The Art of Raw Food: Delicious, Simple Dishes for Healthy Living
| Author | : | |
| Rating | : | 4.23 (683 Votes) |
| Asin | : | 1583942475 |
| Format Type | : | paperback |
| Number of Pages | : | 320 Pages |
| Publish Date | : | 2016-08-10 |
| Language | : | English |
DESCRIPTION:
EXCELLENT raw foods cookbook for anyone, experienced or not! Before buying any book, I read the reviews then get it from my library to make sure it's something I can really benefit from. For anyone looking for a raw foods cookbook whose recipes are gourmet, healthy & fresh without the use of exotic, expensive, hard-to-find ingredients, THE ART OF RAW FOOD is the best of the few raw foods cookbooks I've seen that accomplish this. The layout is well organized, it provides easy reading that actually engages the reader, & beautiful photography accompanies every recipe. But what impressed me most is that not one of these. "GLAD I BOUGHT IT!" according to L. Bryant. I just received this book today and also received my order of subscription organic vegetables so I had to try one of the recipes. I made the recipe on pg. 1GLAD I BOUGHT IT! L. Bryant I just received this book today and also received my order of subscription organic vegetables so I had to try one of the recipes. I made the recipe on pg. 142, the Pasta with Bechamel Sauce. I didn't have spinach so I used butter leaf lettuce. The Bechamel sauce on pg. 279 called for cashews but I used my Pistachio's instead. Neither did I have Avocado oil so I used organic Olive oil. I have never seen a recipe call for nutmeg along with salt (Himalayan of course) and black pepper in a raw nut sauce to go over a salad but is was good and different! It real. 2, the Pasta with Bechamel Sauce. I didn't have spinach so I used butter leaf lettuce. The Bechamel sauce on pg. 279 called for cashews but I used my Pistachio's instead. Neither did I have Avocado oil so I used organic Olive oil. I have never seen a recipe call for nutmeg along with salt (Himalayan of course) and black pepper in a raw nut sauce to go over a salad but is was good and different! It real. The essence of raw food Being a raw foods enthusiast, I've enjoyed quite a healthy serving of raw foods (un)cook books. But, this one, I absolutely devoured!The book starts off with a wonderful overview of raw food. For those who are new to raw foodism, it's a great introduction, and for those who are already raw foodists, it's a great reminder why.And, oh, the recipes that follow are simply brilliant! They capture the essence of raw food: each recipe features a minimal amount of simple ingredients and steps--there is not one recipe that requires obscure superfoods or a dehydrato
. He offers raw food lectures and workshops, consults with raw food restaurants, and is a member of the Danish raw food group, The Raw Tribe. He lives in North Sealand, Denmark.Designer Vibeke Kaupert has collaborated on several cookbooks, including one for the famous Danish restaurant, Kong Hans, and in 2007 one of her books received the Gourmand World Cookbook Award. She lives on Moen Island, Denmark. Jens Casupei is a self-taught cook with a
Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion.The Art of Raw Food official website: theartofrawfood/. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce reade
“The Art of Raw Food delivers a practical guide to understanding a raw food diet as well as to preparing uncooked, plant-based cuisine. The information provided within the book is so eloquent and the photography is so simple and striking. The book covers the importance of enzymes in metabolism, the effects of processed foods, and the environmental benefits of going raw."—Taste for Life magazine“This book is a great hardcover, with amazing pictures and in a simple, easy to use, format… While there are some great simple recipes, like asparagus with a raw hummus or olive tapenade, there are also some more advanced dishes like a Chili sin Carne (kind of like a raw jambalaya).”—Ridgefield Wellness“I read cookbooks like novels and absolutely devoured The Art of Raw Food. Extraordinary recipes and beautiful photos!” —D