Everyday Raw

by Matthew Kenney

Overview

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!

Update! Ice Cream Cone recipe directions (pg 134):

Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

Product Details

ISBN-13:	9781423607663
Publisher:	Smith, Gibbs Publisher
Publication date:	03/28/2008
Series:	Everyday Raw
Sold by:	Barnes & Noble
Format:	eBook
Pages:	160
File size:	2 MB

About the Author

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He’s been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

Read an Excerpt

Let's face it—snacking is fun and with all the time we spend commuting and traveling, it's important to always have handy treats nearby.
These recipes are some of my favorite ways to keep satiated throughout the day. And, they are so natural, that even the chipmunks that visit my place in Maine love them as well.

Chocolate-Ginger
Macaroons

This is one of the easiest raw food recipes that I have ever prepared, and we have created many variations of it. The macaroons are also great with raw cocoa nibs or with chopped almonds or hazelnuts.

1 3/4 cups dried coconut

3/4 cup macadamia nuts, chopped

3/4 cup + 2 tablespoons cocoa powder

3/4 cup maple syrup

1/4 cup + 2 tablespoons coconut oil

1 tablespoon ground ginger

1 1/4 teaspoons vanilla extract

Pinch sea salt

Mix together all dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Place small scoops onto Teflex sheets and press down very slightly. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day.

Yield 22-24

Mango
Wraps

One of the chefs I worked with, Loren
Bruni, created this colorful dish.
It is very light and refreshing, and, given its apparent complexity, is quite easy to prepare.

Mango
Wrappers

4 cups chopped fresh mango

2 cups fresh young coconut meat

Pinch cayenne

Pinch sea salt

1/4 cup cilantro, roughly chopped

Place all ingredients except cilantro in large container.
Blend well until smooth.
Spread mixture thinly on Teflex sheets and sprinkle with cilantro. Dehydrate 4
hours, until dry but still very pliable. Cut each sheet into 4
squares.

Assembly

4 Mango Wrappers

4 romaine lettuce leaves

1 cup julienned young coconut meat

1 cup julienned carrots

1 cup julienned red bell pepper

1/4 cup fresh mint, roughly chopped

1/4 cup cilantro, roughly chopped

1/2 cup Creamy Thai Dressing (see recipe page 86)

Place 4 Mango Wrappers on a work surface, shiny side up. Place romaine leaves in center of each wrapper and top with equal portions of coconut,
carrots,
bell pepper, mint, and cilantro, in that order. Roll tightly and secure with a bit of water. Serve with Creamy Thai Dressing for dipping.

Serves 2

Update! Ice Cream Cone Recipe Directions (pg
134):

1. Blend all ingredients in Vita-Mix until smooth.
2. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets.
3. Dehydrate 5 or 6 hours until dry but very pliable.
4. Remove from Teflex sheets and shape each round into cones;
   press edges together.
5. If needed, use paper clips to secure the edges.
6. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

Table of Contents

6 introduction


14 Everyday Handbook


21 blended & squeezed
000 the blue green
000 immunity
000 almond milk
000 brazil nut milk
000 triple c
000 chocolate-cherry
000 vanilla-e
000 the classic
000 banana almond butter cup
000 mango raspberry
000 mint cacao cooler
000 the muscle
000 best smoothie
000 raspberry-agave lemonade
000 hot ancho co-cao
000 sweet green juice
000 grapefruit cleanser


37 snacks
000 citrus maple granola
000 mixed candied nuts
000 curried cashews
000 blueberry-almond granola
000 raspberry vanilla-almond granola
000 chile-lime macadamia nuts
000 chocolate-ginger macaroons
000 vanilla-almond macaroons
000 super goji-cacao-maca bars
000 almond crumbs
000 raw chocolate chip cookies
000 raw chocolate chips 49 unbaked
000 cumin flatbread
000 herb crackers
000 golden tortilla chips
000 za'atar flatbread
000 bar-b-que crisps


55 starters
000 blueberry pancakes
000 eggplant bacon
000 portobello sausage
000 tofu scrambler
000 cucumber-white grape gazpacho
000 sesame cashew dumplings
000 miso soup
000 silken tofu
000 marinated kalamata olives
000 savory crepes


71 spreads, dips & sauces
000 chipotle mayo
000 red chile-pineapple dipping sauce
000 sweet chile-lime sauce
000 macadamia hummus
000 salsa fresca
000 mango guacamole
000 macadamia feta cheese
000 macadamia red pepper cheese
000 pineapple mango salsa
000 black olive pesto
000 lemon-thyme yogurt sauce
000 roasted pepper hummus with lime
000 chili
000 sour cream


81 salads
000 blue green salad
000 spicy almond dressing
000 seaweed salad
000 ginger-miso dressing
000 potato salad
000 potato salad dressing
000 creamy sesame dressing
000 thai salad
000 creamy thai dressing
000 tabbouleh
000 sweet miso dressing
000 blood orange-crispy fennel salad
000 blood orange dressing


91 larger dishes
000 tomato, basil, and ricotta pizza
000 mango wraps
000 portobello fajitas
000 pasta primavera
000 baked macaroni and cheese
000 rosemary garlic mashed potatoes
000 portobello steaks
000 summer rolls
000 tomato torta with pesto and macadamia ricotta
000 pad thai


109 desserts
000 mocha pudding
000 vanilla creme
000 strawberry tart
000 agave caramel
000 mocha glaze
000 sweet cacao sauce
000 coconut creme anglaise
000 pumpkin pie with thyme
000 lemon macaroon cheesecake tartlet
000 chocolate hazelnut tart
000 chocolate cookie crumbs
000 key lime tartlets
000 vanilla mint flan
000 frozen goji berry soufflés
000 maca-cacao truffles
000 warm fudge brownie
000 hot fudge


131 ice cream
000 mint cacao chip ice cream
000 cherry chip ice cream
000 chocolate pieces
000 ice cream cones
000 strawberry sorbet
000 creamsicles
000 almond gelato
000 banana almond butter cup ice cream
000 almond butter cup

Editorial Reviews

In this book, chef Kenney (Raw Food Real World) aims to provide easy recipes for the preparation of raw vegan foods, which cannot be heated beyond 118 degrees and usually require some time to create. A raw food novice can marvel at the creation of a recipe for eggplant bacon and the (albeit time-consuming) simplicity of making homemade almond milk. There is a certain time commitment when choosing this diet; for example, many of the recipes require that food items be dehydrated or frozen overnight or for many hours in order to gain the desired flavor and consistency. The book pretty much sticks to contemporary fusion cuisine, with a little bit of Asian, Mexican, and Italian flavors showing up within each section. Particularly innovative and delicious are the dessert and ice cream recipes. Generally, Kenney's choices will appeal to both the non-raw-food-eating cook and the raw-food devotee alike with his healthful and tempting recipes. Recommended for public libraries with special diet cookbook sections.
—Claire Schaper

Library Journal