eBooks

As a person who dislikes clutter (and can’t afford it either based on the size of my weenie Japanese apartment), I am thrilled with the digital book revolution. I admit they aren’t as juicy to look at without the glossy paper, are difficult to browse, and may be nightmarish when you either have to lug your laptop to the kitchen or print out the recipes, but ebooks take up no physical space, are cheaper, and are eco-friendly (unless you print out a forest’s worth).

The following is a list of recommended recipe ebooks (downloadable in PDF format, and sometimes in kindle or ipod/iphone/ipad format as well, which gets rid of the kitchen problem I mentioned above). Some of these I personally own, but most I admit I do not – yet! However, it is very likely that I may have posted a few recipes from several of these sources below somewhere on this blog. These ebooks are all quality publications by respected raw vegan professionals who are so much more in the know than I am. Check them out – there are free resources to be had as well! If you know of any good resources that I have not included, please feel free to let me know.

Kristen of Kristen’s Raw has published a huge variety of specialty raw food uncook books. I have used her chocolate recipes over and over again! She offers a major discount if you purchase her whole set of 12 books in digital format (They are also available in print). Kristen’s Raw provides “information, products, services, advice, and recommendations that make it easy for anybody to adopt the Raw, vegan lifestyle.”

”THE Raw Chef” Russell James from the UK started up in the raw vegan world in 2004 with a bang and real passion that has lead to the completion of several raw food preparation ebooks. His presentations are known for being mouth-watering. He offers his books for sale individually, but also offers his complete series with a bonus. He also has a home study DVD program for aspiring chefs and raw food enthusiasts.

Karen Knowler is not a chef per se, but a lifestyle transition coach, and apparently a darned good one. She has a whole range of products and services on offer, and one of her best-selling items is an ebook dedicated to smoothies. Karen has 16 years experience as a raw foodie and formerly was the publisher of the UK’s “Fresh Network.” She now runs her own successful consulting service.

Angela Stokes-Monarch has put together a fabulous FREE raw recipe book called Profoundly Raw. This ebook contains a collection of over 35 fabulous raw recipes contributed by 12 well-known raw food chefs like Ani Phyo, Elaina Love and Frank Giglio. Angela, along with equally notorious hubbie Matt Monarch, are famous raw foodies responsible for the raw food store: The Raw Food World, which is probably my favorite store right now, mainly due to the quality and speedy service these two and their team offer. Angela also authored Raw Reform, including an account of her transition to a raw food diet (and losing 200 lbs.!)

Frederic Patenaude (from my home town!) up and left his native Quebec for California years ago to follow the likes of David Wolfe before David’s rise to almost superstar status in the raw food world. Frederic is a firm believer in simple, low fat recipes, which is why I am such a fan. His classic work is The Raw Secrets, and I love his Instant Raw Sensations, but he sells plenty of other digital products too, and like many other raw food professionals, he offers special deals like the one below (and lots of freebies when you sign up with him):

Phillip McClusky is another famed raw foodist who, like Angela Stokes, lost tons of weight on the raw food diet. He is a sought-after motivational speaker, author, and raw food expert who inspires and educates worldwide about the raw food lifestyle, or, as he calls it, “the world’s sexiest diet.” Naturellement, he sells his own recipe books.

Tiffany of Natural Mom Media dedicates a whole ebook to satisfying finicky kids who won’t eat their greens! She also has a book for kids that deals explicitly with smoothies, as well as an ebook with 365 salad recipes (this one not focused on mini people, but I’m sure they also partake in leafy pleasures).

Seasoned raw foodist Ka Sundance and his raw food family offer a recipe ebook entitled, The 70 Best Raw Food Recipes in addition to their other publications, such as 5 Steps of Raw Success, and Raising Raw Children. This beautiful raw family of five is inspirational. They have traveled all over and still manage to eat and live healthily.

Raw Chef Dan is a another professional uncook who has his original concoctions up for sale, such as a connolli and tacos book. He offers raw vegan food preparation certification course as well as consulting services.

