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    Everyday Raw
    Everyday Raw
    Everyday Raw
    Ebook206 pages55 minutes

    Everyday Raw

    By Matthew Kenney

    4/5

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    About this ebook

    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.

    LanguageEnglish
    PublisherGibbs Smith
    Release dateMar 28, 2008
    ISBN9781423607663
    Everyday Raw
    Author

    Matthew Kenney

    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 more from Matthew Kenney

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    4/5

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    • 3/5
      I was really surprised at all of the complex foods with high soaking and dehydration times. With "everyday" raw I was looking for more quick meals. I think this will discourage some people away from raw food. Then again, if you are already a raw foodist and have a dehydrator, then you might love this book. As for me, I'm just experimenting with adding more raw food to my diet and this didn't do much for me.

    Book preview

    Everyday Raw - Matthew Kenney

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    Introduction

    Raw food is a miracle—it is so simple and obvious that we have made it complicated in order to find its core again. It is full of flavor, vibrant, and colorful, and great for our health. It is also challenging to prepare properly, because everything must be made from whole, fresh, and preferably organic ingredients, none of which may be heated above 118 degrees. As a result, the growing popularity of the lifestyle has bred many complex recipes and techniques, all with the goal of creating gourmet raw food. It is in our nature to experiment and, given the limitations involved when staying raw, the bar has been set high. In fact, I am one of the guilty ones, not only having opened several upscale raw cafes and restaurants in Manhattan, but also planning new ones in Miami and even India. But, those will be restaurants, with restaurant food, and a large staff whose sole mission is to prepare amazing meals. At home, I am like everyone else, working alone in the kitchen with a very limited amount of time on my hands. I love to prepare complex meals for dinner parties and friends when I can, but that is not often these days. In my day-to-day life, I have a far smaller window in which to put together recipes. Still, being a chef, I can’t suppress my desire to have great tasting foods on a daily basis. When I began eating raw food a few years ago, I also had to relearn all of my domestic culinary secrets, as I had done in my previous pre-vegan life. Those secrets are what allow me to eat well and creatively at home, but with far less work. The type of raw food that is best at home is unfussy and is made up of very satisfying ingredients, with far fewer components and fewer steps; and it’s easier to prepare in a shorter amount of time. Everyday raw food does not necessarily translate to simple—for better or worse, raw food will never be as easy as opening a can or popping something in the microwave. That comes with the territory when you are committed to a life of fresh fruits and vegetables. It is simply a good amount of work (or pleasure, depending on how you qualify it). But there are ways to streamline the challenge, and that is what this book is about—preparing restaurant-quality flavors in less time.

    The recipes in this book also recognize the lifestyle factor involved in raw food. At a restaurant, the menu may be about elaborate creations, but at home, it is often preferable to have a smoothie or snack rather than a meal. For that reason, I have added a large number of my favorite smoothies and juices—many that have enough nutrition and energy in them to carry you all afternoon. There are also several component recipes that I like to call building blocks, or supporting characters. Added to any dish, they can quickly elevate it from something ordinary to something special.

    You should always look at these recipes as a road map only—they can be adjusted, substitutions can be made, or components can be added to something else. The goal is to provide you with enough information and ideas to help with your day-to-day raw life. Keep it simple, fresh, organic, real, and delicious.

    My Philosophy

    Although my food preferences have changed dramatically over the years, my culinary influences have not. Many years ago, the staff at my first restaurant used to make fun of how often I would use the words clean and sexy to describe how I wanted our food to be presented. I haven’t wavered in my preferences on that level: I like food that is somewhat light, or lighter than usual, and very intensely flavored, yet not muddled with too many components. If an ingredient does not have a real purpose in a recipe, I prefer to leave it out.

    The far most important element of raw food, or any food for that matter, is the sourcing of high quality, seasonal, local when possible, organic ingredients. Without them, you are already limiting your chances of prearing great healthy food.

    Having traveled extensively in the Mediterranean, I am strongly influenced by its cuisine, which is very seasonal, vibrant, and based on many ingredients that I still love today: olive oil, tomatoes, green vegetables, fresh fruits, spices, and nuts. Little did I know what a large role those part-time components would eventually play in my culinary pursuits.

    Raw food is, by its own nature, very unique and without the tradition of other cuisines. In order to keep it somewhat grounded, I firmly believe in respecting cultural influences—for example, if we are preparing an Indian-inspired recipe, I work hard to keep the flavors as they would be in that cuisine, rather than also introduce a Thai ingredient. Although my first cookbook made liberal use of garlic, onions, and shallots, I have since gotten away from using too much of any of those. As I transitioned into raw foods, I also began paying more attention to how they made me feel and how they are digested. This is a personal philosophy; and even though we do use some of these ingredients, they are not automatically added to a dish and are only used when I feel that they add immeasurably to the recipe.

    The far most important element of raw food, or any food for that matter,

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