-Ani's Raw Food Kitchen by Ani Phyo
-RAWvolution by Matt Amsden
-Superfoods by David Wolfe
The Raw Foods Institute recommends dozens of titles, but these were the three I was most excited about.
To increase the amount of raw and living foods into our diets, to give us more enzymes, micronutrients, and cellular power, we need to make raw foods more interesting. You can't live on salad--it's just not interesting enough. Soon enough you will be craving something bread-y, something chip-y, something dessert-y, something pasta-y. These cookbooks provide us for recipes with all of these, to make our food dynamic & healing at the same time.
Because we have a sweet tooth over here, I made a raw dessert the other night: Chocolate Coconut Macaroons. It was a huge hit. They assemble in minutes and get eaten just as quickly...and they are actually good for you!
Chocolate Coconut Macaroons
Adapted from the Raw Foods Institute
3 cups coconut flakes (I use large and fine flakes, combined)
1/3 cup coconut butter
1/2 cup raw cacao powder
1/2 tsp. sea salt
1 tsp. vanilla
1 cup maple syrup
-combine in your Kitchen Aid, or with a mixer in a large bowl.
-form into small, tablespoon sized balls
-chill until firm, 30-60 minutes
-store in the refrigerator to keep firm