Stacy Stowers “struggled with chronic pain and fatigue, after being diagnosed with Valley Fever, at the age of twenty-two. She took numerous medications, pain pills, sleeping pills, antidepressants, coffee and alcohol.”
She traveled the country teaching and cooking in several family homes, bringing awareness of incorporating raw food into your diet. In her book, she transforms your favorite comfort foods to a raw version. Ms. Stowers explains acidity is an enemy to the body, if it is not properly balanced with alkaline needs. It is stressed she does not promote becoming a “raw foodist, but to incorporate more raw food into your diet.” Raw agave, apple cider vinegar, cacao powder, kalamata olives, and first cold pressed olive oil are considered staple items.
Each raw recipe is pitted against its processed version. I was surprised to see a few items I regularly use, such as Newman’s Own Salad Dressing turned raw. McDonald’s French fries and ketchup are replaced with jicama and homemade raw ketchup.
There are some good raw recipe substitutes that I would try, one being the Chinese Egg Rolls. It consists of sliced avocado, romaine lettuce leaves, red bell pepper strips, carrots, zucchini, and yellow summer squash julienned. After slicing all the vegetables, they are rolled in rice paper wrappers. I would also try the following dessert recipes: Key Lime and Almond Joy, and Cheesecake pies. I must not leave out the Chocolate Mousse raw dessert.
I understand the need for a raw food diet is very healthy, but it is also an expensive diet. The substitute ingredients can become quite costly. I recommend this book for persons who have special diets, and those wanting a gradual change to a healthier eating lifestyle.
I received this book free from Gallery Books through the Net Galley Review Program, for an honest and unbiased review.