In her latest book, RAW FOOD for EVERYONE, chef Alissa Cohen makes a good case for going RAW. Not just a testament to her own story, but through her understanding and knowledge of plant-based nutrition.
Grezzo owner/chef Alissa Cohen
Cohen turned to raw food after struggling with weight issues, fibromyalgia and other illnesses.
“I tried every imaginable diet to keep my health in check, but it was not until I began a raw regime that my body healed. The results are more energy, brighter skin, and a happier, healthier state of mind,” says Cohen.
With RAW FOOD for EVERYONE, you can learn how:
- Raw foods eliminate food cravings
- Raw plant fats can help maintain your weight
- A salad of uncooked greens or sprouts may be a better source of protein
Cohen’s insightful guide to plant-based nutrition offers practical advice and essential techniques for a healthy way to eat and live. Her book provides encyclopedia-like knowledge on various plant foods, references on equipment, easy sprouting and storage techniques, transitioning tips (such as: alternative uses for pots and pans) …and even advice for making traveling RAW a reality.
Why eat RAW FOODS? Raw and living foods provide the body with all the nutrients it needs to operate, feel good and nutritionally satisfied. Their ‘life-giving substances’ may also help prevent and reverse aging, according to Cohen. Cooking (heating above 112 degrees F) destroys important enzymes needed for metabolic processes, such as the digestion of fats.
A raw food diet allows for healthy fats such as nuts, seeds, coconuts and avocados. These fats contain the enzyme lipase (often destroyed in cooking) which not only helps to break down fats, but does not promote fat storage. These foods need not be limited, says Cohen who explains the hows and whys of both Raw and Living foods in her informative guide.
Check out her 300 recipes, from simple to complex creations, and tantalize your taste buds with innovative dishes – appealing to the eye. Not ready to fully emerge? – try her juicing tips and basic combinations to get a taste of RAW FOODs’ energizing delights.
From layman to aspiring chef, anyone can navigate through Cohen’s new book. As a study guide, quick reference and cookbook, this book has everything you need — whether dabbling or transitioning into living purely raw.
Read Cohen’s book to see why she found her balance in a RAW food diet and learn how you can incorporate RAW into your lifestyle.
QUESTION: Have you read this book? Have you tried her recipes? What are your thoughts?
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