Living in the Raw Desserts Review

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(More customer reviews)In "Living In The Raw Desserts" culinary expert Rose Lee Calabro has assembled a series of gourmet quality recipes showcasing delicious desserts that avoid the use of wheat, sugar, dairy and eggs, while showcasing such rich sources of healthy eating as organic nuts and fruit. Designed specifically for the growing numbers of people who suffer from food allergies, the easy-to-prepare recipes range from German Mock Chocolate Cake; Heavenly Apricot Torte; Persimmon Candy; and Hazelnut Spice Cookies; to Pistachio Nut Bread; Mango Sorbet; Carob Mousse; Heavenly Rice Pudding; and Pina Colada Pie. Featuring "kitchen cook friendly" instructions, and nicely illustrated with occasional full color photographs, "Living In The Raw Desserts" is a superbly presented cookbook, especially recommended for personal and community library 'kitchen cook friendly' cookbook collections.

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Desserts are universally appealing, and now they can be enjoyed without guilt! Raw desserts are sumptuous and decadent, and can be made with organic nuts and fruits that are rich sources of healthful nutrients.The recipes in Living in the Raw Desserts are simple to prepare, outrageously delicious, and spectacular to serve--perfect for special occasions. Because they are made without wheat, sugar, or eggs, they can be enjoyed by anyone with food allergies.

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Raw for Dessert: Easy Delights for Everyone Review

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(More customer reviews)You don't have to be a vegan to love this book. I LOVE it because we camp and backpack a lot and like making desserts that require no cooking.
The nice thing about the book is it has a huge variety of all season desserts, that even a non vegan would like. Love how the author begins on page 4 by listing all the ingredients that will be listed somewhere in the recipes, which allows a person to plan well for future dessert making. Starting on page 7 the equipment needed is listed and explained. The only thing I would have liked would have been substitutes that could be used. Like with a blender. Someone could invest in a food processor and use their blender blade, and a food processor is a multi use machine that takes up less kitchen space. And a food processor with a variety of blades can also do the job of a mandoline. A mandoline can be a tad pricey if you want one that will last.
And while I did invest in an Excalibur dehydrator, one need not buy a food dehydrator, since a mesh cookie cooler rack set on the oven rack and the temp set at 200* can dry food slow over night or all day. Same with page 10 where she says for dish's that one needs plates that are white and of various sizes. Use whatever plates you have .While I have no problem acquiring items like Agar flakes, agave syrup, carob powder, rose water,spy lecithin powder, and whole vanilla beans, some people in more rural areas or those without access to health food and natural food sections may have more difficulty.
The Chocolate Cake with Fudge Frosting on page 74-75 was excellent. The Jumble Berry Upside Down cake on page 72 is great since you can use pineapple, blueberries, raspberries, strawberries, which makes this a very in season dessert. Try the Ginger Spice cookies on page 81 are cookies kids and adults would love.

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Now you can have your cake and eat it too! You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies! Jennifer Cornbleet, author of the best selling Raw Food Made Easy for 1 or 2 People, shares her favorite easy no-bake treats. Learn how to:
Avoid white sugar, white flour, dairy products, trans-fats, saturated fats, and processed foods
Make easy-to-follow recipes quickly and affordably
Enjoy desserts for every occasion: Summer Berry Compote, Caramel Apple Stacks, Creme Brulee, Pineapple Upside Down Cake, Chocolate Cupcakes, Coconut Cream Pie, Tropical Ambrosia Tart, Pine Nut Caramels, Concord Grape Sorbet, Cookies n Cream Ice Cream, Knockout Brownie Sundae . . .

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Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats Review

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(More customer reviews)Ani Phyo is getting more and more popular by the day, and in large part that's due to the fact that she, more than any other raw foodist, is making raw food easily and readily accessible. Yes, she does use the dreaded dehydrator, but not for nearly as long as some of her peers. Her food looks and tastes good, but it isn't nearly as fussy and "gourmet" as some of the other stuff out there.
This book goes even further towards accessibility than her last book. Whereas before her recipes for ice "kream" required the use of young Thai coconuts- wonderful, but not always easy to access- here she gives a recipe using easy to find shredded coconut and an alternative preparation with raw coconut. Also, while on her websites she gives recipes for (really wonderful) chocolate using very hard to find raw cacao butter, here she provides a method with coconut oil and then, again, gives tips to use the harder to find ingredient. Yeah- now it's even that much easier to enjoy these (healthier) desserts.
She provides recipes for chocolates, ice creams, fudge, cupcakes, cobblers, pies and even cheesecake- yum! However, she's a little short on recipes for cakes- not entirely sure why, and I'm disappointed because I was hoping to see more of those (she had a few in her last book). Also, the cupcake recipes seem more like mini cobblers. She doesn't give any instructions on how to eat- with a fork? by hand- so I'm not sure what the texture is like. Still, it feels like a worthy experiment to undertake :-)
I'm exciting about trying pretty much every recipe in this book.

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You can have your cake and eat it too with Ani Phyo's innovative, delicious desserts. From cobblers to cookies, pies to cupcakes, Chef Ani's easy-to-make sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and cruelty-free. Deceptively simple, these treats pack loads of flavor and nutrition in every bite. Substituting these mouthwatering desserts for traditional baked ones will give your body much-needed nutrients while sacrificing none of the flavor. With lists of essential tools, key ingredients (including "superfoods" that enhance flavor and nutrition), full-color photos, and gorgeous design, Ani's Raw Food Desserts proves you don't have to sacrifice taste or style to reap the benefits of raw foods.With recipes for: Raspberry Ganache Fudge Cake, Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping, Mango Sorbet on Macaroon Tartlets, Chocolate Crunch Cupcakes with Molten Mint, Fig Tartlets with Frangipane Cream, Oatmeal Raisin Cookies, Mulberry Pecan Cookies, Spiced Blueberry Cobbler, Pear Ginger Crisp, Nectarine-Raspberry Crumble, and Filled Chocolate Truffles.

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Sweet Gratitude: A New World of Raw Desserts Review

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(More customer reviews)This is an amazing followup to their excellent 'I am Grateful' book. I have been eating raw foods for over 20 years, and live with my husband and kids who don't follow a raw food diet. We all agree these are the best desserts we have ever tasted. I have seen many raw food deserts from many books, but these set a new standard for raw chefs everywhere. Eating the tiramasu and the cheesecakes almost made time stop! I suggest you make these desserts when you have nothing pressing on your agenda, because you may just forget everything else.

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Sweet Gratitude is a cookbook with a message: raw desserts aren't only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tiziana Tamborra and Matthew Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Providing authoritative information on techniques and specialty ingredients, and emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Ideal for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs including those who cannot consume dairy, gluten, or refined sugar, Sweet Gratitude shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert!

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