Raw Recipe Book - Auberon Editions

Raw Recipe Book, Auberon Editions

The appeal of raw food continues to grow.

Restaurant menus frequently offer, often in abundance, savory and sweet carpaccios, marinated fish, and tartares. Japanese cuisine, with its famous sushi and sashimi, has also attracted a large number of French people for several years now.

For excellent reasons.

Eating raw actually promotes the necessary intake of vitamins, trace elements, minerals, and fiber for our bodies—essential elements that are partially destroyed during cooking and which we often lack, according to dieticians. Using quality, uncooked vegetable oils, which are easier to digest and rich in omega-3 fatty acids, is also a positive nutritional element. In addition, foods eaten raw are more nutritious and can therefore be served in lighter portions. It's therefore excellent for your figure!

Simple to make, these recipes will also allow you to compose your plates by adding color! In less than half an hour you will create a dish that will be a delight for both the eyes and the palates of your family or guests, without complicating your life. Just always choose top-quality products and perfect freshness.

Grab your knives, mandolins and vegetable slicers, and enjoy this fresh, tasty cuisine that's good for your health and fitness in all seasons!

Marie-Annick Aviotte-Le Penmelen
Photographs by Philippe Roy