Raw Food for Real People

Raw Food for Real People

Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics

Book - 2009
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Baker & Taylor
The author offers accessible raw, organic, and vegan dishes, in a book where he provides food-as-medicine approaches, simple instructions for sprouting and juicing, a "Raw Foods for Real Kids" section, and fast, expert techniques for eating well and eating green.

Perseus Publishing
Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing — and satisfying — to everyone. Chef Rod Rotondi demonstrates that going raw isn’t hard — in fact, it’s fun, easy, and more delicious than you’ve ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, he offers a wealth of recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrées, and decadent desserts. Rod demonstrates that the best — and utterly delectable — way to go green and get healthy is to eat fresh food in its natural state.

Includes contributions by the foremost authorities on raw-food nutrition: Brian Clement, MD, Gabriel Cousens, MD, Compton Rom Bada, and Robert O. Young, PhD.

Publisher: Novato, Calif. : New World Library, 2009
ISBN: 9781577316732
Branch Call Number: 613.26 ROTON
Characteristics: xx, 185 pages ; 24 cm
Notes: Includes index


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Oct 03, 2011

I have been trying to transition to Raw for some time now and therefore have looked at several Raw books, and didn't have high hopes.

Then I started reading through it, and this book is great! :)

Some of the pictures will make you want to lick the page, the recipes are clear, simple and diverse. It is full of great information, and the author is a true inspiration.

Sep 30, 2011

lots of good information about being raw and reasons for such eating, I found the recipes a little too involved, would have liked simpler recipes

Sep 02, 2011

I had a very hard time putting this book down. It is just plain interesting.


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