Vegan or raw food book recommendation...

S

shamnas

Cathlete
Hi all,
I am looking for a book that contains recipes either for Vegan or Raw food meals. I am trying to incorporate more raw foods, more veggies (cooked or not cooked).

I don't like books where there are tons of ingredients or hard to find ingredients.

Any advice would be appreciated.

Take care and TIA,
Sham
 
I've been reading a lot about raw foods this summer, and experimenting with some recipes.

The two best books I've found so far-- that contain both info on the raw food diet and recipes--are "Hooked on Raw" by Rhio, and "Living on Live Food" (with a DVD as well) by Alissa Cohen ( www.alissacohen.com ).

The recipes are quite easy (especially the Cohen book, and the DVD shows how to make several of the recipes from the book and makes you want to invent your own concoctions!) and don't use a lot of exotic ingredients.

You can find more recipe books at www.rawfood.com or www.eatraw.com .
 
Thanks Kathryn, I'll take a look at those books. There are so many raw food books out there its hard to figure out which one is good. You may also want to check out this website, I posted it a long time ago but its got some interesting info. www.foreverhealthy.net

Thanks Amy, I looked back at some old posts and Vegan Planet seemed quite popular, I'll read up more on it as well.

Take care,
Sham
 
>I am contemplating getting the Alissa Cohen book. Can you
>tell me if any kind of bread like Ezekiel (sprouted) bread is
>allowed in the Raw food way of eating?

If you go 100% raw, then most breads are out, because they are baked at too high a temperature (over 115% some say over 105%). You can make raw "Essene" breads (which are more like flat bread) by sprouting wheat or rye or spelt or triticale and grinding it, then dehydrating it. I made some a couple of years ago, and it turned out good, but my recent attempt did not! Check out www.rawfood.com or www.eatraw.com or www.highvibe.com or www.rawveganbooks.com for some already-made raw 'breads.'

While some folks, like Alissa Cohen, advocate going 100% raw with no exceptions, others, like Gabriel Cousens (a very well-respected raw food advocate) say that anything from 95% to 100% has the same effect, and still others say that being 'high raw' (I haven't seen an exact definition of this, but it seems 85% or more raw) results in almost all the same benefits as going all raw (while still others say there is a vast difference between 99% raw and 100% raw...it's very confusing!).

There's no reason you couldn't keep your sprouted bread as an exception to raw and still fit into 'high raw.'
 
I second "Vegan Planet". So far everything I've cooked has been pretty quick and easy, I've found all the ingredients even though I live in the boonies, AND my flesh-eating DH has eaten and liked everything I've prepared.:)
 
I would highly recommend the following books:

NOURISHING TRADITIONS by Sally Fallon

EAT FAT LOSE FAT by Sally Fallon and Mary Ing

and

WE WANT TO LIVE by Aajonus -- well, I can't spell or pronouce his last name -- he also has a cookbook, but I can't recall the name of it

All of these books are not expensive and can be gotten at www.borders.com -- or if you don't like ordering on the internet -- go to a local Borders store and have them order them in for you.

The WE WANT TO LIVE book is one that recommends all raw foods -- and if one is ill or is trying to heal -- I would have to agree that all raw -- milk and meat included -- is the way to go. But the book, MOURISHING TRADITIONS is one that will change your way of thinking of many foods and you'll probably never cook the same way again (it incorporates traditional style recipes -- including raw)

I'm constantly reading about nutrition and I must admit that these books are the best I've seen out there.

:7
 
Sham, here are two more raw food recipe books:

Raw Foods for Busy people by Jordan Maerin
Raw FOod made Easy (for 1 or 2 people) by Jennifer Cornbleet

What I like best about them is that they are quite easy to make.

Cornbleet's book avoids the 'too many nuts and dehydrated foods" trap a lot of raw recipe books seem to get into. I made some "Garden Wraps" the other day (marinated mushrooms and onions, with avocado, cucumber and carrot, rolled in a leaf of collard) and they were delish! Very easy to make as well. I'd never tried collard greens before, and was a bit wary, but they are great in this recipe.
 
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