Nearly twenty years ago, thanks to a raw food diet, Carol Alt cured a world of headaches, stomach issues, and fatigue and became healthier, more energetic, and slimmer than she’s ever been. In Easy Sexy Raw she shares how anyone can experience the benefits of the uncooked lifestyle.
Carol takes all of the intimidation out of going raw, providing straightforward advice, easy tips, and 130 super-simple and delicious recipes that will make the transition a snap. Useful tools—such as a swapping list of raw substitutes for favorite cooked items and a “Turn It Raw” section that shows you how to gradually convert favorite dishes to raw (even chocolate chip cookies!)—will help both new and seasoned raw eaters to build a recipe repertoire. And the dishes, including contributions by raw food authorities and chefs like Ani Phyo, Sarma Melngailis, and Raw Chef Dan, are tasty and filling—even for those who are just trying out raw for the first time:
• Yellow Squash Fettuccine with Creamy Pine Nut Alfredo, Lemon Basil, and Green Olives
• Good Stuff by Mom & Me’s Salad Pizza with Tomato Sauce
• Gingery Squash and Coconut Noodle Soup
• Indian-Style Papaya Salad
• Abundance Burgers with Marinated Mushrooms and Jícama Fries
• Apple Marzipan Pie
• Triple Orange Salad with Pistachios and Mint
• Maya Chocolate Pie
Carol offers tips on the best equipment to use; demystifies methods like soaking, sprouting, and dehydrating; and even discusses raw dairy, good and bad fats, and which sweeteners are best for your body.
Easy Sexy Raw is the must-have primer for anyone who wants a healthier lifestyle and a natural way to feel sexier and more beautiful.
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Quinoa and Pesto–Stuffed Tomatoes
Serves 4; makes 4 stuffed tomato halves
2 medium tomatoes
1 ½ cups sprouted quinoa
1⁄3 cup pesto
Freshly ground black pepper
Cold-pressed extra-virgin olive oil, for drizzling
4 fresh basil leaves
Shaved Parmigiano-Reggiano cheese (optional)
Cut the tomatoes in half crosswise and scoop out the flesh. Set the shells aside. Strain the flesh through a fine-mesh strainer into a bowl, pressing on the flesh to extract all the tomato juice. Reserve the juice for another use and chop the tomato flesh and set aside.
Rub a little salt into the insides of the tomato shells and place upside down on a paper towel–lined plate. Set aside for 30 minutes so the tomatoes soften a bit.
In a medium bowl, combine the tomato flesh and quinoa. Add the pesto and stir to coat. Season with salt and pepper. Spoon the quinoa mixture into the tomato halves and drizzle with oil. Top each one with a basil leaf and some cheese, if using.
Table of Contents
foreword nicholas j. gonzalez, M.D 8
uncooked 101 what you need to know to go raw 23
How to Know What's Really Raw 24
Raw Equipment: What You Really Need (and Some Fun Gadgets) 27
Kitchen-Ready: Your A-to-Z Raw Shopping List 31
the methods 35
Soaking and Sprouting 36
Slow Cooking, aka Dehydrating 40
getting to know your food (in all its raw glory) 47
Real Dairy and Eggs 48
Other Staples 59
turn it raw 63
breakfast like a king 75
drink up 85
spreads, condiments, & dips 99
salads & salad dressings 121
small bites & sides 149
the main attraction 163
dehydrator crackers, breads, & snacks 215
menu ideas 233
swapping list 234
thank you 238
appendix: in my opinion … what it means to be raw 245
Most Helpful Customer Reviews
Great Book. Easy, healthy recipes. Carol is an inspiration. I'm very happy with this purchase.
Excellent Raw Foods Cookbook.
I love Carol Alt. She makes good health fun. I have long loved her first book, "Eating in the Raw," and I'm excited for her next book, "A Healthy You."