Raw Food for Real PeopleRaw Food for Real People
Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics
Title rated 3.2 out of 5 stars, based on 17 ratings(17 ratings)
Book, 2009
Current format, Book, 2009, , No Longer Available.Book, 2009
Current format, Book, 2009, , No Longer Available. Offered in 0 more formatsMany 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.
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.
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.
Includes contributions by the foremost authorities on raw-food nutrition: Brian Clement, MD, Gabriel Cousens, MD, Compton Rom Bada, and Robert O. Young, PhD.
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.
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.
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- Novato, Calif. : New World Library, 2009.
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