Philip McCluskey - Raw food, fast food : simple recipes, faster than takeout

All rights reserved. No part of this publication may be reproduced in any form or by an means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the author.

COVER DESIGNER / LAYOUT: Nicole ByrkitCOVER PHOTOGRAPHY: Jeff Skeirik
ALL OTHER PHOTOGRAPHY: Jenny NelsonEDITOR: Gena Hamshaw

For more information visit:www.lovingraw.com
www.rawfoodfastfood.com

This book and any information contained herein is not intended to replace a diagnosis from anyone in the medical profession, to cure any illness, disease or health problem. All information is based on personal experience and in the case of any health condition, please seek medical help.

After School Special (Milkshake)..............................................59
Magical Macaroons (with 2 variations).....................................60

Better than Butterfingers..........................................................66
Orange Julius-ish (with the Strawberry Julius-ish variation).....68
Spiced Chai Frappeish Delight..................................................70
Morning Mocha (tea)..................................................................73

Raw food is nutritious, rich in enzymes, energy-enhancing, and basically the best diet EVER. The popularity of raw foods is growing: it has become increasingly trendy to go raw, and raw foods are gaining respect and acceptance in the mainstream medical communityfinally!

As the raw diet gains validation and popularity, the wealth of information and resources on eating raw continues to multiply. There is a myriad of resources and books out there, and many are filled with recipes and ideas, but most of them are missing something.

There isnt a single raw cookbook or resource out there thats simple enough to demand mere minutes of your day. Raw recipes are often complex and involved, when they should logically take less time than a cooked meal.

Best of all, the recipes in this book are refreshingly simple, and use basic, easy to find ingredients. Even young Thai coconut and superfood powders, which are used in many of these recipes, are incredibly common now in health food stores and even larger supermarkets. Ive also listed resources where they can be ordered online and shipped directly to your door, no matter where you are.

I also felt it was important to make most of the dishes nut-free. This was no small feat, as most popular raw recipes demand nuts frequently. Nuts do contain healthier fats and protein than, say, animal sources, but in general, I feel that nuts are overused in raw food preparation. In addition to the fact that many people suffer from

nut allergies, they can be quite hard to digest. Soaking and sprouting definitely aids in nut digestion, but the point of this book is to be quick and easy, so Ive decided to give you as many alternative fat and protein sources as possible.

Ive personally been loving raw for over three years. After a lifetime of being overweightfrom mere chubbiness to morbid obesityand desperate attempts to try every diet and fitness regime under the sun, I found lasting success and vibrant health through eating raw, organic vegan food (veggies, fruit, nuts, seeds). Along with sustaining a dramatic weight loss of over 200 pounds, Ive begun caring for the planet, become green conscious, learned to love all over again, exercised with pleasure, trusted more in myself, realized the importance of prayer and meditation, discovered nature like a child, and beyond.

Part of what Ive come to love so much about the raw lifestyle is its simplicity. Even though I still found myself occasionally daunted when I have friends and family to feed: the thought of devoting more than half an hour in the kitchen makes me want to head for the door! So Ive challenged myself to come up with easy, fast, nutritious and delicious recipes for EVERYONE to make in about 10 minutes or less, and with nothing more than a basic blender (thats right, you can use the one that you make margaritas in). Otherwise, you can consider this a no tools required, book.

The point here is for you to make this incredible, health-promoting food with as little effort or strain as possibleso that you can get out of the kitchen and dive into your life!

A deliciously creamy soup thats earthy and flavorful. You can use whatever mushrooms are available Portabello, shiitake, crimini or white buttonand of course, as with any of my recipes, feel free to adjust the different seasonings to your taste.

INGREDIENTS
HANDFUL OF SMALL MUSHROOMS OR PER SERVING (PERSON) OR 3LARGE PORTOBELLO MUSHROOMS, WASHED OR BRUSHED OFF (ONLY IFORGANIC), AND CHOPPED INTO PIECES
CUPS WATER (MAY NEED MORE FOR DESIRED CONSISTENCY AS YOU BLEND)
HEAPING TABLESPOON HEMP BUTTER (OR HEMP SEEDS)
HEAPING TABLESPOON MISO
TEASPOONS CHIPOTLE POWDER
TEASPOON CUMIN
1/2 TEASPOON MESQUITE POWDER (OPTIONAL)
1/2 TEASPOON CHILI POWDER
SPRIGS FRESH THYME OR 1/2 TEASPOON DRIED LEAVES
Optional but highly recommended: 1 tablespoon truffle oil or a generous pinch of truffle salt (both are relatively easy to find and in my opinion, worth the extra expense!)