- ISBN13: 9781556437083
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description / b>
Cookbooks need not-in fact, do not involve cooking, say the authors of this authority, beautifully illustrated book. And they should know. Sergio and Vayla Boutenko bring fifteen years experience to this collection of delicious recipes, sophisticated and comprehensive guide to life in the rough.
fresh covers the whole range of recipes, including dishes, desserts, fermented foods, wild foods and beverages. techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and their preparation and immersion in the five basic flavors and herbs, fruits, vegetables and grains that help highlight the chefs every taste better. The authors introduce the three stages of adaptation to this lifestyle and provide a brief review of the minimum equipment requirements and additions appliance ideal for the well-stocked raw kitchen.
I have at least four cookbooks from other raw foods. The recipes in them always have and always have a thousand ingredients to produce. I after not using them for exotic ingredients or the time it takes to make food. Soak, cut, mix, juice, dehydrated, especially in a recipe usually!
This book uses simple ingredients, accessible and a minimum of time to prepare. Usually you can prepare a dish of what is already in my house, if you used any other book, it is often impossible. Yes you may have to mix something and then dehydrated, but probably will not have to soak and juice and hang it somewhere first.
The other thing I really like the book is that if you use her recipes for salad dressings, for example, are not just adding flavor, but also is adding nutritional content. It is very well thought out. It is a charming little book that I recommend to anyone interested in making simple dishes, elegant raw food that tastes good.
Rating: 5 / 5
I bought this book after trying two cookbooks raw foods. They were very time consuming and expensive the ingredients. This book is a breath of fresh air. The recipes are easy and tasty. I like that the ingredients are not expensive. These are the recipes that you can use daily.
Rating: 5 / 5
The duo has matured early Boutenko! After co-author of Eating Without Heating: Favorite Recipes adolescents Who Love Raw Food during their teenage years, Sergei and Valya’s famous “Raw Family” The gift of wisdom foodism fifteen years of premiums.
fresh includes “over 250 recipes from the raw test kitchen family,” both favorites from previous books Boutenko, and new recipes using raw cacao, goji berries and wild foods. They offer full color photos of common “wild foods” such as nettles, sorrel, chickweed and purslane often disparaged as “weeds” and show how these foods free salads and smoothies can supercharge without breaking the bank. Readers who recall stories of the Boutenkos forage for wild berries, lettuce and hiking trip in the Pacific Coast Road can now reap some of the best superfoods of nature at home. The book lists the twenty most toxic plants (excluding mushrooms) and encourages readers to be safe and learn to identify them. Despite this warning, Fresh focuses on the abundance of plants rich in beneficial nutrients available and sometimes literally, in our own backyard!
All exclude meat recipes, fish, eggs and dairy, but some contain honey. Vegans can easily substitute agave nectar, raw honey or dates, however. In fact, Sergei writes a whole section on the importance of improvisation and customization. For those with allergies to gluten, this book provides an experience almost no gluten. Some recipes call for sprouted barley or oats, but most are completely free of gluten, vegetarian and delicious!
In addition to recipes, Fresh offers some of the best tips how to thrive in mixed relationships in the diet. Whether it’s vegan, raw, vegetarian, carnivore or omnivore, you will find valuable tips on how to maintain a preference for consumption in a non-judging and non-threatening way. Valya, in particular, offers valuable information on helping children choose and enjoy healthy foods. Given the epidemic of childhood obesity and childhood diabetes which, of course, Sergei healed and hope this information provides instruction for well-meaning parents who deal with the “rebel” eaters.
Sergei and Valya Because he spent much of his childhood as supporters of raw foods, they can offer insider tips of the two angles that the instructors and the children forced to adopt a new and unusual diet. Of these, we learn how to treat the jokes, the peer pressure and social services. With humor, gratitude, and wisdom beyond his years, reveals a perspective that few or none, while others may share the moment.
Chef Cherie Soria, founder and director Living Light Culinary Institute offers where both Sergei and Valya have trained, a striker at heart. In the words of Cherie “, Sergei and Valya shine as living examples of what is possible when we are determined to squeeze every drop of juice to life.” In a recent visit to the Living Light, I heard this idea repeatedly validated by students, visitors and employees. Compassion, presence and creativity that one finds fresh touch the lives of anyone who reads it, like Sergio and Valya love, clarity and maturity are surprising and inspiring in person.
[This review, written by author Laura Bruno (If I only had a brain injury), first appeared in June 2008 VegFamily Online Magazine. ]
Rating: 5 / 5
I’m not really the audience for this book. I picked it up on a lark because, frankly, I was curious and I’m always looking for quick recipes that do not require cooking. And I love smoothies and description indicated that there was a large section full of these types of drinks.
Sweet is interesting, especially in the beginning, where the authors discuss how life and their own experiences with him. I am a bit cynical that eating this way will automatically solve all their health problems as the authors seem to imply, but you can definitely see the benefits of eating fresh, unprocessed.
; Here’s the thing. If you are going to continue this lifestyle and to enjoy this book you need three things:
1) A dehydrator
2) Access to exotic fruits and products < , br /> 3) Determination
My biggest problem with the book is that all the recipes seem to be less a recipe and more of a guide. The actual instructions are usually no more than a sentence or three that involves “mixing the ingredients. Serve” or “dried ingredients. Serve.” Sometimes it is more complicated: “Mixing the ingredients. Dehydrate ingredients. Serve.” I’m being a bit funny, but not all.
In the middle of the book are a few photos of the items. One in particular looked divine chocolate dessert. It gave the page number and I was surprised when the instructions were simply to mix and serve. Wait a minute, I thought to myself, the image is bit size candies in a small strip of chocolate on them. . . must have more instructions than that. But there was not. Mix and serve. Right.
Also consisted of mixing the milkshakes fruit you have available, lettuce and adding the mixture. Voila. Many of the ingredients listed (such as dragon fruit, for example) I can not get in my grocery store, so it helps to be in areas where the fresh fruit of this nature are readily available. I did appreciate the small section towards the end showing how to get the fruit of your skin and what to look.
In the end, sweet not really makes me want to start eating more fresh and raw items. For those rooted in this lifestyle, sweet is probably a very good guide. I would not go so far as to call it a recipe book as some of the recipes are not exactly complete and requires some creativity. But for someone looking for a guide and a good place to start, take a blender, a dehydrator and go to town.
Rating: 3 / 5
This was my first cookbook I bought raw foods. He had a good introduction and I liked the personal stories of the authors. Some of the recipes were great and others were not so good for a first kitchen in the Rough (who had eaten cooked food for 28 years). Some of the recipes require an acquired taste. But overall, I have some good ideas in this book.
Rating: 4 / 5