Gabriel Cousens

[Guest guest]

That's the one! Thanks Shari. And for the record, I have no idea if

this is a good book/plan, I only know that it existed.

 

-Mike

 

--- SV <shavig wrote:

 

> " Rainbow Green Live Food Cuisine " http://www.treeoflife.nu/

>

> Shari

>

>

[Guest guest]

I really have enjoyed the book. It has some very good recipes and some good

information, especially on the glycemic index of foods.

 

Shari

 

 

[Guest guest]

Mike wrote:

>

> I have no idea if this is a good book/plan, I only know that

> it existed.

 

Well, Mike, I really like the book, for the recipes, as well as for

the information it gives.

In this " business " of raw food, there are a lot of opinions about what

is right, necessary, good, bad, deadly, etc.

 

I am the kind of person who likes to make up my own mind. I find that

reading all of what is out there, and deciding for myself what I am

going to do is the best way for me to go. I have been reading the

archives and the new postings for about 5 months now and I have

learned a lot (most of what I have read is posted in the list files at

rawfood

I rarely agree with everything anyone says, but I often agree with

much of what most say.

I form my food preparation concepts along those lines.

I am more old school - my introduction to raw foods was via a few

books which came out in the 70s. I really like Ann Wigmore's ideas --

her concepts are the ones which most often " flavor " my food-- except

that, aside from rejuvelac, I have not gotten around to fermenting

food. I like the recipes of the Fathmans, and I like the Wigmore

interpretation in Edie Hunsberger's books.

What I like most about these books is that they do not require much

fancy equipment or preparation, yet yield tasty food in short order.

At the same time, I am enjoying preparing what I call " fancy " recipes

(ones that require planning a day or two ahead to have all the

ingredients in the proper condition, and then to dehydrate or ferment.

Back to what was probably your question: I think that Gabriel Cousens

gives a really good introduction to raw food-ism, i.e. raw food ideas,

nutrition, etc. You cannot go really wrong starting out with him, in

my book. If you are the sort of person who likes to research you new

interest, you will find many other opinions, some of which contradict

some of what Cousens says. The fun of that is that you get to decide

what you want to do.

After the 70s books, the first raw food book I looked at, which

impressed me so much that I bought it, was Living in the Raw by Rose

Marie Calabro. She explains, in layman's terms, her take on raw food,

the why, and the how, and she has a lot of recipes. I like the

recipes that I have made from her book (although as a pretty much

life-long salt-free person, I usually have to way reduce the

salt-bearing ingredients in the recipes-- I have to do this with most

recipes from most sources -- case in point is the sausage recipe in

the Breakfast section of Cousens' book-- I read it, and I cut the salt

by half, and I still found the result to be way too salty (although my

room-mate, who " will " eat my raw food on my appointed " cooking " days,

liked it well enough)

Again, I suggest you look at all the ideas out there, and make up your

own mind. Some people accept vinegar, some condemn it. Some people

think salt is fine, and others, like me, eschew it.

In the end, who knows? So many people have so many ideas, and all of

them are respectable. Do what you think is best.

Margaret