When people learn that I am a raw vegan they instantly think I live off of carrot and celery sticks and are concerned that I’m not getting any protein. The raw vegan world has gone far beyond veggie sticks. There’s an overabundant supply of raw vegan recipes books on store shelves. Some are more complicated than others so you have to peruse them to see what works best for you. Some are written by average people like you and I but the majority are written by raw vegan chefs and health educators. These are the ones that I personally gravitate toward.
One of the newest books to reach my eager hands is Eat Raw Eat Well. Douglas McNish is an executive chef, cooking teacher, and raw food consultant. As I pour over his recipes I cannot help but feel his passion and enthusiasm for raw food and the physical, mental, spiritual and emotional well being it accomplishes. Like all raw foodists, his recipes reflect health and a genuine love for animals and their rights.
This book has 400 raw, vegan and gluten-free recipes that are exquisite, tasty, ambrosial and very easy to make. This book has by far the broadest variety I’ve seen in a raw book. What I really love is that the majority of ingredients are common and found in your local grocery store.
You will be guided on how to transition into a raw vegan diet and what tools/equipment needed for successful results. One of the coolest tools is the Spiral Vegetable Slicer. This tool will allow you to make pasta out of veggies.
There are chapters for every kind of food you could possibly make raw. Each chapter has ample recipes that will make you wish you were raw long ago and they include the following.
Smoothies, Juices and Other Drinks
Dips & Spreads
Salads and Dressings
Sauces and Condiments
The Main Event
Sides and Small Plates
Snacks and Breads
I have no shortage of recipe testers in my home. My family is always eager to try and critique any recipe I create. They love bagels so I tried the Cinnamon Raisin Flax Bagel recipe. You will need a dehydrator to make this recipe. It was also easy to alter this recipe by adding other fruits or even veggies to create a different taste. We love sundried tomatoes and including them was a big hit. I also made the Almond Banana Crepes which we used as a breakfast and snack choice. If I’m using my dehydrator I always like to use all the trays so I will make two – four different recipes at once.
Desserts are one of our favorite meals and this book has lots of delightful choices. The Apple Crumble, Chocolate Coffee Cake and Gingerbread Cookies were the top winners. I try to make condiments often and the Sun-Dried Tomato Barbecue Sauce has now become the most used and essential seasoner of choice. As always we buy organic ingredients whenever possible. This book is very inspirational and beneficial for anyone seeking to broaden their culinary choices and improve their health. It’s a superb recipe book.
Disclaimer: I received this book for review only. The opinions and views expressed are my own, yours may differ.