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I highly recommend two books.
One is Rainbow Green Live Food Cuisine by Gabriel Cousens. It has a lot of really great recipes, a lot of great information, he talks about a lot of research, so you can really understand the benefits to us, to the planet, when going raw. This is the recipe book I go to again and again - every recipe I've liked.
(Although, if you use regular table salt with his recipes, cut down the quantity by at least half, as the Celtic sea salt he uses and recommends has about half the sodium of many other salts. It can be quite overwhelming. Also with the hot spices such as chili powder and cayenne pepper - I cut them down by half as well.)
The other is Rawesome! by Brigitte Mars. She has recipes too (though so far we've just tried one and it was great), also has a lot of information, but the main reason I recommend this book is she goes through each vegetable, fruit, nut and oil and talks about what uses they're good for (such as broccoli being an antiviral), and has a list of all the vitamins, nutrients, essential fatty acids, protiens, etc. and tells you where you can get them (such as iron from things like dulse, dandelions, blackberries, cherries, leafy green vegetables, etc.)
She also lists wild plants and herbs, which is something I appreciate quite a bit.
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