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In addition to having a food index full of interesting information (ie., did you know figs have flowers inside them?) this has the most incredible, delicious, do able recipes I have found. The focus is on great combinations with whole foods rather than on lots of dehydration processes and sprouting (although that is there). We were eating raw food on one of the record coldest days in Midwest in 11 years and loving it.
This book brought raw food home to me. You do not have to own a dehydrator or juicer to enjoy the majority of the recipes which are fast to make and yet still have incredible depth of flavor. Using a blender or food processor helps enhance your enjoyment of many of the recipes. Even that can be worked around. No other unusual kitchen supplies required.
This book also has loads of interesting information about fruits and vegetables and sprouting and dehydrating.
The recipes are so delicious: they are practical yet gourmet. Really a fantastic book, Renee clearly knows her stuff and has simply given it to you in this book. It is a constant reference resource for me.
Also I didn’t have to get a million hard to find ingredients. You will be frequently using foods like: lemons, ginger, cilantro, tahini, parsley, basil, avocados, miso, soy sauce, olive oil, spinach, green onions, sesame seeds, coconut milk, zucchini, oranges, honey, nut and seed butters, etc.
One of her masterpiece award winning recipes is in the book. A lasagna where thin sliced zucchini are the “noodles”. Too fun, simple, and delicious; you never have to turn the oven on and mess up a bunch of pans.