What do you think?
Rate this book
Fresh: The Ultimate Live-Food Cookbook
Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.
Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.
Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.
256 pages, Paperback
First published April 22, 2008
5 people are currently reading
33 people want to read
About the author
Sergei Boutenko
13 books11 followersSergei Boutenko is a filmmaker, author, entrepreneur, green smoothie hustla, forager, health nut, salsa dancer, adventurer, and lover of life. As a child, Boutenko suffered from health problems that were caused by eating crappy food and leading a sedentary lifestyle. Boutenko managed to regain his health by cleaning up his diet and implementing a regular exercise routine. Since then, he has published numerous books detailing his journey back to health. Additionally, Boutenko writes books and makes films about diet, exercise, and foraging. He also runs a thriving YouTube channel called: “BoutenkoFilms” where he publishes original videos on various topics. From time to time, Boutenko also goes on lecture tours, appears on podcasts, writes articles, and hosts retreats. Learn more at http://www.SergeiBoutenko.com
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 14 of 14 reviews
August 14, 2008
Although I've only made a few recipes so far, I love this book. The first 50 pages or so contain the story of how the authors, Sergei and Valya Boutenko, came to be raw foodists and how they maintain the lifestyle, along with their recommendations for the most used tools and appliances in raw food preparation. I find the young twenty-something brother and sister team to be very inspiring and feel as if I can relate to them. Their recipes are very accesible; theirs isn't an elitist or dogmatic approach. Most recipes contain a small list of easily found ingredients and require a minimum amount of preparation -- great for people who don't want to spend (or don't have) too much time in the kitchen. However, take note that you will need a blender and/or food processor for most of them. Overall, I think that this is the perfect introduction to raw foods.
February 20, 2014
A fresh-food cookbook
This book authored by brother and sister team offers help for both adults and youngsters interested in healthy cooking. The authors narrate their personal struggle in the fight against obesity and its related illnesses that almost devastated their family. Their parents with sheer determination, courage, and very rigid regimen of fresh food and pure vegetarianism helped their kids to outgrow the addiction to greasy food, and eventually become healthy. This is a wonderful biography as well as a cookbook. In many instances they had to take a bold step of going against the advice of medical and nutrition experts in following fresh food cooking.
There are six chapters in the book including a chapter each for vegetarian appetizers, marinated and fermented food, desserts, and drinks. The first chapter entitled "Raw immersion" gives an introduction into fresh cooking and pure vegetarianism, and how you need to use your imagination to be creative. In one example the authors illustrate a recipe for green smoothie consisting of mango, spinach and water, had to be substituted with banana and kale because they did not have mango and spinach: The new recipe became instant success. Similarly Sweet and Sour Coconut Truffles were discovered because the ingredients for the original recipe were not available. There are some helpful discussions about helping your kids to grow healthier by following fresh food cooking. This chapter also includes an interesting discussion about the fiber and its beneficial effects. I found the discussion about "Understanding the five flavors" very interesting as this gives you an insight into what you may include in a recipe and how it contributes to the overall flavor of the cooked food. Aloe, dill, and bay leaves gives bitter flavor; where as lemon, and orange gives sour taste; radish and mustard green gives spicy flavor.
The recipes extensively use dehydrators rather then traditional oven or gas burners. The highlights of some of the recipes are; Tiny pizza using Zucchini and sunflower seed base instead of all purpose flour, and cheese substituted by nutritional yeast and nectar (page 56), Fresh salad roll does not contain all purpose flour (page 57), Spicy tomato salad does not contain any spicy ingredient except for red onion (page 62), Home grown sandwich consist of flax seeds base (page 85). Gorilla burgers, flax seed/walnut base instead of traditional red kidney beans or chick pea used for Veggie burgers (page 87), Turkey-less turkey suggested for thanksgiving is certainly a fun-dish for Thanksgiving (page 93). Chocolate cheese using cacao powder (page 104), energy nuggets with nuts and berries and no minerals (page 107) are some examples to illustrate how the recipes differ significantly from what you traditionally use.
The main appliances you need to have are; dehydrator, food processor and a juicer. I have one word of caution; this is truly a great experience if you have the ability to stay away from meat and greasy food which are less costly and available in plenty. In contrast to this, fresh food in general is expensive, not every one can afford to shop at health food store or buy fresh and sometimes exotic vegetables. Fresh cooking needs a lot of determination and discipline.
