Well, after spending way too much time on the internet perusing raw food recipes I decided that an easier option was to look for a cook book. I soon discovered that raw food cook books don't exist..........they are called uncook books!! Where to start? literally hundreds of books on the same topic! I must admit to being slightly amazed that so many people in the world are actually following this kind of lifestyle!
About 15 years ago I read my first Raw Food Diet book, "Raw Energy" by Leslie Kenton. I remember trying to follow it but failed dismally after only a week! Things have changed though, raw food seems to be so much more exciting today than it was 15 years ago. Things have progressed from a Leslie Kenton's Monday Apple Fast to modern day recipes like Lasagne, chocolate cakes, crackers and dips..........all uncooked!
After sending myself cross eyed researching the various book titles I decided upon this one, "Eat Smart Eat Raw" by Kate Wood.
The price was good, Ten British Pounds which equates to about $20 including postage with the Book Depository. Quite honestly I doubt that I could find one cheaper in my local bookstore........sad really. I also liked the fact that it was written by a British author because some American cook book recipes just never work out for me with the difference in product names and measures/amounts. I also liked the fact that the author doesn't push a 100% raw diet. In one article that I read she was quoted as saying that even if you only ever achieve a 50% raw diet then your body is still benefiting. She also adds some cooked food to her recipe book because she wants to make it appealing to lots of people. Following is a review of the book.

Raw foods are currently enjoying growing popularity as people discover their healing and health-giving benefits, but raw foodism is more than just a fad -- historically, many cultures and religions have placed value on the eating of "living" foods, and proponents have been helping others overcome life-threatening diseases since the early 20th century.

Many who are new to the diet may imagine that eating only uncooked foods would be restrictive and boring, but Kate Wood hopes to show this is far from the case.

There is a wealth of fruit, vegetables, nuts, seeds and sprouts to discover and use, and with the use of equipment such as a juicer and dehydrator, a whole host of ways to prepare them.

The book includes almost 150 recipes, some of which allow the occasional non-raw ingredient to reflect the author's non-proscriptive attitude to a raw food lifestyle, in order to encourage those who may not want to go the whole way but are interested in incorporating something new into their existing diet.

This book is suitable not only for those who want to adhere to a raw food diet but also for those who may simply wish to embark on a week or two of detoxifying.

Kate Wood is a mother of three, and her whole family are raw vegans based in London. She has adapted many Californian recipes and invented lots more to fit with the British palate and way of life. In this book, Kate describes the most important elements of raw food cuisine. Ingredients are broken down into food groups such as protein, fats, vitamin B12 and calcium. Kitchen equipment is described and a very personal introduction gives the reader an insight into how such a radically different diet can be incorporated into everyday UK life.





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