Spotlight on cookbooks: THE RAW FOOD REVOLUTION DIET
Hey all!
Hope that your many Thanksgiving celebrations were absolutely lovely. Thanks for your comments on my thankful post — I should have added that I am terribly thankful for all of you!
One of the more frequent reader questions I get is which cookbooks or raw diet books I most recommend. It’s not always a question I love to answer, since I like to encourage those who are getting into raw to work intuitively, incorporating raw foods into preexisting routines and tastes, rather than relying on diet plans or recipes. Even so, I realize that cookbooks serve an important function for those who are transitioning into the raw lifestyle: they offer culinary inspiration, a sense of kinship with the cookbook authors, and they often include a lot of helpful how-to. So it’s only fair, I think, that I periodically share with you the cookbooks that have most inspired and helped me in my culinary journey.
My first selection is actually a new-ish one. I got my hands on a copy of The Raw Food Revolution Diet, co-authored by Cherie Soria, Brenda Davis, and Vesanto Melina, a few weeks ago, and I’ve been enjoying it ever since. It’s primarily a cookbook, but it’s also a primer on the raw lifestyle and (for those who wish) a dietary guide. I only skimmed the information on raw eating (which includes everything from an explanation of what enzymes are to daily meal plans), but my reaction to the material was both positive and occasionally critical. I think that it’s a fundamentally sound, well-rounded approach to eating raw. I was sorry to see that the authors’ dismiss of food combining, and–more importantly–their choice to include calorie counts with the daily meal plans. While I think that calorie counting can be a useful practice for those who are very overweight and not used to keeping any sort of tabs on their daily intake, I believe that it’s a fundamentally counterproductive habit that instills the wrong sorts of dietary priorities in people. Most raw foodists I know eschew it as much as I do, and I’m dissapointed when I see calorie tabulations in raw books.
This said, the counts and daily meal plans do serve as proof to newcomers that the raw diet is as sustaining and rich in fuel as any other way of eating. So if the authors included the counts solely to persuade doubters that they can meet their needs with raw foods, so be it.
But let’s get to the important stuff: the recipes. In this book you’ll find everything from simple soups and salad dressings to recipes for raw scones, burgers, and garden pizza. Impressive! The book clearly offers a range of difficulty, so that newcomers to the diet who don’t own many appliances can still take advantage of the food.
Whenever a client reports purchasing a new raw un-cookbook to me, I offer an important word of advice: don’t focus on recipes that you won’t have the energy to prepare on a regular basis. Just because a shiny new recipe for raw pizza sits in front of you, it doesn’t mean that you need to spend 11 hours dehydrating sprouted buckwheat crust. Focus on familiarizing yourself with recipes that you might actually make and make again. And choose the recipes that fit into your lifestyle; if you’re a soup lover, give a few new soups a shot; if you love to spiralize pasta, search for cool new zucchini noodle recipes. Later on, once you’ve taken advantage of recipes you’ll really return to, you can play with the toughies.
Me? I’ve so far tested out two staples in my own diet: nut pates and soups. My first excursion with The Raw Food Revolution Diet was a broccoli tahini pate. While I can’t reveal precisely what’s in the recipe or how it’s made, I can tell you that it’s a broccoli base with tahini, miso, lemon and some nutritional yeast, and it’s absolutely delicious! And while I don’t calculate protein or calcium counts for recipes–again, this is very alien to my approach–I will echo the authors’ reminder that broccoli and tahini are rich sources of both nutrients.
I served the pate over a big salad, along with some juice pulp crackers I’d made a few days earlier:
A delicious meal!
My next recipe was the book’s garden soup. This is not so different from any standard blended salad: kale, cucumber, apple, avocado or sunflower seeds, and seasonings. But the result was exceptionally thick and creamy (sort of a rarity for green soup) and the flavor had a lovely sweetness to it. Another winner!!
So far, then, I’m really enjoying the Raw Food Diet Revolution. Of course, I recommend that you approach the “diet” part with a big grain of salt: raw foods are about eating close to nature, and not about dieting! But if you can overcome the linguistics, this is a great source of information and a rich trove of easy to make recipes for anyone — expert or newbie.
Meanwhile, were you wondering about the Thanksgiving meal? I was, as I mentioned a few posts ago, dining in a restaurant with my mom and her boyfriend. So I’m afraid there’s no raw vegan spread to show you. But I can report overall dining success. We were eating at Cesca, an upscale Italian restaurant, and I feared that I’d be terribly limited in options (especially on a high-stress service day for the waitstaff, and with a pre-fixe menu in place). Not so! The restaurant’s manager, Todd, was more than sweet about accomodating me, as was our affable waiter. I began with a salad, and then the restaurant threw together a plate of raw and steamed veggies, including beets, zucchini and carrots, marinated portobellos, and brussels sprouts. Along with a nice vinaigrette on the side, it was simple and satisfying — just what I like!
