10 Simple Vegetarian Recipes

8/3/2019 10 Simple Vegetarian Recipes

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10 Simple

Vegetarian Recipes

Angelena Bosco

Cover Art Aloha Haxton


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Copyright 2010 Angelena Bosco

All rights reserved. No part of this book may be reproduced mechanically, electronically, or by

any other means, including photocopying, without written permission from the publisher. It isillegal to copy this book, post it to a website, or distribute it by any other means without

permission from the publisher whether for free or for sale. However, feel free to send others to

the website at www.SimplyRawInspiration.com to order their own copy.

Printed in the USA

Published by Simply Raw

www.SimplyRawInspiration.com

[email protected]

Disclaimer: The information in this book is for educational purposes only. The author and

publisher hold no responsibility or liability for any information presented herein and advise you

to consult your health care advisor before starting any diet or lifestyle change.
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3/21

Getting Back In The Kitchen

The simplest bit of advice for the person who wants to be a healthy eater is to 1) Eat fruits and

vegetables. Lots of them. 2) Drink water. Lots of it. 3) Stop eating fast food. It is well known

to be the cause of poor health, ie. obesity, depression, & disease.

Healthy eating requires healthy cooking and that starts by getting back in the kitchen. Healthycooking is fun and super simple. Most of the meals in the booklet are prepared in 30 minutes or

less. Plus these recipes don't require any strange ingredients. Most of these items you may

have in your refrigerator and cupboards already. Some may be a little exotic to you and if that

is the case, try it, you might like it.

All of the recipes in this booklet are vegan. Not messy in preparation or clean up. Very easy

and very healthy! These recipes are not considered gourmet. They're simple, practical, quick

and tasty.

I have included a shopping list for you. Again, most of these items may be in your frig and it'snot necessary to go out and buy everything on the list at once. Although, you may need to stock

your seasonings one time. It's a good idea to clean out your spice rack. As hard as it may be to

toss the old seasonings that you got as a wedding present 20 years ago, it must be done. Spices

should be restocked every 6 months or so. It's best to buy them in bulk. I don't mean pounds of

oregano. But in some grocery stores you can buy spices in bulk by weight in ounces. This way

you don't have to buy a full bottle of a spice that you may only use a teaspoon of every few

months. Buy what you need for a couple of uses and then it won't be so hard to toss them out if

the time comes. Everything else on the list are vegetables that you can keep a nice variety

rotating through your refrigerator.

Throughout the booklet you will findHints andSide Dish Suggestions. TheHints will give

you additional optional information, ingredients or techniques while the Side Dish Suggestions

will assist you with optional complimentary dishes to serve with your soup or casserole in order

to spruce it up a bit.


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Vegetable Storage

Don't buy too many at once. I get so excited when I see the many fresh vegetables in the store

or at the farmers market. I think I am going to use all of them or try to save myself trips to the

grocery store and end up buying too many. If they are not used right away they go bad and turn

into a green black sludge in the bottom of the refrigerator.

Plan and shop for a 3 day menu. This will keep a nice variety of fresh fruits and vegetablesmoving through your kitchen and you will avoid the waste from overbuying.

Hint: Purchase fresh, organically grown vegetables for the best results and flavor.

Storing your leafy greens in green bags does work. Harder vegetables such as zucchini, bell

peppers, cucumbers, should be cleaned, dried, and stored in the vegetable crisper drawer

Broccoli, cabbage, peas and beans, green onions, mushrooms and celery can be stored in their

grocery bag.

Onions and garlic bulbs should be taken out of their bags, and stored out of the refrigerator inopen air. A basket or bowl on the table works well.

Celery can be stored in water. Sometime celery will get limp. To avoid this, cut the bottom 1/2

to 1off the bunch and put the entire bunch in a cup of fresh water. Store it in the refrigerator.

The celery will absorb the water and stay crunchy and fresh. You'll want to refresh the water

every two days. Once it starts to go limp it's no longer fresh and you either want to use it right

away or cut your losses and toss it. You be the judge.

