Afew months ago I stared the raw food diet. I bought a book on recipies, but they were hard to make and the fruits and spices they called for were hard to find. So I stop the diet because I was sick of eating the same things every day. Does any one have any recipies or know of any good websites that have good (and easy) recipies?
First, to address the previous response- proteins do not aid digestion, enzymes do. Cooking kills enzymes. You do the math….
Second, the best starter cookbook is “Raw Food Made Easy” by Jennifer Cornbleet. The recipes use easy to find ingredients, and the only equipment you need is a blender and a food processor. It’s a small book, only 200 pgs, but it’s all recipes, and not a lot of science, philosophy, and glossy photographs. Also, it’s paperback, so it isn’t expensive.
A few recipes are on her website:
Make a Quick and Easy Meal With Cast a Spell Chicken Breasts and Rice Pilaf With Tomatoes and Onion
If you are one of those busy cooks who needs to get dinner on the table quickly but wants to serve your family a healthy meal, these recipes are for you. You can serve your family a healthy meal in very little time with these recipes for Cast a Spell Chicken Breasts and Rice Pilaf with Tomatoes and Green Onion. The recipes are quick and easy with a minimum amount of clean-up. Add a tossed salad and some packaged dinner rolls and you have a quick, easy, healthy meal!
CAST A SPELL CHICKEN BREASTS
6 boneless, skinless chicken breast halves 2 tbsp butter, melted 1/2 cup grated Parmesan cheese 1/4 cup Japanese (Panko) bread crumbs 1 tsp oregano 1 tsp parsley flakes 1/4 tsp paprika 1/4 tsp salt 1/4 tsp fresh ground black pepper
Preheat oven to 400 degrees. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.
Combine the Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper in a pie plate.
Dip the chicken into the melted butter then dredge in the pie plate mixture to coat. Place on the prepared pan.
Bake at 400 degrees for 20 to 25 minutes or until tender and juices run clear.
RICE PILAF WITH TOMATOES AND GREEN ONIONS
2 Boxes (6.09-OZ each) Near East Rice Pilaf 2 tbsp butter 2 cups sliced green onions (both the white & green) 3 1/2 cups water 3/4 tsp dried thyme 1 1/2 cups diced tomatoes Chopped fresh parsley for garnish, if desired
Melt the butter in a large saucepan over medium-low heat. Add the chopped green onion and cook, stirring frequently, for 3 to 5 minutes or until tender. Remove onion to a bowl and set aside.
Using the same saucepan, add the water and bring to a boil. Stir in the rice and seasonings from the boxes. Cover, reduce heat to a simmer and cook for 10 minutes. Stir in the dried thyme, replace lid and simmer for another 10 minutes or until the rice is done. Remove from the heat but let stand with lid on for 5 minutes. Stir in the cooked green onions and the tomatoes. Remove from pan to a serving bowl or individual plates and sprinkle with fresh parsley, if desired.
