Eat Smart, Eat Raw: Creative Vegetarian Recipes for a Healthier Life

Overview

As the popularity of raw vegetarian cuisine continues to soar, so does the evidence that uncooked food is amazingly good for you. From lowering cholesterol to eliminating excess weight, the health benefits of this diet are too important to ignore. Now there is another reason to go raw—taste! In Eat Smart, Eat Raw, cook and health writer Kate Wood not only explains how to get started, but also provides kitchen-tested recipes guaranteed to delight the fussiest of eaters.

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Overview

As the popularity of raw vegetarian cuisine continues to soar, so does the evidence that uncooked food is amazingly good for you. From lowering cholesterol to eliminating excess weight, the health benefits of this diet are too important to ignore. Now there is another reason to go raw—taste! In Eat Smart, Eat Raw, cook and health writer Kate Wood not only explains how to get started, but also provides kitchen-tested recipes guaranteed to delight the fussiest of eaters.

Eat Smart, Eat Raw begins by explaining the basics of cooking without heat. This is followed by twelve chapters offering 150 recipes for truly exceptional dishes, including hearty breakfasts, savory soups, satisfying entrées, and luscious

desserts. There’s even a chapter on the “almost raw.” Whether you are an ardent vegetarian or just someone in search of a great meal, Eat Smart, Eat Raw may forever change the way you look at an oven.

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Editorial Reviews

Publishers Weekly
Wood, who says she eats raw food 90% of the time, presents raw recipes in a less demanding, more welcoming manner than purist devotees of the diet might. Many of the recipes require special ingredients and equipment such as a juicer or dehydrator, but Wood often tries to provide alternative options, even if they're not raw. The recipes are categorized by chapter in a way that would be familiar to anyone, running from breakfasts through desserts with a predictable emphasis on salads and dips, but the recipes themselves are a different story. Even when they are supposed to evoke a classic nonraw recipe like Pizza or Pad Thai, the result will taste foreign to anyone used to cooked dishes. Vegans and raw dieters, however, will be thrilled by Wood's ingenious approximations of cooked favorites such as Apple Crumble and "Cheesy" Stuffed Peppers, as well as unique concoctions like Carrot Cake Salad and Avocado Pudding. An opening section on raw food basics discusses nutrition and how to buy and prepare ingredients. Buoyed by Wood's enthusiastic tone and instructions that are easy to follow given the right tools, this book will cheer the hearts and expand the culinary repertoire of vegans and raw dieters. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
With more than ten years of experience cooking and writing about raw foods, Wood helps people live healthy lives by teaching them how to integrate raw foods into their diets. Readers will feel healthier by simply reading these 150-plus recipes, which appear delicious and are surprisingly simple to make. Vegetarians will recognize many of the ingredients and preparation techniques, but Wood makes sure her text addresses a universal audience. She provides nutritional information for each dish and defines common raw foods terms, such as sprouting. She also gives tips for food selection and storage, which is essential information for raw foods novices. Most recipes use readily available ingredients. The most difficult aspect of the recipes is the necessary equipment; though Wood supplies variations on cooking methods, many recipes are impossible to complete without a dehydrator. Otherwise, Wood's instructions are clear and concise; her tone is friendly and encouraging. Recommended for public libraries with large and diverse cookery collections.-Meagan Storey, Virginia Beach, VA Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780757002618
  • Publisher: Square One Publishers
  • Publication date: 2/28/2006
  • Pages: 184
  • Sales rank: 1,027,915
  • Product dimensions: 7.38 (w) x 9.13 (h) x 0.50 (d)

Meet the Author

Kate Wood has been a raw food vegetarian since 1993, and has worked to strengthen the network of raw food advocates throughout North America and the United Kingdom. A former editor of the raw foods magazine Get Fresh, Wood is the assistant editor of Juno, a parenting magazine. She also runs Raw Living, one of Europe’s leading suppliers of raw foods, superfoods, and kitchen equipment. Wood lives in Brighton, England, with her husband and sons.

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Sort by: Showing 1 Customer Reviews
  • Posted July 19, 2010

    extremely helpful start to raw

    I have read a number of books on raw foods and this covers not only the basic material, it goes beyond. I really liked this book because of the informational tidbits by each recipe, giving information needed to make it more accessible so that you can start where you are not after you have bought all the additional tools needed. It covers alternate additions or methods in an easy to understand way.

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