Average Reviews:
(More customer reviews)My partner and I have have tried a handful of recipes in this book and not one took 10 minutes or less. But I get that he's compiled a bunch of recipes that don't require 12 hours in a dehydrator or soaking nuts for 6 hours.
I've found that some of his recipes are heavy on the olive oil, which doesn't sit well with my stomach. He also uses a lot of miso which can make your food rather salty - DO NOT add the salt his recipes call for until the end, then add to taste. It almost seems to me that he doesn't measure when he is prepping his own food and when he put this recipe book together he just kind of guessed what the measurements should be. Many of the different items are texturally the same. Some recipes are heavy on the nuts as well.
This may be a good beginners book but by no means should this book be used as an indicator of what raw food can be...this is not a horrible book, don't expect it to look like a cookbook that you buy off the shelf. It looks almost handmade, with some of the pictures being heavily pixelated. This book does give you a decent foundation of how to start making raw foods and once you get that down you can just use his recipes as a reference. If you do order this book I would suggest going lighter then he suggests on many of his measurements - remember, you can always add more!
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