This book is a treasure trove! If you’ve never made raw food before, don’t worry — authors David Côté and Mathieu Gallant have helpfully included a fully photographed section of essential ingredients as well as “Techniques” chapter that includes an at-a-glance table of soaking times for various nuts, seeds, and grains. (Frankly, even if you’ve been soaking and sprouting for a while, I think you’ll still find this list immensely useful.)
The introductory part of the books is followed by a bevy of recipes for appetizers, soups, salads, spreads, main dishes, and desserts. Each recipe is tagged with the prep time and what equipment is needed to prepare the dish. The best part? Most can be done in a standard food processor or with a sharp knife. Talk about energy efficient ways to make dinner!
Experienced raw foodists will also delight in the selection of dehydrated and fermented recipes. What a tasty way to expand culinary horizons! And the photographs are so vivid and fresh that they’ll make your mouth water just looking at them. The Ricotta Roulade — made by rolling up red peppers, sprouts, and Macadamia Ricotta Cheese in zucchini — are just about the cutest appetizers I’ve ever seen. Merci beaucoup, David et Mathieu, for giving us such accessible and delicious raw recipes! Trés delícieuses.