Everyday Raw

Everyday Raw

3.3 3
by Matthew Kenney
     
 

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Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.

Chef Matthew Kenney has been

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Overview

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.

Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!

Editorial Reviews

Library Journal

In this book, chef Kenney (Raw Food Real World) aims to provide easy recipes for the preparation of raw vegan foods, which cannot be heated beyond 118 degrees and usually require some time to create. A raw food novice can marvel at the creation of a recipe for eggplant bacon and the (albeit time-consuming) simplicity of making homemade almond milk. There is a certain time commitment when choosing this diet; for example, many of the recipes require that food items be dehydrated or frozen overnight or for many hours in order to gain the desired flavor and consistency. The book pretty much sticks to contemporary fusion cuisine, with a little bit of Asian, Mexican, and Italian flavors showing up within each section. Particularly innovative and delicious are the dessert and ice cream recipes. Generally, Kenney's choices will appeal to both the non-raw-food-eating cook and the raw-food devotee alike with his healthful and tempting recipes. Recommended for public libraries with special diet cookbook sections.
—Claire Schaper

Product Details

ISBN-13:
9781423602071
Publisher:
Smith, Gibbs Publisher
Publication date:
03/28/2008
Pages:
160
Sales rank:
896,898
Product dimensions:
7.50(w) x 9.75(h) x 0.56(d)
Age Range:
16 Years

Read an Excerpt

Eggplant Bacon

Yield 15-20

I can't claim to understand how Kristen came up with this brilliant garnish, but it's incredibly complex, interesting, and actually delicious. It keeps well, so feel free to make it a day or two ahead and use it with any breakfast-type item or even to make your own version of a raw Cobb salad.

1 large eggplant, thinly sliced, lengthwise

1 tablespoon sea salt

1/2 dried chipotle chile, soaked for at least 2 hours

1/2 cup soaking water from chipotle chile

2 tablespoons maple syrup

2 tablespoons olive oil

2 tablespoons nama shoyu

2 tablespoons apple cider vinegar

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

Pinch black pepper

Pinch cayenne

Toss eggplant and sea salt in a large bowl and let sit 1-2 hours. Blend remaining ingredients in Vita-Mix and place in a medium bowl. Squeeze liquid from eggplant and add slices to bowl with marinade. Allow eggplant to marinate 30-45 minutes. Spread slices on dehydrator screens. Dehydrate 24-36 hours until crisp and cut into sizes as desired

Let's face it-snacking is fun and with all the time we spend commuting and traveling, it's important to always have handy treats nearby. These recipes are some of my favorite ways to keep satiated throughout the day. And, they are so natural, that even the chipmunks that visit my place in Maine love them as well.

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