Summary

Nearly twenty years ago, thanks to a raw food diet, Carol Alt cured a world of headaches, stomach issues, and fatigue and became healthier, more energetic, and slimmer than she's ever been. In Easy Sexy Rawshe shares how anyone can experience the benefits of the uncooked lifestyle. Carol takes all of the intimidation out of going raw, providing straightforward advice, easy tips, and 130 super-simple and delicious recipes that will make the transition a snap. Useful tools-such as a swapping list of raw substitutes for favorite cooked items and a "Turn It Raw" section that shows you how to gradually convert favorite dishes to raw (even chocolate chip cookies!)-will help both new and seasoned raw eaters to build a recipe repertoire. And the dishes, including contributions by raw food authorities and chefs like Ani Phyo, Sarma Melngailis, and Raw Chef Dan, are tasty and filling-even for those who are just trying out raw for the first time: Yellow Squash Fettuccine with Creamy Pine Nut Alfredo, Lemon Basil, and Green Olives Good Stuff by Mom & Me's Salad Pizza with Tomato Sauce Gingery Squash and Coconut Noodle Soup Indian-Style Papaya Salad Abundance Burgers with Marinated Mushrooms and Jícama Fries Apple Marzipan Pie Triple Orange Salad with Pistachios and Mint Maya Chocolate Pie Carol offers tips on the best equipment to use; demystifies methods like soaking, sprouting, and dehydrating; and even discusses raw dairy, good and bad fats, and which sweeteners are best for your body. Easy Sexy Rawis the must-have primer for anyone who wants a healthier lifestyle and a natural way to feel sexier and more beautiful.

Author Biography

Carol Alt is one of the raw movement's most recognized names and faces. In addition to gracing the covers of more than seven hundred magazines, she has been featured on calendars and posters, in exercise videos, on stage and television, and in more than sixty-five movies. A frequent spokesperson for raw food on talk shows, she is the author of Eating in the Raw and The Raw 50. Visit her at CarolAlt.com. To inquire about a possible appearance, please contact the Random House Speakers Bureau at rhspeakers@ randomhouse.com.

foreword	p. 8
introduction	p. 12
what you need to know to go raw	p. 23
How to Know What's Really Raw	p. 24
Raw Equipment: What You Really Need (and Some Fun Gadgets)	p. 27
Kitchen-Ready: Your A-to-Z Raw Shopping List	p. 31
the methods	p. 35
Soaking and Sprouting	p. 36
Slow Cooking, aka Dehydrating	p. 40
Fermenting	p. 43
Juicing	p. 45
getting to know your food (in all its raw glory)	p. 47
Real Dairy and Eggs	p. 48
Sweeteners	p. 52
Seasonings	p. 55
Oils	p. 58
Other Staples	p. 59
the recipes
turn it raw	p. 63
breakfast like a king	p. 75
drink up	p. 85
spreads, condiments, & dips	p. 99
salads & salad dressings	p. 121
soups	p. 141
small bites & sides	p. 149
the main attraction	p. 163
desserts	p. 195
dehydrator crackers, breads, & snacks	p. 215
menu ideas	p. 233
swapping list	p. 234
thank you	p. 238
sources	p. 239
appendix: in my opinion … what it means to be raw	p. 245
index	p. 252
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

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The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

Quinoa and Pesto–Stuffed Tomatoes

Serves 4; makes 4 stuffed tomato halves

2 medium tomatoes
Sea salt
1 ½ cups sprouted quinoa
1⁄3 cup pesto
Freshly ground black pepper
Cold-pressed extra-virgin olive oil, for drizzling
4 fresh basil leaves
Shaved Parmigiano-Reggiano cheese (optional)

Cut the tomatoes in half crosswise and scoop out the flesh. Set the shells aside. Strain the flesh through a fine-mesh strainer into a bowl, pressing on the flesh to extract all the tomato juice. Reserve the juice for another use and chop the tomato flesh and set aside.

Rub a little salt into the insides of the tomato shells and place upside down on a paper towel–lined plate. Set aside for 30 minutes so the tomatoes soften a bit.

In a medium bowl, combine the tomato flesh and quinoa. Add the pesto and stir to coat. Season with salt and pepper. Spoon the quinoa mixture into the tomato halves and drizzle with oil. Top each one with a basil leaf and some cheese, if using.