This is a different sort of giveaway than the usual. To begin with, the pictures are all professional shots from the actual recipe book. Also, I also have permission to reprint three of the recipes.* I must admit at the outset that I’m not a recipe kind of person when it comes to raw food. I’m satisfied by stark simplicity. I haven’t tried these but, for the most part, they seem to be very doable. When the winner of the book receives it, I’ll expect a report. So, with this in mind, let’s get to the “meat” of the matter.
Quite comprehensive, this is the second edition of the original The Raw Truth. The first edition is still available, as well.
This particular one starts out with the Preface which gives a rundown of the author, Jeremy Safron, and his journey into raw food and then the Introduction. Following are Raw Facts, Raw Foods, Raw Tools, Raw Techniques, and then RECIPES!! They are from every category from Drinks to Desserts and everything between.
Something I found very interesting is something many raw foodists miss and that’s tofu. It doesn’t include me because I hadn’t eaten tofu for years before I started eating raw food since it doesn’t exactly agree with my thyroid. However, there are people who would love to have a viable raw tofu and they’d welcome the process of how to make it. It doesn’t look at all difficult.
And now for the recipes I’ve been given permission to reprint.
From page 89
Serves 4 to 6
3 large zucchini, peeled
Pinch of sun-dried sea salt
Juice of 1/2 lemon
2 cups chopped walnuts
2 cups loosely packed fresh green and purple basil leaves
3 cloves garlic
1 heaping tablespoon red miso
2 tomatoes, cubed
Chopped green and purple basil, for garnish
Using a vegetable peeler or mandoline, cut thin, wide strips lengthwise down the zucchini. Place the zucchini strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy). Drain, rinse, and drain again.
To prepare the pesto, place the walnuts, basil leaves, and garlic in a homogenizer juicer or food processor and homogenize, creating an oily paste. Transfer the paste to a bowl and stir in the miso.
To prepare each wrap, lay a zucchini strip flat on your work surface. Drop a teaspoon of pesto in the center of the zucchini strip. Press a small piece of tomato into the pesto. Fold or roll up the zucchini strip. Secure the wrap by piercing it with a toothpick or place it, seam side down, on a serving plate. Serve garnished with the chopped basil.
From page 118
Note: This is actually two recipes in one.
1/2-inch piece fresh ginger
6 large carrots
1 avocado, peeled and pitted
2 tablespoons loosely packed fresh cilantro leaves
1 tablespoon Bragg Liquid Aminos
1 1/3 cups White Sauce (page 95)
Black sesame seeds, for garnish
Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 teaspoon). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).
Place the ginger and carrot juices, avocado, cilantro, and Braggs in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the sauce, and garnish with the sesame seeds.
Makes 3 cups
1/2 cup macadamia nuts
1/4 cup pine nuts
1/2 cup cashews
1 cup filtered water, plus additional for thinning, if needed
2 tablespoons olive oil
1 tablespoon Bragg Liquid Aminos
2 teaspoons nutritional yeast
Juice of 1 lemon
Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2 to 6 hours, until smooth and creamy. Drain. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.
From page 142
1/4 jicama, peeled and shredded
1 beet, peeled and shredded
2 carrots, shredded
4 sunchokes, shredded (optional)
1/2 yacon, shredded (optional)
2 tablespoons nama shoyu or Bragg Liquid Aminos
2 tablespoons mirin
2 tablespoons flax oil
Juice of 1/2 lemon
1/2 teaspoon cumin seeds, ground
1/2 teaspoon mustard seeds, ground
1/2 teaspoon kelp powder
In a large serving bowl, combine the jicama, beet, carrots, sunchokes, and yacon. Combine the shoyu, mirin, flax oil, lemon juice, cumin and mustard seeds, and kelp powder in a blender and blend until smooth. Pour the mixture over the roots, toss well, and let sit for 1 hour, mixing every 10 to 15 minutes or so. Serve.
Now to the giveaway rules. The contest will run through April 30. The deadline for comments will be midnight, Eastern Daylight Saving Time. There will only be one entry per person. The entry will consist of two things that the person looks before buying a recipe book. Entries without an email address will be disqualified. The address will not be published or shared but it is required so I will be able to notify the winner. Two weeks from tonight on May 1, the winner will be announced and the book will be on its way soon thereafter. Good luck, everyone!
*Reprinted with permission from The Raw Truth, Second Edition: Recipes and Resources for the Living Foods Lifestyle. Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credits: Eniko Perhacs.