Going Raw Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home

by Wignall, Judita

• ISBN13: 9781592536856
• ISBN10: 1592536859
• Format: Paperback
• Copyright: 2011-05-01
• Publisher: Quarry Books

Summary

Raw-food diet: the phrase has transformed itself in recent years from a self-imposed punishment into a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. Aside from its health benefits, raw-food cooking has become positively upscale, with gourmet vegan and raw "cook" books coming out every season. But who has time to track down hard-to-find ingredients and orchestrate labor-intensive recipes every day? And, what's the best way to start going raw?Going Rawgives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in gorgeous, mouthwatering color photography.

Author Biography

Judita Wignall is a raw and natural foods chef and integrative nutrition health coach from Los Angeles, California. A former commercial actress, model and musician, she discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. She left the entrainment industry to follow her passion for great-tasting food, holistic health, and wellness. She's a graduate of the Living Light Culinary Institute, Institute for Integrative Nutrition and Rouxbe Cooking School. In between her many creative projects, she continues to run her online health boutique, teach classes, host retreats, and coach clients around the country. Learn more at www.juditawignall.com.

Excerpts

Orange-Chocolate Mousse Parfait

Don’t tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert.

Soak time: 2 hours

Prep time: 30 minutes

Chill time: 2 hours

Mousse

2 large avocados

2/3 cup (53 g) cacao powder

3/4 cup (255 g) agave nectar

1 1/2 teaspoons grated orange zest

Place all ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin. Scrape down the sides of the container with a spatula as needed. 

Vanilla Cream

1 1/2 cups (180 g) cashews, soaked 2 hours

1/3 cup (80 ml) coconut oil, warmed to liquid

1/3 cup (80 ml) water

1/3 cup (115 g) agave nectar

1 teaspoon vanilla extract

Directions

Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth.

Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon.

Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week. 

Yield: Makes 8 servings.