Raw and Beyond: How Omega-3 Nutrition Is Transforming the Raw Food Paradigm - Couverture souple

“Raw food is a great tool for cleansing and healing, but for our everyday world, striving for a high-raw diet may make more sense. Victoria, Elena, and Chad explain why.... A must-have in every fresh kitchen.”
—Ani Phyo, author of Ani's Raw Food Asia
 
“Raw and Beyond is a refreshing read.... With humility, surrender, and compassion, the authors write about what it means to come full circle on the journey and apply the wisdom of what really works. Anyone touched by the raw foods movement will find several ‘aha’ moments and great peace in what this book has to offer.”
—Elizabeth Howard, certified nutritional therapy practitioner and owner of Deep Rooted Nutrition
 
“A conscious leap upward in today’s shifting raw food paradigm.... A time-sensitive teaching that resonates with the spirit of natural healing and balance.”
—Ingar Brunnett, clinical nutritionist, reiki master teacher, and founder of Divine Light Studio
 
“‘Green Smoothie Queen’ Victoria Boutenko re-envisions the raw food diet under the lens of important omega-3 science. Chefs Elaina Love and Chad Sarno show that a diet consisting exclusively of gourmet raw food cuisine may not be so great for your health. All three authors have put their reputations as raw food gurus at stake to share the important information they have discovered.”
—Dr. B. J. Adrezin, CEO, POTENT FOODS, Inc.

“The book presents some excellent research ... Raw & Beyond is a very positive book for the raw food world.”
—Frederic Patenaude, author of The Raw Secrets: The Raw Food Diet in the Real World

"Packed with nutritional information plus 100 omega-3-rich recipes-from raw to steamed and lightly cooked dishes—Raw and Beyond shows readers how to enjoy a healthier, more sustainable and energetic lifestyle."
—Natural Health magazine

“Boutenko. Love. Sarno. Some of the biggest names in the modern raw-food movement, all one-time strident proponents of uncooked cuisine. ... But now, in the groundbreaking new book Raw & Beyond, the trio tells all on the pitfalls of the raw-food diet, why they’re all now eating cooked food, and their path to discovering the most optimal diet for human beings.”
—VegNews

“This book contains 100 different recipes that will help you sustain a diet that is high in raw foods. Raw & Beyond is also highly focused on showing you how omega-3 nutrition is transforming the raw-food paradigm. ... Raw & Beyond discusses the importance of getting enough omega-3s in your diet and avoiding foods and oils that are processed. You will see some in-depth nutritional information within this book as well as recipes for dishes ranging from raw to steamed or lightly cooked dishes.”
—DietsInReview.com
 
“Victoria Boutenko has teamed up with Elaina Love and Chad Sarno for her latest offering on raw food diets. ... Raw & Beyond reaches the conclusion that the majority of raw foodist have an excess of Omega-6s and a deficiency in Omega-3s and to resolve this issue steamed and ‘lightly cooked’ foods should be added to a raw food diet.”
—Got Greens?

“If you're a Raw foodie or if you'd like to delve into the Raw world, then I recommend you take a look at this book. Both to find out what others have done before you, but also to learn from [the authors'] very important message of Omega-3/Omega-6 balance.”
—Angela, The Suburban Jungle

"A groundbreaking book on the role of essential fatty acids in a raw vegan diet."
—Raw Food Network

“Raw & Beyond packs in over 100 recipes for a high-raw diet, and comes from three long-time pioneers in the raw food movement who consider the benefits and perils of an all-raw diet. Their personal stories of going 'beyond raw' to eat some cooked foods for a more balanced diet makes for a fine survey of the pros and cons of a high-raw diet, which most Americans lack. The recipes range from raw to steamed and lightly cooked dishes and easy for any considering a raw-based diet.”
—Midwest Book Review

Victoria Boutenko, Elaina Love, and Chad Sarno have been leaders in the raw food movement since the 1990s. Each of them maintained and promoted the 100 percent raw diet for years. Since then, all three have independently arrived at the same conclusion: that a totally raw diet is not necessarily the best diet. One reason for their shift in thinking is the latest scientific research on the impact of omega essential fatty acids on human health. Studies show that if eaten in excess, omega-6s can cause inflammation and obesity. A typical raw food diet contains large quantities of nuts and seeds, most of which are extremely high in omega-6s and low in omega-3s.
 
Raw foodists are not the only ones lacking sufficient omega-3s in their diet. Because omega-3s are easily damaged by heat, anyone whose diet is high in processed foods and oils probably has an omega-3 deficiency. Many symptoms of this deficiency can be mistaken for other health problems or nutrient deficiencies, so few people realize the cause of their ailments. Boutenko’s chapters on omegas provide readers more in-depth nutritional information. One hundred recipes—from raw to steamed and lightly cooked dishes, from appetizers to desserts—offer readers the means to enjoy a more sustainable, healthy, and energetic lifestyle.