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Description
Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality. Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet. Read more
Publisher : North Atlantic Books
Publication date : August 22, 2003
Edition : Later prt.
Language : English
Print length : 544 pages
ISBN-10 : 1556434650
ISBN-13 : 55
Item Weight : 2.4 pounds
Dimensions : 7 x 1.3 x 9.2 inches
Best Sellers Rank: #174,843 in Books (See Top 100 in Books) #66 in Raw Cooking #159 in International Cooking, Food & Wine #216 in Whole Foods Diets
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Top Amazon Reviews
Format: Paperback
This book, along with the LifeFood Recipe Book by the Judds, are my current bibles on raw foods. I think this book is better researched and more scientific than the LifeFood book, but I use recipes from both all the time. The one thing I'm not really sure about is the temperature for dehydrating raw foods. The LifeFood book won't allow anything dried at a temperature over 118 degrees, but this book, as well as the manufacturer of the Excalibur Dehydrator, which is supposed to be the best, say you can start with a higher temperature for several hours and then reduce it. Have tried both ways, I prefer starting with the higher temp both for the texture of the food as well as the reduced drying time. Other books I would recommend are: The Raw Food Detox Diet by Rose, Green for Life by Boutenko and Nourishing Traditions by Fallon. Although Nourishing Traditions is not a book about raw foods only, it is about natural foods and does have some raw food recipes as well as a wealth of information about food that I've never seen anywhere else. It's well worth having in your library if you are seriously concerned about the foods you eat or you don't intend to eat totally raw.
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Reviewed in the United States on September 11, 2007 by Truth Seeker
Format: Paperback
The beginning of this book reviews the Author's premise regarding how the Standard American Diet (SAD) is damaging us. Essentially our unhealthy diet is creating a state that the body recognizes as death, so it begins to decompose the body - this is what our poor health, and auto-immune disease stems from (to some extent). The author calls this "self-composting' as they body is trying to break everything down into basic elements (like composting does). He then explains how live, raw foods, which are rich in vitamins and essential enzymes, are the key to "shutting off" the compost button, so that we have superior health, longer lives, increased vitality, etc. The next part of the book has a variety of raw-foods recipies. The think that I like about their recipies is that they acknowledge and utilize the need for balancing of the 4 tastes: sweet, astringent, fat, salty and their recipes account for it. This contributes to a more rich, fulfilling taste. The bummer with the recipes is that they lack any commentary, such as "This one is a real favorite with kids" or "Many people think this one tastes just like lasagna", or "this is Gabriel's favorite!" etc. I love cook books that have that commentary, as often it will help me decide which recipes to try first. It also makes the recipes more interesting in my opinion. But obviously this additional commentary is not a necessary part of a recipe. If you are trying raw for the first time a book with pictures for every step would be much more helpful, such as Raw Family Signature Dishes: A Step-by-Step Guide to Essential Live-Food Recipes. The step-by-step pictures make it less daunting, and they also include info on what equipment you need to get started with the lifestyle, how to sprout stuff, etc. This is a great book & it has me seriously considering a raw food prep retreat at Gabriel's center in Arizona!
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Reviewed in the United States on April 5, 2010 by K. Salinger
Format: Paperback
Great recipes! Was afraid at first they would be healthy but not too tasty. NOT SO!!!! And easy to make. never thought using dill for example would taste so heavenly and have such a immediate and noticeable healthy effect. I am talking about the tomato soup recipe (there are several all with distinctly different flavors!) made with pine nuts and dill that can be made in under seven minutes! Tastes heavenly and was a great hit with my family, even my mom who is 94 and set in her ways. Try this book, it has several good and tasty recipes easy to make. It is by the same author of the book on how to cure diabetes and these recipes are labeled in such a way to show you how to incorporate them into the plan for addressing diabetes effectively. The recipes don't compromise optimal health benefits for the sake of taste, as in some raw food cook books, yet they taste wonderful! So definitely get this raw food cookbook because it keeps raw food interesting and tasty and the recipes are as pure and healthy as they get!!!
