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Raw, Quick and Delicious!: 5-Ingredient Recipes in Just 15 Minutes [Paperback]

Douglas McNish
5.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

Aug. 29 2013

175 quick, easy and creative raw recipes that can be prepared in a flash.

Raw-food diets have become increasingly popular and more and more people are looking to incorporate raw foods into their diets. The problem is that many raw food recipes require significant planning and preparation (using a dehydrator or a sprouting technique, etc.). That's where these delicious and tantalizing recipes are different -- all can be prepared and on the table in 15 minutes or less!

It's now so easy to add these nutrient-rich dishes to your lifestyle -- whether you're fully committed to the raw food lifestyle, curious about the lifestyle or simply someone who wishes to incorporate more energizing dishes into their mealtime routine.

There are more than 175 fantastic recipes for main courses like Sweet Potato Enchilada, Shepherds Pie, Curried Cashew and Mixed Vegetables and Lime, Tomato and Avocado Chili. And for all those pasta lovers, Doug has masterfully created great substitutes for the real thing like Carrot Pad Thai, Celery Root Ravioli and Zucchini Fettuccini Alfredo.

Sides can be enjoyed by everyone -- since no one can resist Shoestring Jicama Cheese Fries, Cheesy Broccoli or Avocado Corn Salsa. And the desserts are simply sublime! White Chocolate Coconut Cream, Banana Walnut Sticky Toffee Pudding, Summer Berry Parfait - all are creamy, decadent and sinfully satisfying.

If you're new to the raw food lifestyle, there are informative and easy-to-follow sections on equipping a 15-minute raw food kitchen as well as pantry. And the Raw Food Know-How section provides answers to the most frequently asked questions both about raw food and the lifestyle.


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Raw, Quick and Delicious!: 5-Ingredient Recipes in Just 15 Minutes + Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes + World Cuisine Tri-Blade Plastic Spiral Vegetable
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Product Description

About the Author

Douglas McNish is also the author of the bestselling Eat Raw Eat Well. He's a two-time vegan iron chef winner, has been featured on national television, contributes to print magazine publications, and is a raw food consultant who is passionate about sharing his knowledge about the raw food lifestyle.


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Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars Great ideas! Dec 12 2013
Format:Paperback|Verified Purchase
I've already used 2 of the recipes from the book, and they really helped me out when I was in a bit of a time crunch.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  11 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Well-Detailed Introduction to Raw Food Cuisine Sept. 17 2013
By Dee Long - Published on Amazon.com
Format:Paperback
If you've ever been even the least bit intrigued about vegan dining and the raw dining cuisine that offers you the biggest nutritional bang for your buck, then "Raw, Quick & Delicious" offers you a great roadmap not only on how to equip your kitchen, but also how to stock your pantry and create more than 100 different recipes sans stove, oven or microwave. Author McNish is a master at keeping things simple and uncomplicated and his recipes require no more than 5 ingredients and take less than 15 minutes of your time from prep to table. From a Green Pesto dip for vegetables to Avocado Cucumber Hand Rolls and Mushroom Tart, the "Raw, Quick & Delicious" recipe suggestions makes it easy for you to increase your consumption of fresh fruits and vegetables in addition to getting out the humdrum kitchen habits most of all tend to fall into when planning our menus.
3 of 3 people found the following review helpful
5.0 out of 5 stars Fresh and Fast Nov. 23 2013
By ck - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
Fresh, flavorful food deserves to be celebrated -- and to be a regular part of our lives. Unfortunately, tight schedules and budgets can translate into rushed mealtimes, when it becomes an accomplishment for everyone to gather around the table and eat something that's moderately nutritious and filling. Layer in personal preferences and dietary issues, and mealtime can become stress-time.

Have you wished you had the knack of preparing flavorful, healthy food that takes advantage of fresh ingredients, especially in season? Have you browsed the aisles of health-food stores and liked some of what you brought home, but found that other items had that indefinable but immediately recognizable health-food-store flavor and smell?

Well, Douglas McNish, an executive chef and culinary instructor, presents a welcoming beginners' seminar in preparing raw food that is healthful, tasty, and quick to make. He demystifies the process of preparing raw food by keeping ingredients for each dish to five or fewer. This has the twin benefits of making the recipes more approachable and enabling the ingredients to shine, rather than compete with one another.

Even if you never switch to a totally raw lifestyle, if you work your way through this book you're likely to identify a few staples that you will enjoy preparing and eating on a regular basis. Because of their simplicity and immediacy, you may also find that some of these raw dishes become a go-to choice.

Getting started is pretty simple. The first 10 pages of the book give you setting and context, including guidance on pantry staples and necessary tools. McNish has made preparing raw food as inviting and approachable as possible, with a focus on functional tools that you probably already own. Similarly, his list of pantry staples is not outlandish, and you may already have many of the herbs and spices, as well as some of the other ingredients. If you would like to minimize the purchases you make in order to start working through the recipes, the design of the book makes it simple for you to select a handful of recipes based on ingredients you already have and others you'd be willing to purchase. When doing so, take note of the 15 foundation recipes McNish prepared for this collection, so that you will be able to prepare at least a few of them to amp up your meals.

Recipes are clearly written, and McNish suggests variations and offers tips that are especially helpful if you haven't worked with a particular ingredient before. His voice throughout is positive, clear, and encouraging, and instructions are easy to understand. Two sections of color photos showcase close-ups of ingredients and of completed dishes. If you are having a hard time deciding where to start or want support on preparation techniques, you might want to choose a few of the featured dishes so you can see the size of julienne, dice, or ribbon a recipe calls for.

