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Searching... Hardwood Creek Library (Forest Lake) | 641.563 ALT | Searching... Unknown |
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Summary
Summary
Nearly twenty years ago, thanks to a raw food diet, Carol Alt cured a world of headaches, stomach issues, and fatigue and became healthier, more energetic, and slimmer than she's ever been. In Easy Sexy Raw she shares how anyone can experience the benefits of the uncooked lifestyle.
Carol takes all of the intimidation out of going raw, providing straightforward advice, easy tips, and 130 super-simple and delicious recipes that will make the transition a snap. Useful tools--such as a swapping list of raw substitutes for favorite cooked items and a "Turn It Raw" section that shows you how to gradually convert favorite dishes to raw (even chocolate chip cookies!)--will help both new and seasoned raw eaters to build a recipe repertoire. And the dishes, including contributions by raw food authorities and chefs like Ani Phyo, Sarma Melngailis, and Raw Chef Dan, are tasty and filling--even for those who are just trying out raw for the first time:
* Yellow Squash Fettuccine with Creamy Pine Nut Alfredo, Lemon Basil, and Green Olives
* Good Stuff by Mom & Me's Salad Pizza with Tomato Sauce
* Gingery Squash and Coconut Noodle Soup
* Indian-Style Papaya Salad
* Abundance Burgers with Marinated Mushrooms and Jícama Fries
* Apple Marzipan Pie
* Triple Orange Salad with Pistachios and Mint
* Maya Chocolate Pie
Carol offers tips on the best equipment to use; demystifies methods like soaking, sprouting, and dehydrating; and even discusses raw dairy, good and bad fats, and which sweeteners are best for your body.
Easy Sexy Raw is the must-have primer for anyone who wants a healthier lifestyle and a natural way to feel sexier and more beautiful.
Author Notes
Carol Alt is one of the raw movement's most recognized names and faces. In addition to gracing the covers of more than seven hundred magazines, she has been featured on calendars and posters, in exercise videos, on stage and television, and in more than sixty-five movies. A frequent spokesperson for raw food on talk shows, she is the author of Eating in the Raw and The Raw 50. Visit her at CarolAlt.com. To inquire about a possible appearance, please contact the Random House Speakers Bureau at rhspeakers@ randomhouse.com.
Reviews (2)
Booklist Review
In 1945, dentist Weston Price published Nutrition and Physical Degeneration, a first-of-its-kind study of the dietary habits of non-Western cultures (for instance, the Masai and the Eskimos). His results are not too surprising some 67 years later. He found that a drastic change in nutrition, from wholesome fruits and foods to processed meals, drove a catastrophic deterioration in health, and he recorded illnesses such as arthritis, cancer, diabetes, and heart disease. Today, that evidence has become even more pronounced, with testimonials from a plethora of sources in the medical field. What's a cook-consumer to do? Go vegan; select only locally sourced, unprocessed foods; and eat raw. The latter is the advice of Alt (author of Eating in the Raw, 2004, and The Raw 50, 2007). She and coauthor Scheintaub explain the concept, methods, and equipment, along with 130 recipes. She begins by adapting a number of new techniques like soaking, sprouting, dehydrating, and fermenting along with the mind-set of consuming foods at temperatures below 115° F. To ease readers into that concept, the authors translate a handful of recipes hummus, gazpacho, and chocolate chocolate-chip cookies, plus others into three stages of transition: fully cooked, partially cooked, or totally raw.--Jacobs, Barbara Copyright 2010 Booklist
Library Journal Review
Intending her latest cookbook to be the sort of primer she wished for when she first began a raw-food diet 15 years ago, supermodel Alt here covers more basics and provides more recipes, tips, and resources than in her previous two books (Eating in the Raw; The Raw 50). Most of these easy-to-make recipes use common ingredients, and Alt offers helpful information on purchasing, health properties, and more. She is one of the few omnivorous raw-food authors and uses raw dairy, eggs, seafood, and red meat. Readers may want to confirm Alt's various health claims with research of their own. VERDICT This title shares common ground with other basic raw cookbooks. Judita Wignall's Going Raw is still a standout for demystifying raw kitchen techniques. Fans of Alt's previous books will want this, and those interested in eating raw but not vegan will be intrigued.-Jude Baldwin, Shasta Coll. Lib., Redding, CA (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Quinoa and Pesto--Stuffed Tomatoes Serves 4; makes 4 stuffed tomato halves 2 medium tomatoes Sea salt 1 ½ cups sprouted quinoa 1⁄3 cup pesto Freshly ground black pepper Cold-pressed extra-virgin olive oil, for drizzling 4 fresh basil leaves Shaved Parmigiano-Reggiano cheese (optional) Cut the tomatoes in half crosswise and scoop out the flesh. Set the shells aside. Strain the flesh through a fine-mesh strainer into a bowl, pressing on the flesh to extract all the tomato juice. Reserve the juice for another use and chop the tomato flesh and set aside. Rub a little salt into the insides of the tomato shells and place upside down on a paper towel--lined plate. Set aside for 30 minutes so the tomatoes soften a bit. In a medium bowl, combine the tomato flesh and quinoa. Add the pesto and stir to coat. Season with salt and pepper. Spoon the quinoa mixture into the tomato halves and drizzle with oil. Top each one with a basil leaf and some cheese, if using. Excerpted from Easy Sexy Raw: 130 Raw Food Recipes, Tools, and Tips to Make You Feel Gorgeous and Satisfied by Carol Alt All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
foreword | p. 8 |
introduction | p. 12 |
uncooked 101 what you need to know to go raw | p. 23 |
How to Know What's Really Raw | p. 24 |
Raw Equipment: What You Really Need (and Some Fun Gadgets) | p. 27 |
Kitchen-Ready: Your A-to-Z Raw Shopping List | p. 31 |
the methods | p. 35 |
Soaking and Sprouting | p. 36 |
Slow Cooking, aka Dehydrating | p. 40 |
Fermenting | p. 43 |
Juicing | p. 45 |
getting to know your food (in all its raw glory) | p. 47 |
Real Dairy and Eggs | p. 48 |
Sweeteners | p. 52 |
Seasonings | p. 55 |
Oils | p. 58 |
Other Staples | p. 59 |
the recipes | |
turn it raw | p. 63 |
breakfast like a king | p. 75 |
drink up | p. 85 |
spreads, condiments, & dips | p. 99 |
salads & salad dressings | p. 121 |
soups | p. 141 |
small bites & sides | p. 149 |
the main attraction | p. 163 |
desserts | p. 195 |
dehydrator crackers, breads, & snacks | p. 215 |
menu ideas | p. 233 |
swapping list | p. 234 |
thank you | p. 238 |
sources | p. 239 |
appendix: in my opinion ... what it means to be raw | p. 245 |
index | p. 252 |