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Reviewed in the United States on August 16, 2014 by Linda Keene
Format: Paperback
I consider Gabriel Cousens to be the most tenable among the proselytizers of live food/raw food nutrition. I say proselytizer not necessarily as a pejorative but to describe that Cousens is advancing a particular program as a believer to convert others. All authors of diet books do this, of course, so this book, like any other, should be approached with a healthy skepticism. Some of the science in the opening chapters may seem hokey, but I think that the general principles that shape Cousens' dietary regimen are quite reasonable. For instance, he is very attentive to the pitfalls of a high glycemic diet, which is why his recipes do not contain many fruits (bananas, mangoes, etc) and dates, the latter a food that is overused in many raw food recipe books. Sweeteners are also quite limited and he doesn't use much agave nectar, an ingredient used in just about everything by some rawfoodists. This is a recipe book that is very sensible and healthier than most, raw food or otherwise. It is also perfect for those suffering from yeast overgrowth. All this being said, the book is not without problems. Because Cousens desires simultaneously to espouse a strict vegan diet AND be mindful of the individuals have different dietary needs (metabolic typing/Ayurveda), he has to do some odd contortions. Protein types, he believes, can get all the protein they need from nuts and seeds but he doesn't seriously consider that with such sources of protein comes a lot of fat, so the percentage breakdown of macronutrients (carbs, fat, protein) for such types doesn't quite add up. And he also quickly wishes away the Ayurveda use of meat for some people and rather monomaniacally insists that a raw vegan diet is doable if not ideal for everyone. It's fine if Cousens advocates a vegan diet for ethical reasons but to prescribe such a diet for all people as one supporting optimal health seems unsupportable, even according to his own reasoning, and perhaps irresponsible. The fuller case that Cousens makes for veganism and livefoodism in the new edition of Spiritual Nutrition doesn't do much to dispel this problem and others. Now live-foodism clearly has much to recommend it, so I say all this as someone who is not at all hostile to many of its precepts. And Cousens's recipes are generally easy to prepare (although you will need a dehydrator, high-speed blender, homogenizing juicer, and food processor to take full advantage), use readily available indredients, healthful, and often delicious. There are some problems with the recipes, however, which more careful proofreading could have corrected. Very often the amounts of some ingredients, such as salt and oils, are way off (tablespoons are indicated instead of teaspoons, etc.). I've made a lot of the recipes in this book and always proceed with caution and recommend not adding immediatley the full amounts of oils, salt, and spices indicated and let common sense and taste be your guide. If you do this and use the recipes as a starting point, you will consistently have good results--at least that's been my experience. One other problem with this book is its construction. Soon after I got the book, pages started to come loose from the spine. Over a year later about half the pages are detached--rather a nuisance. And I treated this book as I treat all my books, with great care. I've heard similar reports from other owners of this book, so this may not be an isolated problem. If after getting it you discover that pages are coming loose, return it and get another one before Amazon's return period expires. (I emailed the publisher over a month ago about this problem but have yet to hear back from them.) Overall, this is a book that I very much recommend to rawfoodists, dabblers, and just those interested in eating more healthily and who are open to trying something new.
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Reviewed in the United States on November 19, 2005 by tzara
Format: Paperback
If you are serious about improving your diet and really understanding why you need to do that, this is a FANTASTIC book. I keep returning and re-reading both the science behind, and the art of preparing, raw foods. I do not eat 100% raw, but this book provides so many wonderful recipes that I just want to make one after another. I may end up with a higher percentage of raw because Cousens enables me to prepare wonderful, filling and healthy meals. I also feel very able to invent my own gourmet concoctions since this book explains how to put ingredients together in a pleasing way. A great foundational raw book, or a valuable addition to any collection!
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Reviewed in the United States on December 28, 2006 by J. L. T. Osborne
Format: Paperback
Dr. (and Rabbi) Cousens beyond physical healer, is a spiritual healer as the two are infused. Sick minds and concepts create sick bodies and a sick environment. Children with so many disorders, so called chronic disease rampant and filling hospitals and mental health programs. Our concept of food apparently has become as perverted as the for profit venues that literally make a killing selling it. this book and all his others, provide the path to healing the mind, spirit, body, and connection with food and nature we were blessed with from birth but somehow got gutted in this consuming age of absurdity. Read the book and share it with anyone who has sick children. Eating this way cures what ails us...From inside, out.
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Reviewed in the United States on November 17, 2015 by Beth Aaron
Format: Paperback
We have been trying a different recipe on each Sunday and they are delightful bistro quality meals. This diet has cured my hypoglycemic body. There is a wealth of good, well researched, tried and true information. The practical living/RAW food creating starts with how to soak nuts and seeds with tables, to the finished result. Just mindfully savor each bite. I'd lay off the suggested amount of lemon that is listed. You can often save money on the expensive nuts that are called for, using walnuts, almonds and cashews. Some things like "mashed taters" can be changed by substituting other ethnic herbs and spices, making a variety of quick meals.
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Reviewed in the United States on October 22, 2013 by Jbeegoode
Format: Paperback
I am revising my review after having owned the book several months. As an ex particle physicist, the tachyon field still leaves me skeptical. However, the advice is very sound and the recipes are great. My family particularly enjoys the crackers (all recipes are delicious) and fudge. I would recommend this book to anybody willing to improve their health and to campers/hikers - the crackers and breads make great backpacking food and are much healthier than the commercial products. The chapter about essential oils has some truly heavenly recipes. There are several excellent raw cuisine books, but this one excels for the nutritional value and taste of the recipes.
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Reviewed in the United States on February 11, 2012 by Jane