RAWvolution: Gourmet Living Cuisine

I'm relatively new to raw foods, and for a long time my first and only book was Ani's Raw Food Kitchen. I purchased Rawvolution a few months after getting Ani's, but didn't try it out right away. Boy was that a mistake -- especially considering Ani's has been such a hit or miss cookbook for me. I've made 4 recipes from this book recently and all 4 of them have been amazing. The seed cheese actually tastes like cheese; the Corn Chowder doesn't taste like its missing any dairy; the Thai Curry soup is just a simple and phenomenal recipe. I absolutely cannot wait to try other recipes from this book.I sort of agree with some people who say that he uses a lot of Nama Shoyu -- a little too much. But honestly, do what sounds right to you. If you don't like salty tasting things, don't put a half a cup of Nama Shoyu in something -- adjust it accordingly and you'll be fine. Thats what cooking is all about isn't it?As far as the physical book, it is very well designed and the photography is also excellent.

I LOVE this book! I am the person that gets cookbooks but never take the time to actually get recipes out of them. Recently I decided to become disciplined about eating super healthy and clean. I pulled out this book along with a couple others to grab some recipes. EVERY SINGLE recipe I've made so far is SO GOOD!! The recipes from the other books are hit and miss but this one is an absolute bull's-eye! I just looked online and found the sequel cookbook, The Rawvolution Continues..., and ordered it today.Well done Matt! I wanted to lose 17 pounds to get back to my "fighting weight" and because of these amazing recipes, I'm down 13 pounds in four weeks and I have mentally made a shift that eating like this doesn't even have to be a temporary thing. It's truly a lifestyle!

this book is beautiful: hard cover binding, nice designs, beautiful photos, and has a variety of recipes. i just wish it was more informative about the storage and "shelf life" of raw foods (it merely states at the back of the book that dehydrated foods "don't spoil" but that can't be true indefinitely...??), and also i wish making this food didn't require 3 expensive small appliances (a vitamix, an excalibur dehydrator and a juicer w/ a homogenizing attachment, whatever that is....) i don't know if this was the best book for a newbie to raw food whose goal it is to just eat 1/3 of my food raw.

I was hoping to learn new and creative ways to prepare raw foods, but this book is like a 1 trick pony, relying on the same ingredients over and over, and not even in the most healthful ways. Most people know by now, that agave is not the health panacea it once was thought to be; yet the smoothie recipe serving *1* person includes 1/2 cup of it!!! I make smoothies all the time and usually the fruit alone sweetens it, if not, a few drops of stevia are more healthful. The majority of recipes rely heavily on nuts, which means people with nut allergies probably wouldn't enjoy this cookbook. But if you are going to use nuts, at least soak and rinse them 1st to remove the anti-nutrient enzyme in most nuts and make them more nutritious/absorbable; there's no reason not to do this, especially when dehydrating the recipe. You would think that being a Raw Foods Guru, Amsden would know about this, as it is pretty much standard practice in raw food prep. Even the onion bread recipe, which I confess, is why I bought the book, contains 1/2 cup of olive oil. I made it with 1/4 cup and it was still delicious. I haven't perused Amsden's later volumes, but hopefully he has addressed some of the problems I've outlined here.

While the pictures and recipes in this book are a delight to behold, I feel their focus is not on optimum health. While eating raw is a healthy lifestyle, the young man writing this book dismissed all that health by overloading the recipes with vast amounts of salt containing products and oil ingredients. After eating just two of his recipes in two consecutive days I watched my blood pressure skyrocket due to the salt overload. While this may not be a problem for younger people (whose bodies are on automatic pilot) when the time comes to participate with the body in maintaining its health, these recipes need to be tweaked to prevent toxic overload of salt and oils. The book is a good start but a hypertensive nightmare.

I absolutely love this cookbook it is realistic easy and I couldn’t be happier

Best starter book for going Raw. Recipies are simple with just a few ingredients that are accessible in your grocery store. I started Raw 17 years ago and own 50 Raw Food preparation books...this is THE 1 that I recommend to everyone who asks

So far, i've made only the Famous Onion Bread, and I think that recipe is worth the purchase of this book alone! It tastes like French Onion Soup but in a flatbread form. It's delicious! The pictures and ideas are interesting and inspiring. Although I think the recipes are nut-heavy and uses more olive oil than I personally like, I think that the book is great. The photography is beautiful and the recipes are tempting.

Perfect for the Rawveloution novice to Pro

Greay recipes, inspiring

Excellent product

I am just getting into Raw foods, and this is one of my favorite books so far. I have tried about 5 recipes and only 1 didn't turn out (the onion bread, which I will try again!)The biggest problem I have with this book is the amount of certain ingredients the author uses, such as nama shoyu and olive oil. A critical look at the measurements is required when following these recipes, I have had to cut a lot of the measurements in half (or more!) to suit my taste.The color pictures are great and the recipes are generally simple to prepare.

Sieht man mal von dem Körperkult des Autoren (My body is my temple) ab, ist dies ein Klasse Buch um Rohkost lecker zuzubereiten. Hier gibt es einige simple, schnelle und richtig lecker schmeckende Rezepte. Zum Beispiel ein Humus aus roher Zuccini und Sesampaste oder ein Kuchenboden aus gemahlenen Mandeln und Agavensirup, den man einfach mit frischen Früchten belegt.Ich bin zwar kein Rohköstler, aber ich greife - besonders im Sommer - gerne auf auf dieses Buch zurück. Um Rezepte, die im Dörrgerät zubereitet werden müssen, mache ich allerdings einen großen Bogen. Ich ziehe ein leckeres, frisch gebackenes Vollkornbrot einem gedörrten Weizenfladen immer noch vor.