This book was an easy read- I got through it in one evening. It contains a lot of great information in it that I think is beneficial to someone just starting this journey. One of the things I liked the most was the 10 steps. I am a firm believer in taking it one step at a time. Eliminate one bad thing this week, add one good thing the next week etc.. These 10 steps follow my beliefs. Take as much time as you need on each step. When you have conquered step 10 then you are ready to dive into one week of 100% raw- for what Raw Chef Andi calls the Joyful Jumpstart Week. Not every person can just dive into the raw food world 100% all at once. This book helps you to ease into it- making better choices along the way.
Pt 1. Introducing a New Way To Eat
The Discovery- Chef Andi’s journey to a raw food diet
Why Eat Raw- The benefits, what is raw?, enzymes, raw meat, what does the mean for you?
Food Categories- what is a fruit?, what is a nut and what is a seed?, what is a green?, what are fats?, what is a sweet?, putting it together, fruits list, greens list
Proper Food Combining
Best to Worst Diets
Pt 2 The Plan
10 Steps to Dietary Health
Joyful Jumpstart Week
The Diet Plan
Pt 3 The Recipes- There are more than 50 raw food recipes
Storing your produce
I have been high raw for almost a month now but had stalled over a week with my weight loss. Using a couple of tips from this book and my weight loss has picked back up again. Thanks Raw Chef Andi!
A great recipe from Raw Chef Andi- that isn’t in the book.. It is now a family favorite!
Place all ingredients in a food processor outfitted with the “S” blade and process until crumbly, yet sticky.
Press mixture firmly into a 9-inch pie plate and set aside.
3/4 cup cocoa powder
3/4 cup maple syrup
1/3 cup coconut oil, liquefied
Blend all ingredients in a high-speed blender until smooth. Pour 3/4 cup of the mixture into the pie crust and refrigerate until firm. (approx. 2 hours)
1/2 cup coconut oil (liquefied)
3/4 dates, pitted
2 tablespoons maple syrup
1 tablespoon vanilla
1/4 teaspoon butterscotch flavoring
1 1/4 cup pecans, chopped
Place dates and coconut oil in the food processor and blend until smooth. Add the maple syrup, vanilla and butterscotch and continue to blend until smooth. Fold in the chopped pecans and spread on hop of the chilled chocolate bottom.
1 cup pecan halves
2 tablespoons maple syrup
1/4 teaspoon cinnamon
Mix all ingredients together. Arrange in a decorative pattern on top of pie. Chill pie for a few hours before serving.
my note: I added the chocolate sauce that was leftover to the pie filling. It ended up being like a chocolate bar inside a pie. It was very good and my kids deemed it EPIC. Jacob asked for it for his birthday next month.