Living Cuisine: The Art and Spirit of Raw Foods
Penguin, 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
Autres éditions - Tout afficher
½ cup Allow almonds apple cider vinegar avocado beans blend body bowl butter carrot cashews chopped clove garlic coconut color crust cup chopped cups fresh water dates dehydrator delicate digestion dish Drain Drain and rinse dried enzymes extra-virgin olive oil finely flavor flesh flowers food processor fruit garlic ginger grains green green onions ground grow half hand herbs layer leaves lemon juice maple syrup marinated minced minutes miso mushrooms necessary nutritional nuts olive oil onion optional orange organic extra-virgin olive parsley pear peeled pepper pieces Pinch pitted protein raw honey refrigerator rice roll salad sauce Season seeds Serve sesame sheets shoyu sides skin slices smooth Soak soft spices spread sprouted steaming Store sugar sun-dried sea salt sweet tablespoons taste teaspoons temperature tomatoes torte umeboshi vanilla variety vegetables vitamins walnuts whole