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Hooked On Raw: Rejuvenate Your Body And Soul With Natures Li...
Hooked On Raw: Rejuvenate Your Body And Soul With Natures Living Foods
 
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Author : Rhio
Publisher : Book Publishing Company (TN)
ISBN# : 9781570672507
Pages : 364
Price :INR 1886
Offer Price:INR 1679
 
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Book Description

Hooked On Raw is a must for anyone who is interested in the Raw/Live food lifestyle. The first half of the book teaches you about the reasons for eating this way. The second half of the book contains over 350 delicious gourmet recipes designed to please just about everyone. Rhio has received thousands of letters and emails thanking her for writing this book.

Reviews

I have almost all the major raw books and this is one of the best. The recipes are delicious.
This is a wonderful raw book... lots of recipes and they taste great! If youre into raw... youll like it. If you havent tried it... you will be amazed how great you feel eating this way... and how good you look!
This collection of Love in recipe form is THE one book that I use all the time for "everyday" Raw Foods meal prep.

One recipe that I know by heart now is the "Toona" spread for a "gardenburger-type" spread on cucumbers or crackers or as a side for a salad. In fact, dehydrated this spread itself makes the tastiest crackers.

Rhios book is delightful and the recipes taste great. There is a lot more information in addition to just recipies too.

What more is there to say?

Ah, one more thing. Sergie and Valya Boutenko have just also released a recipe book that I have yet to see. I am looking forward to that one too.

Whatever you decide, any Raw Recipe Book is better than none. They all have something new and fresh to offer.
Take care, eat well.
This is my favorite live foods recipe book. Its a great book for people new to raw foods and those of us whove been traveling this path (or trying to) for some time. I use it as both a reference and a recipe book. "Hooked on Raw," Nomi Shannons "Raw Gourmet," and Frederic Patenaudes "The Sunfood Cuisine" are the three best out there (see below). I have most of the major raw foods recipe books, and I rarely open any but these three anymore. Mostly I eat simple fruits and prepare soups or salads, but these books are perfect for company meals and pot luck suppers...and the occasional elaborate meal.

Rhio talks about several transitions to raw foods, including her own, as well as presents different sides of many of the controversies within the raw foods movement -- all without being dogmatic. Her premise is that we all must choose what is right for ourselves based on our own educated opinions and knowledge of our bodies.

After presenting background, the book then goes into discussions about sprouting and food prep equipment.

This book is unusual in that most of the recipes are for main courses. This has been lacking in raw foods books until now. But Rhio also provides salad/dressing, soup/sauce, and dessert recipes, as well as some "unusual food info" and recipes for cosmetics. There is also a small section of pictures. I only wish there were a better index: the only recipe index is by Rhios recipe name, not by main ingredient or common name.

Still, the best book out there. Other great ones are: Nomi Shannons "Raw Gourmet" (lots of salads/soups/dressings and good info for new and seasoned raw foodists) and Frederic Patenaudes "The Sunfood Cuisine," although it reads like a continuous, annoying ad for Natures First Law products. Cherie Sorias "Angel Foods" is wonderful, too, although there are lots of cooked recipes in there along with the raw ones and its sometimes hard for a new raw foodist to tell which is which. Julianos "Raw" is unique, creative, and interesting but far too rich and overdone for every day...maybe even for special occasions without some tone-down (or reduced nuts/seeds/oils/sweeteners).

If youre looking for excellent information on transitioning to live foods (with a few recipes), sticking with it, and/or getting healthier in mind/body/spirit, I highly recommend Paul Nisons books, although -- just a warning -- they are best for their interviews of long-time raw foodists, as the boxing and

 
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