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 |
À l'intérieur du livre
Page 196
... vitamins, but in older, more mature ginger roots it can be woody and fibrous. Tough skin should be peeled away before using. The best way to peel ginger is with a spoon! The edge of a spoon will easily peel the nooks and crannies of a ...
... vitamins, but in older, more mature ginger roots it can be woody and fibrous. Tough skin should be peeled away before using. The best way to peel ginger is with a spoon! The edge of a spoon will easily peel the nooks and crannies of a ...
Page 204
... vitamins and minerals of fruits and vegetables are suspended in the colloidal solution of their juices. Drinking fresh juice provides the body with instant energy and bioavailable nutrients. Fresh juice will be absorbed and assimilated ...
... vitamins and minerals of fruits and vegetables are suspended in the colloidal solution of their juices. Drinking fresh juice provides the body with instant energy and bioavailable nutrients. Fresh juice will be absorbed and assimilated ...
Page 209
... vitamins, minerals, chlorophyll, and enzymes. Sprouts are perhaps the most vital of all fresh foods. Any seed, nut, grain, or bean can be germinated and sprouted for a tremendous boost in vitamins, minerals, and enzymes. The process of ...
... vitamins, minerals, chlorophyll, and enzymes. Sprouts are perhaps the most vital of all fresh foods. Any seed, nut, grain, or bean can be germinated and sprouted for a tremendous boost in vitamins, minerals, and enzymes. The process of ...
Page 210
... vitamins, minerals, and protein that is rich in enzymes for easy digestion. Sprouts are fresh, vital, infantile plants. They are incredibly rich in vitamins and minerals. Sprouts are a simple food and are very easy to digest for optimum ...
... vitamins, minerals, and protein that is rich in enzymes for easy digestion. Sprouts are fresh, vital, infantile plants. They are incredibly rich in vitamins and minerals. Sprouts are a simple food and are very easy to digest for optimum ...
Page 211
... vitamins and minerals because the seed is designed to “feed" itself until roots grow to feed from soil. Our example of wheat shows that a three-day wheat sprout has 300 percent more vitamin E than the dried seed. The gluten and protein ...
... vitamins and minerals because the seed is designed to “feed" itself until roots grow to feed from soil. Our example of wheat shows that a three-day wheat sprout has 300 percent more vitamin E than the dried seed. The gluten and protein ...
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