Author: Wendy Rudell
(2006, 280 pages, soft cover)
This visually stunning guide to going raw proves that it is possible to enjoy healthy food and great flavor. Based on the author’s many years of experience as a raw food consultant and chef, The Raw Transformation is more than just a recipe book. Part One introduces raw cuisine, giving information on nutrition and the benefits of adopting this lifestyle. It connects raw food to other modalities – such as yoga, breathwork and meditation – to enable the whole process of physical, emotional, and spiritual transformation. Parts Two and Three feature over 300 recipes that are diverse and simple to make, with readily available ingredients. They include mouth-watering entrees like Indian Vegetable Curry and Pad Thai, irresistible desserts such as Banana Coconut Cream Pie, and a wide variety of salads, breads, crackers, side dishes, shakes, smoothies, soups, marinades, dressings, dips, and more. A glossary, resource guide, and reading list help readers expand the experience.
“Wendy has taken the most delicious, nutritious food in the world and synergized it into individual living masterpieces of raw and living food cuisine. I believe that anyone can benefit tremendously from including Wendy’s delicious recipes into their diet, whether you’ve been a raw food enthusiast for thirty years or never even heard of wheatgrass.”
- From the Foreword by David Wolfe, author of Naked Chocolate, Eating For Beauty, and The Sunfood Diet Success System.
“The author’s expertise in living foods is brilliantly reflected in her precise instructions for preparing delicious raw recipes.”
– Victoria Boutenko, author of 12 Steps to Raw Foods and Green For Life |
