Save 33% Off: Green Smoothie Revolution: The Radical Leap Towards Natural Health Review & Ratings

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Green Smoothie Revolution: The Radical Leap Towards Natural Health Review

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I loved Michael Pollan's book "In Defense of Food: An Eater's Manifesto" in which he summed up his research into what we should really be eating by saying "Eat food. Not too much. Mostly plants." I then thought, O-K, that's great advice but how do I do that? Salads?
Victoria Boutenko's book answers my question so completely that you would think that she was wondering the same thing. Many of the plants that are the healthiest for you (the dark green types) are difficult to eat raw in any meaningful quantity; kale, mustard greens, spinach, collard greens, etc. This is why so many people either cook them to death or smoother them with high calorie dressings. The Green Smoothie Revolution book showed me how I could add all of things that I believe are healthy for us (leaves, fruit, and berries) to my diet in an easy and fun way.
I was introduced to the Green Smoothie by a friend who had been eating this way for a while. I have to admit that when I made my first one I looked at it and said "Really?" It looked like something that Yoda, the swamp dwelling Jedi master from the Star Wars movies, would eat. Green, thick and kind of bubbling. I pride myself on my cooking abilities, especially in making a dish look appetizing by skillful plating. This did not look good; as a matter of fact my other friends used quite a few "colorful" expressions to describe my concoctions, none of which are appropriate here. The taste however is an entirely different matter. The simple blend of bananas, strawberries and kale was sweet, earthy and fresh. I was hooked!
In addition to the wonderful recipes for green smoothies (with alluring names such as "Hawaiian Hibiscus", "The Laughing Gorilla" and "Green Monkey Face") the book also offers moving testimonials and, most importantly, sage advice from Mrs. Boutenko. I have grown to really enjoy mustard greens as a part of my smoothie meals but she gives a great reason to "rotate" your choice of greens. It seems many plants have ingredients in them (including alkaloids) that could become slightly toxic if eaten in large quantities in order to encourage animals to vary their diet so that the plant would not be eaten to extinction. By regularly changing my choice of greens I can avoid this problem as each plant has a different chemical make-up. Another thing that surprised me is that pets enjoy this type of food as much as people do.
I will have to admit that I am not planning to eat 100% raw foods. I believe that humans are omnivores and that a varied diet is a good thing. However, I feel much better now that I have made my daily Green Smoothie my major meal of the day. I still enjoy my cheeses, breads, butter (I LOVE good, cultured Vermont butter) and meat, but I am eating much less of each of them. Thanks to a great friend and this book I have finally learned a practical way to "Eat food. Not too much. Mostly plants."
In Defense of Food: An Eater's Manifesto

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Save 22% Off: Innocent Smoothie Recipe Book: 57 Recipes from Our Kitchen to Yours (Bk. 2) Review & Ratings

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Innocent Smoothie Recipe Book: 57 Recipes from Our Kitchen to Yours (Bk. 2) Review

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I love, love, love Innocent smoothies and always partake when I am in England. Please come to the States Innocent!! Brought home the book so I can make my own. My fav smoothies... my fav smoothie book... Awesome :)

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Save 34% Off: Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home Review & Ratings

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Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home Review

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This book is a great place to start if you're curious about the growing raw food scene. Judita Wignall, in a warm, practical and easy tone, explains it all. She lays out the kitchen basics including tools and techniques, offers a range of wonderful recipes from the simplest, throw-it-together-and-eat-in-your-hand wraps to wonderful tasty raw main dishes and the prettiest desserts. Each recipe has a step-by-step photo series, showing exactly how to get it done. There's nothing precious or intimidating about her recipes, and she has included foods that are not too far removed from the already familiar, like her gorgeous raw vegan pizza, and her OMG brownies.
A great feature of the book is the planned menus, and the clear and easy nutritional information. She seems to have covered all the FAQs, including what she herself eats in a day.
And...the bonus DVD, tucked inside the cover, features Judita demonstrating recipes and techniques, which just brings it all to life.
Even if you're not into raw food, the book itself is a beautiful piece of art for its design and photography alone. Just a lovely thing to look at and admire.
I can't recommend this book highly enough if you're a beginner, and need guidance on how and why and what to do.

