Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiriksdottir

  • Homemade energy mix (page 22)

    from Raw: Recipes for a Modern Vegetarian Lifestyle Raw by Solla Eiriksdottir

    • Categories: Spice / herb blends & rubs; Gluten-free
    • Ingredients: hemp seeds; moringa powder; turmeric; lucuma powder; bee pollen; maca root powder; ashwagandha powder
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Notes about Recipes in this book

  • Pistachio and kale hummus

    • MelMM on November 12, 2017

      I'm normally a traditionalist about hummus, but this unconventional version forced me to open my mind. Really delicious. After making it at home, I have taken it to some events, always to rave reviews.

  • Turmeric smoothie/shake

    • eeeve on March 09, 2021

      Yum, this is delicious!! Though the quantity is too little for two, second time round I added some oat milk and doubled the quantity for banana, which was good, too. The recipe can currently be found here: https://www.phaidon.com/agenda/food/articles/2020/march/24/the-phaidon-nutri-blast-turmeric-smoothie/

  • Homemade granola

    • Pimlicocook on June 03, 2021

      Love this recipe - I eat it with fresh fruit and yogurt every day - though I prefer spelt flakes, which I find lighter than oats.

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  • ISBN 10 0714879126
  • ISBN 13 9780714879123
  • Published Feb 13 2019
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition Reprint
  • Countries Australia, United States, United Kingdom, Canada
  • Publisher Phaidon Press

Publishers Text

A modern and fresh take on vegetarian, vegan, and raw food – now available in paperback for the first time

Raw, by acclaimed Icelandic cook Solla Eiríksdóttir, was first published in 2016, when the concept of raw food was relatively new. Now a widely accepted route to healthy eating, her book features 75 healthy and delicious mainly raw recipes, introducing readers to an approach to ethical and sustainable eating that has found its way into the everyday diets of people around the world. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – the book abounds with bright, fresh tastes such as turmeric tostadas, quinoa pizza, kelp noodles with tofu, and vegan vanilla ice cream.

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