Everyday Raw Express

Acknowledgments

Much like a family gathering or an annual reunion, our work with Everyday Raw has evolved into a dynamic and fun experience with a great deal of comfort. As I contemplate our recent production of Everyday Raw Express, which followed two predecessors, Everyday Raw and Everyday Raw Desserts, and anticipate the upcoming Raw Chocolate, I am most thankful for the collaborative effort and contributions of the core team we’ve built around this exciting series of books.

Perhaps as rewarding as holding the completed manuscript itself is the opportunity to work with such wonderfully talented people who create in a most harmonious way. The experience is one in which the outcome always feels as natural as the raw, organic food within its pages. We now have a production rhythm that convenes in Maine; involves countless long days of food preparation, presentation, and photography; and ends late at night with great wines and a roaring fire.

Anyone who is familiar with my recent projects will recognize Meredith Baird as a driving force within my company, and with each passing month, her influence is greater. She has developed a contemporary style that combines great skill and taste not only with food, but with aesthetics and even organization—a much-needed skill for successful book production. Whereas Meredith played a very large role in Everyday Raw Desserts, she was the driving force behind Everyday Raw Express. Because of her tireless and brilliant efforts and dedication, this book is a shining example of how wonderful simple raw food can be.

Our books are forever lifted by incredible photography within their pages and Adrian Mueller has taken this gift to the next level, with his incredible attention to detail, unshakeable professionalism, and ability to capture light like no one I’ve worked with. He has been a tremendous collaborator, friend, and quite respectable golfing partner.

Jessica Acs joins us from Canada this year by plane, train, and automobile. She not only possesses great taste and culinary skills, but also serves as a wonderful, warm, and centered balance to our production. She is a thoughtful and great friend, and her yoga and stretching lessons could not come at a better time.

Brian Roberts worked with Meredith and me the entire summer—testing, sourcing, and holding our chaotic kitchen together. We thank him for joining our group and welcome him back for Raw Chocolate.

I’m incredibly grateful to my editor, Jennifer Adams, who has my full confidence not only to bring the many elements of our books together, but to enhance them in a way that I’m always waiting in eager anticipation for the galleys to arrive, knowing full well that she will have sculpted a beautiful work from the many diverse elements she has to work with.

As we begin work on our fifth book together, I am thrilled to be working with the team at Gibbs Smith, Publisher: Gibbs Smith, Jennifer King Durrant, Christopher Robbins, and the entire team who produce one incredible book after another. I look forward to the next five books!

Without my many supportive business partners, team members, students, and a great system, I would not have time to be involved in these exciting books. Thank you all for managing our companies with such passion.

Finally, to my family: Shirley, Robert, and Patrick Kenney; and Maryellen and Paul Shchoeman. Thanks for understanding that a hunter from Maine could end up as a vegetarian chef.

—Matthew

I would like to express my appreciation to my lovely mom and sister; to Jessica, one of my dearest friends; and, of course, to Matthew, my partner and friend who continues to support me in so many ways—and without whom none of this would be possible.

—Meredith

Introduction

While raw food is largely known for its growing presence in upscale restaurants and through its beautiful and colorful imagery in cookbooks, many recipes by raw food chefs are admittedly complicated or time-consuming to make. Even many of the simpler variations still require long periods of dehydrating and, occasionally, ingredients