“I’m 100 % Vegan and I’m as Raw as I need and want to be” – Gena
Let me say just one thing to start off my tale of just how creative and delicious Gena’s new book is and how happy I am for the opportunity to offer 1 copy to a reader in a giveaway.
This book is a joy to read. And I don’t normally read cookbooks.
It’s going with me next month to Alaska. May have to sneak it there. But – it’s going! No, I definitely won’t be cooking on my trip but I’ll be reading and learning from a great resource, one of the best in my mind, on how to eat the best food for your body and still enjoy it.
I’m a long time reader of Choosing Raw. I’ve used Gena’s recipes and fallen in love with her writing and her ways. She talks to people, not at them, about life, food and how problems can be solved in our diets. She’s a truly gifted communicator and beyond that even……….she is smart as heck!
You may or may not have your hands on a copy of Choosing Raw: making raw foods part of the way you eat yet. So I thought I would highlight a couple of my own favorites from Choosing Raw, the blog, first. You can savor these first and then I’ll give you a peek into some of the recipes from the new book.
First my blog favorites:
These little raw chocolate gems are also going to Alaska with me. They go lots of places with me since I’ve discovered how simple they are to make and how simply delicious they taste. A must try for everyone who needs an easy, healthy snack on the go.
An Iceberg Lettuce farmer’s nightmare. Once you’ve learned the art of “Salad Massaging” you’ll never go back to limp greens! Not only is the dressing in this salad as close to my own personal favorite version as possible, but then it goes on the kale and keeps, even over night, so that I can pack a salad all ready to go for lunch, the night before. I actually think it gets better the next day. Check it out.
But now, on to the new book..…..
“After so many years of assessing a meal numerically, in macronutrients and calories and grams of this or that, raw foodism allowed me to pay attention to the beauty and value of my food. ” – Gena
The best Vegan cookbook yet…and there are a bunch out there. I was always thrilled with the recipes and writings from Gena’s blog, Choosing Raw. She’s honest to a fault and brings such valuable information to us through her own experiences, trails and triumphs. And you know, she’s pretty funny at times too! This girl can cook, but more importantly, she can communicate. I’m certain that this new book will become a Vegan bible of sorts for those new and old to the process of preparing cruelty free, nutritious and delicious meals. Gena has gloriously simple ways of making things make sense when she writes. Her descriptions and experiences bring the foods she prepares alive and make you just want to eat everything on the page! And the brave, deliberate chapters explaining the how’s and why’s of Veganism are so relevant and heartfelt you can’t keep from feeling what she feels. Gena takes you through how she got to the healthy living style she enjoys now. A precious book that should be in everyone’s collection. This one will stay on the counter, not buried on a shelf.
“Interestingly enough, it was in developing more awareness as a consumer–particularly with regard to animal welfare–that I was able to develop a joyous, meaningful, and lasting relationship with food” – Gena
- 1 cup Pecans
- 1 1/3 cups pitted Medjool Dates
- 1/8 teaspoon sea salt
- 2 Tablespoons pure Maple Syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 2 teaspoons freshly squeezed lemon juice
- 4 cups skinned, pitted, and sliced peaches
- Whisk together the maple syrup, cinnamon, nutmeg and lemon juice.
- Drizzle onto the fresh fruit, and allow it to marinate for an hour or so.
- In a food processor fitted with the "S" blade, grind the pecans until they've become a coarse meal. Add the dates and sea salt, and process until the mixture is still crumbly but sticks together easily.
- Turn the peaches out into an 8-inch square cake pan, a pie dish, or a small, rectangular casserole dish. Sprinkle the topping over the peaches.
- Leftover cobbler will keep in an airtight container in the fridge for up to 3 days.
- From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014
And a few more gems from the book that I’ve tried so far:
“Beyond all this arguing about how animals die, we often lose sight of the fact that animals die.” – Gena
I knew that this book would be special. I knew that Gena would put her heart and soul into giving us the best from her knowledge of food and nutrition. What surprised me was the bold, matter-of-fact section on Animal Welfare in the world. I’ve never had more respect for a blogger than for Gena after I read this section. In a first book, a food book, to go this direction with dignity and facts about our animal friends is truly exceptional for a new author. Vegans are used to hearing the disgusting and intolerable facts and seeing the deplorable pictures of cruelty. They don’t lose their hideousness over time. And Gena has included this section knowing that non-vegans may be very surprised in her narration of just how factory farming is effecting our diets, the environment, and of course, the lives of animals all over the globe. Without gore and guts, she’s opening the conversation to all. Bless you Gena for having such a courageous and empathetic spirit for us all. For the animals.
Enter below to win a copy of Gena Hamshaw’s “Choosing Raw – making Raw Foods part of the way you eat”
Contest is limited to U. S. and Canadian residents only please. Ends July 11, 2014.
- Virtual Vegan ‘Linky’ Potluck Debut
- My perfect ‘lunch-on-the-go’ = Raw – Kale Mango Pepitas Seed Tacos