The complete book of raw food: healthy, delicious vegetarian cuisine made with living foods includes over 350 recipes from the world's top raw food chefs

Contents

Introduction 1

Why Raw?

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 a Juicer

Chapter 4: Sprouting and Greening

Getting Started - Seed Preparation - Choosing a Sprouting Location - Rinsing and Draining - Harvesting - Storage - Sprouter Care - Greening - Grasses

Chapter 5: Dehydrating

Using an Electric Dehydrator

Chapter 6: Advice from the Pros

The Balance of Five Tastes - Tips on Presentation - Tips on Ingredients - Tips on Flavoring Dishes - Tips on Techniques - Tips on General Food Preparation

Part II: Recipes

Chapter 7:Salads & Dressings

Chapter 8:Soups

Chapter 9:Snacks & Side Dishes 107

Chapter 10:Smoothies, Shakes & Juices 133

Chapter 11:

Bread, Crackers & Chips

Chapter 12:Raw Milks & Cheese Substitutes

Chapter 13:Breakfast, Lunch & Dinner Entrees

Early Bird Specials

Italian-Style Favorites

Platos de Mexico and Spain

Asian Delights

Other Classic Entrees

Chapter 14:Spreads, Sauces & Dips

Chapter 15:Cookies & Other Sweets

Chapter 16:Pies & Cakes

Chapter 17: Ice Cream & Puddings

Part III: Appendix & Resources

Raw Food Glossary

Selected Reading List

Meet Our Chefs

Resources

Index.