Features
- Cover Type: Paperback with 200 pages
- Published by: Book Publishing Company TN; illustrated edition edition August 31, 2005
- Written in: English
- ISBN 10 Number: 1570671753
- ISBN 13 Number: 978-1570671753
-
Book Dimensions:
8.9 x 7.7 x 0.6 inches
- Weighs: 15.2 ounces
Reader ReviewsI like a lot of raw things; though I eat a regular diet, I've preferred a lot of my foods raw for years--definitely fruits and vegetables, and some other things that would probably upset a vegan or two. Cornbleet's book was recommended to me by another Amazon reviewer, and I have to say, this is one book of recipes on raw foods that doesn't require a kitchen full of obscure appliances and a direct pipeline to Whole Food's exotic produce section. You can make most of these recipes from things you find in any grocery, with perhaps the addition of raw nuts like almonds, walnuts and cashews from the Indian grocery store (because they carry them in reasonably good-sized bags and are priced well, too.) I tried the "Creamy Tomato Soup." This is a kind of gazpacho made simply with tomatoes, avocado, basil or dill, olive oil and some seasoning like salt, onion powder, garlic cloves and pepper. I made a batch, using Adobo powder because I was out of onion and garlic (this is a garlic salt with herbs used in Latin American cooking.) And, yes, think of it, I was out of onion salt and garlic but I did have an avocado and fresh basil. Pretty strange, I'll admit it. I tossed in the best of extra-virgin olive oil we had. Result? A creamy, frothy pink soup, served chilled that tasted like a buttery version of gazpacho. I had to keep from eating the entire batch in one sitting. It was refreshing and soothing. This soup can be lightly warmed if cold soups don't float your boat. The book has attractive photography, which helps you choose some recipes like raw wraps, either in kale, cabbage or nori wrapping or you might go for the desserts which were numerous and very luscious-looking (fig cake, key lime mousse, berry crisp.) The "spaghetti" made of spiral-cut zucchini with a raw coulis of tomato, dried tomato and other herbs was served with walnut pate "meat balls." We can't eat wheat, and this was a beautiful presentation. Only problem is ONE of us doesn't eat nuts and this book is chock-full-o-nuts. I suppose you can use hemp seed or sunflower seeds if you are anti-nut, but this WILL present an issue for those who are allergic. The author points out that raw food can be made with a blender and not much else but a cutting board and can be good for campers or motorhome travelers who may not want to go nuts with a stove. This book has some very tempting but healthy recipes and is a nice way to get your five servings of veg a day without pounding down boring salads or boiled cabbage. Recommended!!
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