Everyday Raw

Front Cover
Gibbs Smith, Mar 28, 2008 - Cooking - 160 pages
3 Reviews

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!

Update! Ice Cream Cone recipe directions (pg 134):

Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

 

What people are saying - Write a review

RAWsome!

User Review  - yogalove1127 - Overstock.com

This is a fantastic nocook book It actually has every day recipes that you can follow and everything I have made from here comes out fantastic. There are some intricate recipes but for anyone who ... Read full review

LibraryThing Review

User Review  - jfoster_sf - LibraryThing

I was really surprised at all of the complex foods with high soaking and dehydration times. With "everyday" raw I was looking for more quick meals. I think this will discourage some people away from ... Read full review

Selected pages

Contents

Section 1
7
Section 2
14
Section 3
15
Section 4
20
Section 5
24
Section 6
26
Section 7
39
Section 8
46
Section 19
80
Section 20
81
Section 21
90
Section 22
92
Section 23
97
Section 24
100
Section 25
104
Section 26
106

Section 9
51
Section 10
54
Section 11
56
Section 12
59
Section 13
60
Section 14
66
Section 15
72
Section 16
75
Section 17
77
Section 18
78
Section 27
108
Section 28
112
Section 29
118
Section 30
124
Section 31
130
Section 32
132
Section 33
135
Section 34
139
Copyright

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About the author (2008)

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Maine.

Bibliographic information