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Living Raw Food: the ultimate raw food “cookbook”

While a raw food diet (a vegan diet with nothing heated over 118 degrees Fahrenheit) can seem beyond boring (raw carrots anyone?), Sarma Melngailis’ Living Raw Food will make even the most skeptical among you intrigued by her fabulous creations. With over 100 new recipes inspired by the New York City restaurant Pure Food and Wine, where Sarma is a partner and executive chef, this (no-)cook book has gourmet appeal for non-raw (or even carnivorous) foodies.

In her non-preachy tone, Sarma shows us, in this follow up to her bestselling Raw Food/Real World, that raw food is oh so much more than raw veggies (and yet not nearly as complicated or daunting as the pretty pictures peppering her book imply). You’ll learn not only how to prepare a slew of juices, shakes, soups, small dishes, main courses, desserts, and cocktails, but also you’ll learn about ingredients, techniques, and tools you’ve never heard of (but suddenly are dying to try and use).

To wet your palate a bit, here is a recipe from Living Raw Food to hold you over until the copy you’re about to order arrives at your doorstep. (I know, gazpacho sounds summery but trust me, it’s amazing no matter the season!).

Cucumber-Mint Gazpacho

12 – 14 medium cucumbers, peeled, seeded, and chopped
½ cup freshly squeezed lime juice
4 jalapeños, seeded and minced
2 red bell peppers, cored and diced
1 small handful mint leaves, cut into thin slices (save a few for garnish)
Sea salt
Freshly ground black pepper

Place cucumbers and lime juice in food processor. Process until you have a thick liquid (without any large chunks). Transfer to a large bowl and fold in the jalapeños, red peppers, and mint. Season to taste with salt and pepper. Keep refrigerated until ready to serve.

Not a chef? Try out Sarma’s sensual creations at her restaurant:
Pure Food and Wine
54 Irving Place, NY, NY
Phone: 212.477.1010)

Living Raw Food, $29.50, oneluckyduck.com