What Food to Choose
In order to prepare delicious and healthy meals choose the highest quality food. This will
hugely impact the success of your dish. Especially, look for organic, fresh and local if you
can.
Since you are using fresh products the suggested ingredients in the ingredients list of the
recipes may have to be adjusted according to the size or source of the food.
A tip: for this reason, start with only half the amount of the listed ingredients of spices that
are spicy or strong such as cayenne pepper or ginger. Taste and then add more if you like.
This way you avoid that you will “spoil” your dish with too much ginger or garlic.
Food Safety
When preparing raw food it’s important to be hygienic and store your edibles safely.
- Be careful with cutting boards, knifes and plates and wash your hands before
preparing and eating your meals. - Buy only foods from sources you trust.
- Refrigerate your food.
- Don't leave edibles out of the fridge for more than two hours (especially the pate's,
nut milks and animal foods). - You can use food grade hydrogen peroxide to disinfect your food (1 drop is more
effective than cooking). - Don't eat in restaurants, that you don’t know and where food isn't prepared before
your eyes, hygiene is practiced strictly or where few people come to eat...
The Recipes
The recipes in this book are sorted by when to eat them. Thus breakfast, lunch, dinner,
snacks and drinks. (But obviously, you can have a lunch recipe for dinner or vice versa.)
Start your morning with a raw food breakfast and work up until all your meals are raw!
Your body will be so grateful that it will get the fuel to heal and clean itself. Animals will
thank you because you let them live a good life and the planet will appreciate you eating a
raw organic (mostly) plant based diet that will actually regenerate the earth. And Ghandi
would have thanked you for “Being the change you want to see in the world”.
Thank you for reading this book. I wish you a miraculous increase in health, beauty and
happiness.
Esmé Stevens