Summary: Julie Stafford's "Juicing for Health: Over 200 Recipes for Fruit & Vegetable Juices, Soups, Smoothies & Sorbets" is exactly the book you want if you have a certain fruit or vegetable on hand, and want to know what to do with it.
Here’s something I’ve been wanting for a long time: a raw food cookbook which gives me not raw food recipes by recipe type, but by main ingredient. And Julie Stafford’s Juicing for Health: Over 200 Recipes for Fruit & Vegetable Juices, Soups, Smoothies & Sorbets does exactly that, and more.
Same for vegetables. Got a bumper crop of tomatoes? Stafford gives you a half dozen recipes to quickly use them up (and take advantage of their 1.1grams of protein, 13mg of calcium and 244mg of potassium per 100grams).
There is also a separate section of soup and sorbet recipes, but the real value in this book (and hey, it’s only $12.95) is in the ability to quickly look up ways to use your produce.