Table of Contents
Preface vii
Introduction: Why Raw? 1
Part I The Raw Kitchen
Chapter 1 The Right Ingredients 6
In the Pantry
In the Fridge
Stocking Up
Chapter 2 Essential Tools 14
Basic Tools
Not-So-Common Tools
Chapter 3 Juicers and Juicing 18
Choosing a Juicer
Using your Juicer
Chapter 4 Sprouting and Greening 25
Getting Started
Seed Preparation
Choosing a Sprouting Location
Rinsing and Draining
Harvesting
Storage
Sprouter Care
Greening
Grasses
Chapter 5 Dehydrating 35
Using an Electric Dehydrator
Chapter 6 Advice from the Pros 40
The Balance of Five Tastes
Tips on Presentation
Tips on Ingredients
Tips on Soaking
Tips on Flavoring Dishes
Tips on Techniques
Tips on General Food Preparation
Part II Recipes
Chapter 7 Salads & Dressings 57
Chapter 8 Soups 96
Chapter 9 Snacks & Sides 123
Chapter 10 Smoothies, Shakes, & Juices 155
Chapter 11 Bread, Crackers, & Chips 180
Chapter 12 Raw Milk & Cheese Substitutes 204
Chapter 13 Breakfast, Lunch, & Dinner Entrées 216
Early Bird Specials
Italian-Style Favorites
Platos de Mexico y España
Asian Delights
Other Classic Entrées
Chapter 14 Spreads, Sauces, & Dips 281
Chapter 15 Cookies & Other Sweets 319
Chapter 16 Pies & Cakes 343
Chapter 17 Ice Cream & Puddings 363
Part III Appendix & Resources
Raw Food Glossary 385
Suggested Reading 397
Meet our Chefs 409
Services & Supplies 453
Resources 465
Index 471
