entertaining in the raw matthew kenney cookbook review

Great Raw Food Recipes in this raw food cookbook.
When Gibbs Smith sent this cookbook to review I was out of state and could not wait to get back home to get my hands on this book and review it. First Miha Matei did an amazing job on the photography in this book. I really love photos in a cookbook it really makes the recipes come alive. Almost every recipe has a photo of the finished dish. Beauitiful! One thing I notice in looking through this book is each and every recipe is broke down into sections which makes my creative side think of other ways to use maybe a sauce in the recipe on another recipe.

Some of the recipes include:

apricots with star anise syrup and crumble

beet ravioli with fava bean puree and green herb oil

plum carpaccio with vanilla agave syrup and ginger cream

raspberry parfait, vanilla bean cream, dark chocolate sauce, and coconut brittle

green tomato-"ricotta" tart with basil ice cream

black sesame and white coconut dumplings with creamy miso sauce

"paul smith" basil and young spinach-striped flan with white cardamom foam and lemon dust

jackson polluck raviolo with arugula pesto

green tea canneloni, banana lemongrass cream, almond "gelato," and goji lime sauce

gnocchi of broccoli rabe with ginger cream sauce, concord grape chutney, manchego paper, and dust of three leaves

frozen pumpkin flan, cinnamon foam, and mandarin candy

lipstick sweet pepper and basil wrappers with marinated greens, truffle cream, and marcona almond paste

white corn tamale, serrano-spiced portobello, raw cacao mole, and guacamole

bitter broccoli ravioli and pine nut "cheese" in chocolate wrappers with orange powder

and pinot noir sauce

chocolate chili tacos with marinated arugula, pear tomatoes, and pignoli "sour cream"

cinnamon graham cookie with marshmallow creme and dark chocolate fondue

oreo cookie with cream filling, vanilla bean "ice cream," and black cocoa syrup

yellow squash pasta, creamy saffron broth, and wild fennel

citrus tart, raspberry leaf-infused cherry sauce, and rosewater "ice cream"

heirloom tomato pave' and preserved lemon dressing with green olives and pine nuts

shiitake bisteeya with ginger-cilantro sauce, candied almonds, and wilted spinach

springs vegetable tagine with couscous, harissa, and cumin flatbread

ginger date flan with mint syrup, sesame brittle, and shaved green pear

apricot "yogurt" cake, sweet cream, pistachio tuiles, and anise syrup

summer squash pancakes with garlic flower "yogurt" sweet tomato jam, and crisp fennel

chili rellanos, monta-raw jack "cheese' and cacao mole

Just to name a few of the recipes you will find in this cookbook. I have not seen a recipe that I didn't want to try yet. I can't wait to get busy in the kitchen and try some of these!

Thank you Matthew Kenney for yet another great cookbook!

Cancer cells love high fructose corn syrup

Yet, another reminder to change our diet.

(NaturalNews) Researchers from the University of California, Los Angeles (UCLA) recently conducted a study revealing that cancer cells have a particular liking for refined fructose. In tests, pancreatic cancer cells quickly fed on refined fructose and used it to divide and proliferate rapidly within the body.

"These findings show that cancer cells can readily metabolize fructose to increase proliferation," explained Dr. Anthony Heaney of UCLA's Jonsson Cancer Center, one of the authors of the study.

Published in the journal Cancer Research, the findings also reveal that not all sugars are the same, a widely held belief in mainstream medicine. Tumor cells love both glucose sugar and fructose sugar, but fructose directly causes cancer cells to reproduce and spread in a way thatglucose does not.

"Importantly, fructose and glucose metabolism are quite different," wrote the team in the study paper.

So the study solidifies the fact that there is a major difference between high fructose corn syrup, a highly-refined sugarcommonly used in processed American foods and beverages, and refined sugarcane. Both can lead to health problems, but high fructose corn syrup is worse in terms of cancer growth.

"I think this paper has a lot of public health implications. Hopefully, at the federal level there will be some effort to step back on the amount of high fructose corn syrup in our diets," said Dr. Heaney in a statement.

It is already known that the pancreas has to work much harder to metabolize fructose than it does glucose and other sugars, so it makes sense that fructose consumption is implicated more seriously in contributing to pancreatic cancer growth.

Found this at:

http://www.NaturalNews.com/029374_cancer_high_fructose_corn_syrup.html

More Organic Garden Photos

The first three photos were taken in Thompson Falls, Montana while I was blueberry picking. This organic garden was huge and I love taking photos of gardens. The last two are of my organic garden.

Matthew Kenney Everyday Raw

When I received this raw book by Matthew Kenney to review from Gibbs Smith, I was a little excited to start reading this book and make some of the raw recipes.

This book has lots of color photos which is a huge plus when reading a cookbook. Matthew stress "simple" which is a question I hear quite a bit because it's a whole new way to prepare our food and we just are not used to it. I still cook vegan for my family and I have recipes that take forever and I have recipes that are very simple and quick. Me, being the only raw foodie in the house I have to keep things simple for myself. There are several easy smoothie and milk recipes, granolas, crackers, tortilla chips, flatbread, pancakes, soups, sauces, salads, pizzas, wraps, desserts. In the blended & squeezed chapter you will find several nut milks, smothies, a grapefruit cleanser.

The snack chapter has granola, candied nuts, macaroons, cookies.

The unbaked chapter has cumin flatbread, herb crackers, golden tortilla chips, za'atar flatbread and bar-b-que crisps.

On page 54, it's the start of another chapter titled starters and there are recipes like blueberry pancakes, eggplant bacon, tofu scrambler, sesame cashew dumplings, miso soup, savory crepes.

On page 70 starts another chapter, spreads, dips, & sauces! Just think chipotle mayo, red-chile-pineapple dipping sauce, sweet chili-lime sauce, macadamia hummus, salsa fresca, macadamia red pepper cheese, pineapple mango salsa, black olive pesto, red pepper hummus with lime, chili, sour cream. Then you move on to the salad chapter and it starts with blue green salad, spicy almond dressing, potato salad, creamy sesame dressing, thai salad, sweet miso dressing, blood orange dressing.

Then on to larger dishes chapter and in looking through all these great recipes like tomato, basil, and rocotta pizza, mango wraps, pasta primavera, rosemary-garlic mashed potatoes, pad thai, I can't want to start trying them. The second to the last chapter of course dessert and they all look so yummy. Just think vanilla creme, strawberry tart, agave caramel, pumpkin pie with anglaise, lemon macaroon cheesecake tartlet, key lime tartlets, vanilla mint flan, frozen goji berry souffle' and last you will find the ice cream section with several ice cream recipes and tips on ice cream. I have several raw recipes I just can't wait to try.