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The Art And Spirit Of Raw Foods
Rene Loux Underkoffle Foreword by Woody Harrelson

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-food processing techniques - juicing sprouting culturing and fermenting drying and even blanching. At the heart of LIVING CUISINE are the more than 300 tantalising 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. Recipes include Indonesian Vegetable Pad Thai in Coconut Sauce Golden Butternut Soup with Provençal Pesto Pesto Stuffed Mushrooms and Crumble Apple Strudel Bundt Cake.

More Information
  • Published : 11/11/2004
  • ISBN : 9781583331712
  • Format : Paperback
  • Imprint : Avery
  • Size (mm): 235 x 191
  • Category: Nutrition
  • Pages : 400
  • Edition :