Everyday Raw [electronic resource].

ISBN:

9781423607663

Title:

Author:

Kenney, Matthew.

Personal Author:

Kenney, Matthew.

Publication Information:

Newburyport : Gibbs Smith, 2008.

Physical Description:

1 online resource (189 p.)

Series:

Everyday Raw

General Note:

Description based upon print version of record.

Contents:

Introduction; My Philosophy; How to Use This Book; Everyday Handbook; Tools of the Trade; Key Products; Skill Set; Blended and Squeezed; The Blue Green; Immunity; Almond Milk; Brazil Nut Milk; Triple C; Chocolate-Cherry; Vanilla-E; The Classic; Banana Almond Butter Cup; Mango Raspberry; Mint Cacao Cooler; The Muscle; Best Smoothie; Raspberry-Agave Lemonade; Hot Ancho Cacao; Sweet Green Juice; Grapefruit Cleanser; Snacks; Citrus Maple Granola; Mixed Candied Nuts; Curried Cashews; Blueberry-Almond Granola Bar; Raspberry Vanilla-Almond Granola; Chili-Lime Macadamia Nuts

Chocolate-Ginger MacaroonsVanilla-Almond Macaroons; Super Goji-Cacao-Maca Bars; Almond Crumbs; Raw Chocolate Chip Cookies; Raw Chocolate Chips; Unbaked; Cumin Flatbread; Herb Crackers; Golden Tortilla Chips; Za'atar Flatbread; Bar-B-Que Crisps; Starters; Blueberry Pancakes; Eggplant Bacon; Cucumber-White Grape Gazpacho; Portobello Sausage; Tofu Scrambler; Sesame Cashew Dumplings; Miso Soup; Silken Tofu; Marinated Kalamata Olives; Savory Crepes; Spreads, Dips and Sauces; Chipotle Mayo; Red Chile-Pineapple Dipping Sauce; Sweet Chile-Lime Sauce; Macadamia Hummus; Salsa Fresca; Mango Guacamole

Macadamia Feta CheeseMacadamia Red Pepper Cheese; Pineapple Mango Salsa; Black Olive Pesto; Lemon-Thyme Yogurt Sauce; Roasted Pepper Hummus with Lime; Chili; Sour Cream; Salads; Blue Green Salad; Spicy Almond Dressing; Seaweed Salad; Ginger-Miso Dressing; Potato Salad; Potato Salad Dressing; Creamy Sesame Dressing; Thai Salad; Creamy Thai Dressing; Tabbouleh; Sweet Miso Dressing; Blood Orange-Crispy Fennel Salad; Blood Orange Dressing; Larger Dishes; Tomato, Basil, and Ricotta Pizza; Mango Wraps; Portobello Fajitas; Pasta Primavera; Baked Macaroni and Cheese; Rosemary-Garlic Mashed Potatoes

Portobello SteaksSummer Rolls; Tomato Torta with Pesto and Macadamia Ricotta; Pad Thai; Desserts; Mocha Pudding; Vanilla Crème; Strawberry Tart; Agave Caramel; Mocha Glaze; Sweet Cacao Sauce; Coconut Crème Anglaise; Pumpkin Pie with Thyme; Lemon Macaroon Cheesecake Tartlet; Chocolate Hazelnut Tart; Chocolate Cookie Crumbs; Key Lime Tartlets; Vanilla Mint Flan; Frozen Goji Berry Soufflé; Maca-Cacao Truffles; Warm Fudge Brownie; Hot Fudge; Ice Cream; Mint Cacao Chip Ice Cream; Cherry Chip Ice Cream; Chocolate Pieces; Ice Cream Cones; Strawberry Sorbet; Creamsicles; Almond Gelato

Banana Almond Butter Cup Ice CreamAlmond Butter Cup; Metric Conversion Chart

Subject Term:

Vegeta Raw foods.

Vegetarian cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Newburyport : Gibbs Smith, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!

