Everyday Raw

Description

"Everyday Raw" is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Raw foods contain healthy enzymes that are not found in cooked foods, and they stimulate the immune system. However, preparing and eating raw food does not mean bland. Whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Chef Matthew Kenney has been preparing raw food and developing recipes for years and offers up a variety of delectable recipes including - Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

In this ambitious, well-designed cookbook, New York chef and restaurateur Kenney relies on some fairly hefty assumptions: By now, most of us realize that heating foods above 118 degrees does destroy valuable enzymes and nutrients. Whether or not one realizes the benefits, the raw-food-curious will find some intriguing recipes in this book. Juices are especially appealing; Mango Raspberry employs a sweet hit of vanilla, and Sweet Green Juice is a sprightly concoction of carrots, cucumbers, apples and herbs. More substantial recipes include a simple, tasty Cucumber-White Grape Gazpacho, a lighter take on the traditional tomato-based soup, and seasoned, dried mushroom caps called Portobello Steaks. But once dishes become more complicated, they also start to require specialized equipment, myriad substitutes and a lot of patience. Baked Macaroni and Cheese, for instance, is nothing of the sort-it's squash covered in a cashew sauce flavored with lemon juice and nutritional yeast; like most of the recipes here, it requires a Vita-Mix food processor and a dehydrator. Tomato Torta with Pesto and Macadamia Ricotta substitutes nuts for cheese, and Pad Thai uses jicama instead of vermicelli. These substitutions should be tempting to people who believe that nutritional philosophy trumps ease and taste; others will find cooking macaroni and cheese simpler and more satisfying with actual macaroni and cheese. -- "Publishers Weekly" (3/10/2011 12:00:00 AM)