The Balanced Plate by Renee Loux (2006) WOW! I am thrilled! Her new book has 150 of her brilliant recipes. I have probably made 50+ from her last book Living Cuisine and really enjoyed them. Most of them only require the food processor. The Balanced Plate has a prettier format, is slightly larger and is more inclusive of other veggie diets. She uses a simple icon method to code which recipes are raw-friendly, etc. I still hang on her last book for recipes I didn’t find in the new one, so there, get both, they are an incredible value.
My experience is that RAW recipe books written by professional raw chefs have the best recipes. So far, I continue to think hers is the very best for many reasons. Her dishes are the best tasting I have ever had in my life. They are simple and yet they are combinations I have never thought of before. It is a disappointment to read Raw recipes that I already thought of on my own. Her directions are so clear it is impossible to mess them up. Her books are very well organized and have tons of information in them.
Her books offer a delicious way to be a rawfoodist even without a juicer or dehydrator. If you don’t want recipes that require a dehydrator or a juicer that is fine, those dishes are primarily separated into other chapters. You don’t have to weed them out and the majority of the recipes do not require them. She gives heating gently instructions.
A few recipes from her new book:
Last night I made one of her new nori roll dishes: replace the rice with a jicama, parsnip, pine nut mix; mixed in the food processor – Delicious!! I also made her wasabi sauce and next will be the pickled ginger.
Both books need longer indexes.