Raw Food for Real People Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics
Raw Food for Real People Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics, authored by Rod Rotondi, is a comprehensive guide published by New World Library in 2009. This 185-page book is written in English and aims to make raw food preparation accessible and enjoyable for everyone. Rotondi provides clear instructions and recipes that emphasize the health benefits of raw foods while ensuring they are appealing and satisfying.
Readers will discover essential techniques for setting up a raw kitchen, transitioning to a raw food diet, and even sprouting and dehydration methods. The book includes a variety of recipes for smoothies, breakfast items, appetizers, soups, salads, dressings, entrées, and desserts, showcasing how fresh, natural foods can be both delicious and nutritious. With contributions from leading experts in raw-food nutrition, this edition serves as a practical resource for those interested in exploring vegetarian and natural food cooking methods.
Official synopsis Publisher
Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing — and satisfying — to everyone. Chef Rod Rotondi demonstrates that going raw isn’t hard — in fact, it’s fun, easy, and more delicious than you’ve ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, he offers a wealth of recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrées, and decadent desserts. Rod demonstrates that the best — and utterly delectable — way to go green and get healthy is to eat fresh food in its natural state.
Includes contributions by the foremost authorities on raw-food nutrition: Brian Clement, MD, Gabriel Cousens, MD, Compton Rom Bada, and Robert O. Young, PhD.
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