Over 400 mouthwatering recipes from the world's top raw food chefs.
It's the largest collection of raw food recipes and preparation ideas ever published.
Raw food is the new classic vegetarian cuisine. In this landmark recipe collection, the world's top raw food chefs share their tips about how you can create fabulous meals using the freshest live ingredients. With The Complete Book of Raw Food, you'll be preparing dazzling, delicious, healthy meals in no time!
You don't need to be a raw fooder or even a vegetarian to enjoy the recipes in The Complete Book of Raw Food. This book is for anyone who wants to add more healthful fruits and vegetables to their meals.
Here's just a sampling of the hundreds of recipes inside The Complete Book of Raw Food:
Easy Pad Thai • Hearty Chili • Sun-Dried Tomato Pesto • Sun Garden Burgers • Gooey Mint Cookies • Pecan Sandies • Sesame Honey Crunch Bars • Fresh Strawberry Pie • Frozen Choc-Shake • Heavenly Chai
With contributions by
Stephen Arlin * David Wolfe * Jackie Ayala & David Steinberg * Michal Adi * Matt Amsden * Emily Lee Angell * Elizabeth Baker * The Boutenko Family * Karyn Calabrese * Rose Lee Calabro * Champion Juicers * Tolentin Chan & Dan Hoyt * Karie Clingo * Cuisinart * Sharon Elam * Excalibur Dehydrators * John Fielder * Jackie Graff * Green Star * Shannon Isley * Juliano * Viktoras Kulvinskas * John Larsen * Jalissa Letendre * Living and Raw Foods Market * Elaine Love * Rhonda Malkmus * Elysa Markowitz * New Natives Farm * Paul Nison * Karen Parker * Rhio * Eddie D. Robinson & Lillian Butler * Julie Rodwell * Rita Romano * Jeremy Safron * Matt Samuelson * Chad Sarno * Nomi Shannon * Shazzie * Jameth & Kim Sheridan * Cherie Soria * The Sproutpeople * Jinjee & Storm Talifero * Vita-Mix * Jonathan Weber * Abeba Wright * Robert Yarosh & Lisa Soto * and Amy Yockel.
Borscht By Victoria Boutenko
Serves 7 to 10 | Special Equipment: Blender or Vita-Mix
3 beets, peeled
1 small root ginger, sliced
3 to 4 cloves garlic, peeled
6 to 7 bay leaves
2 carrots, chopped
2 stalks celery
2 tablespoons apple cider vinegar (we use the water from our Italian olives instead!)
1 tablespoon honey 3 to 4 oranges, peeled, seeds removed (we use Agave nectarinstead of honey!)
1 cup olive oil
Sea salt to taste
1/2 cup walnuts
1/4 head cabbage, diced or grated
1 to 2 carrots, diced or grated
1 bunch parsley, diced or grated
Blend the beets, ginger, garlic, and bay leaves with 2 cups water in a blender or Vita-Mix. Pour the mixture into a big bowl.
Blend the carrots, celery, apple cider vinegar, oranges, honey, olive oil, and sea salt with 2 cups water about 30 seconds. Add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend. Pour in the same bowl and stir. Add the cabbage, carrots, and parsley to the blended mixture. Stir and serve.