Raw Food/Real World : 100 Recipes to Get the Glow

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by: Matthew Kenney, Sarma Melngailis

Topics include: maple syrup powder, fine almond flour, cup agave nectar, cup golden flaxseed, cup coconut butter, tablespoons agave nectar, dehydrator screens, tablespoons coconut butter, cup nama shoyu, packets stevia, cup coconut meat, cups coconut meat, dehydrator trays, cups coconut water, raw food lifestyle, organic cocoa powder, raw cacao beans, coconut noodles, cup filtered water, raw macadamia nuts, raw foodists, handful cilantro, raw almond butter, macadamia oil, date paste

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Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers." In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

good recipes (with a healthy dose of the absurd) For the most part, I've been quite pleased with this book; it is full of well-written, tasty and interesting recipes. Still, it often veers into frustrating ideological excesses that undermine its appeal. This cookbook strikes a welcome balance between the inaccessible coffee-table fussiness of the high end "Raw" by Trotter and Klein and the earthy, overzealous raw books that read like cult indoctrination manuals. There are a number of elaborate recipes from the restaurant, but also many geared towards everyday use and accessibility (like the 30-second nut milk and shortcut nut `cheeses' that don't rely on the esoteric or hard to make rejuvelac.) Instructions are careful and detailed with helpful sidebars on unusual techniques and ingredients like cutting young coconuts. Doubly pleasing are the beautiful pictures that will help you know what to expect from some relatively unfamiliar food preparations (even though too many focus on the good looks and hipper-than-thou "lifestyle" of the authors-this is a cookbook, not a vogue spread, right?). Fair warning: more than half of the recipes require specialty equipment that is sometimes expensive (such as a cleaver for getting into young coconuts, a fancy dehydrator and ultra-powerful blender) and for esoteric ingredients. The recipes themselves are usually time and sometimes also labor intensive. In spite of the incessant hyperbolic language and exaggerations, I'd say that raw food definitely requires a little getting used too. Textures, especially, are different than those you may be used to from the closest analogues of raw foodstuffs. The surprising qualities of raw foods just add to the fun for me-it's like exploring an unfamiliar ethnic cuisine for the first time and getting used to all the new flavors and textures, some of which you like and some of which you don't. I have found it a lot of fun to experiment. My most general complaint about the recipes here is their overuse of sweeteners and, to a slightly lesser extent, very rich ingredients. I have disliked the unpleasantly cloying and rich dairy replacements, especially the ice cream-pastry cream- whipped cream simulations used in desserts. These all tend to have the same basic, overpowering flavor (of coconut, cashews and a heavy hand with the vanilla extract) and viscous, waxy, mouth-coating texture. In a similar vein, I prefer dairy milk or plain-to-lightly-sweetened nut milks to their saccharine versions with a million 'enhancers.' (The maple pecan milk in particular has roughly the same sweetness level as lucky charms.) On the positive side, the fresh recipes that I've tried have been well balanced, bright and unique. For example, the arugula pear salad uses two new and interesting techniques (a luscious, fun dressing composed of pureed near-whole meyer lemons, and shaved pear which creates textural interest). Various raw `crackers' ( such as "jalapeno corn tortilla chips" and sun-dried tomato herb crackers) are very appealing, with rich, savory flavors and interesting, slightly unusual textures. As for sweets, the macaroons are great; although not all that different from their cooked counterparts, the maple flavor adds a welcome new dimension. The buckwheat cereal is a fun new flavor and texture for breakfast- quite addictive, actually- and the raw granola has a deep, sophisticated flavor and satisfying texture (though its rich-it's all nuts and no grains). The chocolate ganache tart is a particularly impressive-a bowl-you-over mounds bar flavor and luscious, dense chocolate mousse texture achieved through an inspired-and easy-combination of ingredients. I'm highly skeptical of the author's constant stream of nutritional claims, warnings and advice (as well as a bizarre obsession with digestion, aka "assimilation," enemas, etc.) all presented in the breathy, overzealous manner of a new proselyte. After an introduction in which they say that different eating styles are probably best for different people and that they aren't setting themselves up to tell you what you should eat or not eat, they launch right into new-miracle-diet promises and hysterical language (e.g., white sugar is compared to heroin, corn syrup is labeled "evil" and a page long diatribe against milk accuses dairy of "clogging our arteries and give us respiratory and heart problems"-for details, they direct you to milksucks.com). I recommend taking virtually all of the nutritional pseudo-science with a very large grain of salt. If you have trouble tuning this kind of stuff out (or even if you don't), you might find the book extremely annoying. But if you're looking for a reliable, well-tested introduction to a new, different, and highly flavorful cuisine, this book can be a very practical and successful guide.

Reviews:

BEST RAW FOOD COOKBOOK YET
Hello folks, I have many raw food cookbooks, each with their share of good and bad recipes - but this one takes the cake! Matthew and Sarma have created a cookbook that is totally innovative and stands alone when compared to the rest of the raw recipe books out there. Having gone raw for a year now, I was busting at the seams, because I was becoming bored with many of my recipes. This book has enough new treats and entrees that will be my favorites for a life time!
Wait until you try their Banana Chocolate Shake, Almond Tart, and Tacos!

