“Maximizing Health, Energy, and Culinary Delight with the Raw Foods Diet”
Having just received this book, I’ve not had a chance to make any of the 200 recipes but they’ve got me drooling!!!!¬†
This book is PACKED with LOTS of helpful information as well as great-sounding recipes.¬†
For instance, in the first chapter, “What is Raw, What is Not?”, she begins by talking about “The Detriments of Meat … and Cooking”. ¬†O.k., well, that doesn’t really answer the question yet it’s still very good information. I was looking for the questions people often ask about products such as Nama Shoyu, Bragg’s, etc.
Chapter two does answer the question “Why Go Raw?” In this chapter she gives gives the usual information about weight management both losing AND gaining (which many authors ignore), the function of enzymes; achieving true health, detox and more.
She’s also got FAQ’s (Frequently Asked Questions) where five very commonly asked questions are answered.
What really got me hooked on this book just from a quick perusal is her Raw Foods Encyclopedia where she lists LOTS of fruits and vegetables grains, nuts and seeds, their nature and properties, how to store, what to look for when purchasing and more. Not something I’ve seen in any of the 50+ other books I’ve got.
The reason I contacted Brigitte is to do an interview with her on Rawkin Radio because I saw her in a dvd called Raw for Life and she was talking about foraging wild plants. She’s got a small section in the book about “Wild Things” and how to gather, various ones and their uses. I’m hoping we get to chat more about this during our interview on Rawkin Radio¬†coming soon.
Throughout the book Brigitte has what she calls Raw Facts which gives little tips or truths about various topics.¬†
For those who are hesitant to try seaweeds, there’s a whole chapter on them; there are pages on ¬†green Super Foods, edible flowers, a section on oils and seasonings. I love the part on the seasonings as she gives the flavor and the benefits. At the end of the seasoning section, she’s got recipes for 5 different blends.
There’s so much in this book, I don’t have time to go through them all thoroughly but there is “The Raw Kitchen”, a section on sprouting, LOTS of recipes as I’ve said, dealing with eating out and with family and friends, a small section on Ayurveda, acidity vs alkalinity.
In the Appendix she’s got a section on Nutrients and Source Foods, a Glossary, a huge bibliography, resources and restaurants throughout the U.S., Canada, England, Jamaica, Spain and Thailand, which of course were open during the writing of the book.¬†
Highly recommend it. Get it now!