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Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
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Product Description
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
Product Details
- Amazon Sales Rank: #367859 in Books
- Published on: 2004-01-05
- Released on: 2004-01-05
- Original language: English
- Number of items: 1
- Dimensions: .97" h x 7.47" w x 9.17" l, 1.74 pounds
- Binding: Paperback
- 512 pages
Editorial Reviews
From Publishers Weekly
This extensive volume provides a compendium of information on the chic raw foods movement. Underkoffler, a Maui-based restaurateur and workshop facilitator, devotes several hundred pages to descriptions of fruits, vegetables and the other essentials of a raw foods diet; the economic and social effects of eating raw foods; and the health benefits of adhering to such a diet. Many of the volume's recipes make the prospect of eating all raw foods quite appetizing. Indonesian vegetable Pad Thai in Coconut Sauce, Golden Butternut Soup with Provençal Pesto, Pesto Stuffed Mushrooms and Crumble Apple Strudel Bundt Cake are all dishes that even non-raw converts might savor. And the author offers little tips to help soften the strict rules of eating raw. For example, she explains, "A wonderful secret of raw foods preparation is to serve soup in a warmed bowl. It allows the flavors to bloom a little bit more and keeps the soup warm without having to heat the soup to unhealthful temperatures upon serving." For readers who don't mind lukewarm bisque, or the significant effort that goes into preparing it, this book offers nice variety and valuable information.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
RenÉe Loux Underkoffler is a raw-foods chef and former co-owner of the Raw Experience restaurant in Maui. She facilitates health retreats and workshops worldwide, which incorporate yoga and living foods into a balanced lifestyle.
Excerpt. © Reprinted by permission. All rights reserved.
- ½ cup pitted soft dates
- 3-4 tablespoons maple syrup
- 1 tablespoon cold-pressed coconut butter (optional)
- 1 ½ tablespoons non-alcohol vanilla extract
- 2 ½ cups mashed avocado (about 3 medium avocados)
- 3/4 cup raw carob powder
- 4-6 tablespoons cocoa powder (or additional carob powder)
Soak the dates in ½ cup fresh water for 5-10 minutes to soften. Drain the soak water and set aside. In a food processor, blend dates, maple syrup, coconut butter (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth.
Spoon mousse into parfait or wineglasses. Keeps fresh for several days.
Variation: Try freezing for a decadent ice cream.
Makes 4 cups
