Since reading and reviewing Judita Wignall’s book “Going Raw”, I have hungered to learn more about the benefits of eating raw fruit and vegetables as well as how to prepare them.
My desire to nourish my body with foods that are alive has given me an insight into how raw foods ‘fuel’ my body and why.
Salomon Montezinos was born to live, literally. His zest for life and love for food paved his way to becoming one of the most highly recognized certified raw food chef’s in the world.
73 year young Chef Sal is nearing his 74th birthday and has no plans to slow down. His journey spans 50 years plus and in 2011 had published his award winning recipes, with the help of his wife and Editor Judy Ann Castille, in a book called “Discovering Raw Alkaline Cuisine”.
Organized Food Categories
There are 126 incredibly delicious raw food cuisine recipes in Chef Sal’s book where he covers appetizers, entrees, bites, dips, sauces, beverages, salads, dressings, soups and menu suggestions.
I particularly like this master chef’s mention of alkaline forming foods/drinks such as nuts, oils, vegetables, fruits, honey, sea vegetables and herbal teas.
Available for Purchase
To prepare most of the recipe’s in ‘Discovering Raw Alkaline Cuisine’, you will need three appliances: A high speed blender such as the Vitamix; a dehydrator and a food processor.
You can still make some recipes of Chef Sal’s even though you may not have the three appliances mentioned.
I do own a Vitamix and use it often for various uses; including for making nut milks and smoothies. It is an invaluable addition to the kitchen and one that I would never do without now that I know how well it performs.
I’ve made Pickled Ginger which is on page 91 of the PDF e-book I have of ‘Discovering Raw Alkaline Cuisine’. All is needed are four simple raw food ingredients, a knife and spoon. Mix ingredients, store in a glass jar and refrigerate for 24 hours. Delicious!
Eating raw food doesn’t have to be bland or tasteless.
This is one raw food recipe e-book I will be referring back to quite often.
Have you considered selling your Eco Friendly e-book with Clickbank? They are a large online marketplace and welcome Earth Conscious Authors to be featured in their Green Product Category.
Chef Salomon Montezinos Autobiography in Brief
Born in Amsterdam in 1938, Holland, Chef Sal was born of Jewish Portuguese descent. His mother’s family owned a noted cigar store in the center of Amsterdam while his father focused on his skills as a designer and tailor for the actors and actresses in theatre.
World War 11 would see young Salomon Montezinos whisked away to hide from being sent to a German concentration camp with his parents in the Netherlands. Later his parents were sentenced to death in the notorious Dachau concentration camp, in Germany, where all the other Jewish families perished.
After the war, Salomon Montezinos was sent to an orphanage where he stayed until he was old enough to set out on his own.
Wanting to pursue a career in cooking and hospitality, he left the Netherlands to study and train further in France, Israel, Singapore, Spain and Switzerland.
In the mid 1980’s and living in Palm Beach Florida, Chef Sal opened and operated three successful restaurants.
Losing his second wife to cancer in 2000, he did a bit of soul searching and started an exercise regime.
By 2003, Chef Salomon Montezinos married Judy Castille and in 2004 both moved to Naples, Florida.
His interest in raw cooking was becoming more profound and experimented with his own recipes. Chef Sal’s life doesn’t end there as his life is an open book.
Other book reviews at Erin’s Eco List:
- Easy to Read Raw Rood Recipe Book: “Going Raw” by Judita Wignall.
- Raw Food Guide for Making Tasty Meals Daily