Sharen Speaks
Ever since I was old enough to care, I thought, or at least hoped, that there must exist somewhere an “owner’s manual” that could tell me what to eat in order to look and feel healthy. I’ve been searching for it in vain for over 65 years.
This book not only tells me the “what,” it also explains why. One revelation for me was learning why we should only eat fruits and vegetables which are in season, and it’s a sensible reason which I had never come across before.
I’m beginning to make the transition over to this very sane way of eating and I’m happy to discover that I don’t really have to deprive myself of anything. The oatmeal raisin cookie recipe is hands down the best I’ve ever tasted. The Kitchen Sink smoothie and Blanch’s Good for You Green Soup are easy and delicious ways to get more vegetables. The pancakes made with unrefined whole wheat flour are crazy good and after eating them I felt energized, instead of feeling bloated and in need of a nap! I’m looking forward to feeling that healthy all of the time. ~S.F
Jim Speaks
Why eat some refined portion of some food, when eating the whole food is better for you? Why eat some snack cake flavored with “natural apple flavor” to then take vitamin supplements, fiber supplements and a couple other supplements, when just eating the apple itself gives you all of that?
I usually eat fairly healthy foods from health food stores. I took a look some of the ingredients on these “health foods” from an UnRefined viewpoint. What I saw were things like “organic coconut oil” and “organic grape extract”. Thinking in an UnRefined way, I wondered why these weren’t just organic coconut and organic grapes. What part of the coconut and grapes did they leave behind?
That is the viewpoint this book gave me. It’s not just that pesticides, hormones, antibiotics, sugar, etc., have adulterated our diet. It’s that all of the healthy and nutritious things have been refined out of our foods! ~~ J. F.
Claudia Speaks
“Becoming UnRefined” by Shelley Jaffe is an impressive and timely work. A few key things stand out to me:
- Holistic Approach: The book takes a comprehensive, well-rounded view of nourishing both the body and soul through unrefined eating. This aligns well with the growing emphasis on overall wellbeing, not just physical health.
- Expertise of the Author: Shelley’s background as both a chef and nutritionist lends significant credibility to the content. Her personal journey and passion for helping others also come through as authentic and compelling.
- Practical Guidance: The book strikes a nice balance between educating readers on the fundamentals of nutrition and providing actionable tips, recipes, and resources to implement an unrefined lifestyle. This hands-on approach should resonate well with the target audience.
- Timeliness of the Topic: With the continued rise in processed, refined foods and their negative health impacts, a book championing a return to whole, unrefined nourishment is incredibly relevant and valuable. Shelley appears poised to be a trusted guide in this space.
Overall, “Becoming UnRefined” is a well-crafted, authoritative resource that could have a meaningful impact on readers’ lives. Shelley’s expertise, passion, and holistic perspective make this an appealing and potentially transformative work.