Category Archives: RAW FOOD BOOKS

GORILLA FOOD: great new recipe book – my new favorite!

POST #904
Was POST #901
I was very interested to receive this copy of Gorilla Food, by Aaron Ash, of the Vancouver restaurant by the same name.  Oh, this book is nice! Enticing new flavor ideas, fresh innovative recipes, pretty pictures – oh my! Get this book here

This is a recipe book – you asked for raw recipes and here they are. After a two page introduction, which tells the curious how the Gorilla Foods restaurant in Vancouver, BC, Canada came into being, and shows a picture pictures of a 1960s-throwback-looking space, it launches into a clarification of terms and descriptions of the appliances and tools needed to work the magic, as well as a shopping list, i.e., all of the ingredients which will be eventually called for in the recipes.

After that come the recipes. Now, if you like more or less “instant food” (not much more than a food processor involved), and don’t like to plan a day or two in advance, many of these recipes will not work for you as they are written (many require dehydration, or include dehydrated recipes detailed on other pages), but, often, the “raw” parts, i.e., the parts before you dehydrate, are good enough on their own – for example, although the Morning Curry Crepes call for the dehydrated Ginger Tomato Crepe,  recipe would be just as good sitting in a bowl for you to spoon up.  So it goes… I see this book as requiring a bit of creativity if you are to get the most from it – just about every page has something exciting, mouthwatering, or really curious.

That said, there are some truly innovative (as in: I haven’t seen this before) recipes for vegetable mixes, sauces, cheezes, condiments, crackers/breads/wraps/chips, and desserts. If you take the often unique vegetable mix ideas, and start adding different sauces, you get altogether different and exciting experiences. If you are willing to do the dehydrated breads/crackers/chips/wraps (which you can do in advance and freeze – you knew that, right?), you expand your options exponentially

When you get to the desserts in Gorilla Food, you will start to drool. Many of the desserts just involve combining the ingredients, and voila! Of course, the really fancy-looking ones in the pictures  the use of a dehydrator, but, often, the ingredients will taste good without the dehydrator, and just will be more like goo, or something you have to eat with a spoon.

There! I’ve just taken apart Gorilla Food and digested it into a recipe book for people who only have a knife, or, at best, a food processor. You can make almost all of these things (save the breads, the chips, the crackers) in a beginner raw food kitchen.

If you are a beginner, if you are an old hand, Gorilla Food will be worth your while.  So, do check out Gorilla Food. It is so very fanciful, and just this side of very basic raw food (which you don’t see much in recipe books anymore), with a kick!

You can get this book here



POST #898
Do you like kale and want more kale recipes?  Toot on over to Kale University and pick up their free KALE UNIVERSITY COMMUNITY COOKBOOK KALE RECIPES  The price is right and the recipes are righteous.


POST #851
Frederic Patenaude books are on!

You no longer need to scroll through miles of “but wait! there’s more! Did you know? Do you want to…?”

If you already know what you want, you can go to and pick up those books at reasonable prices.


POST #850
I LOVE GETTING NEW BOOKS!  I love books, period, but, when I get more books, I love that more. Today, I received three raw food books that I had ordered while I was away.  Boy oh boy!  Two are for my EARLY RAW FOOD BOOKS collection, and the other one is a book I had never heard of before the author sent me an email the other day.

I am very excited to finally have a copy of what may be the first raw food book published in America (1925), Mrs. Richter’s Cook-Less Book, by Vera Richter.  Vera Richter, together with her husband, Dr. John Richter, opened the first raw food restaurant in Los Angeles, Eutropheon, in 1917, and ran it until the late 1940s.  The book includes recipes for the dishes served in the restaurant. These are recipes from the days before food processors and dehydrators, so they are all quite simple to prepare.(Interestingly, someone has copied this book and made a Kindle version, so, unless you are a fanatic, like me, and must have the original, you can read through it on your Kindle for a highly reasonable price).

