The Everything Raw Food Recipe Book

Overview


Increased energy. Clear and glowing skin. Decreased risk of cancer.

These are only a few of the benefits reported by people who adopt a raw foods diet; studies have even shown that this diet can slow down the aging process! In this guide, you will find 300 delicious ...

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The Everything Raw Food Recipe Book

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Overview


Increased energy. Clear and glowing skin. Decreased risk of cancer.

These are only a few of the benefits reported by people who adopt a raw foods diet; studies have even shown that this diet can slow down the aging process! In this guide, you will find 300 delicious recipes, including:

  • Mint-Ginger Pineapple Smoothie
  • Thai Green Papaya Salad
  • Nori Protein Roll with Pumpkin Seed Butter and Sprouts
  • Mock-Tuna Salad Sandwich
  • Raw Vegetable “Lasagna”
  • Banana Vanilla Ice Cream with Blueberry Sauce
Eating raw is not only delicious—it’s also fun! The recipes are easy to prepare and take less prep and cleanup time than cooked food. It’s perfect for those looking to go completely raw or just incorporate some raw aspects into their diet. You will be absolutely amazed by how great you feel after whipping up these mouthwatering raw gourmet meals!
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Product Details

  • ISBN-13: 9781440500114
  • Publisher: Adams Media Corporation
  • Publication date: 12/18/2009
  • Series: Everything Series
  • Pages: 304
  • Sales rank: 384,307
  • Product dimensions: 7.80 (w) x 9.10 (h) x 0.90 (d)

Meet the Author


Michael Snyder (Portland, OR) is the president of TheRawDiet.com, and an expert on vegetarian and vegan raw foods nutrition. He has been active in the raw foods community for the past nine years. He has studied with Viktoras Kulvinskas, the founder of the modern raw foods movement and with Gabriel Cousens, one of its best known proponents. As a health coach, Snyder assists clients worldwide in transitioning to raw foods. He provides keynote addresses and presentations, food prep demonstrations, seminars, and teleseminars throughout the Pacific Northwest and across the country.

Nancy Faass, MSW, MPH (San Francisco, CA) is a full-time freelance writer and editor based in San Francisco. She holds a master’s in public health from UC Berkeley. Nancy has coauthored seven books in health and medicine. She is a local chapter board member of the American Society of Journalists and Authors, and a member of the American Medical Writers Association and the Northern California Science Writers’ Association. Nancy has just launched a new website on health, nutrition, and fitness at www.TheFitFoodie.com.

Lorena Novak Bull, RD (Riverside, CA) is a graduate of the Nutrition and Dietetics program at Loma Linda University. She has spent the last fourteen years working as a registered dietitian in public health and has more than twenty-five years of experience with vegetarian, vegan and raw vegan lifestyles. She is a member of the American Dietetic Association.

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Table of Contents

Introduction ix

1 Welcome to Raw Foods Cuisine 1

The Benefits of Raw Foods 2

A Brief Raw Foods History 3

The Benefits of a Raw Food Diet 4

Transitioning to Raw Foods 6

Getting Started in the Kitchen 8

Advanced Food Prep 10

Key Ingredients 14

Shortcuts 17

2 Superfood Smoothies 19

3 Fresh Juices and Beverages 39

4 Fruit Salads, Parfaits, and Other Treats 51

5 Classic Breakfasts 63

6 Salads and Vegetable Dishes 77

7 Breads, Crackers, and Snacks 99

8 Soups, Salsas, and Dips 123

9 Pâtés and Nut Butters 141

10 Gourmet Vegetarian Yogurts and Cheese 153

11 Homegrown Sprouts and Cultured Foods 165

12 Burgers, Wraps, and Sandwiches 183

13 Entrées and Comfort Food 203

14 Sweet and Savory Sauces 225

15 Cookies, Bars, and Other Treats 235

16 Divine Desserts 249

Appendix A Raw Food Resources 271

Appendix B Soaking and Sprouting Guide 275

Appendix C Glossary 277

Index 287

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