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Raw Food Quick & Easy: Over 100 Healthy Recipes Including Smoothies, Seasonal Salads, Dressings, Pates, Soups, Hearty Creations, Snacks, and Desserts (The Complete Book of Raw Food Series) |  | Author: Mary Rydman
Publisher: Hatherleigh Press
Category: Book
List Price: $15.00
Buy New: $8.62
as of 11/21/2009 04:01 CST details
You Save: $6.38 (43%)
New (28) Used (5) from $8.35
Seller: any_book
Rating:  3 reviews
Sales Rank: 150720
Media: Paperback
Pages: 192
Number Of Items: 1
Shipping Weight (lbs): 0.6
Dimensions (in): 8.8 x 7.1 x 0.6
ISBN: 1578263069
Dewey Decimal Number: 641.555
EAN: 9781578263066
ASIN: 1578263069
Publication Date: August 25, 2009
Availability: Usually ships in 1-2 business days
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Product Description
Quick Meals Shouldn't Compromise on Taste or Your Health
The phrase "fast food" has come to mean tasteless fried meals from a drive-thru, but the truth is that food can be made quickly and still be both nourishing and delicious.
Raw Food Quick & Easy shortens the task of raw-food dining with straightforward, filling, and tasty recipes. Pairing creativity with simple ingredients, author and chef Mary Rydman cuts down on preparation time without sacrificing flavor and satisfaction. Rydman explains, “I do not like to spend hours and hours in the kitchen,” thus Raw Food Quick & Easy.
Raw Food Quick & Easy includes over 100 new raw food recipes that are accessible to novices and still interesting to experts, such as smoothies and other breakfast foods, seasonal salads, dressings, pates, soups, hearty creations, snacks, and desserts. Also included are easy ways to boost your nutrition intake; soaking, sprouting, and storing tips; helpful dehydrating ideas; raw kitchen tools suggestions; and a discussion of the common misconceptions of raw food.
These straighforward, delicious, and wholesome recipes are perfect for anyone who wants to eat better and fresher. Reinvent fast food, and make your own “happy meal” with Raw Food Quick & Easy.
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| Customer Reviews:
 A welcome and highly recommended addition to vegetarian, family, and community library cookbook collections November 15, 2009
Midwest Book Review (Oregon, WI USA)
Every dietician notes that the typical modern American fast-food, microwave frozen food oriented diet is woefully insufficient when it comes to the consumption of fruits and vegetables. That's why nutrition and health consultant Mary Rydman draws upon her more than twenty years of professional and personal experience and expertise to compile and publish "Raw Food Quick & Easy: Over 100 Healthy Recipes Including Smoothies, Seasonal Salads, Dressings, Pates, Soups, Hearty Creations, Snacks, and Desserts". Each recipe is specifically designed for time-pressured kitchen cooks who, while not being able to spend extended time in the preparation of their family meals, nonetheless want to serve family and friends with healthy, palate pleasing, appetite satisfying fare. More than just a collection of recipes showcasing the culinary accomplishments to be gleaned from fruits and veggies, "Raw Foods Quick & Easy" also provides practical and useful information on soaking, sprouting, dehydrating, and storing raw foods, key tools and ingredients when dealing with raw foods in the kitchen, and even 'user friendly' advice on increasing vital nutrients through what we eat. Of special note is the chapter devoted to 'Food and Emotions'. Featuring recipes ranging from Cauliflower Cream Curry; Vegetable Crackers; and Sesame Fudge Cookies; to Angel Pudding; Tomato Olive Soup; and Buckwheat Crunchies, "Raw Foods Quick & Easy" is a welcome and highly recommended addition to vegetarian, family, and community library cookbook collections.
Love It October 31, 2009
KHarm (Denver, CO)
1 out of 1 found this review helpful
I disagree with this other review. Vegans can choose not have to used raw eggs or goat cheese--these are simply an option offered by the author as a way to get vitamin B12 content in a "useable form that is hard to get from other sources." She certainly doesn't push it on people, as the egg yolk is optional the few recipes that list it as an ingredient.
You need to weigh rare risks against the health benefits that a raw food can provide. If you know the conditions that your produce and even eggs come from, you'll have a slim chance at risking a bacterial infection, especially compared to mass produced foods from a big distributor.
I found the recipes I've made in the book so far to be great. The book is about healthy recipes that are quick and easy to make--it's not about the fanciest recipe you can make from raw food. I definitely recommend this book to people who don't want to spend hours in the kitchen and who still want to eat raw and healthy
 One of the poorest raw food recipe books I have read October 23, 2009
Evalina (Palma Sola, FL USA)
1 out of 2 found this review helpful
This so called "healthy" raw food recipe book is one of the poorest I have read and I had to promptly return it. Out of kindness alone I give it 2 stars rather than 1.
I hardly got past the author's introduction in which she advocates the use of raw animal products ~ specifically raw egg yolk and raw goat cheese ~ before I saw a red flag and was turned off. The goat cheese is not so bad but the eggs...what is so "healthy" about raw egg yolk anyway? If you are not vegan and don't mind eating eggs, you best exercise extreme caution with raw eggs. I guess the author is not familiar with foodborne disease, such as Salmonellosis, commonly known as FOOD POISONING, commonly caused by consumption of raw eggs and egg products! Nor, I am supposing, is she familiar with the issue of the cholesterol which is concentrated in egg yolk, cooked or raw ~ she recommends eating the raw yolks rather than the whites. This is cause for me to question her knowledge of nutrition.
I am myself no expert on nutrition nor do I pretend to be, but as a dedicated, long-time lowfat raw vegan (and vegetarian for over 30 years), the recipes found in this book had no appeal to me whatsoever. Nor do I consider the inordinate amount of fats called for in many of the recipes to be "healthy". Furthermore, the recipes are not especially original or even remotely inspiring. If you have read any number of the many other popular raw and living food books available these days, you will recognize a lot of these recipes.
I see no good reason to recommend this book. It's not even a nice publication but rather on the cheap side. I'm sorry to upset those who may love this book and I don't mean to insult the author ~ I just thought it helpful to my fellow vegan raw foodies that I offer some counterpoint.
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