Gorilla Food: Living and Eating Organic, Vegan, and Raw

Gorilla Food: Living and Eating Organic, Vegan, and Raw

Aaron Ash

Language: English

Pages: 208

ISBN: 1551524708

Format: PDF / Kindle (mobi) / ePub

Raw food diets have exploded in popularity in recent years; some believe that the cooking process destroys nutrients and even produces dangerous chemicals by the interaction of heat with fat, protein, and carbohydrates.

Enter Aaron Ash, a charismatic chef whose organic raw vegan restaurant Gorilla Food has taken Vancouver by storm for its inventive and delicious dishes, all prepared without use of animal products or a stove. Aaron is a conscientious raw vegan whose beliefs about food are tied to personal and social well-being. Gorilla Food strives to promote the idea that a sustainable, healthy culture depends on humankind living as "lightly" as possible, mitigating the damage wrought on the environment and ourselves.

Gorilla Food the book is both an innovative cooking manual and a raw vegan bible; recipes include a raw lasagna made with zucchini noodles, kale, and a "cheese" made from walnuts, and a raw soup made from seasonal greens, tomatoes, and avocado. There's also amazing raw pizzas, fruit pies, and chocolate desserts that will delight vegans and non-vegans alike with their complex flavors. The book also contains recipes for dehydrated and cultured foods, important for a raw food diet but surprisingly simple to prepare.

Gorilla Food will make you go ape for living life to the rawest!

In addition to running Gorilla Food, Aaron Ash was a former personal chef to Mike-D of the Beastie Boys. He is also an in-demand caterer for high-profile events around North America, and is making plans to open additional Gorilla Food locations.




















seeds ¼ tsp salt ¼ tsp ground cayenne 1. In a blender, purée all ingredients until smooth. Makes ¾ cup (185 mL). Oh My Gado Peanut Sauce Whenever I make this sauce, I think of my two good brothers, Rick and Long Life, both of whom enjoy making spicy peanut soup. You can use lime instead of lemon juice, or spice this up or down with more or less cayenne. Thin it out with twice the carrot juice and water to make what I call Selectah Sauce. Use on Peanut Selectah Pizza (p. 155) or in Oh

washed and stemmed, sliced lengthwise 1 tbsp olive oil 1 tbsp apple cider vinegar ⅔ tsp salt 1. With a knife or mandoline, or in a food processor with a slicing disc, cut zucchini into half-moon slices. Place in a large bowl. 2. Toss zucchini with oil, vinegar, and salt until combined well. 3. Spread zucchini on a mesh sheet and dehydrate at 108°F (42°C) for about 24 hours or until dried. Makes 8 servings. Spicy Zucchini Chips Zucchini chips were one of the first experiments I made

81); bottom: Samosas Indian food was a staple in my transition to a vegan diet. Even after all these years of raw foods, I still have faint urges to buy a samosa when I’m in the checkout line at Sweet Cherubim, a long-standing vegetarian health food store in Vancouver. ⅓ cup (80 mL) raisins 2⅓ cups (580 mL) chopped cauliflower 1 medium-large zucchini, chopped ⅓ cup (80 mL) chopped parsnips 1–2 collard leaves ⅓ cup (80 mL) chopped sweet bell peppers ⅓ cup (80 mL) chopped cilantro ¾ cup

over top. 13. Spread rest of Rawcotta evenly over top. Use wet hands to spread and keep from sticking. Press down firmly to set layers. 14. Spread rest of tomato sauce over top. 15. Sprinkle Walnut Cheez evenly over top and, with wet hands, firmly press everything down to set layers. 16. Cut into squares. Makes about 10 servings. Rawmein "New"dles These spicy “New”dles are full of fresh, live enzymes! They can be served in a bowl just as they are or in combination with other foods.

Vanilla Fudge This is a base recipe for many different chocolate options (see Step 6 below). Experiment with different varieties of vanilla to find the kind you like best. ¾ cups (185 mL) shredded cacao butter ¼ cup (60 mL) cacao nibs 17 dates, pitted 1½ tsp vanilla powder 1 tbsp coconut oil 1. Melt cacao butter in a bowl in the warmth of the dehydrator at 108°F (42°C) or by floating a metal bowl containing cacao butter in another bowl containing hot tap water (like a double boiler). 2.

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