I also received a copy of John Tobe’s 1969 Health Giving, Life Saving No-Cook Book, which Raw Chef Dan showed me when I was at his studio a couple of weeks ago.  This is an interesting book – it is not 100% raw, but it does have a lot of good raw recipes (early raw food writers often included non-raw items in their recipe books).  The No-Cook Book would be a very good introduction for people transitioning to a raw diet.

I’ve been reading Susan Powers’ recipes on her Rawmazing site for quite a while, and have used quite a few of them.  The other day, I got an email from her, announcing her book, Rawmazing: Over 130 Simple Raw Recipes for Radiant Health, on for a very accessible price, so I ordered it. Wow! Among the usual re-worked recipes that we see versions of in almost every cookbook, there are some very nice, unique, tasty-sounding recipes in Rawmazing.  One thing I find interesting is that she uses sprouted wheat in a number of recipes –something we don’t usually see in raw recipes books.  I am looking forward to reading through this book more in depth, and, very likely, making some of the recipes.

RAW VEGAN FERMENTED VEGETABLE RECIPES: Complete Idiot’s Guide to Fermenting Foods

POST #796
I’ve just added another book on fermenting raw vegetables, The Complete Idiot’s Guide to Fermenting Foods, by Wardeh Harmon, to my collection.

As is most often the case with books on fermentation or culturing of foods, this book is not only for raw vegans.  The sections on Vegetables and Fruit, however, are about raw food culturing,  and the majority of the recipes in Non-Alcoholic Beverages, as well as many in the  Condiments  chapter, are also raw.

The first chapters, on the whys and hows,  of fermentation, and the tools to use are very educational.   Although the book recommends using whey (a dairy product) for its lactobacillus content, it also offers a raw vegan option (water kefir), and gives detailed instruction as to how to use the water kefir.  (I will probably just stick with throwing my New Chapter probiotics powder into the mix — it has always worked for me — the only ferment batch I’ve ever lost was the sauerkraut I forgot to put the probiotics in).

The recipes are clear and detailed enough that a neophyte could manage a successful ferment right off the bat.  

I will put this one on my go-to shelf, for sure, especially when I am thinking of trying something new.


POST #755

Suzanne Kristin is holding a contest to  give away free raw vegan recipe books.  Check here to find out how to participate:

Kristin Suzanne Raw Vegan Recipe E-book Give-away Contest

Good luck!

I read cookbooks and nutrition books while I was fasting.  The cookbooks actually helped me forget about wanting food – they gave me ideas to explore after the fast ended.   The nutrition books were just more interesting information for my nutrition practice.

The cookbooks I read were Ani Phyo’s Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way  and Matt Kenney’s Everyday Raw Express: Recipes in 30 Minutes or Less.

The thing I did not like about Ani Phyo’s Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way was that so many of the recipes require young Thai coconut – okay, quite a few of the recipes that I would really like to make require young Thai coconut, and there are no substitutions suggested.

That said, there are still a lot of recipes I liked.  Phyo gives us a raw vegan recipe for gojijang and quite a few curries, as well as a number of other interesting sauces.   There is even a raw vegan recipe for a fair bulgogi approximation, as well as recipes for those little vegetable side dishes that they put on your table in Korean restaurants.  There are some interesting “instant pickle” recipes as well.

One thing that always makes Ani Phyo’s books a good read is that she includes her insights into what she considers necessary for a more natural raw vegan lifestyle.  She also often discusses the various ingredients she uses, and gives substitutes where she is aware of them.  Cooking with Ani Phyo is almost like cooking with a good friend.

While, originally, I thought that I could get away with copying just the recipes I like, it turns out that I do like so many of the recipes that I will need to make this my next book purchase.

Matt Kenney’s Everyday Raw Express: Recipes in 30 Minutes or Less
actually has a number of recipes which are similar to  ones in Ani Phyo’s book. Everyday Raw Express: Recipes in 30 Minutes or Less
promises that recipes only take 30 minutes, but that does not include the time for dehydrating ingredients for the recipes.