Update! Ice Cream Cone recipe directions (pg 134):

Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

Reviews (2)

Publisher's Weekly Review

In this ambitious, well-designed cookbook, New York chef and restaurateur Kenney relies on some fairly hefty assumptions: "By now, most of us realize that heating foods above 118 degrees does destroy valuable enzymes and nutrients." Whether or not one "realizes" the benefits, the raw-food-curious will find some intriguing recipes in this book. Juices are especially appealing; Mango Raspberry employs a sweet hit of vanilla, and Sweet Green Juice is a sprightly concoction of carrots, cucumbers, apples and herbs. More substantial recipes include a simple, tasty Cucumber-White Grape Gazpacho, a lighter take on the traditional tomato-based soup, and seasoned, dried mushroom caps called Portobello Steaks. But once dishes become more complicated, they also start to require specialized equipment, myriad substitutes and a lot of patience. Baked Macaroni and Cheese, for instance, is nothing of the sort--it's squash covered in a cashew sauce flavored with lemon juice and nutritional yeast; like most of the recipes here, it requires a Vita-Mix food processor and a dehydrator. Tomato Torta with Pesto and Macadamia Ricotta substitutes nuts for cheese, and Pad Thai uses jicama instead of vermicelli. These substitutions should be tempting to people who believe that nutritional philosophy trumps ease and taste; others will find cooking macaroni and cheese simpler and more satisfying with actual macaroni and cheese. (May) Copyright 2008 Reed Business Information.

Library Journal Review

In this book, chef Kenney (Raw Food Real World) aims to provide easy recipes for the preparation of raw vegan foods, which cannot be heated beyond 118 degrees and usually require some time to create. A raw food novice can marvel at the creation of a recipe for eggplant bacon and the (albeit time-consuming) simplicity of making homemade almond milk. There is a certain time commitment when choosing this diet; for example, many of the recipes require that food items be dehydrated or frozen overnight or for many hours in order to gain the desired flavor and consistency. The book pretty much sticks to contemporary fusion cuisine, with a little bit of Asian, Mexican, and Italian flavors showing up within each section. Particularly innovative and delicious are the dessert and ice cream recipes. Generally, Kenney's choices will appeal to both the non-raw-food-eating cook and the raw-food devotee alike with his healthful and tempting recipes. Recommended for public libraries with special diet cookbook sections.--Claire Schaper, Morgantown, WV (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

Let'sface it--snacking is fun and with all the time we spend commutingand traveling, it's important to always have handy treats nearby.These recipes are some of my favorite ways to keep satiatedthroughout the day. And, they are so natural, that even thechipmunks that visit my place in Maine love them aswell. Chocolate-GingerMacaroons This is one of the easiest raw foodrecipes that I have ever prepared, and we have created manyvariations of it. The macaroons are also great with raw cocoanibs or with chopped almonds or hazelnuts. 1 3/4 cups dried coconut 3/4 cup macadamia nuts, chopped 3/4 cup + 2 tablespoons cocoa powder 3/4 cup maple syrup 1/4 cup + 2 tablespoons coconut oil 1 tablespoon ground ginger 1 1/4 teaspoons vanilla extract Pinch sea salt Mix together all dry ingredients. Add wet ingredients to drymixture and mix thoroughly. Place small scoops onto Teflex sheetsand press down very slightly. Dehydrate 1 day. Transfer todehydrator screens and dehydrate 1 more day. Yield 22-24 MangoWraps One of the chefs I worked with, LorenBruni, created this colorful dish.It is very light and refreshing, and, given its apparentcomplexity, is quiteeasy to prepare. MangoWrappers 4 cups chopped fresh mango 2 cups fresh young coconut meat Pinch cayenne Pinch sea salt 1/4 cup cilantro, roughly chopped Place all ingredients except cilantro in large container. Blend well until smooth.Spread mixture thinly on Teflex sheets and sprinkle withcilantro. Dehydrate 4hours, until dry but still very pliable. Cut each sheet into 4squares. Assembly 4 Mango Wrappers 4 romaine lettuce leaves 1 cup julienned young coconut meat 1 cup julienned carrots 1 cup julienned red bell pepper 1/4 cup fresh mint, roughly chopped 1/4 cup cilantro, roughly chopped 1/2 cup Creamy Thai Dressing (see recipe page 86) Place 4 Mango Wrappers on a work surface, shiny side up. Placeromaine leavesin center of each wrapper and top with equal portions of coconut,carrots,bell pepper, mint, and cilantro, in that order. Roll tightly andsecure with a bit of water. Serve with Creamy Thai Dressing fordipping. Serves 2 Update! Ice Cream Cone Recipe Directions (pg134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflexsheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones;press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 morehours until crisp. Excerpted from Everyday Raw by Matthew Kenney 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.