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Save 32% Off: Raw Family Signature Dishes: A Step-by-Step Guide to Essential Live-Food Recipes Review & Ratings

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Raw Family Signature Dishes: A Step-by-Step Guide to Essential Live-Food Recipes Review

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This book is filled with recipes that the Boutenkos would present during their workshops. "Core recipes," they have been retested and refined over many years.
Have you ever made a recipe and found that it just didn't turn out nearly as nice as the stunning color photo in the book? One thing that makes this uncook book unique is its step -by-step guide with photos of each step in the process.
Arguably, even an illiterate or non English reader could prepare these recipes! It makes you feel almost as though you are at a raw food demo workshop. (Incidentally, this was done because of complaints from readers that their recipes didn't turn out as good as the Boutenkos'.)
Years ago I paid $15 for a recipe booklet with photos of each step for Igor's bread--and it was worth it for just that one recipe! Now you can get ALL their core recipes in a sturdy book for nearly the same price! These mouthwatering recipes are sure to become staples in your diet, demanded routinely by family members, regardless of whether you "go raw" or not. Healthy alternatives to chocolate cake, bread, chocolate truffles, etc! Guilt free desserts, such as scones like they serve at Starbuck's, but without the constipating, mind-fogging wheat! Some of the recipes are simple, some more complex, yet the photos make even the complex ones seem easy. We learn that raw jams have half the calories as their cooked counterparts, and the sensational mousse cake recipe has only 1/6 as many calories as the traditional one! Yet, no taste is compromised, and in fact, the raw stuff actually leaves the cooked way behind in flavor.
There is even a guide (complete with daily photos) on how to make sprouts. With this book, no one can use the excuse that the learning curve for making raw is too hard; indeed, Victoria may put many of us that give raw food workshops out of business!
Sprinkled throughout the book are some essays, including a list of the benefits of green smoothies, and a story about how Victoria's husband got involved in the food prep. The back of the book has a complete listing and description of the kitchen tools and where to get them, as well as how much to expect to pay.
I have dozens of raw food recipe books, but this one is destined to become a classic---removing the mystique and fear of creating raw gourmet food once and for all!

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Raw Food, Fast Food: Simple Recipes, Faster Than Takeout Review & Ratings

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Raw Food, Fast Food: Simple Recipes, Faster Than Takeout Review

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McCluskey's book definitely delivers what it promises: raw food, fast. At the same time, it delivers great flavor and texture.
Some things I noticed and appreciated about the book:
It has beautiful, full-color photos of nearly every recipe in the book. This is definitely one of the more mouth-watering books to browse through.
It is very low on nuts. This was valuable to me because it sometimes seems that there are no raw recipe books without nuts in them. I'm not allergic to nuts, but it takes a lot out of me to digest them and I love that the recipes in this book are lighter yet still very satisfying.
You don't need a lot of fancy equipment to make the recipes in this book. You can make almost all of the recipes in this book with just a good knife and cutting board and a regular home blender (not a high-powered multi-hundred dollar jobbie, either, but just the regular ol' kind from a big box store works fine for these recipes.) No dehydrator required! I have a dehydrator, but I really love having this book of recipes that I can look at in the afternoon and decide what to try for dinner and maybe pick up a couple of ingredients on the way home and have chow ready shortly after arriving back at the house. VERY convenient! That also makes it great for those last-minute "guess who's coming to dinner . . . in twenty minutes!" situations where you want to make something raw, something nice, something gourmet, and you're on the spot to do it NOW. With McCluskey's book, you can have it all.
A couple of things I didn't like (but neither was enough to take it down a star):
Some of the seasonings are stronger than I like. After the first recipe I made, I learned to tone it down and work up the flavor volume slowly and then make a note in the book of the amount of seasoning I prefer in the recipe. This is not enough to take it down a star because most recipe books need a little adjusting since everyone's tastes are different and some like stronger seasonings than others.
Some of the recipes have ingredients I have to special order like maca powder or hemp butter because they aren't available in stores where I live. That said, this is not one of those "heavy on the superfoods" recipe books. Most ingredients are very ordinary, substitutions are often obvious, and these recipes didn't cost me an arm and a leg to prepare like some raw recipe books I've used. Also, there are plenty of recipes that don't require "fancy" ingredients so there are plenty of goodies to dig into right away while deciding what "more gourmet" ingredients to pick up or order online. I didn't take a star away for this because I was able to start making plenty of recipes out of the book as soon as I got it, often with stuff I already had in my kitchen. McCluskey has done a good job of balancing the "down to earth" nature of raw food with the excitement of special ingredients.
Overall, I would definitely recommend this book to anyone who wants to explore great tasting raw food recipes that don't require a huge time or money commitment.

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