Raw Food – Real World
I am reading the book, Raw Food Real World by Matthew Kenney and Sarma Melngailis.
Inspiring Journey
Top New York City chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan Restaurant. But one night they were invited to a raw food restaurant—and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.
The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately—”Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy.” This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, “Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers.”
In this lushly photographed book, Kenney and Melngailis share some of that magic—and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, VitaMix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours—no matter what your present diet. And you’ll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.
I must say that this book is so well-written I can hardly put it down. And these two chef’s accidental launch into the world of raw food is very open, honest and contagious. I want to eat more and more raw foods, and the recipes in this book are very exciting. They mention having a Vita-Mix and Excalibur Dehydrator- both of which I have.
I after all studied to be a raw vegan chef, but have never gone entirely raw. I may yet, after reading of this magical journey.