That said, Everyday Raw Express: Recipes in 30 Minutes or Less has quite a few interesting recipes, and it is certainly an interesting read (but, then, I read recipe books for entertainment when I am fasting.) Normally, I take inspiration from recipe books, although, from time to time, I do make the actual recipes. I’ve been inspired by several recipes so far, and I do not regret the money I spent on this book.

RAW FOODS ON A BUDGET: a great new book

POST #715
I recently received the long-awaited Raw Foods on a Budget by Brandi Rollins, and I’ve got to say it has been well worth the wait.

I’ve been watching Rollins’ posts about her journey to this book for the past year or so.  This young woman has been working hard to build her program while she has been writing this book.  Every recipe she has posted on Facebook has been truly interesting, inspiring, and … tasty!  She has also posted ideas, here and there, as to how to manage a raw food diet on a budget.

The raw food diet on a budget has always been an issue.  On various raw food email groups, I have dealt with people who complain that a raw food diet is too expensive.  I have talked about how I managed while I was in college and graduate school.  Other raw food sites have published on the issue of eating raw while on a budget.  Still, no one has ever taken that mega-step to writing up all the raw-food-on-a-budget tips in one book, along with enough recipes to justify the book alone.

Rollins has pulled together “new to raw foods” information, as well as serious ways to look at how to manage a raw food diet on a budget.  Further, she has included a number of original raw food recipes which are both budget-friendly and, also, tasty.

I’ve got all sorts of raw food recipe books, but this one is unique in its focus.  I would definitely recommend it, both for those interested in learning more about or starting a raw food lifestyle, as well as for old hands, who want a fresh look at what they’ve always been doing.

Raw Foods on a Diet is also available as an ebook.(I prefer a cookbook I can lay on the table while I’m working, so I like the hard-copy Raw Foods on a Budget)

Rollins also offers a “starter package”, which includes the book as well as her 28-day raw food starter program, with a year of support for only a few dollars more than the book alone.  

This is definitely a good bet to add to your raw vegan library, both for the extremely useful lifestyle information, as well as the delicious, innovative and budget-conscious recipes.

FREE RAW: ebooks etc.

POST #710
As I’ve been visiting different websites, I have run into sites which offer free e-books.  Now I have had this amazing revelation that I could post these things here and you could go there and get them, too.

Here are three to start: will send you a free sample copy of their magazine. There are some interesting recipes in it, as well as other information.

The Renegade Health Show will send you a free copy of Kevin Gianni’s e-book High Raw.

Raw Food Recipes Online will send you a free e-book called 50 Raw Food Recipes


I have just received and read through a very interesting book: Reasonably Raw, by Dr. Frank Ferendo.  If I had to classify this book, I would call it “raw food theory for busy, skeptical people.” Although I was initially skeptical about this book, I must admit that I was pleasantly surprised — dang! How come I did not write this book when I thought about it?

Dr. Ferendo has written a digest of the work of the primary raw food gurus at work today.  I thank him for reading the books that I have been unwilling to read, and reporting the ideas objectively: he seems equally friendly to each different system.  The book describes the basic tenets of each theory with enough detail that the reader might not actually need to read the original books to be able to follow the concepts and apply them to a raw vegan diet.  In my case, I have been able to discover that, either I already knew the information, or I was right about not wanting to read a certain book as I do not agree with the concept.  Having read most of the works Dr. Ferendo has included, I feel I can trust his digests of the ones I haven’t read.

If you want to get a feel for the different raw food “schools”, and are feeling overwhelmed by the number of gurus who proclaim that their ideas are the only correct ones, this book can help you find your way, and, perhaps, find the system you would like to know more about.  Reading Reasonably Raw might even inspire you to create your own personal hybrid of two or more systems, as, I believe, most successful raw foodists end up doing.