What others have said about Raw Addiction:
“If you have a passion for raw foods, this book will delight you. Katrina’s life-celebrating creativity shines forth from every page. The recipes are unique and delicious. The information is fascinating and the photographs gorgeous. Don’t just read this winning book, take it in the kitchen and create your own sensuous dishes.”
Leslie Kenton: award winning journalist, novelist, broadcaster, lecturer and social activist.
“You will fall in love with this book – it’s all about real food that is fresh, innovative and simply delicious!”
Natalie Gruzlewski: TV presenter, Getaway, Host of Farmer Wants a Wife
“Raw Addiction will empower people to find their ultimate health potential. With 75% of western world disease attributable to poor nutrition, this book is an invaluable resource for all.
Katrina’s personal triumph over cancer, and nurturing, holistic philosophy, will guide you through the benefits of living and eating well – whether you are on a specific health journey, fighting disease or looking to improve your general wellbeing.
In her inspirational book, Katrina transforms nutritional science into the art of nourishment, with simple, fresh and wholesome meals – each a delicious, superfood powerhouse.
Discover the great benefits to health, energy and mental clarity that a fresh, raw food lifestyle offers.”
Dr Michael Hayter, MBBS Dip. Nut. FRACGP
A sample recipe from Raw Addiction
Rolls 4 to 8 cabbage or lettuce leaves
- 1 lebanese cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 1 avocado, cut into thin strips
- 1 bunch of snow pea sprouts
- 1 bunch of mung bean sprouts
- 1/4 cup of chopped almonds
- 3 tablespoons of low sodium fish sauce
- (tamari if you are a strict vegetarian)
- 2 limes or lemons, juiced
- 1 red chilli, finely chopped
- 3 tablespoons of rice vinegar
- 1 teaspoon of agave
- 1/4 cup of mint
- 1/4 cup of coriander
Get a large lettuce and remove the leaves, cut into square shapes. Fill with strips of cucumber, carrot, avocado, snow pea sprouts and mung bean sprouts. To make the dipping sauce, blend lime juice, fish sauce or tamari, rice vinegar, agave, chilli, chopped almonds, mint and coriander. Leave a little chunky and pour over the filling. Then roll up lettuce or cabbage leaves and use a toothpick to bind. Simply delicious!