Raw, Quick & Delicious Cookbook Review

This post is made possible by the publishing company Robert Rose, Inc.^[*]

I’ve been on the hunt for raw food recipes lately because most are in line with how my family eats. Also, if I need to adapt ingredients for autoimmune protocol, it is fairly simple! So I was excited to check out a new cookbook by Douglas McNish titled Raw, Quick & Delicious!

All the recipes included in this cookbook require just five ingredients and 15 minutes of my time to prepare – something I appreciate especially when dinnertime sneaks up on me! While my family follows a primal/paleo diet, these raw food recipes alone are nutrient rich, I simply add in our choice of protein and have a meal any cave man {or cave woman} would be happy to eat!

Included is a Raw Food Know-How section which inclues a general introduction to raw foods, the importance of organic produce {including the dirty dozen list}, FAQs about raw foods, as well as helpful tips on how to equip your kitchen with everything you’ll need for making these energizing meals.

I’m happy to be able to share two delicious recipes from Raw, Quick & Delicious! with you all.

Avocado Cucumber Hand Rolls

Avocado Cucumber Hand Rolls, page 155, Main Courses
These hand rolls are refreshing, healthy and packed with protein. Serve them with Pickled Ginger (page 173) and a side of Asian Kale Slaw (page 120).

1 cup raw sunflower seeds, soaked 250 mL
(see Tips)
1⁄4 cup freshly squeezed lemon juice 60 mL
1⁄4 cup filtered water 60 mL
1⁄4 tsp fine sea salt 1 mL
1 sheet raw nori, cut in half 1
lengthwise (see Tips)
1⁄2 medium cucumber, seeded and 1⁄2
thinly sliced lengthwise
1⁄2 medium avocado, thinly sliced 1⁄2
lengthwise

1. In a food processor fitted with the metal blade, process soaked sunflower seeds, lemon juice, water and salt until smooth.
2. Place 1 piece of nori, shiny side down, in the palm of your left hand (if you are right-handed), long edge facing you. Place half the sunflower mixture on a diagonal starting from the upper left corner. Top with half the cucumber and avocado slices. Fold bottom left corner of nori over filling and roll into a cone shape. Repeat with second piece of nori. Enjoy immediately.

Tips
To soak the sunflower seeds, place in a bowl and add 2 cups (500 mL) warm water. Cover and set aside for 10 minutes. Drain, discarding soaking water and any bits of shell or unwanted particles. Rinse under cold running water until the water runs clear.
Be sure to use high-quality nori that is labeled “raw.” Purchase your nori from a reputable source such as your favorite raw foods retailer, health food store or well-stocked grocery store.

Makes 2 servings
Excerpted from Raw, Quick & Delicious! by Douglas McNish © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission

Luckily for me, the ingredients are all easily found where I live. Our local co-op had everything I needed! These rolls was a huge hit after an abnormally muggy day. Though, I left the avocado out of Luv’s hand rolls {avocado is a tricky texture for her}. The Mister thought these were delicious and satisfying. These would also make a great lunch for him to take to work!

Grapefruit, Mint and Arugula Salad

Grapefruit, Mint and Arugula Salad, page 107, Salads
This salad is a delicious balance of slightly bitter grapefruit, fresh mint and peppery arugula. The grapefruit makes the addition of lemon juice or vinegar unnecessary.

2 cups baby arugula 500 mL
1 cup grapefruit segments (about 250 mL
1 small; see Tips)
1⁄2 cup finely sliced fresh mint leaves 125 mL
(see Tips)
2 tbsp cold-pressed (extra virgin) 30 mL
olive oil
1 tbsp raw agave nectar 15 mL
1. In a serving bowl, toss arugula, grapefruit, mint, olive oil and agave nectar until well combined. Serve immediately or cover and refrigerate for up to 1 day.

Tips
To prepare the citrus segments for this recipe, place on a cutting board and remove a bit of skin from each end to create a flat surface — this will reveal the thickness of the pith. Using a sharp knife in a downward motion, remove the skin and the pith. Shave off any remaining bits of pith, then cut between the membranes to produce wedges of pure citrus flesh.
To finely slice the mint, remove the leaves from the stems and stack them on top of each other. Roll the leaves into a cylinder and, using a sharp chef’s knife, slice the cylinder into thin strips.

Makes 1 main-course or 2 side salads
Excerpted from Raw, Quick & Delicious! by Douglas McNish © 2013 Robert Rose Inc. Reprinted with publisher permission

Oddly, my co-op didn’t have organic arugula by itself. *hmmph* So I made due with a blend of organic spinach, arugula, and chard. Nonetheless, this salad was satisfying! I love the peppery notes from the arugula mixed with the bright citrus and mint. The kids and I had this for lunch last week and I only wish I had made more! I left out the agave {as I cannot have it} and I found the salad to be refreshing and balanced. Luv asked that I make this again soon – I definitely will and will double the recipe next time {we love salads!}.

Buy:

Pick up a copy of Raw, Quick & Delicious and enjoy over 175 sasiating recipes! Retail price is $24.95, but I see it on Amazon Prime for $18.71 – Score!

Connect:

Feel free to connect with Robert Rose on Facebook, Pinterest, and Twitter to see their newest cookbooks, find free recipes, cooking tips, & more!

Win:

One lucky Eighty MPH Mom reader will win a copy of Raw, Quick & Delicious!
Open to residents of the US and Canada – ARV $24.95 – Open until October 9 @ 9pm PST

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^{* [Erin received the mentioned product{s}, free of charge, to facilitate her review. All opinions are those of the reviewer only. Review product and giveaway prizes provided by Robert Rose, Inc.↩}
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