- Paperback: 256 pages
- Publisher: Vegan Heritage Press, LLC (Feb. 28 2012)
- Language: English
- ISBN-10: 0980013151
- ISBN-13: 978-0980013153
- Product Dimensions: 22.9 x 1.5 x 19 cm
- Shipping Weight: 612 g
- Average Customer Review: 8 customer reviews
- Amazon Bestsellers Rank: #299,191 in Books (See Top 100 in Books)
Practically Raw: Flexible Raw Recipes Anyone Can Make Paperback – Feb 28 2012
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About the Author
Amber Shea Crawley is a chef and writer specializing in healthful vegan and raw food. She was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute.
Top customer reviews
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I can honestly say, that I' m still on the raw diet because I have this book. I have tried some other books and almost dropped the whole idea because the food tasted like a punishment. I underttand that eating raw is very healthy, but if it doesn't taste good, I don't see myself sticking to it. The flexibility of the recipes is a big plus as at the beginning you may not know how to sub some ingredients that you don't have on hand. So I'm very happy with the book and would recommend it to anyone looking for a healthier way of eating.
In the past I have spent days dehydrating recipes from other books just to have the final product taste terrible. With this book you can try the recipe cooked in your oven first and if you like it then the next time you can dehydrate (which makes the recipe taste even better!)
We used to hate kale but the kale chips recipes in the book are worth the cost alone.
I strongly recommend Practically Raw for anyone, even those that cannot eat nuts as seeds are used as well. For beginners or for those that want to own two great, simple, and reliable recipe books I would recommend Practically Raw and Raw Food Made Easy by Jennifer Cornbleet. They are the only books I use regularly.
I guess I felt many of the recipes were still a bit 'out there'. I don't really have time for, or care to strain yogurt, for example, and I'm not interested in soaking nuts overnight. I flipped through this a couple of times because I was really excited about adding raw food to my diet but there just wasn't anything in there that grabbed me. Maybe I didn't realize that 'raw' is more work and I had too high expectations. I can't really give this a thumbs up or down. From my research, it does seem like it's the most accessible of the raw cookbooks.
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