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$16.95 USD
Square One Publishers
7.63 X 9.25 in
176 pg

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People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cuisine cookbooks have always offered little variety—until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.

After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make it easy to prepare raw meals. What follows are six recipe chapters, each focused on a different ethnic cuisine, including Italian, Mexican, Middle Eastern, Asian, Caribbean, and South American dishes. And from soups and starters to desserts, every one’s a winner. There are even easy-to-follow instructions for growing fresh ingredients in your own kitchen garden.

Whether you are already interested in raw food or are exploring it for the first time, the taste-tempting recipes in The World Goes Raw can add variety to your life while helping you feel healthier and more energized.

Lisa Mann
Author Bio

Lisa Mann is a seasoned raw food chef and educator with experience in recipe development. She teaches raw food preparation courses, as well as ongoing yoga, exercise, and well-being courses. Lisa has extensively traveled and researched food throughout Italy, the Middle East, Asia, the Caribbean, and South America, and is a classically trained French chef. She is also the creator of Everyday Raw Gourmet, an organization geared toward bringing the benefits of raw food to people through classes and retreats.

Table of contents





1. The Basics,

2. Italian Raw Cuisine,

3. Mexican Raw Cuisine,

4. Middle Eastern Raw Cuisine,

5. Asian Raw Cuisine,

6. Caribbean Raw Cuisine,

7. South American Raw Cuisine,

Metric Conversion Tables,


About the Author,



Introduction or preface

What if you could eat your favorite ethnic foods in abundance and manage to lose weight without counting calories? Even better, what if you could do this while feeling alert and well-rested, having the energy (and the time!) to play with your kids, do your work, and stick to your exercise routine? You would experience a clear-headedness that could turn the insurmountable into the solvable--it might seem too good to be true.

With The World Goes Raw as your guide, you can turn the above scenario into a reality. This book will provide you with everything you need to know to prepare and enjoy fantastic ethnic food, all the while sticking to a healthy, raw food diet. It elevates raw vegetarian cuisine to a new level, making it possible for you to prepare healthy gourmet ethnic raw food simply and elegantly in your own kitchen. You can enjoy an array of delicious meals, including Pizza with Roasted Red bell peppers and Sun-dried Tomatoes, Butternut Squash Soup with Walnut Tapenade, and Chocolate Cherry Biscotti--all while feeling fantastic and losing weight.

A raw food is one that has not been cooked or processed. Therefore, a raw food diet is one made up of raw fruits, vegetables, legumes, nuts, seeds, and grains. Foods may be heated at temperatures not exceeding 112°F. This is because heating foods at that temperature or below prevents the destruction of precious enzymes, which are believed to improve digestion, fight disease, and aid in virtually every biological function in our bodies. By preserving these vital enzymes, the foods prepared are still considered “raw” and can only help us on our path to supreme health.

Research has long shown that eating a largely plant-based diet can prevent serious disease, prolong life, and help people feel and look younger. Now, there is also evidence of dramatically increased benefits arising from eating a raw plant-based diet. It used to be that eating a healthy and mostly raw vegetarian diet was easier said than done. This has created challenges for many people who wanted to eat a largely raw food diet, but didn’t want to spend hours in the kitchen preparing the same mundane meals. People want to be able to enjoy the same exquisite cuisine they loved before “going raw”--and finally, there is a way. The World Goes Raw is chock full of inspired raw recipes that are so light and delicious, you’ll never miss those heavy ethnic foods that used to make you feel heavy or sick.

The first chapter of the book is an introduction to the general concepts of a raw food diet. You will learn how to stock your kitchen with the proper equipment to help make raw food easy to prepare. Instructions on how to use some of the unfamiliar equipment are also included. Additionally, a detailed list of ingredients commonly used on a raw food diet is provided (along with a sample shopping list), so you know exactly what is going into the foods you prepare. Techniques for sprouting, dehydrating, and growing your own glorious kitchen garden are also listed. Finally, I’ve included tips for effectively organizing your kitchen, ways to introduce your children to the concepts of raw food preparation--letting them in on the fun--and guidelines for making your raw food meals appear as beautiful and appetizing as they possibly can.

The rest of the chapters in the book contain recipes from around the world, each one focusing on a different country or region: Italy, Mexico, the Middle East, Asia, the Caribbean, and South America. Each chapter contains recipes for soups, starters, salads, main courses, and desserts--with a few salad dressings, marinades, and sauces thrown in. At the end of each chapter there are suggested menus for both a simple and quick meal (needing no additional special equipment), and a more elegant feast (meals that take extra planning and equipment, such as a dehydrator). Keep in mind there are no hard and fast rules for when you can eat what--you can enjoy a salad as a main course, or a main course as an appetizer. Desserts are so healthy, that you can even enjoy them for breakfast! Let your taste buds and your mood be your guide. The top of each recipe will note what kind of special equipment (if any) is needed, and will also state if the recipe requires extra time to prepare (as some of the dehydrated recipes do).

The final sections of The World Goes Raw provide resources for hard to find materials and other sources of raw food information. You will find metric conversion tables, along with information on where to order kitchen equipment and hard-to-find ingredients, websites for organizations that offer raw food classes and a list of books that I recommend to anyone who wants to learn more about raw food, vegetarianism, or the health of our planet.

The World Goes Raw is all about liberation-- no longer feeling sick after eating the foods you love, seeing results on the scale (since many people lose weight effortlessly while eating this way), and finally being able to nourish your body and gain control over your hunger and your cravings. Eating a raw, vegetarian diet will open up a whole new world of enjoying food in its most natural and delicious form. You won’t believe how good it tastes and how good it makes you feel. Forget about plain nut loaf and sprouted wheatgrass juice--this is raw food cuisine at its finest, adapting classic, ethnic dishes to meet raw food and health standards. The recipes in this book do not only taste fantastic, they will make you feel fantastic as well!

The World Goes Raw will guide you toward a healthier lifestyle, while showing you how to prepare easy and exciting raw global cuisine. Whether you want to be inspired by making raw food that is out of the ordinary, lose weight easily while following a healthy, ethnic diet, or just prepare some divine and healthy raw meals, The World Goes Raw is the book for you. With pure pleasure, I invite you to join me in an exploration of this fresh, light style of global cuisine.