Tools

You will need a good cutting surface. A cutting board either made of wood, plastic, or glass.

Make sure that you are cutting on a flat surface. If your old wood board is warped, treat

yourself to a new one.

A good paring knife and a chef knife. I prefer a 10 chef knife.

Hint: Always keep your knives sharp. A dull knife will have a tendency to slip off the food you

are cutting and will likely cut you instead. A sharp knife will stick to the food making it much

safer.

A 3-quart sauce pan with a lid. A 2-quart pan will work too.

Nonstick wok or a deep frying pan with a lid is perfect for stir-frying. Hint: If you dont

have a lid for your fry pan, use aluminum foil to cover it.

Blender. Any ol' blender will do. However, I prefer the high powered vita mix with a locking

lid.

A garlic press for finely mincing garlic and a vegetable peeler maycome in handy.
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Shopping List

Hint:Take this booklet with you to the store. Keep a copy in your glove box. When you don't

know what to make for dinner you will have this resource to shop with. You'll always be

prepared!

Vegetables1. Onion: white, keep 1 or 2 on hand

2. Celery: 1 bunch

3. Carrots: 1 lb. Bag

4. Broccoli: 1 large crown

5. Zucchini: 3 or 4 medium size (any type)

6. Green Cabbage: 1 head

7. Spinach: 1 bunch

8. Green Beans or Snow Peas: 2 handfuls

9. Red Bell Pepper: keep 1 or 2 on hand

10.Asparagus: 1 or 2 bunches

11.Potato: keep 3 or 4 on hand (any type)

12.White Button or Crimini Mushrooms: 8 ounces

13.Cauliflower: 1 head

Seasonings:

1. Salt (Celtic sea salt or Himalayan pink)

2. Black Pepper

3. Olive Oil (cold pressed extra virgin)

4. Fresh Garlic Bulb

5. Fresh Ginger Root (3 piece)6. Dry Italian Seasonings

7. Curry Powder

8. Low Sodium Soy Sauce, Nama Shoyu or Braggs Liquid Aminos

9. Cumin

10.Oyster Flavored Sauce (vegetarian option available)

11.Bay Leaf

Additional optional items: Artichoke hearts, canned black or kidney beans, water chestnuts,

jalapeno or other hot peppers.

Side Dishes:

1. Brown rice, wild rice or a mixture

2. Pasta - any type. penne, farfalle (bows), shells, or rotini

3. Quinoa (grain)

4. Couscous (pasta)

5. Rice noodles, rice stick or bean thread

6. Soba noodles (Japanese noodles made with buckwheat)

7. Lentils or bean soup medley (dry beans only, no seasonings)


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Side Dish Preparation

Hint:The side dish, if being served under the soup, can be made ahead of time and some will

store in the refrigerator up to 3 days. When ready to serve, if your soup is HOT, the side dish

doesn't need to be warmed. It will be warmed by the soup and will even cool it down enough so

that you can eat it right away without burning your mouth.

Brown rice preparation

Brown rice is sold in packages or bulk. Wild rice the same. I have found in the bulk section of

the grocery store a brown and wild rice mix. It's wonderful. Preparing rice is simple especially

if you have a rice cooker. If you don't have a rice cooker you can prepare rice on the stove top

in a saucepan with a lid.

In your sauce pan bring 4 cups of water to boil.

Pour in 1 cup of rinsed brown rice

Stir once to distribute, and cook uncovered for 30 minutes, adjust the heat to maintain a fast

simmer.

Strain the rice and return to the pot and turn off the heat. Cover and let rest for 10 minutes.Fluff with a fork and serve.

Hint: The taste and texture of brown rice may take a little getting used to. It has a nice nutty

flavor and hearty texture. Try it a few times before throwing in the towel. I promise you'll like

it. You may also want to mix half brown with half white until you use up your remaining white

rice.

