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Raw: Recipes for a modern vegetarian lifestyle, by Solla Eiriksdottir
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A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiríksdóttir
Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.
Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet.
After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.
This book will appeal to raw food fans, the health conscious, and lovers of all things Nordic.
- Sales Rank: #46809 in Books
- Published on: 2016-04-25
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.00" w x 8.38" l, .0 pounds
- Binding: Hardcover
- 240 pages
Review
"A fresh take on vegetarian and raw food." —Velocity
"A beautiful book that makes you want to pack up all your belongings and jump on a plane to Reykjavik." —OliveMagazine.com
"Recipes for wild berry jams and raw root salads are interspersed enticingly with images of Iceland's epic landscapes." —OliveMagazine.com
"Eiriksdottir's easy-to-follow book is the top choice for those who strongly believe that you are what you eat." —Independent.co.uk
"A vibrant picture of vegetarian food" —Vegetarian Times
"I've rarely been so excited by meat-free recipes" —Bloomberg.com
"Seasonal recipes... accompanied by beautiful photographs" —Elle Decoration
"Solla Eiriksdottir introduces earthly delights in Raw... One hundred photographs of the land of fire and ice are also offered up for inspiration... Raw is rooted in the Earth's sweetest rewards" —Wallpaper.com
"Good for anyone who wishes they'd kept their healthy, crafty New Year's Resolution... I loved the photographs of goats next to icy-looking rivers" —The Age
"changing the stereotypical image of health nuts [and] celebrating quality produce and delicious flavor." —Amuse-i-d.vice.com
"Solla's food is as delightful as the (Ice)land she's from, and it tastes just as pure and magical. I think she is some sort of food fairy." —Ben Stiller, actor
"Solla's recipe book captures the essence of this woman's passion for beautiful, healthy cuisine that stretches our imagination and activates our taste buds." —David "Avocado" Wolfe, co-developer of The NutriBullet
"Tasty food you can eat on a specialist diet... Things are looking up for people who prefer a plant-based diet." —Eat Healthy
About the Author
Chef Solla Eiríksdóttir is the owner of Gló in Reykjavik – Iceland’s most popular vegetarian and raw-food restaurant. She opened Gló twenty years ago and today runs five successful restaurants, an organic market, and has her own organic food brand, which is sold in grocery stores and supermarkets across Iceland. She has published five cookbooks, co-authored others, and has written many articles on organic food. She taught vegetarian cooking on television and she gives demonstrations every year at The Longevity conference in Los Angeles. She is an enthusiastic advocate of an organic and sustainable lifestyle, and has helped to make both vegetarianism and the raw food movement more mainstream and widely available in Iceland. Her restaurant and cuisine has gained an international reputation seeing Solla win the best RAW Gourmet Chef award in 2011 and 2012.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Five Stars
By Ida S Moser
Beautiful book!
0 of 0 people found the following review helpful.
Five Stars
By D. pierson
A lovely book.
6 of 6 people found the following review helpful.
Health food with a vegan/raw bias and some very interesting creative from Iceland ... complete with gorgeous landscape photos
By M. J. Smith
Disclaimer: my tastes run in a more locavore, less powdered supplement ... more towards a millet congee than a green smoothie for breakfast. So my first reaction glancing through the cookbook was not positive. But I've been exploring Icelandic/Nordic cuisine recipes and soon discovered that the cookbook has some interesting recipes - some real gems hidden among the food-sectarian vegan/raw/health food recipes.
The first recipes to catch my attention were some basic fermentation recipes - Icelandic Kimchi: cabbage, bell pepper, radish, carrot, cauliflower in cider vinegar, tamari, coconut palm sugar, ginger, garlic, chili - and interesting variant. Two family recipes - fermented carrots with spices and fermented beets both show an originality in spicing that encourage further exploration.
Spiralized vegetables with kale pesto is a typical modern take (minus the nutriutional yeast) which becomes interesting because of the base vegetables - rutabaga, carrot, beet and zucchini. Using turnip slices as "tortillas" for avocado and nut tacos results in a flavorful and beautiful plate. Beets are featured broadly: Beet and Sweet Potato Soup; Beautiful Raw Root Salad; Baked Beet Bowl ... Cabbage appears frequently and stars in Thai Slaw with almond butter and kaffir lime juice in the dressing.
In short this is an inventive cook who knows how to maximize the usefulness of plants ... down to composting directions for those last bits and piece.
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