Add BookmarkRAWvolution: Gourmet Living Cuisine
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 "B... (show more)
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.
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This is one of five books that I think everyone who wants to experience the raw food diet should try. Like Ani Phyo, Matt uses his personal experience as anecdotes. He tells you the common mistakes so you don't make them. I will say that the lifestyle pictures, as opposed to the rustic food pictures in other raw food books is refreshing. It makes you want to sit outside and imagine you are having a smoothie, seeded bread, flax burger and cauliflower mash on a California beach. He doesn't requ... (show more)
This is one of five books that I think everyone who wants to experience the raw food diet should try. Like Ani Phyo, Matt uses his personal experience as anecdotes. He tells you the common mistakes so you don't make them. I will say that the lifestyle pictures, as opposed to the rustic food pictures in other raw food books is refreshing. It makes you want to sit outside and imagine you are having a smoothie, seeded bread, flax burger and cauliflower mash on a California beach. He doesn't require a bunch of new equipment. You will have to take a trip to you local health food store to get a few ingredients, but if you choose to maintain the lifestyle you won't waste on the investment. You can use a high powered blender to do any of the recipes, but I will say that a VitaMix will give you the best results. If you are hosting a party with with mixed vores, many of the recipes in this book will impress all palettes. I suggest that omnivoires explore books like this to expand their food choices, as most of them have limited experiences with a variety of foods thought they choose to eat plant and animal based foods. (show less)
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I'm enjoying this book. I'm not a raw foodist, per se, but probably eat about 50-60% raw most of the time. As a vegan who loves to cook and experiment in the kitchen, I've recently started looking into raw "uncooking" techniques as a way to vary my repertoire in anticipation of a superfresh spring & summer. The Sunflower Seed Cheese is great on pretty much anything. I've also made the Nut Loaf and the Onion Bread. The Big Matt & Cheese combines the three in a fun (if 3 days ... (show more)
I'm enjoying this book. I'm not a raw foodist, per se, but probably eat about 50-60% raw most of the time. As a vegan who loves to cook and experiment in the kitchen, I've recently started looking into raw "uncooking" techniques as a way to vary my repertoire in anticipation of a superfresh spring & summer. The Sunflower Seed Cheese is great on pretty much anything. I've also made the Nut Loaf and the Onion Bread. The Big Matt & Cheese combines the three in a fun (if 3 days in the making) presentation. Other recipes like the raw soups, salads, and breakfasts are much quicker and don't require special equipment like a dehydrator. (If you're not a raw foodist concerned about preserving enzymes, you could do the dehydration recipes in this book in a very low oven.) I foresee a raw Sweet Virginia Pecan Pie in my near future--naturally sweet, with only 5 ingredients including the crust! (show less)
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