Raw & Simple Book Review & GIVE-A-WAY

Have you joined the Raw Fusion Reset yet? No? There’s still time! This month we’re focusing on getting back on track with our high raw eating plan. Next month, we’re going to focus on reducing the fat. But, before we get there, I want to celebrate this month of Raw Fusion eating with some recipe inspiration…and a GIVE-A-WAY!

I love Juidita Wingnall‘s books. Her first book, Going Raw,  was one of my first raw food “cook” books, and I absolutely love it.  I was ecstatic to see the release of her new book, Raw & Simple, because I knew it wouldn’t disappoint. And it hasn’t!

Raw & Simple offers “100 truly quick and easy recipes for the raw food lifestyle.” Rawesome!

The recipes in Raw & Simple don’t require a dehydrator, use easy to find ingredients, and offer easy preparation instructions. All huge bonuses for new raw food followers and anyone short on time – or skills. Recipes work their way through the food chain, including delicious breakfast ideas, soups, side dishes, appetizers, salads, main dishes, snacks and desserts. (A raw food cookbook wouldn’t be a raw food cookbook without a healthy dessert sections!) There are even a few easy fermented recipes, which is a bonus for me. I love fermented foods, but I still find them very intimidating. And, combined with tips on how to stock your raw food kitchen and pantry and lifestyle and weight management strategies, this book really packs a punch in less than 200 pages.

One of the best aspects of this book is the abundant use of photos. Nearly every recipe has a full page, full color photo. Drool!

A few of my favorite recipes (so far!) include the Morning Scramble (pp 42-42), Mushroom Miso Soup (pp 78-79), Cauliflower Smash and Mushroom Gravy (pp 92-93), Sweet Chili Daikon Salad (pp 104-105), and the Chocolate Haystacks (pp 148-149). I’m getting hungry again just thinking about these little treasures!

Thanks to Judita and her publishers, I have a copy of Raw & Simple to give-a-way. Woohoo!

All you have to do to enter the give-a-way is leave a comment sharing your favorite raw food (recipe or something simpler). For extra entries, follow Veggie V via email (or WP reader) and on Facebook, Twitter, and Pinterest.

Contest open to US residents only (sorry, everyone!) through Wednesday, May 22, 2013 (11:59 p.m. EST).

Good luck!

Gourmet Pate Plate

Why gourmet? Because I went all fancy with my seed spread!

Pumpkin Seed Pate

1 c pumpkin seeds, soaked (I soak mine over night in the fridge)

1 carrot, chopped

2 green onions (whites and greens)

3 kale leaves, stemmed

1/4 c cilantro, chopped

10 green olives, chopped

Seasonings: salt, pepper, garlic powder, onion powder, etc…

Add everything to a food processor and process. Add a drizzle of water if mixture is too dry. Refrigerate to chill mixture and allow flavors to meld. Eat within two or three days.

Options

Creamy: Add 1TBSP EVOO to mix before processing OR Add half of an avocado OR Use a high-speed blender to blend for a creamier texture

Saltier: Add 1 TBSP soy sauce/tamari/nama shoyu/Braggs aminos/coconut amino OR 1 TBSP mild miso (white or brown)

Sweeter: Add more carrot OR Add shredded apple OR Add chopped dried fruit (raisins, currents, cranberries, blueberries, cherries, etc)

Seed-free: Try mushrooms and/or tomatoes (seeded) instead of pumpkin seeds OR Sub soaked almonds, walnuts, or cashews for seeds

Add some tang: Add 1-2 TBSP lemon (juice from 1/2 – 1 lemon) OR Your favorite vinegar (try ACV!)

Use different seeds: Try sunflower seeds or hemp seeds AND/OR add some flax seeds (ground) or chia seeds (whole or ground)

Use different olives: Black or kalamata

Use different herbs: Parsley, watercress, mint mix, rosemary mix, tarragon mix, etc.

Once your pate is ready, so something simple with it, like dip veggies in it or use it as a sandwich spread, or do something fancy with it!

Raw Stuffed Tomatoes

Cut the top off of a medium tomato. Cut into the core forming a cone to remove seeds and pulp. Fill tomato with about 1/4 c of pate. Top with herbs or seasonings of choice.

Raw Pate Wrap

Clean and stem a leaf of your favorite green. (I used Swiss Chard). Assemble your favorite ingredients, lay down a layer or pate first (to help the veggies stick), and roll like a burrito. I used matchstick carrots and avocado.

Raw Spring Rolls

Soften rice paper/spring roll wrappers according to package directions. Lay flat. Assemble favorite ingredients, lay down a lay of pate first (to help veggies stick), and roll like a burrito. I used matchstick carrots and avocado.

Eat your goodies by themselves or assemble a fancy plate for a gourmet raw lunch or dinner. Enjoy!

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I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ Laura’s Gluten Free Pantry

Wellness Weekends @ Diet Dessert and Dogs