The book remains neutral in its stance on whether one should become raw, giving the nutritional pluses and minuses of eating raw foods. It provides a wealth of information in the form of studies, statistics, histories and facts on raw food.
“Becoming Raw” leaves it to the reader to decide for themselves if a raw vegan, high raw vegan or somewhere in between is the way to go. And if you choose a raw lifestyle, “Becoming Raw” gets you started with detailed menu plans and recipes complete with nutritional information. That's just the overall summary of what the book is, below is reasons why you should include this book in your raw library.
Top Five Reasons to own “Becoming Raw”
5. Chapter 2- A History of Raw Food Movement in the United States. Written by Rynn Berry, this chapter gives a fascinating history lesson on the pioneers of the raw food movement dating back to the 1830s all the way to Essene and Christian Raw Foodists of today.
4. Chapter 11- Food Safety: Raw Case Files. “The Law and Order: Criminal Intent” of the book” tackles six raw controversial foods whose nutritional value is up for debate. The chapter lists each “suspect” food, along with its charge, evidence and a verdict of guilty or not. Did you know that sea vegetables was on the chopping block? Who knew?
3. Chapter 3 — The Raw Report: Scientific Evidence to Date. We all know that eating more fresh fruits and vegetables are excellent for you health, but now there is documented scientific studies to prove it.
2. Chapter 13 — The Recipes. For me, as a raw foodie, it’s really all about the food. And the authors include easy to make recipes to get you started with a raw lifestyle.
1. When your co-worker (mother, doctor, etc.) wins for being the ONE MILLIONITH person to ask “Where do you get protein?” you can smile proudly knowing that triathlete Tim VanOrden, dancer Tonya Kay, yogi Rainbeau Mars and runner Harley Johnstone rock a raw lifestyle and protein doesn’t seem to be an issue. Better yet, just give them “Becoming Raw” as the grand prize, with page 88 bookmarked.
Spicy Mexican SaladFrom the book “Becoming Raw”Makes 8 cups
SALAD3 tomatoes, chopped2 ripe avocados, finely diced2 cups fresh corn kernels or thawed frozen corn kernels2 ribs celery, diced1 large orange, red or yellow sweet pepper, sliced into matchsticks1 cup sprouted lentils or cooked black beans*1 cup finely chopped fresh cilantro or parsley, packed3 green onions, sliced
SPICY MEXICAN DRESSING
Makes 2/3 cup
¼ cup freshly squeezed lime juice2 tablespoons extra-virgin olive oil2 tablespoons flaxseed oil2 tablespoons Nama Shoyu or tamari1 tablespoon maple syrup, agave syrup or other liquid sweetener2 cloves garlic, minced1 teaspoon minced red or green chile½ teaspoon ground cumin
To make the salad, combine all the ingredients in a large bowl.
To make the dressing, combine all the ingredients in a jar or blender. Seal the jar and shake well, or process until well combined.
To serve, add the dressing to the salad and toss until evenly distributed. Serve at once or chill for up to 2 hours.
*I omitted the lentils.
Giveaway is CLOSED
Would you like a copy of “Becoming Raw The Essential Guide to Raw Vegan Diets?” I want to offer one (1) lucky winner a copy.
Here is how to enter — All you have to do is answer the following question in this post's comment section.
“Why do You Eat Raw?”
Optional entries:
1. Blog about this giveaway on your blog, linking back to The Daily Raw Blog — leave a comment here that you did.
2. Follow The Daily Raw Café on twitter — leave a comment here.
3. Tweet this post — leave a comment here. Note: if you do this more than once, leave a separate comment for each tweet for extra entries.
Please feel free to enter as many times as you want. No limited.The contest will end Monday night, March 8th at 11:59 p.m. (EST). I'll enter all who answered the question into a drawing and announce the winner on the Daily Raw Café, Tuesday, March 9th.
*Please note: this contest is only open to people living in the United States and Canada.