Nutritionista Meghan Telpner runs an informative blog and nutritional consulting service with workshops. She sells a whole range of information products such as ebooks and audio MP3s, covering not just recipes, but advice for transitioning to a healthier lifestyle and topics such as hormones, immune system health, low glycymic eating, and body care.

Gorgeous fellow Canadian Tera Warner has been promoting the raw food lifestyle, particularly to women, for quite some time, branding herself a sassy “Raw Diva.” She’s packaged advice together for real-life raw issues such as seen in this title: Raw Mom, Cooked Dad. On her main site, The Raw Divas, you can access her full range of information products and more. Some of her ebook titles include Divalicious, The Healthy Lunchbox, The Simple Gourmet, and Sunsational Baby Food Recipes. She even has an uncookbook for kids, so they can learn good habits in the kitchen. And of course a green smoothie book. Well done, Tera! Titles by other authors and other raw lifestyle products are available on her main site as well.

Laura Bruno’s Lazy Raw Foodist’s Guide has over 192 pages of info and support for the raw diet—especially nutritional, mental, emotional and spiritual aspects that tend to slow people down, discourage them or otherwise make life difficult. It has over 45 easy recipes by some of today’s top raw chefs, and a bonus section with links to vegan and raw food restaurant guides, places that will deliver gourmet raw food to you, and personal picks for mail order items.

Yuri Elkaim (no, despite his Japanese woman’s name HE is actually another fellow Canadian!) is an althetic trainer who has been helping thousands of people lose 10, 20, and even 30 pounds while dramatically improving their health and vitality in as little as 12 short weeks (and often sooner) with the healthy eating strategies discussed in his book, Eating for Energy. He offers oodles of bonuses to those who elect to purchase his program.

I came across the name Joy Housten during the 2011 Hot Raw Chef recipe contest. I have since discovered that there is a reason why Joy’s video entry was so professional and her recipe so yummy. She is the creator of the Rocking Body Raw Food program and the author of The Delicious Revolution and numerous other books and ebooks. Joy promotes implementing changes in increments that work with your lifestyle and schedule. She reminds us that any negative feelings we create around eating all cause stress hormones to be released, so we should focus on adding healthy foods we truly enjoy to add to our diets.

How to Conquer Your Cooked Food Cravings Once and for All is a book for any raw foodist struggling with cravings for cooked food. After reading this book, you will apparently know exactly what it takes to completely eliminate your cravings – COMPLETELY ELIMINATE them. “Not just handle them. Not just deal with them. You will completely destroy your cravings for unhealthy cooked foods.” Wow. I haven’t bought this book. It is a purchase I am seriously considering, as I admit to such cravings, big time! I’m not sure if it has any recipes in it, however…

Andrew Perlot sells a raw lifetyle ebook as well as a recipe ebook – Savory Raw Dressings and Sauces. This young man has overcome obesity, frequent migraine headaches, colitis, depression and numerous other health problems since moving toward a healthy lifestyle. The raw food lifestype has got his life to a point where his health and energy are the rule rather than the exception. He now aims to help people save time and energy in overcoming disease and making positive improvements to their own lives.

Alison Andrews had the busy person in mind when she wrote Simple Raw Food Recipes. She also had a publication on helping you transition to raw. Alison is an ex-model, and is one one those people who not only suffered from a variety of health issues growing up cooked, but also some emotional attachments to food that I can relate to. The modeling industry results in a lot of both externally and internally placed stressed that lead to poor eating habits, like starving and binging. Alison seems to have overcome them!

Canadian Carmella churns out the recipes! The Best of Sunny Raw Kitchen, Delightfully Raw, and The Best of Raw Freedom Community pack in hundreds of raw food recipes. Carmella approaches the raw food diet with her heart rather than her head. She eats raw because it makes her feel great, and she loves its vibrant intensity. The lucky woman is at the point where she find cooked foods bland and unappealing.

The Raw Foods Witch (yet another Canuck – go Canada!) keeps on expanding her repertoire of spells to help you live raw! She has a book on how to bewitch your non-raw spouse, how to cure cravings, amazing desserts, and more – a nice library of resources for raw foodies and those aspiring to become one.

