Raw Food for Real People: Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics

Overview

Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing — and satisfying — to everyone. Chef Rod Rotondi demonstrates that going raw isn’t hard — in fact, it’s fun, easy, and more delicious than you’ve ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, ...

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Overview

Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing — and satisfying — to everyone. Chef Rod Rotondi demonstrates that going raw isn’t hard — in fact, it’s fun, easy, and more delicious than you’ve ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, he offers a wealth of recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrées, and decadent desserts. Rod demonstrates that the best — and utterly delectable — way to go green and get healthy is to eat fresh food in its natural state.

Includes contributions by the foremost authorities on raw-food nutrition: Brian Clement, MD, Gabriel Cousens, MD, Compton Rom Bada, and Robert O. Young, PhD.

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Product Details

  • ISBN-13: 9781577316732
  • Publisher: New World Library
  • Publication date: 10/13/2009
  • Pages: 208
  • Product dimensions: 7.26 (w) x 9.28 (h) x 0.80 (d)

Meet the Author

World traveler and culinary eclectic Rod Rotondi uses his unique perspective to translate world cuisine into delicious, simple, and affordable raw and vegan offerings. Rod has a nationally distributed Leaf Organics packaged food line as well as Los Angeles–area Leaf Organics restaurants (set for national franchising) and a DVD series. He also teaches courses and holds retreats. A leader in the raw-food and green movements, Rod lives in Los Angeles.

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Sort by: Showing all of 3 Customer Reviews
  • Posted November 22, 2009

    more from this reviewer

    Great Raw Vegan Cookbook

    I am reasonably new to raw vegan cooking and was looking for an informative book that would broaden my recipe range but not intimidate me with items I have not yet discovered. I found the recipes easy to use and understand with traditional raw vegan ingredients. Many of the recipes require sprouting nuts and seeds and that requires several days planning so that will take some getting use to if you have not done a lot of sprouting as I haven't. I did make the Mango Bread recipe and used the sunflower seeds unsprouted as I was eager to try it out. It was the best bread recipe I have made yet, even without sprouting the seeds. There is a good chart on sprouting that was helpful when I did start sprouting my seeds. I would definitely recommend this book if you are a beginner or not so new to raw vegan uncooking.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted April 3, 2010

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    Posted January 3, 2010

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