Jayme's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Raw: The Uncook Book: New Vegetarian Food for Life
By Juliano Brotman, Erika Lenkert
Regan Books - 1999
BBQ Sauce : page 216
This is better than traditional BBQ sauce. I think the secret is the sun dried tomatoes!
useful (0)
Berry Porridge : page 59
I gave this recipe two shots and hated it both times. The first time I only soaked the oat groats for 30 minutes because that's what it said. It wouldn't even blend it was still so crunchy. The second time I soaked them overnight, and the texture came out all right, but it still tasted gross and floury.
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Extra Avo Soup : page 19
This is the first raw soup that I've ever really loved. Like I can't wait to make it again kind of love. It's full of fresh squeezed orange juice, cucumbers, and of course avocados. It tastes like blended summertime.
The serving size for this is way way off. It says it serves 2 but I made a half recipe (because that's all I could fit in my blender) that easily served 4. So that's like 8 servings total.
useful (1)
EZ Pudding : page 169
I think raw desserts are my favourite because you can totally pretend that they are almost as healthy as dinner. This pudding only has three things in it. Avocado, carob powder (I used raw cacoa powder instead), and maple syrup. It came out a little sweet for me but that's just preference and an easy fix. Otherwise, it was the fluffiest, bestest chocolate pudding ever! I've already made it 3 times in the last 2 weeks.
useful (2)
Macho Nachos : page 80
A compilation of several other recipes from the book: Nacho Cheese, Guacamole, Raw Salsa, Sour Cream, and Marinated Portobello. Once these are ready they're all plopped on top of a bed of thinly sliced beets, carrots and yams as "chips" with some sprouted lentils to top it off.
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Marinated Portebello : page 238
The marinade for this is just straight Nama Shoyu and oil. I used Bragg's instead, thinking it was an except able substitute, but maybe I was wrong? Either that or the marinating time is off. It said to marinate for anywhere from 30 min. to 6 hours. I went for 4 and it was waaaay too salty. If I try it with this marinade again I will go no longer than 30 min.
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Meat Loaf : page 138
This had some really amazing flavours. The BBQ sauce is what really made this dish for me, but all the flavours worked well. Two notes for this recipe. The marinated portobellos came out way too salty. I would probably marinate them for a lot less time or change the marinade. The second thing was the texture threw me off a little. I've never had a raw nut loaf before so maybe this is what it always tastes like but I feel like if I had an actual dehydrator I might have been happier. The book says you can sub in an oven at lowest setting, watching to make sure it doesn't go over 100, but I feel like that's not the same as if it were having hot air blown at it for 3 hours instead.
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