Pasta preparation

Follow instructions on the package. Most pasta needs to simmer for 10-15 minutes. Be sure to

set a kitchen timer, it really helps to get perfect pasta. Taste it once in a while until you get thedesired texture. Pasta shouldn't be too soft or too hard. Al dente is juuust right.

Quinoa (pronounced keen-wa) preparation

Quinoa is a tiny grain packed with nutrition. It's prepared similar to rice. So start by rinsing the

quinoa. They like to float and are very light so don't just let the water hit them with lots of force

to begin with. In a sauce pan boil 2 cups water then add 1 cup quinoa. Reduce the heat and

let simmer 2 minutes stirring occasionally. Turn off the heat and set the lid. Let sit for 10

minutes. Fluff and serve.

Couscous (pronounced koos-koos) preparationMade from durum wheat couscous is like pasta in a granular form. Be sure to identify which

type of couscous you have purchased (instant or traditional) to properly plan cooking time.

Follow the instructions on the box for the type you have. You can buy it bulk or in packages,

usually boxed. In a sauce pan boil 1 1/4 cup of water then add 1 cup couscous. Turn off heat

and cover. Let sit about 10 minutes then fluff and serve.

Rice noodles, rice stick or bean thread preparation You can find all of these in the regular

grocery store ethnic foods section. They are different products but I enjoy them the same as a


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side dish to stir-fry or in an Asian soup. To prepare them is like pasta. Boil water in a sauce

pan, toss in the rice noodles, stir them around and remove from the heat. Let them get sof

without boiling the heck out of them. Then once they are soft, rinse them in cold water and

strain. If they are unmanageable (stuck together) rinse them with warm water before serving.

You may have to handle (serve) these with your hands they are slippery!

Soba Noodle preparation

Soba noodles are made from buckwheat. They can also be found in your regular grocery store.Though if you are up to it, a trip to the Asian market is so much fun. Prepared similar to pasta.

Boil water first then add the noodles. Let them simmer until they are soft, but not too. Once

they have reached the desired consistency take them off the heat and strain them. It's important

to rinse them well once they are finished cooking. Otherwise they will stick together.

Lentil preparation

Lentils are a good side or addition to creamy soups if you want something to chew on. They are

very hearty and super easy to prepare. You can use them to make the soup creamier too.

There are many varieties of lentils red, green, french green, orange, brown and black. To beclear here lets use the green or brown lentils. They hold up best and don't get mushy

However, you can use any lentil you desire.

You can buy dry lentils in packages or bulk. Note the directions on the package if you are

unsure.

In a sauce pan boil 2 cups of water to 1 cup of rinsed lentils. Boil for 2 or 3 minutes and then

reduce heat to a simmer. Cook until tender about 45 minutes. Begin to test the lentils at about

30 minutes. You don't want them to over cook.

Hint: These instructions are for green and brown lentils. Red lentils take only 25 minutes to

become soft.

Hint: With any of the side dishes you'll want to prepare, serve and store them separately. Place1/2 cup of the rice or pasta in the bowl and serve the soup or casserole over the top. If you

prepare the rice in the soup, the rice will get mushy. Store the side dish and main dish in

separate containers.


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Preparing Your Vegetables

Hint: Place a moist dish towel or paper towel under your cutting board to keep it from slipping.

Minced Very small pieces. Usually used for garlic and fresh hot peppers.

Diced Not necessarily uniformed sized or shaped. However, cubed pieces about 1/4.

Cubed Small pieces about 1/2 to 1 uniformed cubes.

ChoppedLarge pieces about1 or larger. Chopped pieces are usually not uniformed shapes orsizes.

Hint: Mulching the discarded tips, cores, leaves etc. of the vegetables is important and very

easy.

Garlic Garlic can be minced by hand or put through a garlic press. Crushed garlic is just that.

Smashed by the wide part of your knife blade. It opens the garlic and lets the flavors out. It's

not necessary to mince garlic if you are going to blend the recipe.

Hint:Effortlessly peel garlic by smashing the clove on the cutting board with the wide part of

your knife. Put the clove on the cutting board, place the wide part of the blade over it and with

the palm of your hand, press the knife down on the garlic. The garlic will release from the peel

easily.