Fabulous cookbook for ANY style of cooking
I completely love good cookbooks, to be inspired to try new dishes and tempted by the photographs. This cookbook (or un-cookbook!) does not dissapoint! Throughout the book are beautifully photographed pictures of Matthew and Sarma, their restaurant and of course the food! A recipe might be great but if it has no photo, or yet even worse a bad photo then Im not usually compelled to try making it. Every picture in this book makes my mouth water! Even meals made with ingredients I dont typically love are tempting me from the pages. The recipes are clearly written and easily understood.The process for preparing the food is also explained throughout the book.In the back of the book is a special section for locating ingredients, whether easy or hard to find. Special chapters focus on tools, techniques and the why's of raw foodism. Also chapters on cleansing, organic living and dealing with friends and family about your new way of eating. Throughout the book are Matthew and Sarma's personal stories and comments. These make the book fun to read and as though they are speaking to you from the pages. It's not just a cookbook, but almost a journal of sorts and we get a sneak peek! I have read a few complaints about the recipes in this book using expensive machines and taking too long to prepare. But I dont find this a problem. Ebay has given me many a good deal on dehydrators and blenders, Im sure you can find a deal there too! But the key to any successfully run kitchen whether restaurant or home is being prepared. And that certainly comes into play with raw food. Unless you want to eat a lot of fresh fruit and vegetables as they are out of the fridge then you need to make an effort. Other raw cookbooks who claim to give you recipes in 10 minutes or those without machines may be fine, but I wouldnt want to eat them very often. Without using a dehydrator or soaking nuts and seeds you wont get any variety in texture as far as moisture content. Simply plan out your next weeks meals and make your grocery list. I like to prepare items such as cookies and cereals at the same time to let the dehydrate on the weekend ready for the week. And while some recipes require you to think about what you want to eat tomorrow, they are well worth the effort. Who knew you could enjoy so many delicous foods on a raw food diet? You will find delicously tempting recipes for cereal, maccaroons, pizza, samosas, tacos, ice creams, smoothies, juices, apple cinnamon crepes, cocktails and more! I am in LOVE with this book! Thank goodness for these two wonderful chef's and their creativity for raw foods! Buy it......you WONT be dissapointed!

Exotic but complicated dishes
I based my purchase of this book on the reviews listed here; however, I fear they may not be a good representation of this culinary book. I agree that the book is full of beautifully photographed and mouth-watering delights and include detailed recipes to exotic looking meals. My perception from a raw foodist point of view is that whist these raw food recipes require no cooking, please expect a lot of preparation time, particularly days in advance. Many dishes require a dehydrator, which apart from being an expensive piece of equipment, does require dehydrating for 6-12 hours. There are also uses of heated foods (such as maple syrup) but the authors suggest strict raw foodists to try other ingredients. I also have a concern with the use of a lot of salt (the authors say they love the coarse nature of it in their recipes) and nut butters, which both ultimately are not a good thing to have in large proportions, whether it be via cooked or raw means. There is also mention of a lot of specific types of vegetables and greens, which is not easy to get a hold of by the general public. The book is certainly written by talented artists of food, but from my point of view, a lot of the recipes (but not all)are beyond the typical householder. If you are wanting to spend some creative time in the kitchen, finding exotic ingredients, then this exploration will lead you into culinary passion. But if you're looking for raw food dishes to whip up after work, you will have limited choices. I hope this gives the book a more rounded overview for those intending to purchase.

Indulge Yourself and Your Friends: This is the food to serve!
I don't review often but I felt compelled to share my thoughts on this amazing book. I cried when I read it because Matthew and Sarma came to the same spiritually conscious, holistic, and life-embracing path as I, but their journey was initiated through a love of food, where as mine originated in animal rights. Reading their "cookbook" gives me increased hope. As for the recipes, they are divine. Yes, one must rearrange his or her kitchen to go completely raw (Vita-mix, dehydrator, juicer, etc.). However, compare that with a decent range, which can easily cost $2,000 to $7,000. I was delighted to find recipes I could use to entice my spouse and kids and meals I could proudly serve my non-raw friends. Prior to this book, everything was "sprouts, sprouts, sprouts". I'm pretty granola girlish so it didn't bother me personally to have bottles of Rejuvalac fermenting everywhere, but I do like entertaining and it's nice having food to serve with a great bottle of champagne. I can't recommend this book more: It's a hilarious, humble and yes, very sexy recounting of two peoples' journey from carnivores to raw vegans. For the reviewer who objected to the "skinniness" and sexiness and even the beauty of Sarma (i.e., why would that need to be included in a "Real World" cookbook...), I believe we are all beautiful; it could be any one of us on those pages and a raw food diet brings all of that beauty to the surface, literally inside out. And raw foodies often are thin with clean colons. And many vegans, animal rights folks and environmentalists eat organic from locally produced farmers as it's an integral part of the spiritual quest. Changing over to raw can take time (and different equipment) but it's worth it to master the new learning curve. Take it slowly: it does get easier. And when it does, this book can help you take it to the next step. Again, the recipes are fab. If you have kids, I recommend starting with the chocolate pudding or suck one of those healthy smoothies through your own luscious lips!

Best 5 Star Raw Food Book You Can Get!
I've never had to write YUCK on any of the recipes. They are all excellent! Some of them are long, but while I'm on the diet, sometimes I want to cook something that tastes really really good. And this book has great taste if you like great taste. Some of the ingredients are exotic, and hard to find, but the book tells where to find all the ingredients, most locally.
The other 5 star raw food books(the ones I read) aren't worth 5 stars. This one is, buy it.