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Raw Food/Real World: 100 Recipes to Get the Glow

Overview

Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant — and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache ...

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Raw Food/Real World

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Overview

Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant — and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.

The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately — "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."

In this lushly photographed book, Kenney and Melngailis share some of that magic — and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours — no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

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Editorial Reviews

From Barnes & Noble
New York chef and restaurateur Matthew Kennedy and his partner, Sarma Melngailis, weren't always raw-food enthusiasts. In fact, when the pair experienced their no-cooking conversion, they were planning to open an upscale burger palace. They became convinced that the raw-food regimen offers not only the promise of healthier eating habits but also the opportunity for true kitchen creativity. Raw Food/Real World proves their case with an impressive array of recipes. Among the dishes presented are golden squash pasta with black summer truffles; pineapple-cucumber gazpacho with jalapeño, green onion, and cilantro; and dark chocolate ganache tart with black mint ice cream.
Library Journal
A few years ago, Kenney, best known for his Mediterranean-style cuisine (see Mediterranean Cooking), was chef/owner of a minirestaurant empire in New York City. But in 2002, it all collapsed, as he relates here. Afterward, he and partner MeIngailis became raw-food converts, and last summer they opened Pure Food and Wine, also in Manhattan. Though their menu holds to the tenets of the raw-food movement, most of their dishes are far more sophisticated than those of other health food restaurants: along with the nut milks and fruit shakes, for example, there are recipes for Asparagus and Porcini Ravioli with Lemon Cream as well as Lobster-Mushroom and Fava Bean Tarts. The book is very personal, including anecdotes about the authors' relationship and the story of their conversion to a raw-food lifestyle (an afterword provides more details on their "Adventures in Cleansing" and other topics that many readers will want to know). There are color photographs throughout, both of the recipes and of Kenney and MeIngailis "glowing" at each other. For all health food collections. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780060793555
  • Publisher: HarperCollins Publishers
  • Publication date: 7/5/2005
  • Pages: 384
  • Sales rank: 296,454
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.25 (d)

Meet the Author

Matthew Kenney and Sarma Melngailis are the head chefs and co-owners of Pure Food and Wine. Matthew Kenney has been the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994, Food and Wine included him as one of their Ten Best New Chefs of the Year. His other books include Matthew Kenney's Mediterranean Cooking and Big City Cooking. Kenney and Melngailis live in New York City.

Sarma Melngailis is the cocreator and owner of Pure Food and Wine and founder of the online boutiques One Lucky Duck and Shiny Happy Pets, through which she is expanding her reach with all things raw and organic. The coauthor (with Matthew Kenney) of Raw Food/Real World, she lives in New York City with her two cats.

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Read an Excerpt

Raw Food/Real World

100 Recipes to Get the Glow
By Matthew Kenney

HarperCollins Publishers, Inc.

Copyright © 2005 Matthew Kenney
All right reserved.

ISBN: 0060793554

Shiitake, Avocado, and Pickled Ginger Sushi Rolls

In this recipe, we call for young ginger, which is a pale almost pinkish color, and milder in taste than mature gingerroot. Along with untoasted [and toasted] nori, you can find it at Asian markets, but the more commonly available ginger will work well, too. The beet juice used in pickling the ginger that goes into the rolls is optional, but we highly recommend it because it looks so pretty. And if you really want to cheat, you can just buy pickled ginger, if you can find any without preservatives.

If you cant find fresh shiitakes, you can substitute another wild mushroom or thinly sliced portobello, or even use dried shiitakes that have been rehydrated in purified water.

Wasabi is a very spicy variety of Japanese horseradish -- fresh is best but it's hard to find and extremely expensive. You can buy powdered wasabi at most health food stores and Asian markets and mix with water according to the directions to make a paste.

Try other variations of sushi, using different vegetable fillings.

For the Filling
1 cup thinly sliced shiitake mushroom caps
1/4 cup nama shoyu plus 1/2 cup for dipping
2 tablespoons extra-virgin olive oil
2 large young gingerroots, peeled and sliced very thin on a mandoline
2 tablespoons sea salt
1 1/2 cups raw apple cider vinegar, or rice wine vinegar
3/4 cup agave nectar
1/2 cup beet juice* (optional)
  1. In a small bowl, toss the shiitakes with 1/4 cup of the nama shoyu and the olive oil. Allow to marinate for about 1 hour. Drain well and set aside.

  2. Place the sliced ginger in a bowl and sprinkle generously with the salt. Let stand for about 5 minutes. Rinse well, drain, and squeeze out the water. Place about 2/3 of the ginger in one bowl with 1 cup of the vinegar and 1/2 cup of the agave nectar. Julienne the remaining ginger and place in another small bowl with the remaining 1/2 cup vinegar and 1/4 cup agave nectar. Add the beet juice [if using] to the bowl with the julienned ginger. Be sure the ginger is fully immersed in liquid -- if not, simply add more vinegar and agave accordingly. Cover both bowls and refrigerate for at least 1 day and up to 3 days. Drain well before using.

For the rice:
6 cups chopped jicama (roughly 1-inch cubes)
1/2 cup pine nuts
1 tablespoon plus 2 teaspoons sea salt
1/4 cup brown rice wine vinegar
3 tablespoons agave nectar
  1. Place the jicama and pine nuts in a food processor and pulse until chopped to the approximate size of rice grains. Press the jicama between clean kitchen towels or paper towels to remove all of the excess moisture.

