Raw Food: A Complete Guide for Every Meal of the Day, by Erica Palmcrantz and Irmela Lilija, published by Skyhorse Publishing.  Is pretty much everything you need to know about eating raw food and the health benefits of a raw food diet.

About the Book

“It is important that you incorporate raw food into your life in a way that works for your daily routine.  Only you can decide what is best: maybe its enough to swap a cooked snack for fruit once a day, or maybe you want to eat only raw foods.  

Raw food is more of a lifestyle than a trendy diet or a way to lose weight. When you start to eat more raw foods not only do you have more energy and vitality, but you automatically begin to choose organic foods and think more about what is good for yourself and the earth.”

What is Raw food? Food that is eaten in the raw state, or close to raw. Usually prepared raw, soaked or marinated to make the tougher items soft and palatable.

“Raw food is made from fruits, berries, vegetables, seeds, nuts, dried fruits, algae, sprouts, legumes, honey, cold-pressed oil and spices.  The ingredients are not heated above 104 degrees.”

“Other than a good knife and a cutting board, a food processor or a blender is the most important equipment for preparing raw food.  A food processor is best for making mixtures such as dips and raw pates, and the blender works best for soups and drinks.”

Palmcrantz and Lilja take you by the hand and walk you through the world of raw food, one step at a time, from beginner to expert, all explained in full detail.

My Thoughts

I laughed at myself reading this book.  I poured over each and every recipe, examining all the ingredients with wide eyes, thinking to myself, “Hey how can you eat an apple pie that is not baked?  Where are the baking instructions to this recipe? What? Soup raw? My goodness, raw Lasagna? Raw Carrot Cake?”  It’s all there in detail and some of it is very inviting with all the good-for-you stuff in these recipes. How can you go wrong?  The key is to chew your food well, and prepare it in a way that makes your eyes hunger for the fresh sweet flavours coming your way.

As for recipes, there are an abundant quantity of them to try your hand at.  Anyone would love the raw ice cream, and it is so easy only two ingredients, frozen banana and fresh fruit in a blender.  Wow, why didn’t I think of that? What an amazing dessert to offer kids and adults alike on a hot steamy day. To all the “Raw Foodies”, Happy munching!

Book Highlight

I could go over and over this book and keep finding more interesting recipes to feature.  Some are for the more adventurous, but most of them are easily doable and rewarding. Just by the fact of knowing you are putting good wholesome, fresh ingredients full of nutrients into your body makes you feel more energy and healthy and proud of yourself for doing it.

BROCCOLI SALAD WITH RAISINS

Proof that dinner doesn’t have to be complicated to be a success!

• 1 large crown of broccoli, cut into bite-sized pieces
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 carrots, coarsely grated
• 1 red onion, finely diced
• 1 tomato, chopped
• 5 sun-dried tomatoes, cut into small pieces
• 1 apple, cubed
• 1/4 cup raisins
• 1/4 cup sunflower seeds
• 1 tablespoon lemon juice

Coat the broccoli with salt and olive oil to soften it.  Add the other fruits and vegetables to the broccoli.  Sprinkle the raisins and sunflower seeds on the salad.  Dress with lemon juice, and toss thoroughly.

PARSLEY TABBOULEH

An almond-filled variation of North African tabbouleh

• 4 handfuls of curly parsley, finely chopped
• 4 handfuls of flat parsley, finely chopped
• 6 tomatoes, cut into small cubes
• 1 1/2 avocados, cut into small pieces
• 2 small red onions, finely chopped
• 1/2 cup almonds, pre-blended to a flour like consistency

Dressing:

• Juice from 1 lemon
• 1/4 cup olive oil
• Pinch of salt

Rinse the parsley thoroughly.  Mix all ingredients together in a bowl.  Make the dressing, and pour the dressing over the tabbouleh.  Let the dressing sink in for a few minutes before serving.

MARINARA SAUCE

You can use this as a lasagna sauce, zucchini pasta sauce, or as its own side dish.

• 2 tomatoes
• 5-6 sun-dried tomatoes
• 1/2 red bell pepper
• 2 teaspoons olive oil
• 1 tablespoon fresh basil, or 1 teaspoon dried
• 1 teaspoon dried oregano
• Salt, garlic, cayenne pepper to taste.

Put all the ingredients in a food processor and blend.  This sauce lasts for 3 days in the fridge.

Contest Rules

Raw Food: A Complete Guide for Every Meal of the Day, by Erica Palmcrantz and Irmela Lilija, published by Skyhorse Publishing will have you and your family ewwing and ahhhing over raw food. All you need to do to win this copy is to leave a comment at the end of this review, and as well a what raw foods you are thinking of adding to your dinner table this week, and you are entered in the contest.  Good Luck! And Happy, Healthy, Local Eating!

Lady Locavore