Raw Food Books for Those New to Raw Foods
Back in 2004 when I first starting eating 100% raw, the book choices were still limited. Today, there are many more options, more folks writing on the topic, including myself. What I still find to be the case is that many of the recipes in many of the books fall short of having the ‘foodie’ appeal of look, taste, and textures that I really enjoy. I believe that may be the case for many other people too. And, who is interested in continuing to eat a certain way unless it appeals to them, beyond be healthy for you? That would be a struggle for most, I feel, from what I’ve seen, and the people I’ve talked with. So, what do you do? Let me help with a few pointers.
While there are a couple of really beautifully artistic raw food books, that have great recipes – ‘RAW FOOD, real world’ by Matthew Kenney and Sarma Melngailis comes to mind, I would save those for after you have some initial experience under your belt with raw food preparation, unless you’re the truly adventurous spirit who is undaunted by many ingredients and long prep time. For most of the rest of the folks out there, especially those looking for simplicity, as well as eating well, and tasting good, I’ll share with you here the three books that I recommend to the new comers to raw food who I teach or talk with at events.
First book I suggest is Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD and the Tree of Life Cafe Chefs. It has a great scientific section at the beginning of the book that discusses the reasons why raw food is so important, and the results the Cousens has seen via blood tests, etc. Additionally, the recipes are simple, just a few ingredients, and most taste pretty good. A few may be considered on the bland side for someone in transition; you can easily add a little more spice to embolden the flavors for your tastes, if need be. Always start with less first though, since it’s easy to add more, though difficult to balance the flavor once you’ve gone beyond what you like in taste.
The second book is ‘Rawsome!’ by Brigitte Mars. Again, the recipes are simple, and most taste good to excellent. Brigitte, as a Master Herbalist, brings this knowledge base to her recipes, and it’s the spices that make the difference with a good raw food recipe. Additionally, in the front of this book, there is also a great food encyclopedia, which is a wonderful reference tool when it comes to understanding using food as your medicine, and how to add improved balance for yourself through the foods you eat.
The third book I recommend for those new to raw foods is ‘ani’s raw food kitchen’. Ani Phyo has done a nice job of providing simple, few ingredient recipes, as well as discussing lifestyle tips throughout her book too. This is a great resource for those looking at bringing health and balance to all areas of their life, in addition to the foods they eat.
Check these out for getting to the heart of the matter for good raw food and additional raw food information. Also, if you have any additional questions about this information, or anything else I can assist you with, please feel free to leave your comments for me here at http://www.askchefallie.com, and I will be answering questions shortly. – Chef Allie