  2. In a large bowl, combine the rice with the salt, rice vinegar, and agave nectar and mix well. Gently spread the mixture onto dehydrator screens and dehydrate at 115° F for about 2 hours to remove additional moisture. Its a good idea to check the rice occasionally to make sure it is not getting too dry, and to toss it around a bit on the tray as the edges dry faster. If left too long in the dehydrator, it will start to turn pale brown, which is not really so bad, it just doesn't look as nice. If this happens, just add a bit more seasoning liquid, and keep in mind that the yield will be a bit less, and the texture not as soft. The rice will keep for up to 2 to 3 days in a covered container in the refrigerator. You should have about 4 1/2 cups.

For the assembly:
6 to 8 sheets untoasted nori
1 medium cucumber, peeled, seeded, and thinly julienned
2 ripe avocados, peeled, pitted, and sliced
1 small bunch sunflower sprouts or other long-stemmed sprouts
2 green onions, white and 1 inch of green, thinly sliced
1/2 cup wasabi
2 tablespoons black sesame seeds for garnish
  1. Place a sheet of nori on a bamboo mat with the rougher side facing up; if you look closely, one side is usually smoother. Make sure the shorter side is closest n you (in art-school words, so that the nori sheet is portrait, not landscape). Place about 1/2 cup of rice on the nori and spread out evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom. Lay some of the cucumber, avocados, shiitake filling, sprouts, and the pink julienned ginger across the rice. It's nice for presentation to let the leafy ends of the sprouts extend beyond the edges of the nori. Sprinkle with some of the green onion. If you like wasabi in your rolls, spread a small amount anywhere across the exposed nori before rolling (it is much easier to spread wasabi on the nori than to try to distribute it evenly with the rest of the filling, and it all ends up inside the roll either way).

  2. Fold the bottom of the bamboo mat up and over the filling and roll the nori tightly. Wet the too edge of the nori with a little water to help seal it shut Hold the roll in the mat for a few seconds to let it set and seal. Gently unwrap the mat, and using a very sharp knife, cut the roll into 6 pieces, wiping the knife clean with a wet towel between cuts. It helps to cut it in half first, and then cut each half into 3 evenly sized pieces.

  3. Arrange the sushi on a plate and sprinkle with sesame seeds. Garnish with a small pile of the pickled ginger slices and a bit of wasabi.



Continues...

Excerpted from Raw Food/Real World by Matthew Kenney Copyright © 2005 by Matthew Kenney.
Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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See All Sort by: Showing 1 – 20 of 25 Customer Reviews
  • Anonymous

    Posted June 28, 2006

    YUMMY IN MY TUMMY!

    I accidently stumbled on this book while finishing up my juicing for 5 days and doing a colon cleanse. I was coming off the cleanse and eating raw, thinking 'Wow I wish I could feel this way forever. To bad raw foods aren't that tasty.' Then as I was in Barnes and Nobles with my husband. My husband brought me to this book as a joke. I picked it up and started browsing through it and thought, 'WOW if these recipes taste as good as they look. I might have found myself a new lifestyle'! I insisted on buying this book. I started by reading their story, and the information they provided in it about raw foods and our health. It excited me to think of possiblities! And to my great pleasure THE FOOD is delicious!!! I made the Lasagna and loved it. I didn't know my taste buds could find such JOY in the Raw. I couldn't believe this was sooo tasty, yet so good for me! My husband also enjoy the dishes. Although he does not eat the raw lifestyle completely with me. He loves eating the food from this book. HE absolutely loves the Chocolate Banana Shake. We add some raw peanut butter to it, to make it even more tasty! He basically has me make it for him everyday. I can't wait for their next book! If I am ever in New York, I WILL VISIT their restuarant. I highly recommend this book! Furthermore, in the last 2 week i've lost 5 lbs and counting, and lots of compliments on my skin!! This of course adds to my joy from this book!

    6 out of 6 people found this review helpful.

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  • Anonymous

    Posted February 15, 2006

    Beware, Yummy recipes within

    I am pleased with the flavors and nutrition placed in this book. It helps the rawfoodist relax and enjoy life that much more. Raw Food should be nutritious to the soul, not only the body. Raw food beginnings has it's ups and downs but once you feel the difference you WILL be back, and stronger. With this book, you can ease into it with harmony and balance. Thanks Sarma and Matthew.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted December 18, 2005

    Great Book

    This is a fantastic book with excellent recipes to help even the novice raw foodie. I am new to raw uncooking, but am now going back for more recipe books because of my enthusiasm after reading Raw Food/Real World.

    3 out of 3 people found this review helpful.

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  • Posted December 4, 2012

    Great book for gourmet raw food

    I initially checked this book out at the library and loved it so much I had to go out and buy it for myself the next day! It begins with the authors story and and explaining the basics of a raw food diet, then it gives the details of the ingredients used in the book. It also explains techniques and the tools frequently used (a dehydrator, Vita-Mix, etc.). The pictures are appealing, the recipes easy to follow. I made the Raw beet ravioli with cashew cheese filling, tarragon and pistachios for a raw party, and it was a HUGE hit and looked beautiful!!
    The recipes are definitely on the gourmet end of raw food, perfect if you're looking to pack a lot of punch with presentation. But it also includes nice salads, desserts, "cheeses", juices and cocktails, all raw. I highly recommend this book!

    1 out of 1 people found this review helpful.

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