Several months ago, I was contacted by an individual and asked if I would care to look over an uncook book, and recommend it if I could. I agreed. I’ve been blessed with other books to give away so this is the first chance I’ve had to review this one.
Note: My sister was commenting today that, if she ate raw food, she would enter some of these giveaways. She thought there would be recipes she would use on occasion. I told her the giveaways are for anyone who follows the rules. They aren’t just for raw foodists or even vegans. I’ll send the giveaways to anyone who wins fair and square.
This particular book is Raw for Dessert: Easy Delights for Everyone by Jennifer Cornbleet. She has also authored Raw Food Made Easy For 1 or 2 People. I have never had the chance to leaf through that one so we’ll stick with the one I have (and, if you play the game right and win, you’ll have it).
First, let me assure you I haven’t made a single recipe from this book. I’m not “into” recipes much. I have to rely on the opinions of others when it comes to making mixtures. When I was eating cooked food, I had a few standbys and the same is true now.
There are some simple recipes but, by and large, most of them use combinations and ingredients that should be used with discretion. This is a “holiday treat” type of dessert book.
I was surprised to find “whole cane sugar” as one of the ingredients in the Pumpkin Pie. Maple syrup was also listed. I know the maple syrup isn’t raw and I wonder about the sugar. She does say that the maple syrup can be replaced by dark agave nectar but she doesn’t offer a substitute for the sugar. The “pumpkin” in this recipe is actually carrots. I’ve made carrot pie, squash pie and sweet potato pie so I know they can all be made to taste like pumpkin. It’s a matter of the spice.
The recipes all have the ingredients listed on the left side of the page along with the equipment needed and other recipes if necessary to the assembling of the final dish.
Some of the ingredients are ones I never use. Cocoa powder or raw cocoa powder isn’t in my cabinet and I don’t even use raw carob since it is said to be toxic (anyone need a lifetime supply?). I broke my chocolate addiction long ago and I don’t need to rouse it again.
I might break down long enough to make something like the Blondie Cashew Freezer Fudge for the Christmas party but I dunno. We’ll see.
It’s definite I could go for the fruit in these pictures. I’ve gotten to the point that, unless I mix it with other fruit, messing with something that delicious isn’t something I do any more.
So…if you win this book, let me know what you think. It’s got lots of beautiful pictures in it and some doable and not so doable recipes in it. Just remember to read the rules carefully and follow them to make sure your entry/entries isn’t/aren’t disqualified. To make sure the winner gets it by Thanksgiving, I’ll be ending it in one week and announcing the lucky name the next day. If snail mail doesn’t get it there in time, you can always “look inside” on Amazon. Oh, by the way, the author also has an instructional DVD, Raw Food Made Easy.