The book has 2 colour photo inserts, I feel they could have done with less photos of produce and more of the actual dishes, but nice to have all the same for those who really like photos. The recipes are all laid out in a logical manner, introduced with relevant info, and serving suggestions are given on many of them. There are lots of tips and variations, the tips especially handy, but no nutritional info. I did like the introductory section about raw food, and equipping a kitchen for raw food, as I don't know much about this style of food.
I did feel that this book is a little geared to those who have committed to eating raw, and have the dehydrator, juicer, high powered blender, spiral slicer, etc. However, for those of us who are maybe putting toes in the water there was still a lot of choice, and a lot of temptation too actually go and get those things! Recommended for sure, as everything was super delicious, easy to make, and who wouldn't like to have more hot weather options for meals! If I can make the recipes I did with my regular blender, and very old food processor, then anyone can get good usage out of this book!
The recipes I made -
Page 57 Pear and Almond Smoothie
Not too sweet, lovely and creamy.
Page 82 Avocado Spinach Dip
Green and creamy, this was lovely with barbecued vegetables, not raw, I know, but still yummy!
Page 97 Lemon-Ginger-Dill Sunflower Seed Pate
Made into raw sushi as mentioned in the introduction! Very nice, though mine was not perfectly smooth (aforementioned old FP).
Page 105 Cashew Feta Cheese
Use on the Greek Kale Salad. Nice, but a little salty. (Which was probably the point!)
Page 117 Cream of Spinach Soup
Lovely! Bit strange to be eating spinach soup cold, but this was so tasty. Perfect summer lunch stuff.
Page 134 Thai Coconut Soup
Another great soup - full of flavour and nuances of the herbs and aromatics. Far too easy to eat loads of.
Not so much a massaged kale salad, just left to marinate and soften. Nice and easy to make.
Page 143 Greek Kale Salad
Overall a little salty with all the salty components, but very tasty. Can see my making this one on a regular basis, with less salt.
Page 144 Kale Waldorf Salad
(Recipe and official photo follows this blog post - thank you to the Publishers!) This one was pretty awesome, with the different textures and flavour notes. Really enjoyed.
Page 155 Avocado and Cucumber Salad
Served over Simple Marinated Kale Salad in the photo. Creamy, cooling and refreshing, this one was a delight, and it is far to easy to eat far too much of it!
Page 174 Spicy Miso Dressing
Spicy, salty but very more-ish this one certainly elevates a salad with hints of Asian flavours.
Page 177 Lemon Avocado Dressing
Used on the Greek Kale Salad, but I would make for use on regular everyday greens too.
Page 233 Curried Chickpea Stew
The flavours in this one were awesome, complex and vibrant, really giving interest to the dish. My only problem is that I didn't digest the chickpeas all that well and had some "side-effects".
It did look like mashed potatoes, and while it tasted nice I was missing the warmth and comfort of regular mashed potatoes. With Marinated Kale Salad.
Page 280 Cauliflower and Hemp Tabouli
Refreshing, vibrant flavours from the herbs, and you don't miss there not being a grain.
Oh, my. Yum. Very decadent tasting, but so very simple to make with very few ingredients!
And here's the recipe.....
Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Kale Waldorf Salad (page 144)
This version of the classic American salad replaces iceberg lettuce with heart-healthy kale and the mayonnaise with a delicious oil-free blended dressing. The key is to cut the kale very finely to allow it to soften properly.
Makes 1 to 2 main-course or 3 side salads
1⁄4 cup raw cashews, soaked (see Tips) 60 mL
2 cups thinly sliced trimmed kale 500 mL
(see Tips, left)
(see Tips, left)
2 tbsp cold-pressed (extra virgin) olive oil 30 mL
1⁄4 cup freshly squeezed lemon juice, divided 60 mL
1 tbsp apple cider vinegar, divided 15 mL
2 tsp fine sea salt, divided 10 mL
1 cup thinly sliced tart apple, divided 250 mL
1⁄2 cup thinly sliced celery, divided 125 mL
1⁄2 cup filtered water 125 mL
1⁄2 cup walnuts, halves or pieces 125 mL
1⁄4 cup raisins 60 mL
1. In a bowl, toss together kale, olive oil, 2 tsp (10 mL) lemon juice, 1 tsp (5 mL) cider vinegar and 1 tsp (5 mL) salt. Set aside to soften for 10 minutes. Transfer to a serving dish.
2. In a blender, combine 1⁄2 cup (125 mL) apple, 1⁄4 cup (60 mL) celery, water, soaked cashews and remaining lemon juice, vinegar and salt. Blend at high speed until smooth and creamy. Pour over softened kale. Add walnuts, raisins and remaining apple and celery and toss. Set aside to marinate for 5 minutes. Serve immediately.
Over the years I’ve made many different versions of this salad. I like to make it using chopped dried fruit such as prunes, dried apricots or dried cranberries instead of the raisins.
In addition to walnuts I add 1⁄4 cup (60 mL) whole raw almonds to increase the protein and calcium content.
To soak the cashews for this recipe, place in a bowl and add 1⁄2 cup (125 mL) water. Cover and set aside for 20 minutes. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.
Before chopping the kale, remove the long stem that runs up through the leaf almost to the top of the plant. Use only the leafy green parts.