Broccoli Chop the top of the bunch off the stem. Peel the stem either with a vegetable peeler

or a paring knife. Use the peeled stem in these recipes. If you find that you used a few

bunches of broccoli heads and have left over stems you may use them in the base just as you

would the onions or celery.

Spinach Clean spinach well. It almost always has dirt and sand on the leaves and in the roots

I dare say that the dirt won't hurt you (organically grown). But it's gritty and will be unwelcome

in your blender and teeth.

Onions Slice off both stem ends. Then peel the onion. Lay the onion on one stem side andcut in half. Rinse after each of these initial cuts to help ward off the tears.

For regular dicing cut the onion against the grain into the size that you want your cubes to be

Closer together makes smaller dice, farther apart makes larger dice or chop. Then holding the

onion together, slice along the grain of the onion. Again considering the size of the finished

pieces.

The Asian onion Cut the stem off the onion. Place the onion on one stem side and cut in half.

Lay one half down and slice along the grain of the onion. You will have long half moon slices.
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For the Asian stir fry, a different style of slicing for each vegetable will be used. You will want

long strands or oval shapes rather than square shapes. Not necessary but makes it more

authentic.

Recipes

1. Cream of Asparagus Soup

2. Cream of Broccoli Soup

3. Cream of Cauliflower Soup

4. Cream of Spinach Soup

5. Cream of Vegetable Soup

6. Chunky Vegetable Soup

7. Mixed Bean Soup

8. Asian Stir Fry

9. Indian Curry10.Couscous Salad

The Base

1 tablespoon olive oil

1/2 onion, diced

1 carrot, diced

1 celery stalk, diced

2 cloves garlic, crushed or minced

1 teaspoon salt1/2 teaspoon black pepper

The base for all soups, chunky or creamy start with the same ingredients, and they never taste

the same as one another. I promise!

Hint: Some may like a little spice. You may add hot peppers sliced to your soup or on the side

and each person may add what they like. Sliced jalapenos or dry red pepper flakes will do the

trick.

It's so easy to build from here. You can create your own tasty recipes by using these simple

ingredients as a base. However, if you are missing one ingredient it's not the end of the world.

You can omit or substitute. It will most likely change the flavor a little. But you may stumble

on something really great!

Don't be afraid to experiment. This list of ingredients is not set in stone. If you really like

turnips then add turnips. If you have only red onion then use the red onion in place of the white

onion. It's okay. You may add any other veggies you like. Fresh peas, corn cut from the cob

canned stewed or sun dried tomatoes, chopped spinach or cabbage, any vegetables can be cubed


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and added to the recipes. You only need to consider their cooking time and add them

accordingly. For instance if you did add chopped cabbage you will want to add it towards the

end of the cooking time (about the last 3-5 minutes) so that it doesn't turn to mush.

Hint:1/2 teaspoon of black pepper is a couple of twists of the pepper mill. You don't really

need to measure the pepper if you have a mill.

Okay for your 1st recipe we are going to make...

Cream of Asparagus SoupServes 4


1/2 onion, diced

1 carrot, diced1 celery stalk, diced


1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasonings

3 cups of Asparagus (approx. two bunches)

3 cups water (more or less just to cover vegetables)

1. From the bottom of the asparagus, trim the hard white stem off about 1 inch and mulch.

2. Chop the remaining portion into 1 1/2 pieces.3. In a sauce pan, saute on medium heat all the ingredients except water for 8 minutes.

