April 2011 Giveaway: The Raw Truth

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

Pesto Wraps

Serves 4 to 6

3 large zucchini, peeled
Pinch of sun-dried sea salt
Juice of 1/2 lemon

Presto Pesto
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.

Creamy Carrot-Ginger Soup

Serves 4

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.

White Sauce

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

Root Slaw

Serves 4

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.

9 Responses to April 2011 Giveaway: The Raw Truth

  1. Adrea April 19, 2011 at 3:43 pm #

    When I buy a recipe book I look for number 1 – pictures! I must have at least some of the recipes with pictures or it doesn’t inspire me at all. Second I look at the ingredients of some of the recipes and see if it matches my ‘style’ of eating. No meat or dairy – no chemicals, things like that.

  2. Dana April 20, 2011 at 10:15 am #

    When I look to purchase a recipe book the first thing I look at are the list of ingredients – I live in a small town and while a list of uncommon ingredients are not enought to stop me from purchasing a recipe book, I do need to take it into consideration how far I need to travel to purchase them as I’m trying to limit the size of my carbon footprint. The second thing I look for is to see if the recipes match my style…in other words, I rarely give dinner parties so recipes geared toward parties or large groups are not attractive to me….another example is gourmet recipes just don’t fit into my daily brown bag habit.

  3. heathermommy April 22, 2011 at 5:19 pm #

    When I look at cook books I want
    1. healthy recipes
    2. recipes that don’t look too hard, don’t have really weird ingredients I have never hear of and don’t take a lot of time. (That’s really3 in 1!)
    But even after all that I do like to try recipes that stretch me a bit and introduce me to new ingredients and tastes.

  4. Michelle April 23, 2011 at 2:06 am #

    1) equipment necessary
    2) ingredients

    If I don’t have the equipment or don’t like/can’t get the ingredients, I don’t buy the book.

  5. Shari April 24, 2011 at 9:50 am #

    1. who is the author

    2. degree of difficulty, the more difficult the better

    Shari

  6. Ronda April 24, 2011 at 2:11 pm #

    Simplicity an ease of recipes,ingredients that dont break the bank,but mostly Pictures,Im a see it,do it kinda person

  7. Kris April 25, 2011 at 12:41 pm #

    I look for photos, primarily because it helps me visualize the plating design for service. I love to look at photos of beautifully prepared food. Second, the food items must sound delicious! There’s no point in purchasing a book if I’m not going to use it for inspiration. =)
    I’m quite new to the world of raw food, but thus far…. I’m already starting to feel better than I’ve felt in years. =)

  8. Katy Carter April 26, 2011 at 1:04 am #

    First and foremost is the theme… What are the recipes of?… Then, simple instructions and simple photos… And high quality ingredients…

  9. B.J. Evans April 26, 2011 at 2:34 pm #

    I was just buying a recipe book and stumbled on this forum a few minutes ago! What I was looking for in a recipe book is how many recipes are there and what type of recipes are they. I also like to see what ingredients are used. If the ingredients are too expensive or hard to obtain, I can’t see the sense in buying the recipe book. Since I am new to raw food, I also look to see how easy the food prep. is and always appreciate pictures so I know I am on the right track preparing the food.

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