Living Cuisine: The Art and 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
Résultats 1-5 sur 74
Page vi
... Sprouting: Amplified Nutrition in a Simplified Form 209 17. Culturing and Fermenting 232 18. Dehydrated and Sun-Fired Food from a Low-Temperature Bakery 24.2 19. Blanching and Steaming 250 20. Garnishing and Presentation 254 Part Four ...
... Sprouting: Amplified Nutrition in a Simplified Form 209 17. Culturing and Fermenting 232 18. Dehydrated and Sun-Fired Food from a Low-Temperature Bakery 24.2 19. Blanching and Steaming 250 20. Garnishing and Presentation 254 Part Four ...
Page 179
... sprouting, 220–22 Beets, 96 Bell peppers, 91–92 Berties, 66–68 Beverages, 261–72 Biscotti. See also Cookies Almond, 430–31 Blackberry, 66 Black-eyed peas, 109 Blanching 250–53 Blender, 183 Blueberry, 66 Borage, 135 Boysenberry, 66 Bran ...
... sprouting, 220–22 Beets, 96 Bell peppers, 91–92 Berties, 66–68 Beverages, 261–72 Biscotti. See also Cookies Almond, 430–31 Blackberry, 66 Black-eyed peas, 109 Blanching 250–53 Blender, 183 Blueberry, 66 Borage, 135 Boysenberry, 66 Bran ...
Page 181
... sprouting, 218–20 Grain sweeteners, 154–55 Grapefruit, 69–70 Grapes, 74–75 Grasses, 115–20 for sprouting, 224–28 Gratershredder, 178 Greenbeans, 111–12 Green onions, 50 Greens chicory, 85-86 deep, 86–87 spicy and bitter, 87–88 Green ...
... sprouting, 218–20 Grain sweeteners, 154–55 Grapefruit, 69–70 Grapes, 74–75 Grasses, 115–20 for sprouting, 224–28 Gratershredder, 178 Greenbeans, 111–12 Green onions, 50 Greens chicory, 85-86 deep, 86–87 spicy and bitter, 87–88 Green ...
Page 182
... sprouting, 220–22 Lemon, 70 Lemon blossom, 137 Lemongrass, 132 Lentils, 109 Lettuce,84–85 Licorice, 132 Life force, 10 Lime, 70 Lipase, 29, 33 Live foods, 9–10 Longan,76 Lychee, 76 Macadamianuts, 124,217 Mace, 148 Mandarin orange, 71 ...
... sprouting, 220–22 Lemon, 70 Lemon blossom, 137 Lemongrass, 132 Lentils, 109 Lettuce,84–85 Licorice, 132 Life force, 10 Lime, 70 Lipase, 29, 33 Live foods, 9–10 Longan,76 Lychee, 76 Macadamianuts, 124,217 Mace, 148 Mandarin orange, 71 ...
Page 183
... sprouting, 214–16 Servingspatula, 182 Sesame seeds, 126, 215–16 Shallots, 49 Shoot vegetables, 99–100 Shredding, 194 Side dishes Artichokes, Steamed, and Aioli Sauce, 350 Asparagus, Lemongrass Bundles with Lemon Cashew Sauce, 347 ...
... sprouting, 214–16 Servingspatula, 182 Sesame seeds, 126, 215–16 Shallots, 49 Shoot vegetables, 99–100 Shredding, 194 Side dishes Artichokes, Steamed, and Aioli Sauce, 350 Asparagus, Lemongrass Bundles with Lemon Cashew Sauce, 347 ...
Table des matières
Acknowledgments | ix |
Part Three Raw Foods Preparation Techniques | 187 |
Balancing and Developing Flavors | 189 |
Chopping and Cutting Techniques | 192 |
Juicing | 204 |
Amplified Nutrition in a Simplified Form | 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
acids Allow almonds apple cider vinegar avocado beans blend blender bowl butter carrot cashews chopped cinnamon clove garlic coconut color crust cup chopped cups fresh water dates dehydrator delicate desired digestion dish Drain Drain and rinse dried enzymes flavor flesh flowers food processor fruit garlic garnish ginger grains green green onions ground grow half hand healthy herbs layer leaves lemon juice M A kes maple syrup marinated minced minutes miso mushrooms necessary nutritional nuts olive oil onion optional orange parsley pear peeled pepper pieces pitted plum protein raw honey refrigerator rice roll salad sauce Season seeds Serve sesame shoyu sides skin slices smooth Soak soak water soft spices spread sprouted steaming Store sugar sun-dried sea salt sweet tablespoons taste teaspoons temperature texture tomatoes torte umeboshi vanilla variety vegetables vitamins walnuts whole zest