This page will include books that I read, or have read that have helped me learn about vegan/high raw diet.
- The Happy Herbivore ( VEGAN)
by Lindsay S. Nixon
This Vegan cookbook was the very first vegan cookbook I bought. All the 175 recipes are extremely low in fat and fairly easy to make. The cinnamon bun recipe in which the calories are as little as 385 and the fat content is as little as 1.4g. Not bad for a vegan cinnamon bun! She also has a great black bean brownie recipe, where each brownie is only has 112 calories and .9g of fat. The recipe also has very little sugar =) It is mostly just bananas, black beans, and cocoa powder. They are a great snack for after a work-out, because of the black beans they are very high in protein. Not to mention, they are quite tasty. I like this cookbook a lot, the only drawback for me was that she has a lot of recipes that feature TVP (texturized vegetable protein.) Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), or soy meat, is a “nutritious meat” made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat, and contains no fat. Sounds great and all, with “nutritious” and “no fat” tied to its name, but it’s actually highly processed. I feel it is best for me to eat foods that are as close to their natural state as possible. So if you are a TVP fan, then by all means, carry on. I just steer clear of that chapter, and choose to make the Broccoli Pesto Pasta, Salsa Chickpea Lettuce Wraps, and Cheater Pad Thai. mmmm *tummy rumbles*
2. LIVING RAW FOOD
by Sarma Melngailis
Ahhh, Living Raw. This is my FAVORITE cookbook. It was the second one I purchased. I sat in the Starbucks cafe of Barnes & Noble for a few minutes
four hours skimming through all different kinds of health cookbooks to see which ones I liked the most. I went through maybe two before this one that were decent, but didn’t stand out. Then when I opened Living Raw Food, Sarma really started talking to me. One of the first things she told me was was about raw food and her own personal raw story. It really helped me connect with her and be able to see through her perspective before we moved onto the rest of the book. She was a chef, fresh out of cooking school when she stumbled upon the raw diet. Her room-mate was her best friend and also a chef, so naturally they are going to experiment with making raw food together. They fell in love with the the idea & lifestyle, and soon after their restaurant was born – Pure Food & Wine. A lot of the recipes listed in the book, they also make at the restaurant, which makes me super excited to go to NYC someday and visit! In the book she also explains kitchen tools and techniques needed to assist one in creating meals in the raw diet, such as high speed blenders, dehydrators, food processors, spiralizers etc. By understanding the value and use that these tools offer, I know what I can use as a substitute if I don’t have one of them handy, or have a goal for one I might want to save up for. Another things I really liked was that she explains the foods- which kinds to get, how to prepare them, and what they are, how they taste, what kinds of foods they will go well with etc. I felt as tho she was directly explaining to me exactly what to do. My favorite recipes she features are the ones I have the tools to make – unfortunately since I do not yet have a dehydrator I wasn’t able to choose any of those decadent recipes She includes lots of yummy recipes for smoothies (these she calls shakes), puddings, and salads. In my copy of this book I have about 30 post-it stickers for recipes I want to make. If you are interested in the raw dining world at all, I would definitely get yourself a copy of this book