4. Add water. Just enough to cover the vegetables

5. Simmer for 15 minutes or until the vegetables are tender. Turn off the heat and let sit

about 10 minutes

6. CAREFULLY Pour the soup into your blender. Secure the lid and ALWAYS cover the

blender lid with a towel. The soup is very hot and may splash out even if the lid is

secure. Always cover the blender

7. Blend until smooth about 1 minute and set blender aside

8. Then pour the soup from the blender back into the sauce pan and reheat if necessary.9. Adjust seasonings and serve.

Hint: To prepare a beautiful garnish for this soup, trim the flowery tips (about 3) off the

asparagus and cut the tips in half for 1 1/2 pieces. Saute 1/2 diced red pepper with the

asparagus tips in 1 tbsp olive oil. Set them aside and prepare the soup as directed above

Garnish your blended soup with the sauteed tips and red bell pepper.

Side Dish Suggestion: Serve with steamed wild rice or pasta by adding 1/2 cup pasta or

steamed wild rice in each bowl then pour the soup over the top.


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Cream of Broccoli SoupServes 4


1/2 onion, diced

1 carrot, diced

1 celery stalk, diced2 cloves garlic, crushed or minced

1 teaspoon salt



5 cups of broccoli using the peeled chopped stems too


1. In a sauce pan, saute all ingredients on medium heat except water for 8 minutes.

2. Add water, just enough to cover the vegetables.3. Simmer for 15 minutes or until the broccoli is soft. Turn off the heat and let cool about 10

minutes.



secure. Always cover the blender.

5. Blend until smooth, about 1 minute. Then pour the soup from the blender back into the

sauce pan to reheat if necessary.

6. Adjust seasonings and serve.

Side Dish Suggestion: Serve with prepared lentils or steamed wild rice by adding 1/4 to 1/2 cupof either to each bowl then pour the soup over the top.

NOTES


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Cream of Cauliflower SoupServes 4


1/2 onion, diced

2 celery stalks, diced2 cloves garlic, crushed or minced

1 teaspoon salt



1 head cauliflower

1 medium peeled and diced potato (optional)


1. Chop cauliflower into medium size pieces. Mulch the leaves and the core.

2. In a sauce pan, on medium heat, saute all ingredients except water for about 8 minutes3. Pour in the water. Just enough to cover the vegetables

4. Simmer for 15 minutes until the potatoes and cauliflower are soft. Turn off the heat and

let sit about 10 minutes.





7. Pour the soup from the blender back into the sauce pan to reheat.

8. Adjust seasonings and serve.Hint:You may have noticed that there is no carrot in this recipe. It's not for flavor reasons but

for color. If you put in carrot it may change the color and without carrot it's a nice white soup

Go ahead and add a carrot diced up if you like. Same for the peeled potato. Feel free to use the

peel, it will add speckles to the creamy white soup.

Side Dish Suggestion: Saute 2 cups of sliced crimini mushrooms with 1 tbsp. olive oil and

serve with this soup.

NOTES


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Cream of Spinach SoupServes 4


1/2 onion, diced

1 carrot, diced

1 celery stalk, diced2 cloves garlic, crushed or minced

1 teaspoon salt



5 cups spinach (2 bunches)


1. Clean and chop spinach. Mulch or use stems, it doesn't matter.

1. In a sauce pan on medium heat, saute all ingredients except spinach and water for about 8minutes

2. Pour in the water and let simmer for 10 minutes until the vegetables are soft.

3. Add spinach and let simmer until spinach is limp. About 5 minutes.

4. Turn off the heat and let sit about 10 minutes




6. Blend until smooth about 1 minute.

7. Then pour the soup from the blender back into the sauce pan to reheat.


Side Dish Suggestion: Serve with rotini or bowtie pasta by adding cup pasta to each bowl

then pour the soup over the top.

NOTES


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Cream of Vegetable SoupServes 4


1/2 onion, diced

1 carrot, diced



1 teaspoon salt



2 zucchini diced

1 cup broccoli florets and/or stem diced

1 cup anything else you want to throw in Those turnips you love! (optional)


1. In a sauce pan, saute all ingredients except water on medium heat for about 8 minutes.2. Pour in the water and let simmer for 15 minutes until the vegetables are soft.

3. Turn off the heat and let sit about 10 minutes





6. Then pour the soup from the blender back into the sauce pan to reheat.


Side Dish Suggestion: Serve with rotini or bowtie pasta by adding cup pasta to each bowl

then pour the soup over the top.

