Book Review and Giveaway: Practically Raw Desserts by Chef Amber Shea Crawley

Practically Raw Desserts by Chef Amber Shea Crawley

Practically Raw Desserts is Chef Amber's sophomore release, and this sequel is definitely as good, if not better than the original.  What I love most about this book is how flexible it is.  Sometimes raw recipes can be so daunting.  I've read through recipes in some raw cookbooks that can literally take a week (or more!) to make.  Not so in this book.  Amber makes eating naturally and "practically" raw easy.

I have been drooling over so many of these recipes that have such simple ingredients.  And not having to turn on the oven in the middle of the summer is such an awesome bonus!

The Strawberry Blondies (page 75) are simply incredible, and so friggin' easy to make.  I plan on having a batch of these in the fridge always, so that I can satisfy late night sweet cravings with a healthy dollop of fruit and nuts, in a treat that I think tastes kind of like a PB & J cookie bar.  So strawberrylicious. (Sorry, Amber, I just couldn't help myself!)  Another favorite is the Key Lime Pie (page 121.)  I love desserts that star avocado as the main ingredient, so this is a real keeper.

Beyond the recipes are practical tips and techniques for raw food prep, including lots of base recipes for nut milks, flours, crusts, sauces and syrups that can be used in all sorts of recipes, beyond those in the book.  I really love when a cookbook gives the reader the power and confidence to go out and create their own with the knowledge gained from the book.

Also included are ingredient guides, nut soaking tables, substitutions, and lots of other info.  Have I mentioned that I like to take cookbooks into the bathtub with me so I can read them like romance novels?  Well, this one is perfect for that, since there is a lot of info, beyond recipes to read and enjoy.

Overall, I find this book to be a real keeper, even for someone who isn't a raw foodie, or even vegan. The flavors are solid and anyone who is interested in cooking (or in this case, uncooking) would really enjoy this book.

I would also like to share a copy of this book with one lucky reader.  Simply leave a comment below telling me about a memorable experience you've had experimenting with raw foods, whether eating or making it!  I'll start.

"When I worked at the Whole Foods in Venice Beach, a lovely raw chef there used to use me as her guinea pig for all of her new raw creations, she came up with a "Tiny Raw Pizza" that looked absolutely nothing like pizza, but tasted fantastic!  And a tiny little piece was enough to fill me up for lunch, so it was then that I realized how nutrient dense raw foods really are, and a little bit goes a long way."  

I will choose one comment at random on Monday, July 29, at 7 pm PST.  So please check back to see if you have won.

CONTEST NOW OVER.  CONGRATS TO #7, BETHANY!

Amber was generous enough to allow me to post one of the recipes from the book for you to enjoy, and if you are a tahini lover, like, I am, than you will absolutely adore these insanely simple little bites of goodness.

Salted Tahini Caramels from Practically Raw Desserts

Salted Tahini Caramels

Grain-Free, Nut-Free

From Practically Raw Desserts: Flexible Recipes For All-Natural Sweets and Treats by Amber Shea Crawley, © 2013. Used by permission.

There are two types of people in this world: those that adore tahini enough to eat it straight out of the jar, and those that do not. I am of the former persuasion. If you are too, you’ll love these tahini-rific little freezer caramels. Have all the ingredients ready to go at room temperature to make for easy mixing.

1/2 cup tahini
1/4 cup coconut flour
1/4 cup coconut nectar
1/8 teaspoon coarse sea salt

Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.

Store the caramels in an airtight container in the freezer for up to 3 months.

Yield: 16 small caramels
Per caramel: 64 calories, 4.2g fat (1g sat), 6.1g carbs, 1g fiber, 1.6g protein

Substitution Option
Coconut nectar: agave nectar, maple syrup, or any other liquid sweetener

Giveaway Results!

CONGRATULATIONS TO #11,  

LADLELADY, WHO SAYS:

AND I COULDN'T AGREE WITH HER MORE!  PLEASE SEND ME AN EMAIL WITH YOUR SNAIL MAIL ADDRESS SO I CAN GET YOU YOUR BOOK ASAP!

Please stay tuned, I will be posting a few more giveaways this holiday season!

BBQ Seitan Ribs (and Giveaway RESULTS!)

BBQ Seitan Ribs (complete with Cedar Bones!) found on page 140 of
The Complete Guide to Vegan Food Substitutions.  Photo by Celine Steen.

I am a complete sucker for the small town, idyllic idea of a country hoe-down or county fair. Unfortunately, I live in Orange County, California, and if you've seen the ad for our county fair, you'd see that the romantic visions of a barn dance, red and white gingham tablecloths, hay rides, banjo plucking bands, under the big blue sky, in a big green meadow are just that...romantic visions.

So, I have my own hoe-downs.  Me and my husband in my backyard.  (And yes, I do own an old wooden wagon wheel!)  One of my favorite things to throw on the grill is a big ol' slab of Seitan Ribs, complete with cedar bones.

If you like to cook outdoors, leave a comment below telling me your favorite foods to eat or cook outside!  I will choose 3 comments at random to receive your choice of any of my 5 cookbooks!  Yes, I will ship internationally.  I will choose the winners on Saturday night. (After I get home from the fair.  Ha!)  I only ask one favor...if you enter this giveaway, please check back to see if you have won, otherwise, I have no idea how to get your book to you.


CONTEST NOW OVER.  WINNERS ARE #28, 21, and 2.  CONGRATULATIONS VIC, ERIN, and BETH!

#2  Vic Robinson July 18, 2012 11:08 AM

These look fantastic! I really like the unique addition of steak sauce! Yum!

#21 Erin C. July 18, 2012 4:27 PM

I usually go for a simple tofu/veggie kabob. Once I did pizza on the grill and that was yummy!!!

#28  Beth July 19, 2012 8:17 AM

Corn all the way! Dang it, I wish we had a grill.... those ribs looks INSANE.

Please send me an email with your mailing address and choice of cookbook to joni AT justthefood DOT com so I can send you your book ASAP!

Barbecue Seitan Ribs

3 cups (432 g) vital wheat gluten flour

1 cup (120 g) whole wheat flour

1/4 cup (30 g) nutritional yeast

2 tablespoons (16 g) onion powder

1 tablespoon (8 g) garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups (470 ml) water

1/2 cup (125 ml) barbecue sauce, store-bought or homemade

1/4 cup (60 ml) steak sauce

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) liquid smoke

2 tablespoons (30 ml) olive oil

2 cups (470 ml) additional barbecue sauce for baking and grilling

6 bones (See note below)

Preheat oven to 350°F (180°C, or gas mark 4).

Line a 9×13-inch (23 x 33-cm) baking pan with foil or parchment paper.

In a large mixing bowl, mix together dry ingredients.

In a separate bowl, mix together wet ingredients.

Add wet ingredients to the dry and knead for 5 minutes.

Let mixture rest for 20 minutes.

Shape mixture into a large rectangle, to fit in the pan, with at least an inch of space around the edges.

Push the bones through the mixture, at equal distances from each other.

Pour additional 3/4 cup (180 ml) barbecue sauce into the bottom of the baking pan.

Place “rack of ribs” in the pan.

Spread another 3/4 cup (180 ml) barbecue sauce over the top.

Cover pan tightly with foil and bake for 90 minutes.

You can enjoy these as is, or refrigerate for later use.

To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with 1/2 cup (125 ml) even more barbecue sauce while grilling!

Finger Lickin' Good: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if

you want to kick it up a notch, try food-grade cedar cut into 1/2-inch x 6-inch (1.27 x 15-cm) “bones,” makingsure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups (470 ml) warm water mixed with 2 tablespoons (30 ml) liquid smoke to add some smoky flavor to the ribs. For an edible set of bones, try taro root. Although this method will yield edible “bones,” they will be more flimsy after cooking, thus requiring a fork and knife for eating.

Yield: 6 large ribs

And the winners are...

#30 and #40!

#30

#40

Congratulations Charj and Melinda!  Please send me an email (to joni AT justthefood DOT com) with your mailing address so that I can send you your book!

My nephew, Dominic, is spending the weekend with us, and he randomly chose the numbers.

This is Dominic.

And the winners are...

#73:  Arlene said...Tacos!  October 7, 2011 10:46 AM  (will receive Vegan Subs!)
and
#64:  Vegyogini said...Steamed kale and quinoa!  Thank you for the giveaway! October 6, 2011 10:44 PM (will receive Hearty Vegan!)

There were 81 official comments left on the blog.  I chose 2 winners using the random number generator found here.

Thanks to all that participated.  You guys gave me some awesome ideas for quick and easy weeknight meals.  I'm sure I'll do more giveaways this Mofo, so stay tuned!

Happy Mother's Day (and congrats to the winners!)

Happy Mother's Day to all of the moms out there.  Keep doing what you do, because we all need great moms!

And congratulations to the winners of the cookbook and Tshirt giveaway Friday night:

#23, Sarah

and #37, DJ

I need your mailing addresses and for you to tell me what color and size tsirts you want!  Woo-hoo!