|The easy way to transition to the|
raw food lifestyle
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Whether you're interested in incorporating raw foods into an existing meal plan, or transitioning to a raw foods-only diet,
Raw Food For Dummies will help. Discover the benefits of eating raw foods, getting maximum nutrition, tips for making it taste delicious and nurturing, information on transitioning to the raw food lifestyle (including what equipment and supplies you need), along with fun and exciting new ways of preparing meals, including sprouting, dehydrating, juicing, and even creating gourmet meals. Click here to read the book reviews.
- Includes over 100 recipes covering breakfast, lunch, dinner, appetizers, and snacks
- Get advice on transitioning to the raw food lifestyle
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RAW FOOD FOR DUMMIES VIDEOS
|How to Seed and Dice a Cucumber||How to Seed an Avocado|
|How to Seed and Dice a Tomato||How to Core, Julienne and Dice a Bell Pepper|
|How to Chiffonade Kale||How to Pit and Dice a Date|
|How to Make Almond Cheese||How to Make Pesto|
|How to Make Trail Mix|
ABOUT THE AUTHORS
Cherie Soria (Fort Bragg, California and Montezuma, Costa Rica) is the founder and director of Living Light Culinary Institute, a culinary school that began in 1998 and is one of the four eco-friendly businesses of Living Light International. In 1992, after studying with Dr. Ann Wigmore in Puerto Rico, Cherie learned the principles of using whole, live foods to aid in healing and rejuvenation, and she began creating a gourmet raw cuisine that rivals even the most cherished cooked foods. Her efforts sparked a revolutionary new trend in culinary arts, and she’s often referred to as the Mother of Gourmet Raw Vegan Cuisine. Cherie has personally trained thousands of raw food chefs and culinary instructors from more than 50 countries. Cherie is the author of several books and has inspired a new generation of raw food chefs; she’s among the most respected professionals in the gourmet raw culinary world.
Dan Ladermann (Fort Bragg, California and Montezuma, Costa Rica) is co-owner and director of Living Light International as well as president of the Institute for Vibrant Living, a nonprofit organization dedicated to global education about organic raw vegan food and its role in vibrant living. Dan is a Certified Hippocrates Health Educator and raw vegan nutrition instructor at Living Light International.
Cherie and Dan own and operate Living Light International, which includes Living Light Culinary Institute, Living Light Cafe, Living Light Marketplace (and online store), and the historic, eco-friendly Living Light Inn — all located on the beautiful Mendocino coast of northern California. They travel extensively throughout the world to promote the raw vegan lifestyle, and they’ve received numerous awards and accolades for Living Light International, which is recognized as one of the leading raw food businesses worldwide. Cherie and Dan’s mission is to spread information about the benefits of the raw vegan lifestyle throughout the globe by training teachers, chefs, and individuals to inspire others.
This book is an excellent primer in raw (live-food) cuisine. It is highly effective for inspiring and meeting the need for a friendly, gentle introduction into the raw food lifestyle. The authors (Cherie Soria and Dan Ladermann) have a long and proven track record of guiding people into the many joys of this lifestyle, and their simple, clear instruction is a testimony to their refined understanding. This book will doubtless continue their legacy as it serves to broaden the palette of those seeking to enrich both their kitchens and their lives.
As a holistic physician I especially appreciate the book’s careful examination of “Getting Essential Nutrients” in chapter 3. The authors’ insistence on supplementing with B-12 (as I point out in detail in my book Spiritual Nutrition), and their brief expose on the need for vitamin D is precisely the kind of advice a beginner (and actually anyone) needs to ensure long-term success with raw foods! Their concise discussion of essential fatty acids on page 45 is very helpful in attaining a broad overview of this crucial topic. Yes – It is possible to thrive with enduring, radiant health on a raw food diet once one carefully and responsibly addresses some key nutritional issues.
The authors’ advice to “ease into raw” coincides with my own philosophy of gentle immersion into a diet consisting primarily of raw plant-source nutrition, as I discuss at length in my book Conscious Eating.
Raw Food for Dummies is very practical. The authors don’t just share what foods to eat, but also how to set up your raw food kitchen. They provide a delightful selection of recipes, many of which are healthy, low-glycemic meals – the type of cuisine I advocate for optimum blood-sugar management. The rest of the recipes can be easily modified for those on an anti-aging, anti-diabetes diet. Cherie and Dan are wonderful chefs, and it is a treat to benefit from their culinary prowess.
Raw Food for Dummies is a fabulous resource for those just discovering the power of raw food. Having now thrived on raw foods for 40 years, I can fully attest to the strength and vitality this lifestyle yields. I am 70 years old, and I continue to enjoy enduring, radiant health, due, in part, to this delicious, wholesome diet. I am thankful that Cherie Soria and Dan Ladermann through Living Light International and this excellent book share in the work of introducing this way to the world.
Actually raw food is not for “dummies”. It takes a wise person to choose a diet that is optimal for creating and maintaining enduring, radiant health. Thank you for writing this book, Cherie and Dan!
M.D., M.D.(H), D.D. (Doctor of Divinity), Diplomate of American Board of Integrative Holistic Medicine, Diplomate Ayurveda, Director of the Tree of Life Center in Patagonia, AZ
Sometimes the "Dummies" guides aren't quite the super-easy presentation of a topic they're purported to be, but this one is true to the series' commitment to showcase new topics in a way anyone can understand. Raw Food for Dummies demystifies raw foods; shows how to make the lifestyle possible for people with lives and jobs and things to do other than open coconuts and blend things in a VitaMix; and is filled with recipes that are as unintimidating as they are delicious. I'm thrilled to add this cook-less book to my cookbook shelf.
Inspirational speaker, corporate spokesperson, certified holistic health counselor (HHC, AADP), certified life coach, a vegan lifestyle coach in private practice, and founder and director of Main Street Vegan Academy
Even though Raw Food For Dummies was proofread by professional editors, we’ve found several errors in the recipe below. We will continue to make edits to the recipes if errors are found, and subsequent printings will be updated. Please find the corrected recipe for Nacho Cheese Kale Chips below.You may address any questions you have about the book or the recipes via email: info at rawfoodchef.com
Nacho Cheese Kale Chips (p. 272)
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tablespoons nutritional yeast
2 teaspoons chili powder
˝ teaspoon lemon juice
1 teaspoon salt
1 teaspoon pureed garlic (about 2 cloves)
˝ teaspoon onion powder
˝ teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
˝ pound stemmed curly kale (about 1 ˝ large bunches)
1. Soak the cashews in water for 4 to 6 hours. Rinse and drain.
2. To make the cheese sauce, combine the cashews, carrot, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne in a high-performance blender and blend until smooth and creamy.
3. Wash and towel-dry the kale and put it in a large bowl.
4. Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
5. Place the leaves on dehydrator trays covered with a nonstick sheet. Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly. Dehydrate at 105 degrees until completely crisp, about 12 hours or longer.
Note: These snacks keep for a month or more in the pantry if they’re good and dry and stored in a sealed glass jar. If the chips are exposed to air, they become soft. If this happens, return them to the dehydrator for a few hours to crisp.
Tip: To stem a kale leaf, grasp the stem firmly with your primary hand. Using the thumb and forefinger of your other hand, slide the leaf down the stem, removing it easily. Or, place the leaf stem-side-up on a cutting board and use a sharp knife to trace the leaf along the stem to separate it.
Variation: Try other raw sauces and dressings on these tasty chips; Tahini Dressing, Chili Colorado Sauce, Barbeque Sauce, and Creamy Dill Tartar Sauce are all terrific (see Chapters 13 and 15).