Product Description

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.

Product Details

• Amazon Sales Rank: #6089 in Books
• Published on: 2008-03-28
• Original language: English
• Number of items: 1
• Binding: Paperback
• 160 pages

Features

• ISBN13: 9781423602071
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From the Inside Flap
Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Souffle and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.
Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. 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. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew's, Canteen, Commune, Mezze, and The Plant. Matthew's passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney's Mediterranean Cooking.

About the Author
In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

Excerpt. © Reprinted by permission. All rights reserved.
Eggplant Bacon
Yield 15-20
I can't claim to understand how Kristen came up with this brilliant garnish, but it's incredibly complex, interesting, and actually delicious. It keeps well, so feel free to make it a day or two ahead and use it with any breakfast-type item or even to make your own version of a raw Cobb salad.
1 large eggplant, thinly sliced, lengthwise
1 tablespoon sea salt
1/2 dried chipotle chile, soaked for at least 2 hours
1/2 cup soaking water from chipotle chile
2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons nama shoyu
2 tablespoons apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
Pinch black pepper
Pinch cayenne
Toss eggplant and sea salt in a large bowl and let sit 1-2 hours. Blend remaining ingredients in Vita-Mix and place in a medium bowl. Squeeze liquid from eggplant and add slices to bowl with marinade. Allow eggplant to marinate 30-45 minutes. Spread slices on dehydrator screens. Dehydrate 24-36 hours until crisp and cut into sizes as desired
Let's face it-snacking is fun and with all the time we spend commuting and traveling, it's important to always have handy treats nearby. These recipes are some of my favorite ways to keep satiated throughout the day. And, they are so natural, that even the chipmunks that visit my place in Maine love them as well.

Customer Reviews

Tools, Skills, Time Required
Good recipes but some unconventional ingredients and tools are needed.

1. Coconut Meat + Ability to Cut Coconuts (required for many smoothies)

2. Blue green algae, agave, acai, ginger, goji berries, cacao nibs, tocotrienols, hemp protein, mesquite pod meal, maple powder, ancho chile powder, shoyu, lecithin (for nut milk drinks)

3. Soaked nuts (almonds, Brazil nuts, macadamia, etc)

4. Tools: Dehydrator, Juicer (especially for vegetables such as cucumbers, carrots, and ginger), Strong Blender (author uses Vita Mix)

There are very few recipes which do not require these ingredients and tools.

Great Starter Book for Raw Food, but not 100% Raw
I received this book a few days ago and looked forward to making many of the recipes. I love gourmet raw food but don't have much time to prepare it, so this book seemed like a great idea.

So far, I have made the Triple C smoothie, the tortilla chips, the white grape and tomatillo gazpacho, and a variation of the fennel and orange salad. The items have all tasted good. If I had had every single ingredient on hand, they likely would have tasted excellent, but the reason I give only 4 stars is because some ingredients are not the most commonly available in a raw food kitchen. I am a raw foodist, so the ingredients I'm missing tend to be things like nutritional yeast, white pepper, chili powder, and maple syrup--all non-raw items. The recipes tasted fine without these ingredients, and I improvised with ones I had on hand, but some hard core raw foodists might take issue with the frequent use of non-raw items.

I appreciate that this book makes raw food accessible to less hard core raw foodists, though. Most vegan kitchens would contain at least maple syrup, nutritional yeast and chili powder. The only other reason for the 4-star instead of 5-star rating is that some of the recipes still take a long time to prepare. I spent about an hour and a 1/2 in the kitchen yesterday, not counting 24 hours of dehydrating time for the tortilla chips. It's faster and tastier than many raw food books but definitely not near-instantaneous food prep unless you just happen to have all the ingredients pre-chopped and on-hand.

Not for those on a budget
I was very excited to get this book after owning RAW FOOD REAL WORLD.
While I was struck by some original recipes, I found myself a bit dissapointed. Overall I thought as if the book lacked a certain polish I expected. The food photos are ok (and a few confusing, sesame cashew dumplings- why is there another plate of untitled food in this photo?), the interior page colors were harsh, one recipe is not complete in the book (ice cream cone), several recipes were rehashed from RFRW, and I even found a exact quote about mangos from RWRF in this book again.
This is definitley not for those on a limited budget.
There are many out of the ordinary ingredients and large amounts used(some not completely raw either).

Prepare to use a lot of coconut meat, cashews and dehydration (one cracker recipe calls for 2-3 days of dehydration).

Good points - the price of the book, originality and taste of recipes -some simply wonderful(although he does hint they are not all his creations), lack of filler info (which is a major plus). Its straight up recipes. The font makes the recipes and ingredients easy to read. Most are also easy enough to make for everday(minus those needing dehydration).

I own several raw recipe books, and while this is in my top ten its not my absolute favorite. I do appreciate having a fresh new recipe book though and its good to see Matthew back on the scene, so maybe it will grow on me.