Monday, 28 May 2012

Book Review - Eat Raw, Eat Well

Firstly, this is a big book! I mean, 400 recipes - all of them raw, gluten-free and vegan! I felt to do a review of it justice I would have to make a decent number of recipes, as there were just so many to choose from! I did find that as I don't have a dehydrator that a number of recipes were excluded from the ones available to me, which did make the choosing a little easier. The other problem (issue?) was that all the recipes sounded so very delicious and easy to make that it was hard to pick the ones to go with! Nice problem to have.

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.

Page 142 Simple Marinated Kale Salad
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".
Page 273 Cauliflower Mashed Potatoes
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.

Page 348 Coconut Macaroons
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. 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
14 cup      raw cashews, soaked (see Tips)          60 mL
2 cups         thinly sliced trimmed kale                  500 mL
                      (see Tips, left)
2 tbsp         cold-pressed (extra virgin) olive oil  30 mL
14 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
12 cup      thinly sliced celery, divided               125 mL
12 cup      filtered water                                            125 mL
12 cup      walnuts, halves or pieces                     125 mL
14 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 12 cup (125 mL) apple, 14 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 14 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 12 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.

3 comments: said...

oooh that kale waldorf salad sounds SO good and refreshing! i'm just going to have to make it! thanks for sharing!

KellyC said...

You really tested a lot of recipes from this one! They all look tasty, I have been eyeing it and now it's on my to-get list!

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