Living Cuisine: The Art of Spirit of Raw FoodsPenguin, 5 janv. 2004 - 512 pages Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living |
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Résultats 1-5 sur 53
Page 180
... Carrot, Traditional Layered with Lemon Cream Frosting, 402-3 Layer, Heaven with Cherries and Frosting, 406-8 Lemon ... Carrots, 96 Cashews, 122–23, 217 Cauliflower, 53 Cayenne, 130 Celery, 99-100 Celery root, 97 Cellulose, 13–14, 30 ...
... Carrot, Traditional Layered with Lemon Cream Frosting, 402-3 Layer, Heaven with Cherries and Frosting, 406-8 Lemon ... Carrots, 96 Cashews, 122–23, 217 Cauliflower, 53 Cayenne, 130 Celery, 99-100 Celery root, 97 Cellulose, 13–14, 30 ...
Page 183
... Carrot Cashew, 296 Cracked Pepper and Lemon Ranch, 300 Ginger Miso,296–97 Lemon Tahini House, 295–96 Red Sumiso,301 ... Carrot and Burdock, Steamed Miso, 352–53 Carrots and Currants, 354 Corn, Sweet Summer and Squash, 349 Green Bean ...
... Carrot Cashew, 296 Cracked Pepper and Lemon Ranch, 300 Ginger Miso,296–97 Lemon Tahini House, 295–96 Red Sumiso,301 ... Carrot and Burdock, Steamed Miso, 352–53 Carrots and Currants, 354 Corn, Sweet Summer and Squash, 349 Green Bean ...
Page 184
... Carrot Coriander, 273–74 Clam Chowder, Almost, 283-84 Coconut, Curried, 280–81 Corn, Warm, 285 Corn Bisque, Sweet with Spicy and Sweet Pepper Relish, 275 Cucumber, Cooland Dill Summer with Chipotle Chutney, 276 Gazpacho Pesto Best, 277 ...
... Carrot Coriander, 273–74 Clam Chowder, Almost, 283-84 Coconut, Curried, 280–81 Corn, Warm, 285 Corn Bisque, Sweet with Spicy and Sweet Pepper Relish, 275 Cucumber, Cooland Dill Summer with Chipotle Chutney, 276 Gazpacho Pesto Best, 277 ...
Page 192
... carrot will be much sweeter and juicier than the same carrot that has been chopped. Different textures complement different dishes. A few techniques broaden the delectable variations of simple food to a symphony of flavor and texture ...
... carrot will be much sweeter and juicier than the same carrot that has been chopped. Different textures complement different dishes. A few techniques broaden the delectable variations of simple food to a symphony of flavor and texture ...
Page 193
... carrot is usually sliced to make similar round slices. A bell pepper can be sliced lengthwise to make colorful ... carrots, beets, and sweet potatoes, is rich in minerals and does not need to be peeled if the vegetable is scrubbed clean ...
... carrot is usually sliced to make similar round slices. A bell pepper can be sliced lengthwise to make colorful ... carrots, beets, and sweet potatoes, is rich in minerals and does not need to be peeled if the vegetable is scrubbed clean ...
Table des matières
| ix | |
| 187 | |
| 189 | |
| 192 | |
| 204 | |
| 209 | |
Culturing and Fermenting | 232 |
Dehydrated and SunFired Food from a LowTemperature Bakery 24 2 | 242 |
Classic and New Entrées | 356 |
Burgers and Patties | 390 |
Cakes and Frostings | 400 |
Pies Tortes and Crusts | 414 |
Cookies and Biscotti | 430 |
Parfaits Custards and Frozen Treats | 440 |
Crackers Crisps and Flat Breads | 447 |
Dehydrated Extras | 463 |
Blanching and Steaming | 250 |
Garnishing and Presentation | 254 |
Part Four The Recipes | 259 |
Beverages | 261 |
Soups | 273 |
Salads and Salad Dressings | 287 |
Great Beginnings | 302 |
New Sushi 3 24 | 339 |
Vegetable Sides and Accompaniments | 346 |
Fresh Produce | 47 |
Algae and Seaweed | 101 |
References 477 | 104 |
Legumes and Beans | 108 |
Nuts and Seeds 1 21 | 121 |
Herbs Edible Flowers and Spices | 128 |
Sundries | 153 |
The Prime Raw Foods Kitchen Equipment and Tools 174 | 174 |
Autres éditions - Tout afficher
Living Cuisine: The Art and Spirit of Raw Foods Renee Loux Underkoffler Aucun aperçu disponible - 2004 |
Expressions et termes fréquents
almonds apple cider vinegar avocado black pepper blend blender carrot cashews cilantro cinnamon clove clove garlic coriander cream crunchy crust cucumber cup chopped cups fresh water cups freshwater Dehydrate at 108°F dehydrator delicate digestion dish Drain and rinse dried enzymes extra-virgin olive oil finely chopped flavor flaxseeds flesh food processor fruit garlic garnish ginger grains green onions herbs honey or maple juicer lemon zest M A kes macadamia nuts maple syrup marinated minced minutes miso mushrooms nonsticksheets nutrients nutritional yeast orange oregano organic extra-virgin olive overnight about 6–12 parsley peeled Pinch sun-dried sea pine nuts protein refrigerator roll salad sauce savory sesame seeds skin slices smooth soak water soft dates spices sugar sun-dried sea salt sun-dried tomatoes sweet tablespoon non-alcohol vanilla tablespoons tablespoons nama shoyu tablespoons organic extra-virgin tablespoons raw honey tahini teaspoon sun-dried sea teaspoons temperature texture umeboshi umeboshi plum variety vegetables vitamins walnuts zucchini
Informations bibliographiques
| Titre | Living Cuisine: The Art of Spirit of Raw Foods Avery health guides |
| Auteur | Renee Loux Underkoffler |
| Éditeur | Penguin, 2004 |
| ISBN | 1440628017, 9781440628016 |
| Longueur | 512 pages |
| Exporter la citation | BiBTeX EndNote RefMan |