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 6-10 sur 82
Page 198
... skin. Make thin or thick slices as desired. Scoop the slices out with a spoon, or gently peel the skin away by hand or with a paring knife. Citrus Fruits Fresh lemons and oranges are excellent additions to sauces, dressings, soups ...
... skin. Make thin or thick slices as desired. Scoop the slices out with a spoon, or gently peel the skin away by hand or with a paring knife. Citrus Fruits Fresh lemons and oranges are excellent additions to sauces, dressings, soups ...
Page 199
... skin intact. To find the eyes of a husked coconut, look on the side opposite the point. Stab at the side gently with a small knife until you hit a spot that gives a little. With a long thin knife, carve out an eye or two for a straw or ...
... skin intact. To find the eyes of a husked coconut, look on the side opposite the point. Stab at the side gently with a small knife until you hit a spot that gives a little. With a long thin knife, carve out an eye or two for a straw or ...
Page 200
... skins are usually better peeled. Any cucumber that is not certified organic should always be peeled because pesticides and other chemicals concentrate in the skin. Cucumbers can be peeled in strips for a pretty presentation for a salad ...
... skins are usually better peeled. Any cucumber that is not certified organic should always be peeled because pesticides and other chemicals concentrate in the skin. Cucumbers can be peeled in strips for a pretty presentation for a salad ...
Page 201
... skin. Turn the skin inside out to push out the cubes, which will still be attached to the skin. This makes agorgeous presentation in the center of a fruit salad. Eat them right off the skin, or cut the cubes from the skin with a paring ...
... skin. Turn the skin inside out to push out the cubes, which will still be attached to the skin. This makes agorgeous presentation in the center of a fruit salad. Eat them right off the skin, or cut the cubes from the skin with a paring ...
Page 202
... skin in strips from the top to the bottom. Pineapples have "eyes” where the sections of skin meet. These eyes can be scooped out individually or cut out in a strip on an angle. Once the pineapple is skinned, there are several ways to ...
... skin in strips from the top to the bottom. Pineapples have "eyes” where the sections of skin meet. These eyes can be scooped out individually or cut out in a strip on an angle. Once the pineapple is skinned, there are several ways to ...
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