NOTES


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Chunky Vegetable SoupServes 4


1/2 onion, diced

1 carrot, diced



1 teaspoon salt


2 zucchini, diced

1 cup broccoli florets and/or stem, diced

1 cup green beans, cut into 1 pieces



5 cups water

1. On medium heat, saute all ingredients except water for about 8 minutes.

2. Pour in the water and let simmer for 12-15 minutes until the vegetables are soft


Hint:For a creamy soup with chunky vegetables, you may pour the water and only 2 cups of

the cooked vegetables into the blender and blend until smooth then pour it back into the pan

with the remaining vegetables.

Hint:Add 1 cubed cabbage or chopped spinach to the soup the last 5 minutes of cooking.

Side Dish Suggestion: Serve with pasta or rice

NOTES


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Mixed Bean SoupServes 4


1/2 onion, diced

1 carrot, diced



1 teaspoon salt


1 teaspoon cumin

1 1/2 cups Bean soup mix (dry bean medley)

6 cups water

1. On medium heat, saute all ingredients except water and beans for about 3 minutes.

2. Pour in the water and beans and let simmer on low for 30-45 minutes until the beans are

soft3. Add salt to taste and serve

Hint:You may add one whole bay leaf for seasoning. Remove it before serving.

Side Dish Suggestion: Serve with steamed brown or wild rice. Beans and rice are the best

together!

NOTES


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Asian Stir-FryServes 5

2 tablespoons olive oil or sesame oil

1 onion, sliced

2 celery stalks sliced

1 carrots sliced

1 zucchini sliced or cubed

1 cup broccoli florets & sliced stem

1 cup green beans in 2 pieces or snow peas whole (both beans and peas need end cut off)


2 Tbsp ginger root minced


5 tablespoon oyster sauce or 3 Tbsp. Soy sauce

1/4 cup water

1. In a nonstick wok or deep skillet on high heat, saut vegetables, ginger and garlic forabout 5 minutes.

2. Reduce the heat to medium and add the seasoning and water. Let simmer 5 minutes until

veggies are tender. You don't want to over cook them.

3. Stir in greens and nuts (seeHintbelow) if desired and let sit for another 5 minutes.

4. Serve. This makes a lot of food and it's very good the next day.

Hint:Try Sesame oil in place of the olive oil. You can find it in the ethnic foods section in

small bottles. There may be black sesame or regular sesame oil. Black is a little stronger in

flavor. Try them both over time.

Hint: You may use any vegetables you like in this dish, you are not limited to the list above.

For example cubed Chinese cabbage, bell pepper, and/or corn. If you add leafy greens, such as

spinach, do so towards the end of cooking they don't take that long to become soft. You may

also add 1/2 cup raw almonds, peanuts, or cashews to get a little crunch. To spice it up you can

add 1/4 teaspoon red pepper flakes.

Side Dish Suggestion: Serve with soba, rice or rice noodles by adding 1/2 cup of either to each

bowl then serve the vegetables over the top. Serve with soy sauce if desired. Use caution, a

little soy sauce goes a long way.


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Indian Curried VegetablesServes 4


1/2 onion, cubed

1 celery stalks, cubed

1 carrot, cubed

1 zucchini, cubed

1 potato, cubed

1 cup cauliflower, cubed

1 cup green beans, cut into 1 pieces (optional)

2 cloves garlic, minced

1 teaspoon salt


2 teaspoons curry powder (some are spicy)

1/2 cup water

1. In a deep skillet using medium heat, saute vegetables and garlic for about 3 minutes.

2. Add seasonings and water and let simmer for 10-12 minutes until the vegetables are soft

3. Adjust seasonings by adding more curry powder, be aware that some are spicy and the

dish may get too hot (spicy)

Hint: 1 cup of Eggplant cubed is a welcomed addition to this dish.

