Raw Food Quick & Easy by Mary Rydman
The Complete Book of Raw Food by Julie Rodwell and Co.
Being a foodie and a gardener, eating raw food is both a challenge and a delight. While I can easily eat an entire meal out in the garden, nibbling on raw green beans, chard, zucchini, herbs, all fresh from the plant, there are times when my mouth screams out for the umami (savory) that cooked meats seem to have cornered the market on.
Juicing is a HUGE topic. I will try to boil down the juicing rationale to a couple of words: Extraction of all goodness from fruits and veggies, easy making of organic and homegrown ingredients (both juice and pulp) for recipes.
EverydayRaw cookbook – Eggplant bacon
Kenney has a writing style that projects a clean and vibrant abundance and passion for food in general and for the clarity of raw food specifically. In his voice and his recipes, you pick up on his deep experience with raw food recipe development and production in both the home and restaurant settings.
Heavy Metal Cilantro Detox – Delicious
I assess and re-assess my diet and do not see any major reasons for why my health should be so down and out, I mean, come on, there are smokers and people who eat conventional food who have fine health compared to mine.
I think the main take home message with anything about life and diet is to listen to your body (I know cliche but actually true) and then give yourself a break, dont get rigid in your thinking but rather see it as a continuum of responses to a complex world.
Sweet potato crunch
There is an interesting plurality between my homecooked food (including the daily raw foods I make for myself) and the food I shoot. I find it therapeutic to conceptualize and then make foods that I then style for photography. Its a visual process and its about eating with the eyes.
Needful Things – Vita-Mix
It wasn’t but a few uses before that poor blender (more like counter bling than an actual appliance) began to puff out clouds of smoke (am NOT exaggerating). I have killed food processors in the past (was pureeing turkey for some turkey wellingtons – long story) so I was resigned to failure as I saw the white puffs and smelled the acrid stench of burning electronics.
Grow Your Own!
I used some of this first batch of mung sprouts for a delightful salad! I added equal parts balsamic vinegar and cold pressed olive oil to a quart canning jar with a lid and added some salt, shoyu, some greek herb mix and shook to emulsify it a bit. I dumped in a load of sprouts and then shook some more to coat the sprouts. I added some of this to mixed greens to make the salad you see below!