Following a vegan, raw foods diet does not mean you have to give up your favorite delicacies or condemn yourself to a life of celery and carrot sticks. As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts.
More than a cookbook,
RAWvolution is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks,
RAWvolution addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet.
There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine.
Reader Reviews
I have been eating raw food for only about 1.5 months. I came across this book after the first month, and even though I already had quite a number of raw "cook"books to work with, this one has emerged as my clear favorite, at least for this transitional period. Many of the other books seem geared only toward people who have fully adapted to a raw lifestyle -- even if they explain the principles for the newcomer, the food is often not exciting to the "raw palate in training" -- it's usually palatable, but just not exciting. This book has convinced me that I can stay with the raw diet for the long haul, because the food is really delicious. And the procedures are simple and generally quite quick to execute. For my first foray into the book, I made the mock tuna salad which I served on the famous onion bread. Both recipes worked perfectly and tasted absolutely wonderful. They will be staples for sure. This book, along with Green for Life by Victoria Boutenko, are the 2 that will light my way into the raw vegan diet -- which has already produced remarkable benefits for me in terms of weight loss, energy, and positive mood. I'm grateful to Matt Amsden for sharing his creative and delicious cuisine.
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