by Annie Padden Jubb and David Jubb
At the time this review was written, David Jubb, Ph.D., who gives talks and health readings around the world, had a take-out store, Jubb’'s Longevity, in New York City.
A friend of mine who was scheduled to have his gall bladder removed no longer needed the operation after following a regimen that David suggested. Annie Padden Jubb lives in Los Angeles, where she gives health readings and is a consultant.
In addition to more than 180 recipes that David and Annie developed, this informative 276-page book details the benefits of a living foods lifestyle and makes suggestions for cleansing and fasting. The authors address the downsides of hybrids and the benefits of heirloom and wild produce, recommend kitchen tools, and discuss ingredients such as cold-pressed oils and sea vegetables. There are occasional beauty tips: When you consume fermented foods you will have the most amazing unblemished skin.”
SUCH FABULOUS SOUPS
When it comes to recipes, the soup chapter alone is worth the price of the book. “Sweet Thai Tomato Soup,” for example, is excellent; I wish restaurants would add it to their menus.
Although some of the book'’s recipes are transitional and involve heating, —like the delicious “Coconut Orgasm Soup” (so named because, according to one of the “secret teachings” sprinkled throughout the book, “onions are rich in histamine, an important element involved in attaining orgasm”),— you can easily make them without heating them. A few recipes contain non-raw (Manna bread) or non-vegan (Feta cheese) ingredients as well. Raw food purists will want to read the recipes carefully, as some contain ingredients that can be hard to find raw, like hijiki in the Hijiki & Red Pepper Salad.
While most of the recipes are not overly elaborate, they can still be inventive, like "“Sweet Tomato Slices”" that combines tomato and figs; or like the pomegranate vinaigrette dressing. Occasionally a recipe that seems like it would be great is sort of blah, like the Orange Pecan Marinade.
LifeFood is the only recipe book I know of that contains a recipe for a nutmilk using black sesame seeds (“Phat Midnight Milk”). I haven’'t tried it or the “Carob Mint Canolis” yet, but I look forward to making them! In fact, I bet they’'d be good together.
(Reviewed in 2004)