The SimplyRaw Kitchen cookbook

I opted to make a few of the soups and a vegetable curry dish. I must say that my expectations were not very high for the soups. I make a lot of soups and stews and I always use my homemade broth and I figured any soup that uses water instead of broth especially MY broth can't be all that flavorful. I'm also not a huge fan of cold soups and the simplicity of the recipes meant that they couldn't possibly be any good. Luckily, as always, I was proved wrong.The first soup was the Popeye Soup, and as the name suggests, it was heavy on the spinach. Combined with some apple, miso, tamari and a few other ingredients it was quite tasty. When I paired it up with some bread and a sweet potato it made for a solid weekday dinner. The ease of the preparation made it almost feel like I was cheating. Chop a few things up and throw it in a blender and dinner is ready.

The second soup was the Sweet Corn Chowder. Other than the corn, the bulk of the flavor came from walnuts, tamari, lime juice, cilantro and some avocado on top. While the Popeye Soup was good the corn chowder was even better. I loved being able to taste all of the main ingredients, and the avocado, cilantro and bell pepper topping really brought the soup to another level.My third dish was the vegetable curry and the sauce raw of course was wonderful. I make many varieties of curries and this particular sauce had it's own distinct flavor. I'm guessing it was the sizable amount of soaked cashews that gave it such a rich and creamy taste. I wasn't a big fan of the uncooked vegetables though, and when eating leftovers the following night I cooked them up and enjoyed my non-raw dish.

In the end the cookbook was a success, and I plan on adding these three dishes to my cooking rotation. You really can't beat the ease of many of the recipes, and I plan on finding more raw options to not cook in the future.He'd just moved from Lafayette to take the helm of the kitchen at Restaurant IPO, a hip new eatery on Third Street in downtown Baton Rouge. The staff was ready to serve, but there still was no one to wash the dishes."I only had five people in the kitchen. I couldn't take the risk of having someone in there if he wasn't going to pull the load," Wadsworth said.He rifled through various applications and settled on one that stood out. Wadsworth hired a man in his late 50s or early 60s, a guy who the chef remembers as having handed in a fudged application.