Going raw Everything you need to start your own raw food diet and lifestyle revolution at home

Raw food chef Judita Wignall wants to show everyone how easy, delicious, and healthful a raw food lifestyle can be. Her first cookbook includes a variety of recipes, from quick smoothies, soups, and salads to more involved dishes that require longer preparation and dehydrating times, such as Berries and Cream Crepes and Coconut-Curry Samosas with Plum Chutney. What sets this book apart is the emphasis on instruction; color photographs demystify important raw food kitchen tools and appliances; techniques for prepping produce and sprouting grains, nuts, and seeds; and the various steps needed to complete some recipes. The book includes a helpful DVD of demonstrations and is rounded out with general raw food lifestyle advice, nutrition notes, ingredient substitution suggestions, and recipe preparation times. Verdict Many new raw foodists will appreciate the extra kitchen guidance and approachable style, while the more experienced will enjoy Wignall's advanced recipes. Recommended for any raw food cookbook collection.-Jude Baldwin, Fairbanks North Star Borough P.L., AK (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Orange-Chocolate Mousse Parfait Don't tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert. Soak time: 2 hours Prep time: 30 minutes Chill time: 2 hours Mousse 2 large avocados 2/3 cup (53 g) cacao powder 3/4 cup (255 g) agave nectar 1 1/2 teaspoons grated orange zest Place all ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin. Scrape down the sides of the container with a spatula as needed. Vanilla Cream 1 1/2 cups (180 g) cashews, soaked 2 hours 1/3 cup (80 ml) coconut oil, warmed to liquid 1/3 cup (80 ml) water 1/3 cup (115 g) agave nectar 1 teaspoon vanilla extract Directions Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth. Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon. Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week. Yield: Makes 8 servings. Excerpted from Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home by Judita Wignall All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.