I have a tiny kitchen. This is logical, since my entire apartment is a mere 200 square feet, most of which is taken up with my cat and cat-related items. Due to this, I've been turning more and more often to raw foods, as it usually takes less effort, space and tools to create a raw dish than a cooked one. I'd been searching for a new one to supplement my collection, with none of them quite speaking to me, when I was contacted about reviewing
Eat Raw, Eat Well by Douglas McNish. Holy cauliflower, this book is fantastic. Beyond sharing information about transitioning to a raw diet, creating a raw kitchen and information about buying raw ingredients, there are also cooking tips and nutritional information with every single recipe, which allows for an astounding amount of information to be contained in this behemoth of a book. And the food? I've eaten the Greek Salad for dinner for a few weeks and can't seem to be get sick of it. Why would I? With Cashew Feta Cheese and Lemon Avocado Dressing, it's light and refreshing and incredibly satisfying. I'm so excited to continue exploring the amazing recipes in this book, and with recipes such as Jalapeno Poppers, Banana Pecan French Toast and Eggplant Parmesan, it's going to be a good trip.
On a side note, I have noticed my running has reacted so positively to eating more raw foods. I've been doing green smoothies in the morning and raw dinner and ten miles suddenly feels more like seven, which is an amazing experience. Isn't it funny how what we put into our body effects how it performs? More kale!
