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Go raw, get radiant, start a revolution!
A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what’s the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.
Judita Wignall’s Going Raw combines the flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef.
— Fully illustrated raw-food techniques, from slicing a coconut to sprouting your own seeds
— More than 100 delicious, fresh, gourmet food recipes—smoothies, salads, “burgers,” and beyond
— On the bonus DVD you'll find a video tutorial for several raw-food techniques, including how to use a dehydrator, basic knife skills, slicing with a mandoline, and spiralizing vegetables
Inside you'll find:
— Green Smoothies
— Berries and Cream Crepes
— Dandelion Salad
— Thai Green Bean Salad
— Herbed Cashew Hemp Cheese
— Broccoli and Mushrooms with Wild Rice
— Spaghetti Bolognese
— Asian Noodle “Stir Fry”
— Classic Veggie Pizza
— Coconut-Curry Samosas with Plum Chutney
— Orange-Chocolate Mousse Parfait
— Mexican Spiced Brownies
— Apple Cobbler with Maple Cream
— How to grow your own sprouts
— How to ferment kimchi and sauerkraut
— ...and even 100% raw Ice Cream, Coconut Yogurt, and more!
Don’t tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert.Soak time: 2 hoursPrep time: 30 minutesChill time: 2 hours
Mousse2 large avocados2/3 cup (53 g) cacao powder3/4 cup (255 g) agave nectar1 1/2 teaspoons grated orange zestPlace all ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin. Scrape down the sides of the container with a spatula as needed.
Vanilla Cream1 1/2 cups (180 g) cashews, soaked 2 hours1/3 cup (80 ml) coconut oil, warmed to liquid1/3 cup (80 ml) water1/3 cup (115 g) agave nectar1 teaspoon vanilla extract
Directions
Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth.
Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon.Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week.
Yield: Makes 8 servings.
Anonymous
Posted July 11, 2012
This book is amazing! Full of great step by step pictures for most recipes. Ingredients are easy to find at local/organic grocery stores or online. Easy to follow and the dessert are delicious!
1 out of 1 people found this review helpful.
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Posted December 28, 2012
As a beginner in the raw food diet, this book was full of step by step details and pictures. I have tried most of the recipes and they were amazing!
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Posted June 2, 2011
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Overview
Go raw, get radiant, start a revolution!
A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what’s the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.
Judita Wignall’s Going...