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Raw Food: A Complete Guide for Every Meal of the Day, by Erica Palmcrantz Aziz, Irmela Lilja
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Raw food is more than a diet. It’s a lifestyle and a movement. The stories of weight loss, increased energy, healthy-looking skin, and better digestion are seemingly endless. However, many people are turned off by the difficulty and unpleasantness of eating only (or even primarily) foods cooked below 104 degrees Fahrenheit. With dozens of recipes accompanied with beautiful, full-color photographs, Erica Palmcrantz and Irmela Lilja prove that eating raw foods can be simple, inexpensive, and delicious. No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.
- Sales Rank: #91073 in Books
- Brand: Brand: Skyhorse Publishing
- Published on: 2010-03-18
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 8.80" w x 8.50" l, 2.01 pounds
- Binding: Paperback
- 176 pages
- Used Book in Good Condition
About the Author
Erica Palmcrantz Aziz is a raw-food educator and has been a high-raw vegan for almost four years. She is the coauthor of Raw Food: A Complete Guide for Every Meal of the Day and Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More. She lives in Gothenburg, Sweden with her husband Sam Aziz and their daughter Saga.
Irmela Lilja is a health and human resources journalist. She is a vegetarian whose diet includes a high percentage of raw foods. She is the coauthor of Raw Food: A Complete Guide for Every Meal of the Day and Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More, and lives in Stockholm with her daughter Ebele.
Most helpful customer reviews
281 of 283 people found the following review helpful.
I love this book - and I'm not a raw newbie
By S. Loudon
I've been trying to figure out the best way to review this book. On the one hand, hard-core rawies maybe won't like the fact that the authors are not 100% raw all the time. But me? I like this. They may say that the recipes are so simple, so why write them into a raw cookbook? Yes, they are simple, but they are very different than those I've seen in other raw books, and I have, I swear, most every raw book published! I enjoy and get inspiration and ideas from them all. But taste and simplicity are the themes here.
In addition to the great recipes, this book is pretty - nice layout, photos, etc., and honestly I am a sucker for pretty books. But again, I am enamored with the ease of these recipes. I think it's almost validation for how I eat and most usually approach the raw thing, meaning - in the summer and early fall and even spring it's much easier and feels more natural to eat a lot of raw. But I live in the Midwest, and in the winter, it is very counterintuitive for me to hunt for pineapple and mango to make a smoothie. I want root vegetables - sometimes cooked - and miso soup. And I won't apologize for that. (There are no cooked recipes in here and none for miso soup, I was just making a point.) I do love the raw recipes that use these root veggies (parsnip, celery root, sweet potatoes and Jerusalem artichokes for example)and I am totally all over the fruit porridges. I'm making my own versions with seasonal fruit and chia seeds, and although many may say it's just a smoothie with less liquid, OK - but I didn't think of it - and I love it. Especially the idea to add celery. My non-raw husband also loved the taco fixings, which we had last night.
I think those new to raw will love these recipes. And those who truly need or want to put something together quickly. A lot of books say "quick" but there are often hidden steps or recipes within recipes that make this misleading. In this book, NONE of the recipes require dehydration, so save for the recommended nut soaking in some recipes, these are very easy to do. Over this Memorial Weekend, the book has been my go-to for some needed cleansing and "body resetting." I think this is a great book for beginners, as well as for those of us who are a little burned out on the more involved recipes many raw food books contain. Right now, this is the way I want to eat, and I'm so glad I found this at a local bookstore so I could see it for myself. I look forward to more raw food books by these two women! (Hope you're working on one!)
91 of 95 people found the following review helpful.
Haven't Found A Recipe I Don't Like
By Jason
I cannot list all the recipes that I love from this book, as this review would never end, but my girlfriend thinks I'm a master chef due to this book, and I never was that good in the kitchen to begin with.
As someone who used to work for a smoothie company, I can attest that the fruit smoothie recipes in this book are the real deal. I've even concocted my own recipes based on the ones from the book, all though the originals always seem to taste better than mine.
Overall this book is an A+. The food is consistently good, the recipes are easy to follow (which is important) and I'm eating healthier every single day, and have even given up fast food!
Please buy this book, you won't regret it.
56 of 58 people found the following review helpful.
Raw in all its deliciousness
By lufarah
I've been flirting with raw food for a while now but ever since i received this book, i have yet to eat a cooked meal. All recipes come out beautiful and delicious, including desserts! Raw carrot cake and raw tacos were a hit at an omnivore's potluck dinner and got everyone interested in raw foods.
I do not own a dehydrator and until last week i did not have a spiralizer either, but you really don't need any special equipment for the recipes in this book.
Looking forward to see what the authors will publish next. Anyone remotely interested in raw foods should give it a try and begin with this book.
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