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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Page 165
... Vegetable Identifier Anness Publishing, 1997. Jacobson, M.F. Eater; Digest: The Consumers Factbook of Food Additives. Garden City, NY: Doubleday, 1972. Kilham, C. The Whole Food Bible. Rochester, VT Healing Arts Press, 1997. MacNeil ...
... Vegetable Identifier Anness Publishing, 1997. Jacobson, M.F. Eater; Digest: The Consumers Factbook of Food Additives. Garden City, NY: Doubleday, 1972. Kilham, C. The Whole Food Bible. Rochester, VT Healing Arts Press, 1997. MacNeil ...
Page 166
... Vegetable from Amaranth to Zucchini: Essential Reference. New York: HarperCollins, 2001. Shurtleff, W., and Akiko, A. The Book of Miso. New York: Ballantine Books, 1975. Steinman, D., and Wisner, R. Living Healthy in a Toxic World New ...
... Vegetable from Amaranth to Zucchini: Essential Reference. New York: HarperCollins, 2001. Shurtleff, W., and Akiko, A. The Book of Miso. New York: Ballantine Books, 1975. Steinman, D., and Wisner, R. Living Healthy in a Toxic World New ...
Page 170
... Vegetables rising tide sea weaetables PO. Box 1914 Mendocino, CA 95460. Maine seaweed coxopany PO. Box. 57 Steuben, ME 04680 1-707-546-2875 High-quality hand-harvested kelp, alaria, duke, digitata kelp, and wild nori. Mendocino sea ...
... Vegetables rising tide sea weaetables PO. Box 1914 Mendocino, CA 95460. Maine seaweed coxopany PO. Box. 57 Steuben, ME 04680 1-707-546-2875 High-quality hand-harvested kelp, alaria, duke, digitata kelp, and wild nori. Mendocino sea ...
Page 181
... Vegetable in Coconut Sauce, 369–71 Pizza Fresca with Red and White Sauce, 362-64 Quiche, Portobello Mushroom and Spinach,378–79 Quiche, Summer Corn and Broccoli, 380–81 Quiche, Winter Wild Rice, 386–87 Ravioli, Portobello Stuffed with ...
... Vegetable in Coconut Sauce, 369–71 Pizza Fresca with Red and White Sauce, 362-64 Quiche, Portobello Mushroom and Spinach,378–79 Quiche, Summer Corn and Broccoli, 380–81 Quiche, Winter Wild Rice, 386–87 Ravioli, Portobello Stuffed with ...
Page 182
... vegetable, 270 Ginger Apple Cider, 272 Ginger Blast, 272 Green Goddess, 270 Wheatgrass and CitrusTwist, 27] Juicing ... vegetables, 90–95 Nori, 107 Nutmeg. 148 Nutmeggrater, 181 Nutrient loss, 11 Nutritional yeast, 170–71 Nuts, 121-27 ...
... vegetable, 270 Ginger Apple Cider, 272 Ginger Blast, 272 Green Goddess, 270 Wheatgrass and CitrusTwist, 27] Juicing ... vegetables, 90–95 Nori, 107 Nutmeg. 148 Nutmeggrater, 181 Nutrient loss, 11 Nutritional yeast, 170–71 Nuts, 121-27 ...
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