Thanks, Cesca, for a great meal.
And now it’s your turn, guys: how was your Thanksgiving meal? Hope it exceeded expectations all around.
xo
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Gorgeous colors in each dish! Love it.
My Thanksgiving was phenomenal – probably the best one yet (and I’ve loved all of them, so that’s saying a LOT). Hope yours was lovely as well
try the salad dressings in the book! especially the liquid gold and the creamy hemp – yum yum!!
Thanksgiving was a hit!
everyone was so intrigued about what we were eating!!! I agree with the whole calorie counting… I don’t like it nor do I do it anymore. We used to and I feel it hurt us emotional and physically!
I agree with your sentiments about raw books… you always give some really thoughtful insights and tips with your approaches to raw foods. That green soup looks really yummy to me right now!
I’ve never read that book but it always interested me. Maybe I’ll pick up a copy soon, the soup looks delicious!
Lovely salad! But a question: is there any veggies that you shouldn’t eat raw? I know there are some that just sound weird to eat raw (like asparagus or beets or squash) but are there are you shouldn’t eat?
Hey sweetie!!
It depends. If you are very sensitive, it’s wise to avoid raw crucifers as you transition into raw (brussels sprouts, broccoli, etc). Sweet potato and beets are unusual for most people in raw form, though there’s no technical reason not to eat them that way! Raw asparagus is actually quite delicious
I would avoid raw artichokes and most winter squash, though I do like raw squash in soups and if it’s minced and marinated finely. Other than that, I have a hard time thinking of other veggies that are a big problem, unless of course we talk about legumes, which need soaking or sprouting.
There are also some veggies, like broccoli and spinach, that are high in oxalic acid, which blocks calcium absorption. It’s wise to eat these lightly steamed once in a while to prevent this phenomenon, though I also recommend eating raw on occasion to enjoy higher vitamin content and more enzymes. Enjoy them both ways
Gena
“don’t focus on recipes that you won’t have the energy to prepare on a regular basis.”
SO TRUE!!!!
I own 5 fairly well known and prominent raw cookbooks, well 1 is not raw, but vegan. And although the recipes look amazing, and I actually think I am a decent raw cook, without copious amounts of time on one’s hands, a ridic amt of pre-planning time, a dehy, and a vita, the recipes are not practical or feasible. I eat the same kale, or greens, a medley of veggies, and a homemade dressing of my choice, nightly. The fancy stuff never really happens. Thank you for making note of this.
Calorie counting-totally agree with you.
Your affable waiter who hooked you up with a great plate of food (how come I don’t get great veggie plates when out…I get underripe cherry tomatoes and celery sticks that are dried out) but he clearly knew you were awesome and deserved an awesome T-Day meal
xoxox
TG was good for us, I posted my whole saga, recipes, foodie pics, the whole she-bang.
That garden soup is such a gorgeous shade of green! My Thanksgiving was wonderful!
As only Gena can say it: Just because a shiny new recipe for raw pizza sits in front of you, it doesn’t mean that you need to spend 11 hours dehydrating sprouted buckwheat crust.
Made me laugh out loud, but oh-so true!
Confession: I get Cherie’s newsletter and always look forward to her featured recipe. But, when her new book came out (The Raw Food Revolution Diet) and I had the opportunity to peruse it at the local Borders Books, I was put off by the whole calorie counting thing and decided not to make the purchase.
Your two test recipes sure do look yummy though!
I survived another Thanksgiving In The Raw with the crazy Hungarians. I prepared and brought four dishes with me, which they devoured. Of course, I never once uttered “raw vegan food” until the meal was over and their plates were clean. What’s that old adage? Ignorance is bliss. Yup!
Thanks for the review on the book – i have seen it a few times and have considered picking it up! I own a lot of raw food books but your right, I often times don’t use them and make my own things. That is one sumptuous looking raw soup though I must say!
I’m also curious about your answer to Shelby’s question, are there any raw veggies you shouldn’t eat? I know that potatoes are a no. But what about sweet potatoes? I love my favorite raw sweet potato soup – but I just don’t want it to get me sick or anything.
Thanksgiving was good for me too
And I’m glad to hear that yours was a success. Yay for having an understanding waiter.
Michal
Thanks for those reviews! Glad your Thanksgiving went well! That’s great they could be so accommodating:)
Everything sounds great. Cherie is a true pioneer and a doll. I’m grateful that she has helped spread the Raw word for so long. Great lady!
Yum!
Dear Gena,
You know I love you (and your recipes!!), but your “pre-fixe” will one day for sure kill me. The last time you weren’t well, but this time you are in veggie heaven or so it seems to me.
I’m always so agog when I hear how kind and accomodating waiters and chefs are over the pond where you are; a request for an off-the-menu salad/dish of veggies over here (Oz) is generally sneers-worthy and the only pickle available is generally up you-know-up-whose-whatsits…
Sending you ((((huggs)))),
Susie.