Thus far, I've especially enjoyed his sauces, salads and hand-rolls. The Yellow Coconut Curry Sauce and Quick Thai Cream Sauce won over the family omnivores, and earned high marks from our sole vegetarian. We already eat pesto, tzatziki and hummus regularly, so I wasn't sure how attached to the old preparations everyone would be. We enjoyed the pesto and tzatziki, and thought the hummus was all right, but preferred the more traditional hummus made of chickpeas. Because I love Thai food and the ingredients in the Carrot Pad Thai, I was hopeful that we'd all like the dish. We did.
3 of 3 people found the following review helpful
4.0 out of 5 stars Tasty and quick recipes! Oct. 21 2013
By Leanne - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
I've been experimenting with raw foods for about a year, and own about ten cookbooks by authors such as Amber Shea Crawley, Ani Phyo, Diana Stobo, and Natalia CK. I hadn't heard of Douglas McNish before, but was eager to try this out since I love the idea of having quick recipes to make on busy work nights.

If you're not familiar with raw food, it's preparing recipes that require no heat (or very little heat, such as if you use a food dehydrator; according to raw food experts, you don't want to heat your food above 105 for fear of killing healthy enzymes in the food). All raw recipes are vegan, and they rely on staples like nut milks, greens, and fruits. I don't eat raw, but I like to include raw recipes in our weekly diet since I like the focus on unprocessed, natural foods.

This particular book opens with some background information about tools to pick up and some essential ingredients for the raw pantry. This section was only a few pages long, which I liked since I have so many raw cookbooks; if you're new to raw recipes, though, this might not give you enough background on how best to stock your kitchen for making these types of recipes.

After the background section, the book is divided into the following units:

* In the Pantry -- 15 raw recipes that focus on the "basics," such as how to make nut mylk, various cream sauces, etc.

* Breakfast

* Smoothies, Drinks, and Juices

* Snacks

* Salads

* Dressings

* Pasta and Noodles

* Main Courses

* Sides

* Desserts

* Buying Raw Ingredients

* Online Sources for Certified Raw Food Products

Unlike other raw cookbooks, none of the recipes require a food dehydrator, so this is a nice book for those starting out with raw foods.

So far, I've made two of the smoothies, one of the snacks, and an entree. All turned out really well! I like how the author puts together unusual ingredients in creative ways.

As another reviewer pointed out, a few of the main course recipes require the use of a sauce/pantry basic that also has to be made, so some recipes do take longer than fifteen minutes since you have to make the sauce plus the actual dish. There aren't many of these, though, and even having thirty-minute recipes is fine for me on busy work nights.

Also, I know it raises the cost of cookbooks, but I really like having a lot of photos in a cookbook, and this one only has a few, which are included in two inserts. I'm a visual person, and I like being able to have photos that inspire me to try the recipes.

Besides those two drawbacks, this is a solid book that I think will get a lot of use in our house.

If you're new to raw eating, I'd also recommend Practically Raw: Flexible Raw Recipes Anyone Can Make, which has lots of lovely eye candy and delicious recipes and which (along with her desserts book) is my favorite of all the raw cookbooks I own.

Bon appetit!
2 of 2 people found the following review helpful
5.0 out of 5 stars Delicious! Nov. 23 2013
By Mike Wallace - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
I have been eating raw, off and on, for several years now. I usually try to keep things simple, but sometimes cravings and temptation will get the best of me, and I will stray from my diet goals. Gourmet raw food can be a great way to stay on the raw diet and still satisfy those cravings. Unfortunately, gourmet raw food can be difficult and time consuming to make.

The wonderful thing about Raw, Quick and Delicious is that it is an easier way to make the more satisfying raw gourmet type dishes. Most dishes are 5 ingredients or less and aside from some chopping, processing or blending, they are fairly simple to assemble. I also will sometimes get stuck in a rut and make the same things over and over. The recipes for smoothies and salads in this book gave me some ideas that I hadn't thought of or forgot about.

I also am not that great at making raw salad dressings, and the ones in this book are easy and pretty good. My favorite is the raw creamy miso and the sesame garlic. Easy and delicious. I am not a huge fan of raw deserts, but I thought the cinnamon peach pudding was easy to make and delicious. I would have never thought to add peaches to my chia pudding. There are some great suggestions in the raw pasta and main dishes sections too.

Over all this is a nice collection of raw recipes that is not too difficult to make. I think experienced raw foodists and beginners would both benefit from this book. This is a nice collection of raw recipes and I can't wait to try more of them.
2 of 2 people found the following review helpful
5.0 out of 5 stars Delicious & Simple to Make Nov. 20 2013
By Baazumi - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
Really good recipes and simple to prepare. Sometimes when I'm busy and want a snack I want something that's fast to throw together - the recipe for "Creamy Cashew Red Pepper " dip was delicious and fast to make. The "Mocha Smoothie" was thick and creamy and easy to make, all I did was substitute the raw coffee extract for carob powder and it was great but without the coffee "kick". Another recipe which I really liked was the "Sunflower Seed Humus". I added chopped parsley and thin slivers of green onion and a couple of drops of Eden's Hot Pepper Sesame Oil. The books cover does not reflect the great quality of the recipes.
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