Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home - Softcover

Judita Wignall

Softcover

ISBN 10: 1592536859 ISBN 13: 9781592536856

Publisher: Quarry Books, 2011

Synopsis

Going Raw combines the beauty and flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. There are utilitarian books that offer a lot of great basics but do not illuminate the content with stylish and instructional photography. Going Raw promises the basics (kitchen gear, pantry ingredients, how to plan your grocery shopping and menus, prep and storage techniques) and delivers delicious, simple recipes for the starter raw foodist. The additional content is online accessed. Online bonus content brings food preparation techniques and skills to life.

About this title

About the Author:

JUDITA WIGNALL is a raw and natural foods chef and integrative nutrition health coach from Los Angeles, California. A former commercial actress, model and musician, she discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. She left the entrainment industry to follow her passion for great-tasting food, holistic health, and wellness. She's a graduate of the Living Light Culinary Institute, Institute for Integrative Nutrition and Rouxbe Cooking School. In between her many creative projects, she continues to run her online health boutique, teach classes, host retreats, and coach clients around the country. Learn more at www.juditawignall.com.

Excerpt. © Reprinted by permission. All rights reserved.:

Orange-Chocolate Mousse Parfait

Don’t tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert.Soak time: 2 hoursPrep time: 30 minutesChill time: 2 hours
Mousse2 large avocados2/3 cup (53 g) cacao powder3/4 cup (255 g) agave nectar1 1/2 teaspoons grated orange zestPlace all ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin. Scrape down the sides of the container with a spatula as needed. 

Vanilla Cream1 1/2 cups (180 g) cashews, soaked 2 hours1/3 cup (80 ml) coconut oil, warmed to liquid1/3 cup (80 ml) water1/3 cup (115 g) agave nectar1 teaspoon vanilla extract

Directions
Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth.
Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon.Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week. 

Yield: Makes 8 servings.

About this edition

• Publisher: Quarry Books
• Publication date: 2011
• ISBN 10: 1592536859
• ISBN 13: 9781592536856
• Binding: Paperback
• Number of pages: 192