Side Dish Suggestion: Serve with steamed quinoa or couscous by adding 1/2 cup of either to

each bowl then pour the curry over the top.

NOTES


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Couscous Salad (served warm or cold)Serves 6


1/2 onion, diced

1 carrot, diced


1 teaspoon salt


1 cup couscous

1 1/2 cups water

1. In a skillet using medium heat, saute onions, celery and carrot 5 minutes.

2. Add couscous, seasonings and water and let simmer for 2 minutes until the water is

absorbed.

4. Remove from hear, cover and let sit 15 minutes.

5. Fluff and serve.

Hint: After cooking, add 1/2 cup chopped dried cranberries, 1/2 cup pine nuts, and 1/2 cup

minced parsley. Then refrigerate at least 30 minutes before serving to make this a cool salad.

Hint: Another variation may be to add 1/2 cup rinsed black beans, or 1/2 cup diced red bell

pepper or both. Any diced vegetables would be good in this dish.

Hint: Serve an ice cream scoop of couscous on a bed of chopped romaine lettuce with diced

tomatoes and artichoke hearts.

NOTES


20/21

Resources

Angelena Bosco, Raw and Vegetarian Chef

www.SimplyRawInspiration.com

Christie Johnson, Alexander Technique Teacher

www.formfuntionflow.com

David Wayne Cramar, Organic Wheat Grass Grower

www.bestwheatgrass.com

Hallelujah Acres

www.hacres.com

Sunfood Nutrition David Wolf

www.Sunfood.com

Jinjee and Storm Talifero Raw Familywww.TheGardenDiet.com

Landmark Forum

www.LandmarkEducation.com

MeetUp

http://www.meetup.com/Simply-Raw-Inspiration/

Vegetarian Times Magazinewww.VegetarianTimes.com

Vibrance Magazinewww.VibranceMagazine.com

Books

12 Steps to Raw Foods,Victoria Boutenko

The 80/10/10 Diet, Dr. Douglas N. Graham

The China Study, T. Colin Campbell and Thomas M. Campbell II

Confessions of a Medical Heretic, Robert S. Mendelsohn, MD

Conscious Eating, Gabriel Cousens

Creative Visualization, Shakti Gawain
http://www.simplyrawinspiration.com/http://www.formfuntionflow.com/http://www.bestwheatgrass.com/http://www.hacres.com/http://www.sunfood.com/http://www.thegardendiet.com/http://www.landmarkeducation.com/http://www.vegetariantimes.com/http://www.vibrancemagazine.com/http://www.1shoppingcart.com/app/?af=1051876http://www.formfuntionflow.com/http://www.bestwheatgrass.com/http://www.hacres.com/http://www.sunfood.com/http://www.thegardendiet.com/http://www.landmarkeducation.com/http://www.vegetariantimes.com/http://www.vibrancemagazine.com/http://www.1shoppingcart.com/app/?af=1051876http://www.simplyrawinspiration.com/


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Diet for a New America,John Robbins

Eat To Live,Joel Fuhrman, MD

Fall In Love With Feeling Good, Angelena Bosco

Fasting and Eating for Health,Joel Fuhrman, MD

Fit For Life,Harvey and Marilyn Diamond

The Good Life: Helen and Scott Nearings sixty years of self-sufficient living, Helen and Scott

Nearing

How We All Went Raw,Charles Nungesser, Coralanne Nungesser, and George Nungesser

Infinite Possibilities (audio), Mike Dooley; www.tut.com

Juicing For Life,Cherie Calbom and Maureen Keane

Laurels Kitchen, Laurel Robertson, Carol L. Flinders and Brian Ruppenthal

Living Foods for Optimum Health,Brian R. Clement

Living on Live Food,Alissa Cohen

A New Earth, Eckhart Tolle

The Omnivores Dilemma, Michael Pollan

Perfect Body, Roe Gallo

Raw Foods for Busy People, Jordan Maerin

The Raw Gourmet, Nomi Shannon

www.simplyrawinspiration.com
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10 Simple Vegetarian Recipes

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