Raw Food Made Easy - Anyone Have This Recipe Book?
Anyone else have this book - opinions on this book? Any other raw books you can suggest? I made the Walnut Pate "Meatballs" with Marinara Sauce. I found the walnut balls to be way too salty. I used Bragg's Liquid Aminos instead of Tamari. Is Bragg's saltier than Tamari? I don't know, but I had to add some other stuff to make them edible. I found the marinara to be too plain and had to add a lot to that also. I think it is a good base recipe though. I sprinkled nutritional yeast on top. Anyone know if NY is considered raw?
Here is a photo for your viewing enjoyment.
i don't think NY is considred raw, but i know a few raw books use it since it is a "condiment" vs. more "food" (like how they will use spices).
i almost got this book, but got fresh instead. RFME had some bad reviews online. i guess some of the recipes are for "crushed garlic" or "carrot juice" which are like "crush garlic with knife"/"juice the carrots". sounds pretty lame. hah ha. but the food pics in it looked good! i might try to get it from the library.