The Raw Food Revolution Diet

I'd been wanting to buy this book for sometime due to Cherie's Living Light Culinary Institute in CA that I thought would be so nice to go to, so I decided to try out her book first.Pro: "Ideas To Save You Time In The Kitchen" is a nice inclusion, telling you basic things you should plan to do in terms of meal prep/shopping each week. Also a good list of tools needed in a raw food kitchen.Con: I was disappointed in the images in the recipes section--the recipes themselves sound good on paper, but I am one of those that really enjoy to "see" what I'm going to be making in a nicely done food styled image. There is only one, black and white image of a recipe on the cover page for each new chapter (ie: one for condiments, one for desserts, etc).If it is not a problem for you that the pictures are of meager quality and quantity, than you might enjoy it more than I did.*Raw Food books I've been far more pleased with: Living on Live Foods, Alissa Cohen and all of Ani Phyo's books. Living on Live Food --2004 publication. Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes

I picked this book because it said it had good recipes in it. They say you can have pizza and hamburgers and everything on a raw food diet. My family and I are still in the transition phase. These recipes take a lot of advanced planning and you need to do multiple recipes that all take a long time. This is very unrealistic for two people who work 50 hours a week and have two young children. Plus, since you don't feel well which is why you went to raw, the extra energy after work to plan and implement these recipes is next to impossible. It just is not practical. I think this is what you get with most raw food cookbooks. It is just not quick and easy for the foods that are similar to cooked foods. I did find that Victoria Boutenko is much easier for eating raw. You have to buy a Vitamix, but the smoothies taste good, they are fast and easy, and nutritious. Plus, my kids will drink them. It is definitely not for beginners trying to go raw -- too complicated.

I loved the fact that this was a collaborative effort between a chef for tasty foods and nutritionist for the medical view point. This was very helpful in teaching about various types of nutritional information and how it affects the body. Also, about vitamins and minerals; what is recommended and how much are in some foods (be sure to check out the appendixes). There were a wide range of recipes from appetizers to desserts and even included condiments. However, with all of the nutritional information discussed in the book, I would have liked to have seen such information for each recipe. Also, since this book appeared to be geared toward the beginner, I was disappointed there was not a section in each recipe that stated the prep time such as soaking and dehydrating.

I am on a diet with the goal being to lose 80 pounds. I have lost 52 so far. I have been reading about raw foods, slow foods, eating wild foods, and home grown garden foods. I am trying to learn more about the nutritional value of food and how the body uses food. I am looking forward to the time I will need to eat carefully to maintain my goal weight. I want my food to help me keep good health. Food is medicine at times. This is one of several good books that explains how to find healthy food to eat. I need to change my eating habits to add more raw foods to my diet. I love McDonald's French fries but I cannot eat McDonald's fries now. I need to stop eating fries and eat more raw foods.

I am surprised that this book has not already been reviewed. It unlike anything on raw food. It gives details of the diet from Cherie who walks the walk. When reading this book I became amazed. I saw Cherie at a booth during a Vegetarian Event last year. I thought she was around my age. In reading the book she is old enough to be my mother. That is an endorsement for this book. She must be in her mid 60's.Of the recipes I have tried the cashew yogurt worked and tasted good. The zucchini hummus will be made again this week. I have shared the mexican-style seasoned cabbage with people at worked and everyone loves it.The two other authors Brenda Davis and Vesanto Melina give a thoughtful and scientific basis for raw food. Becoming Vegan by these authors is a wonderful book that any vegan should have.

There are many reasons to consider this book for purchase. First, you need to recognize that two of the authors are Registered Dietitians (as am I). This is important (and the main reason I book this book) because they bring scientific and factual information to the raw diet. It is hard for me to trust books where the author has no educational background and gets his/her info from other unreliable resources. I knew I could use this book to help with my clients and I knew I could trust what it was saying.I highly recommend this book to anyone who wants to start a raw diet. They teach you how to do it and to be healthy. They teach you how the diet works from a scientific standpoint and the chef in book has made some really great recipes.

This is an excellent book. The recipes are so delicious my taste buds were going crazy over every dish I made from this book. Seriously! Also, it gives some great information about a raw diet. I particularly appreciated the menu plan to get started. It was a nice way to plan out a few days to help get in the groove of going raw. ALSO the recipes are all pretty simple, so you don't have to go buy wacky ingredients. Once you've modified your grocery list, you can easily make everything in this book.

I am a new raw food consumer, so I was looking for a how to book. This book explains a lot of the theory behind raw eating, and the how to prepare a lot of the grains. Unfortunately I have not made a recipe from this book that I loved. In fact I didn't even enjoy the ones I made, and I have tried at least 8 of the recipes in this book. So my advise would be...buy the book for the information, not the recipes. There are many raw recipe books out there that are amazing.

Maybe I have a different copy to the other reader, but out of 234 recipes, only 21 seemed to need a dehydrator, and these dehydrator recipes were mainly in the bread, crackers, crusts and wraps section. I am lucky enough to have a dehydrator, but that said, as a 70 percenter, I tend to eat mainly wet raw foods for the added hydration, and I only dehydrate treats, kale chips, or crackers (which you could shop buy if you have no dehy). I found the book brilliant, packed full of light eating raw food. For those wishing to lose weight by using raw, i think this is one of the only printed raw food, calorie counted weight loss plan out there (cherie calorie counts suggested menus from the recipes).Advice in the book is great, recipes are sound and tasty. For those who don't know it, Cherie is found of the Living Light Culinary Institute, so she knows her onions so to speak!Good book...good book for life, one of those books i never want to be without. I bought a second copy.

A really informative book as the raw diet is new to me. I started changing my diet a couple of weeks ago and feel so much better I think I may have lost a little weight but not in the habit of getting on the scales.

Excellent book with a mine of information about raw foods and how to make interesting soups, meals, snacks, dressings and more.

Given as a gift

This is a very helpful book. An easy read and a good lay-out. It gives a good overview and covers many areas.