The Art of Raw Living Food: Heal Yourself and the Planet with Eco-Delicious Cuisine

We stopped for lunch at Jenny's restaurant while driving through Costa Mesa. Always interested in trying new raw restaurants as they usually avoid the whole fake meat thing (I don't understand why so many vegan restaurants think I want fake meat). We loved her food so much that we stopped in again for her Sunday brunch on our way home and also picked up a copy of her cookbook, which she kindly signed for us. I did have to buy a new blender and a dehydrator (Excalibur), but I think it was worth it. I'm happy to report that we've been successful in our attempts to reproduce some of the dishes we had tried at the restaurant. I'm still trying to perfect my spreading technique for the wraps. Our only issue with the book is that it seems like there are a LOT of recipes that call for one tomato, one red pepper, one squeeze of agave, one zucchini, one cup pine nuts. When trying to use this book exclusively during a raw only week, it got kind of funny how we didn't have to look at the book to know what to get out of the fridge. I hope she writes some more books to give us a bit more variety.

One of my favorite raw books. I made quite a few of the recipes in this book and have loved them all. I love the wrap recipes. The coconut based wrap rocks. stuff it with the spicy squash marinated veggie.

This is by far my favorite recipy book. The recipies are delicous and the pictures are awesome and make you want to try them at least once. I have used several ideas in this book at my new cafe and smoothie bar and they were raved about. I leave the book out so people can see my inspiration.

I am thrilled with this new raw living foods book! It is so very, very nice! Even though I am for the most part a lowfat raw vegan, I found this book to be delightful. I might not eat this way every day since most of the time I follow Dr. Doug Graham's 80-10-10 program but I would certainly love these recipes occasionally or for special meals. The recipes are very appealing and the photos enticing. I will be proud to serve any of them. Yes, I've been a raw foodie since 2000 and a lowfat vegan since the 70s, so the recipes are not a challenge for me but I do think the recipes are written clearly and precisely enough that even beginners should not be daunted by any of them. As a publishing the book itself is beautiful. The pages are high quality glossy and the food photography is stunning. I am also grateful that, unlike some other popular raw food books I've seen lately, no space is wasted on an inordinate amount of photos of the authors or their restaurants and stores as well as any superfluous babble and "philosophy" which is not backed up with solid facts and references. The book is well organized and reference is easy. Although there is no index, the table of contents is very good and comprehensive. The reference section, which is a must for me, is just splendid ~ complete and very useful. Finally, the pricing is very nice. What more can I say but THE ART OF LIVING FOOD has won a respected place on my book shelf.

As the author of a raw food book myself, I have about 20 raw food recipe books, and didn't think I could see anything new. Yet, this book surprised me with several original creative recipes that are like nothing I had seen before, including BBQ vegetables (and all sorts of ways to marinate veggies), zucchini flax wraps, and finally a raw recipe for tamales, my favorite Mexican dish! Besides the recipes, the best part are the stunning colored photos of the dishes, sure to tempt the laziest of nonchefs into fixing the food, and to convert the most stubborn cooked foodists! Colored photos (and its thick paper) add a lot to the cost of producing a book, which makes this book quite a bargain as it is generous in mouth-watering snapshots of ultra-gourmet raw dishes. These dishes look even more attractive than the "real" version of their cooked food counterparts. But there is more to the book than recipes. The introduction includes a bit of "why raw?"as well as an essay on the physical, mental, spiritual and ecological benefits of eating raw. There are warnings (such as dental issues from overeating), a list of kitchen tools and food staples to stock up on, and a 5-day sample menu. There are also tidbits of information peppered throughout the book, such as a superfood guide, a list of the variety of greens, and an info-page at the start of each chapter. The recipes include drinks, salads, marinated vegetables, appetizers, sauces, spreads, breads, entrees, and desserts. Some are simple and fast, while some dishes involve 2 or 3 recipes (for example, a burrito that includes a nut cheese recipe, a sauce recipe and a sour cream recipe). Now excuse me while I go to the local food co-op and purchase the ingredients to make curry vegetables, raspberry cheesecake, and coconut wraps!