I’m definitely going to have to check this book out, and I will try my best to pretend that they didn’t include the calorie counting business (why, why, why do we obsess over these silly numbers?). Thanks for the review!
In regards to Shelby’s comment, I would add that I’m pretty sure you have to be really careful about raw mushrooms, and know how to properly prep them. Correct me if I’m wrong, but I don’t think you should eat any shrooms just plain and raw without some sort of prep (ie- brags marinade). I made that mistake unintentionally in college and whew, let’s just say that my body couldn’t keep them down for more than an hour. Maybe you can shed some light on this?
Your T-Day looks way more exciting than mine. Let’s just say that 40+ relatives and possibly not even a vegetarian dish (besides the green salad my family brought) present, isn’t exactly my idea of fun. But I did make my first ever Raw Apple Pie and I was very happy with the results. But by this point I’m used to eating only salad on these days, so it wasn’t a problem.
Good call, T: Shelby, I don’t know much about mushroom varieties, as I don’t care for mushrooms all that much, but some (aside from the standards, portobello, shitake, and button, which are fine raw), are probably hazardous. Be sure to do your homework!
First off, I ADORE the new picture of yourself in the sidebar. Absolutely gorgeous.
Thank you for the wonderful review. It sounds like it might be a good book for me to have on the uncomplicated recipe front, but having the calorie count actually kind of frightens me. Eating raw has released me from those kinds of chains, and I don’t want to go there!
The juice pulp crackers look so interesting! I’m glad you had a great Thanksgiving…
Glad your Thanksgiving meal was delicious! I saw the pre-fixed menus at Pure and Candle and I was thinking of skipping out on my family!
Love those crackers and that dip! YUM!
Thanks for such a great review of what has become, one of my favorite raw books. I agree with you on most but not on the calorie issue.
As some one who is utilizing a high raw diet to help in weight lose , I personally like having an idea of the nutritional break down of recipes. If I just eat raw as many raw food gurus recommend I do not lose weight. Eating raw alone is not enough for all people. I would also add that the main premise of this book is losing weight and regaining health. so the information is not out of place. Its a primer for those just starting out. Obviously once you become comfortable and feel some confidence in how you are eating and some assurance that you are getting all that you need the nutritional information becomes less necessary .Unlike most of your commentors I dislike that most popular raw books do not include nutritional information.
But that aside…I love your blog and all the great information you give. Thank you.
So glad you were able to enjoy your Thanksgiving dinner out! My mom was our cook, and she made me sooooo many veggie/salad dishes that I am still eating leftovers. Lucky me!
I love this book! I got it about a year ago, and it taught me a lot.
The pizza flax crackers (slightly modified by me) & the crouton recipes are GREAT!
Oh, and my Thanksgiving was great.
Your meal sounds tasty & simple! Nice to be free of the stress of prepping & serving!
Mine was delicious and indulgent! Looking forward to a week of simpler fare, perhaps incorporating some of the same flavors, though.
ahhh, i just LOVE it when restaurants are accommodating like that. i wanna dive into that plate of veggies
that broccoli pate looks incredible! might have to check out that book
hope you had a wonderful weekend <3
xoxo
Thanks for the book review! I’d love to hear more about those juice pulp crackers…I always feel so sad throwing away the pulp!
I enjoy your blog. I am not raw, but I enjoy the informative posts you create. I just started my own blog and think your blog is a great creation on your part.
Hi Gena, I am fairly new to raw food and the one cookbook I own is this one, so I was pleased to see your review and comments about it! The two recipes you tried are ones on my list to make; so far I have been experiementing with the green smoothies and have also tried the raw zucchini hummus which is really delicious! Just to let you know, I enjoyed your report on the volunteer work you did at the animal rescue before Thanksgiving, especially the thought provoking ending – I too took up veganism mainly for health reasons, but all of the other reasons resonate with me more and more the longer I eat this way. Like one of Jonathan Safran Foer’s characters in his first novel “Everything Is Illuminated” says, once you know something, you cannot go back to not knowing it ever again.
This made me happy to read. I am going through a journey right now where I am adjusting to a more raw diet. I am already a vegetarian. When I started i promised myself to listen to what my body needed and wanted, trusting there might be a reason for certain cravings etc. But I really didn’t want to get obsessed with eating a certain kind of way, which i think is easy to do if you change your eating 180 degrees in one go. I am having so much fun with it. I didn’t start eating raw for weight loss, but to gain more energy and generally feel better. Also hopefully get rid of some food allergies and food intolerances. I am amazed at how much better my mood is! I was on my way back into a depression (would have been second time for me), and now instead I am so happy I feel slightly euphoric at times.
Anyways I am letting my body tell me where to go, I have yet to know where that is.
I really appreciate your site, advices and recipies, they are really inspirational!
One question: What is that yellow and white vegetable to the far left on your plate? It looks so pretty (and tasty)
Those were beets! Yellow beets. Yum.