Cookbook Review: The Art of Raw Food

The Art of Raw Food

The Art of Raw Food

Cookbook Review: The Art of Raw Food

Raw food is what it is – food that is not cooked. Raw food is not all about eating vegetable salads and fruit cups. Raw food is environmentally friendly and sustainable. The word cookbook is a misnomer because no cooking happens yet the recipes are more complex than opening a bag of lettuce and cutting up some vegetables.

The Art of Raw Food is a practical guide to understanding the idea of a raw food diet as well as how to prepare and thrive on an uncooked plant based cuisine.

To my surprise, raw food can be described as creamy, crisp, juicy, lush, strong, sweet, light, crunchy and tasty. According to the book, no calorie counting exists with a raw food diet. Raw food contains enzymes, vitamins, and other nutrients that are perfectly balanced and in sync because they have not been destroyed by heating or processing. Raw food is in its purest form.

The authors are from Denmark. Each of the authors describe why they prefer a raw food diet. Thoughts range from more vitality, being the best person I can be, less animal slaughter, feeling better about my energy level, enjoying food more. Their reasons are no different than anyone who decides to go on some kind of focused eating plan.

Gorgeous photos present themselves and vibrant color pops off the page. Here is a few recipes that look and sound good to me – morning salad, lookalike scrambled eggs with bacon, blue passion smoothie, basic instinct (wasn’t that a sexy movie with Sharon Stone?), egg salad lookalike, lasagna (no noodles), sushi with “salmon” stuffing (no salmon), walnut meatloaf (no meat).

As I turned the pages and looked at the photos and read the recipes – it made me hungry.

The pea soup looks like something I might make this weekend. It’s light, cold, and refreshing…a perfect summer soup. Make your own mayonnaise without eggs and of course, the versatile cashew nut butter. This diet wouldn’t work for people who have nut allergies because walnuts and cashews are used as thickeners.

Chocolate mousse lovers rejoice – this has no cream but looks divinely delicious and carrot cake that is not baked (could’ve fooled me).

While some raw food recipes call for a dehydrator, the majority of these recipes only require a blender, food processor, or hand mixer.

Here’s a recipe for Lookalike Scrambled Eggs & Bacon

3 ears of corn or 10.5 ounce frozen corn
¼ head cauliflower
1 shallot
¼ cup cold pressed grapeseed oil
1 small bunch of parsley or chives
1 red bell pepper
Salt & pepper
1 clove garlic, minced
1 handful of sundried tomatoes (this will be your bacon)

2 tablespoons olive oil
1 teaspoon herbal salt
cherry tomato

Cut the kernels off the corner or thaw the frozen corn.  Pour half the kernels into a food processor with the cauliflower, shallots, garlic, and oil. Dice the red bell pepper and chop the parsley or chives. Mix it all in a bowl and season with salt & pepper.

Cut the sundried tomatoes into slices and put them in a bag. Pour the oil and salt into the bag, seal, and shake.

Arrange the “scrambled eggs” on a plate with the “bacon” and garnish with a little parsley and a cherry tomato.

That’s certainly innovative.

The Art of Raw Food by Jens Casupei and Vibeke Kaupert  published by North Atlantic Books, Berkeley, Calif., 300 delightful pages

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