Top Customer Reviews
Susan has put together a nice combo of snacks, savory and salads, desserts, and smoothies. I've always been a bit leery of adding kale and other veggies to smoothies, but I will definitely give these a try.
I have also experimented with nut-based crusts for tarts and pies, so it's fun to see some new ideas here, including fermented cashews for "cream cheese"--one of my favorites!
She admits that she's not totally raw herself, but repeats the common raw food claim that "cooked food is dead food" which I believe is misleading. While cooking destroys some elements of nutrition, it releases others (see Dr. Fuhrman's discussion here: [...]
Nonetheless, we could all do with more salads and other raw foods in our diets, so it's always a treat to get a bunch of new ideas to try out!
My first thought is that there are no photos. For me, photos to go with recipes are a must, for at least some of the recipes. I know this can be tricky, I never seem to have a photo to go with the latest recipe I want to put on my blog, or I'll be ¾ of the way through a meal and realise it's too late to take a picture. But, if I was making an e-book, I would have photos.
My second thought is that there are a lot of recipes in this e-book, so that is definitely a big positive. There is also a variety of sweet and savoury dishes, and there are mains, soups, sides, desserts etc, so something for everyone.
The recipes are all labelled for special diets/requirements - gluten free, dairy free, nut free, vegetarian, egg free and legume free - so if you need to avoid any of those you can use this book with confidence.
I'm guessing that what you really want to know is the kinds of recipes in the book. Some examples are: Perfectly Simple Guacamole, Spicy Cucumber Dill Soup, Raw Cheesy Cannelloni, Thai Green Mango Salad, Blueberry Cheesecake, Glorious Green Lime Dessert, Strawberry Tart, Ginger, Lemon and Honey Smoothie, and Honey Dew Melon and Strawberry Nectar. Sound pretty good don't they!
None of the recipes look overly difficult and the instructions seem clear. I haven't done any fermenting for a while and I think I may have to give the Lacto Fermented Beetroot with Garlic a try this week because it sounds delicious.
As I have written a recipe book myself on Gluten Free Cooking I am pleased with the fact that Sue has put so many Gluten Free and Egg Free recipes in her book.
My husband and I both tend to stay away from cooked food as much as possible, but when the weather is colder this can sometimes be a bit more difficult, but looking through this book this afternoon has definitely given me some food for thought.
Another of the recipes I will be going for soon is the Lacto Fermented Beetroot With Garlic I have always tended to pickle my beetroot, but fermenting it sounds like a good way to go as the only fermenting we have done so far is with cabbage and we got that recipe from Sue some time ago.
"...we're the only species on the planet that doesn't eat all our food raw..."
She really tapped into the essence.
I especially liked her opening discussion of what is and isn't salt. Who knew? I immediately went to my local Whole Foods and bought some Himalayan Salt. It's clearly better and now that I think about it...prettier as well.
These recipes are easy for me to deal with and don't require a Julia Child's understanding of the kitchen. It just all makes sense and I believe my gut will thank me as my belly hopefully disappears.
Thanks Sue...this is a keeper.