Brandi Rollins, Author of Confessions of an East Coast Raw Vegan takes raw food to the next level by providing 90 low-cost delicious raw food recipes in her Raw Foods on a Budget, each displaying valuable nutrition information and recipe cost details. There is indeed the impression for many that a raw food diet is always an expensive diet, but that’s not the case, as Brandi show us! The book includes a comprehensive program to help both newbies and long-time raw enthusiasts enjoy a BUDGET-LOVING raw foods lifestyle, through a holistic approach to budgeting. You learn how and where to shop for low-cost produce; how to store, prepare, and eat raw foods to make the most out of your money; and overall improve your relationship with both food and money.

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The Art of Flavour
Taste is the ability to respond to dissolved molecules and ions called tastants. Humans detect taste with taste receptor cells. These are clustered in taste buds. Each taste bud has a pore that opens out to the surface of the tongue enabling molecules and ions taken into the mouth to reach the receptor cells inside. There are five primary taste sensations:

1) SALTINESS Add a salty flavour to your food by using natural Celtic, Himalayan, and sea salts, but go easy on the portions. Even natural salts are not actually that good for us. You can also use nama shoyu (raw soy sauce), garlic “salt,” sun-dried tomatoes, and celery. Saltiness brings out all the other flavours to balance, especially anything sweet, so adding a dash to your chocolate recipes is a good thing.

2) SWEETNESS Sweetness balances the salty taste in your uncooking. Raw honey may be the first sweet flavour that comes to mind, but you can also use agave syrup, plain old fruit, maple syrup, dates and other dried fruits such as figs and apricots. Keep in mind that honey is not vegan, and maple syrup is not really raw. Both are better than refined sugar, however, and are packed with minerals and vitamins.

3) SOURNESS Balance salty and sweet flavours with a sour taste. A recipe containing these three flavours will provide great balance. For a sour taste use citrus juices, tamarind, raspberries, cranberries, pickles, tomatoes, rejuvelacs, and vinegars.

In general if your recipe has a good balance of the 3 flavors above, it is going to taste yummy!

4) BITTERNESS Generally speaking, bitterness is not desirable in large quantities, but it so happens that bitter foods and herbs can be quite healthy. They can also be tasty in the right quantity. Green tea and Okinawan goya (bitter gourd) are a case in point.

5) UMAMI Umami is a taste found naturally in seaweeds and is the response to salts of glutamic acid, like monosodium glutamate (MSG), a flavor enhancer used in many processed foods and in many Asian dishes. This stuff is definitely to be avoided, as is アミノ酸 (aminosan) found in far too many processed foods in Japan.

OTHER ASEPTS INFLUENCING FLAVOUR

A) AROMA Aromatics refer to the sense of smell, not taste, but they are closely related and influence each other. Aroma adds depth to flavours. Here are some aromatic ingredients to use in your uncooking: onions, garlic, shallots, leeks, celery, sweet peppers, ginger or galangal, citrus zest, kaffir lime leaves, and lemongrass. Aromatic herbs include parsley, rosemary, thyme, oregano, mint, etc. (fresh herbs are definitely better in the raw food context!) Aromas tend to come out far more when heating food, but do indeed apply to raw food preparation. Hot peppers and such like those listed below are also aromatic.

B) SPICINESS (HEAT) Spices add a combination of the above flavours, but also add different levels of heat, if not at least a “bite." Add dry spicy ingredients before marinating to balance the flavours better. Use oil to bring out the taste of dried herbs and spices. Items that add heat include black pepper, curries, chilis, cayenne, hot paprika, cumin, raw garlic, wasabi, cloves, tumeric, coriandar, mustards, etc.

C) CREAMINESS This is more of a texture than taste, but if all the spice is getting to be too much, a little nut mylk or kream can do wonders. No wonder so many hot Asian curries have coconut milk in them!
- Too spicy? Add some sweetness or creaminess
- Too sweet? Add some sour or spiciness
- Too sour? Add sweet
- Too bland? Add salt or some spiciness
- Too salty? Add sour
- Just needs a spark? Add acid or one of the aromatics added at the end of cooking, or just a touch of heat (spiciness)
- Too harsh? Try just a touch of sweetness
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