I didn’t think I’d ever go for RAW

I’m definitely not talking meat here, folks.  I mean the whole Raw movement.  There’s a movement (in the States ?) that is promoting the health benefits of raw foods – we mean whole, uncooked, unprocessed foods – with all their flavor and vitamins in tact.   I didn’t think I’d go raw – and I still don’t.  But I am looking to understand how to make better food choices…

My 11 year old and I both suffer from Oral Allergy Syndrome so raw fruits & veggies are completely out for us, so the simple “toss together some lettuce and random veggies salad” does not work.  Unless we’re both up for dealing with sore mouths for a few hours… sometimes we do – can you say pecans and goat cheese?  Yum!  Anyway, I was given a book to review, “Good and Tasty Eats”,  by the wholesome-food-advocate, and incredibly down to earth, Kim Wilson. Let me give you an excerpt:

Here’s my really lazy “one bowl” baking method: Combine wet ingredients in the bottom of your mixing bowl, then measure dry ingredients on top (flour first, then smaller amount ingredients on the very top). Lightly mix the smaller ingredients (baking powder, salt, spices, etc.) into the flour, before combining the dry ingredients with the wet ones below. This is an example of the extent I will go to in avoiding extra dirty dishes!

A woman after my own heart – one-bowl baking!! 

I would recommend you pay up to $15 for this book – even more – if you’re setting 2012 goals for switching your cooking from basic American Apple Pie to Apple Pie with a few Healthy meals.  (skip below to see the price – you wont believe it. I’m not even kidding)

Big Pros

I don’t know about you, but the only legumes or beans that were served in my house growing up were Split Green Pea Soup with Ham, or Refried Beans with Chile Rianos.  I can wing-it with other recipes in my American Applie Pie kitchen, but healthy?  You soak wha?   Can you disguise the taste?  Do legumes have to be in a soup (blech)?  Good and Easy Eats shows you exactly what to do, step by step for the basic stuff – like soaking legumes.

You get 70 of their family’s staple recipes.  These are the ones they make every week, or every other week.

I also love how she outlines what their family eats – what do they have for breakfast?  In a hurry?  On a weekend?  How about brown-bag lunches?

The price!! Huge pro – $4.99!


You wont find any recipes for meat.  Although you could easily add a little meat to each meal.

You wont find long exotic ingredients.

There are no fancy gourmet recipes here.

So, for $4.99, there really aren’t any.

Pick up a copy here.


About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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