The Raw Transformation: Energizing Your Life with Living Foods Review

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(More customer reviews)Recently, my mother got married and I was seated at a table with a raw (or living) food advocate. Having heard her story how eating raw cured her husband from arthritis and having tasted a mock strawberry cheesecake made from cashew nuts and cashew nut butter (it was fabulous)...I rushed to buy the book that evening.
I am an extremely visual person, so getting a book that had pictures of the finished recipes was a necessity, as well as getting a book that outlined the raw food principles, fasting and more. To say the least, I was far from disappointed.
The recipes in this book include: burgers, tacos, vegetable chips, pizza, pasta, soups, dips, dressings, salads, smoothies, juices, teas, cheescakes, pies, cookies...and they all look mouth-watering. Even my meat-eating boyfriend likes the look (and taste) of these delightful recipes. The recipes aren't complicated...they just require a little time and effort, which is common of raw living. They do require a dehydrator (you can pick one up for 30 bucks at Sears), a juicer, a blender and a saladacco (a spiral pasta maker for vegetables)...however if you're just starting out like me, you can use your oven at a very low heat with the door open to "dehydrate" foods to get used to it, you can use a cheese grater to make zucchini spaghetti.
I would definitely recommend this book to anyone interested in dabbling in raw food...it's extremely tasty, simple recipes and best of all good for you...I mean would you pass up the opportunity to eat "pizza" with a side of vegetable chips and a slice of cheesecake AND it be good for you AND taste delicious? Packed with vitamins, minerals, fiber and goodness...Give it a whirl, I promise you won't be disappointed.

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This visually lively gourmet raw food recipe book provides all the information you need for increasing your health and well-being through a raw foods diet. The recipes will motivate anyone who wants to have more energy, vitality, and abundant health without feeling deprived of their former cuisine. In addition, the book introduces readers to the ways that we can transform our physical bodies and our consciousness through a combination of living foods, yoga, meditation, breath work, and much more.The first third of the book introduces raw cuisine, giving information on nutrition and the benefits of adopting this lifestyle. It connects raw food to other modalities, to enable the whole process of physical, emotional, and spiritual transformation.The next two thirds of the book features over 300 raw food recipes that are surprisingly diverse and easy to make. These recipes include entrees such as Indian Vegetable Curry and Pad Thai, desserts such as Banana Coconut Cream Pie, and a wide variety of salads, breads, crackers, side dishes, shakes, smoothies, soups, dressings, marinades, dips, and much more. Unlike many natural foods recipe books, this one uses only familiar, easy-to-find ingredients.The book ends with a list of sources for blenders, juicers, kitchen gadgets, organic and specialty foods, as well as health retreat centers. It also includes a glossary and recommended reading list.

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The Raw Gourmet Review

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(More customer reviews)Whether you're just looking to add more fruits and vegetables into your food program, are transitioning into becoming vegetarian or going more into raw foods, this is THE book for you.
It's got great photos, sections on; the basics including a guide to using the book and ten raw food kitchen essentials so you can prepare a meal within 20 minutes of arriving home; breakfast; juices and blended drinks; fundamental flavors including soups, sauces, dressings, etc.; entrees and desserts. There is a section on sprouting, food combining, a 3-week menu plan; special occasion menu suggestions, sources and grocery guide.
In the grocery guide, Nomi explains foods which some people may not be familiar with and what they may be used for. Most of the ingredients are common and familiar to most people or, if not, can be substituted for those that are.
In the sources section, she tells where to get many of the ingredients included in the recipes. Living in California, I've found I can get most of the ingredients at my local "natural" (many of the foods I wouldn't classify as natural) foods store, but for someone living far from these sources, it's nice to know where to go. I and my friends have purchased from a couple of these places and found the service and quality of foods to be excellent.
I would suggest that if you don't have one, the minimum to get to assist in making many of these recipes is a good food processor and a good blender. You can always upgrade as you become more creative. Nomi also lists sources for dehydrators, juicers and blenders. I purchased the ones she recommends before I knew about this book and I agree with her assessments.
Nomi was introduced to raw foods over 10 years ago by a holistic physician. At first she was eating about 50% of her foods raw and eventually became sincere about eat raw foods. She "said good-bye" to fibromyalgia, hypoglycemia, mood swings, allergic sinusitis, digestive disorders, including acid reflux and candida. You can see why she is a raw foods advocate.
If you're looking for a good, all-purpose book, I highly recommend The Raw Gourmet by Nomi Shannon

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Whether you'd simply like to add more fruit andvegetables to your meals, or want to change your lifestyle in a moredramatic way, The Raw Gourmet is the complete guide to one of theworld's fastest growing nutrition and health movements-theliving-foods diet.In the first book of its kind, Nomi Shannon opens a door onto arefreshing new world of food preparation...Learn how fresh, non-cookedfruits, vegetables, nuts, seeds and grains can boost your vitalitywhile lighting up your palate.Try exotic dishes like chili rellenos, spinach mousse, and vegetablenori roll-ups. Or, on a more familiar note, serve up a living foodsversion of old favorites like pizza, tomato soup or applepie. Whatever you choose, this book brings a rich variety of flavorsand textures to your table and offers everything your body needs tostay healthy and vigorous.

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I Am Grateful: Recipes and Lifestyle of Cafe Gratitude Review

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(More customer reviews)One of the hardest things for me to adjust to when paring down my intake of food is the adjustment of making any kind of elaborate gourmet style meal if I need to, to making something out of almost no ingredients and not even be able to COOK IT!
When I switched to primarily raw foods, my family was on the verge of Mutiny. I tried RAW IN TEN MINUTES which at first was okay, but I have a good imagination. All of the recipes started to taste the same and my family went from eating everything on their plates to making excuses to avoid dinner and eat in their rooms (stashed organic corn chips etc).
When I saw I AM GRATEFUL, I figured it might be another blonger of a book, but I decided to try it anyway. It was someone's birthday the week I got it, so I decided to make a raw dessert (strawberry shortcake) and then a baked cake for everyone else.
I never made it to the cake. Everyone went berserk over the raw strawberry shortcake.
I have made about 1/2 of the recipes in this book so far and I can say OMG it is truly FANTASTIC. Our favorites are: Marinated Veggies, Falafels, Fiery Carrot Avocado Soup, Coconut Curry Soup (Thai), Thai green papaya salad , Coconut Lime Dressing, Jalapeno mint chutney, Smokey Mole (OMG that is the BEST RECIPE EVER), Marinara with Brazil nut Parmesan cheese, Pad Thai,pecan porridge, Cinnamon Rolls, Strawberry Shortcake (with raspberries is DIVINE), German Chocolate Cake, Strawberry Apple Cobbler, and Lemon Meringue Pie.
We don't eat desserts that often, or we would have ripped through the entire dessert section.
Preparation is about that of any meal- it is not too involved on some recipes- but others, take overnight food dryer time and have to be planned accordingly.However, I find that it works out fine in some cases to do an overnight. I am really in love with the recipes in this book. They taste AMAZING and Gourmet in quality, yet they have simple ingredients in some cases. I substitute ingredients I don't have until I can get what I need quite often.
I can not recommend this book highly enough. It is like Moosewood used to be to vegetarians years ago........

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With locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the café’s most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the "I Am Luscious” raw chocolate smoothie, "I Am Bountiful” bruschetta, "I Am Elated” spicy rolled enchiladas, and "I Am Amazing” lemon meringue pie with macadamia nut crust.

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