Let's hear a little about the book:
This book is all about the warm crunch: pesto,
fettuccine, pad thai, and even coconut chicken, all in their raw vegan version. It’s a great way to have a quick, impressive healthy meal.
30 recipes for 30 days of a spiralizing adventure. It’s a whole new way of cooking!
“It’s always great to share food with the people we love, and Raw Munchies book series is all about making something special to have together. It could be an exotic smoothie, a healthy spaghetti, or a portobello mushroom steak. It’s been my greatest challenge and joy to create this book series and open up to this new art: to bring popular and gourmet recipes from around the world to the raw vegan table.” Reut Barak
***What a wonderful concept! Now for a peek into the book:
An impressive noodle dish, with a rich cream and fun, crunchy noodles
Chop tomatoes, bell pepper, and chives and mix with the rest of the Dressing ingredients.
Dehydrate on a Teflex sheet at 108 degrees Fahrenheit (42 degrees Celsius), for 2-3 hours.
In a food processor or high-speed blender, blend the dehydrated Dressing ingredients.
Chop parsley and chives and add to the Dressing.
Using a spiralizer triangle blade, spiralizer zucchini, and then cut into smaller pieces, creating large farfalle. Mix with the rest of the Farfalle ingredients.
Add the Dressing (and the Fresh Vegetables).
1 red bell pepper
1 tablespoon chives
1 teaspoon turmeric
1 teaspoon oregano
½ teaspoon rosemary
½ teaspoon paprika
sprinkle of chili flakes
2 tablespoons parsley
1 tablespoon chives
1 cup rocket leaves
the juice of 1 lemon
2 teaspoons cold-pressed olive oil
Preparation time: 30 minutes
Waiting time: 2-3 hours
Youtube Video for this recipe https://youtu.be/K6PzFEfwq4I
***My thoughts about the book (Review):
I'm not a vegan myself, but I love vegetables and am trying to eat healthier. And like most people ( I assume), I'm looking for ways to get good taste along with health-filled benefits in food. Reut Barak's book seemed like a good fit, so I gave it a try. A free copy was given to me to review for an honest opinion.
The topics include such things as: About the diet, secret ingredients, a note on dehydration, recipes, world cuisine, and more.
Her explanation of Asian tastes in food I found useful as well since my family often enjoys this type of cuisine. Of course recipes from other parts of the world are included, and they are great as well.
This book was filled with many surprises (me being an omnivore and all). When I saw that there was a part about dehydration, I was thinking she'd advise eating watermelon or something. She meant a process of food preparation though. I had to smile about my own ignorance upon this matter.
With recipes like Quinoa Noodle Salad or Rainbow Noodles, readers can find various delicious new things to try. I know this is a book about veganism, but I'm going to go out on a limb and admit something here: non vegans can get a lot out of this book too. One can perhaps have a vegan night for taste or detox, or one can enjoy the various recipes every single day.
Us omnivores could enjoy these tasty treats along with or our regular fare. People from different backgrounds can get a lot out of this book. And those pictures...the large pictures add to the allure of the book. It's nice to see what the dishes look like. Also, a perusal of ingredients will convince one to do themselves a favor and try these dishes out. Put into the right combination, not only will they provide fabulous nutrition, but they taste good as well. It's going to be fun going through and trying different recipes. I may even experiment with these concepts myself. This book is recommended. -Laura Hogg****
About the author:
Reut Barak has been an online influencer in the Raw Vegan world since her transformation in 2015, “I started cooking when I was 7, on my own making Challah bread. I was brave. The result was what could only be described as beginners luck. I have since had every possible failure in the book (and some of my own).
But I always succeeded in the end, and over the 25 years in the kitchen I mastered cooking. I could make anything I wanted to make. Until I went raw.
A chance night of late Googling on May 25, 2015 exposed me to this new great challenge and I learn new things every single day. Join me! Love, Reut”
Amazon Author Page: https://www.amazon.com/Reut-Barak/e/B06XWY27SS
Youtube vid for this week:
This post is part of a virtual book tour organized by Goddess Fish Promotions: http://www.goddessfish.com
Reut will be awarding a $20 Amazon or B/N GC to a randomly drawn winner via rafflecopter during the tour. Please click to enter.
Follow the tour and comment; the more you comment, the better your chances of winning. The tour dates can be found here: