Here’s something I’ve been wanting for a long time: a raw food cookbook which gives me not raw food recipes by recipe type, but by main ingredient. And Julie Stafford’s Juicing for Health: Over 200 Recipes for Fruit & Vegetable Juices, Soups, Smoothies & Sorbets does exactly that, and more.
Got a couple of extra pears to use up? Look up “pear” in Stafford’s Juicing for Health and instantly have nine recipes for using up those pears, along with the full nutritional information for that lovely little fruit (did you know that there are 8mg of calcium in 100grams of pear?)
Same for vegetables. Got a bumper crop of tomatoes? Stafford gives you a half dozen recipes to quickly use them up (and take advantage of their 1.1grams of protein, 13mg of calcium and 244mg of potassium per 100grams).
There is also a separate section of soup and sorbet recipes, but the real value in this book (more…)