This book authored by brother and sister team offers help for both adults and youngsters interested in healthy cooking. The authors narrate their personal struggle in the fight against obesity and its related illnesses that almost devastated their family. Their parents with sheer determination, courage, and very rigid regimen of fresh food and pure vegetarianism helped their kids to outgrow the addiction to greasy food, and eventually become healthy. This is a wonderful biography as well as a cookbook. In many instances they had to take a bold step of going against the advice of medical and nutrition experts in following fresh food cooking.
There are six chapters in the book including a chapter each for vegetarian appetizers, marinated and fermented food, desserts, and drinks. The first chapter entitled "Raw immersion" gives an introduction into fresh cooking and pure vegetarianism, and how you need to use your imagination to be creative. In one example the authors illustrate a recipe for green smoothie consisting of mango, spinach and water, had to be substituted with banana and kale because they did not have mango and spinach: The new recipe became instant success. Similarly Sweet and Sour Coconut Truffles were discovered because the ingredients for the original recipe were not available. There are some helpful discussions about helping your kids to grow healthier by following fresh food cooking. This chapter also includes an interesting discussion about the fiber and its beneficial effects. I found the discussion about "Understanding the five flavors" very interesting as this gives you an insight into what you may include in a recipe and how it contributes to the overall flavor of the cooked food. Aloe, dill, and bay leaves gives bitter flavor; where as lemon, and orange gives sour taste; radish and mustard green gives spicy flavor.
The recipes extensively use dehydrators rather then traditional oven or gas burners. The highlights of some of the recipes are; Tiny pizza using Zucchini and sunflower seed base instead of all purpose flour, and cheese substituted by nutritional yeast and nectar (page 56), Fresh salad roll does not contain all purpose flour (page 57), Spicy tomato salad does not contain any spicy ingredient except for red onion (page 62), Home grown sandwich consist of flax seeds base (page 85). Gorilla burgers, flax seed/walnut base instead of traditional red kidney beans or chick pea used for Veggie burgers (page 87), Turkey-less turkey suggested for thanksgiving is certainly a fun-dish for Thanksgiving (page 93). Chocolate cheese using cacao powder (page 104), energy nuggets with nuts and berries and no minerals (page 107) are some examples to illustrate how the recipes differ significantly from what you traditionally use.
The main appliances you need to have are; dehydrator, food processor and a juicer. I have one word of caution; this is truly a great experience if you have the ability to stay away from meat and greasy food which are less costly and available in plenty. In contrast to this, fresh food in general is expensive, not every one can afford to shop at health food store or buy fresh and sometimes exotic vegetables. Fresh cooking needs a lot of determination and discipline.
Read
April 8, 2023lots of tremendous information and recipes.
some are simple and some are FUN
some are simple and some are FUN
February 14, 2010
I really like that most of the recipes inhere are made from food I would actually have on hand, or be able to get at my local supermarket and am familiar with. A lot of raw food cookbook recipes call for things I've never used, would have to order online and am not sure how they will taste. These are recipes I can relate to and are not intimidating.
plus Sergei and Valya are wise and sensible people.
plus Sergei and Valya are wise and sensible people.
March 15, 2010
Only 13 pages in, but what an interesting treatise on the health/well-being benefits of a raw-food lifestyle. Engagingly written, too! Not by flighty hippies (though I often enjoy those, too). Easy recipes I will begin putting to the test!
January 2, 2013
Very few photos to inspire me, and those were in the center of the book. Interesting story, but not a great book. Recipes were easy enough, but I would have liked descriptions to accompany them. A dry read.
Read
August 27, 2008Super yummy so far! I have yet to encounter a recipe with hard to find or super pricey ingredients, which is a huge plus for everyday meals/snacks in my book!
Read
July 7, 2009Yes, I love to read cookbooks!! - probably my favorite one of the raw books I have read. These books are seriously changing my life.
August 4, 2009
This book has some really good recipes, some of which were quite original compared to other raw cookbooks.
November 23, 2009
One of my favorite "cookbooks" The recipes are easy, tasty, and always good for you.
February 3, 2016
Pretty good, not simple and easy but a fun way to explore raw foods that you probably won't find in other raw food books.
May 23, 2012
I only wish this had more pictures. The pictures that were included were so wonderful. I can't wait to try out these recipes.
May 23, 2013
Looks like some good recipes in here.
March 14, 2019
Lots of great information. My kind of recipes. Green's my thing.
Displaying 1 - 14 of 14 reviews