Paperback: 322 pages Size (in inches): 9 x 6 Publisher: Sproutman Publications; Revised edition (July 1999) ISBN: 1878736868 This detailed, practical guide on sprouting is rich in content. This is an excellent guide that describes how to prepare healthy vegetarian, "live food" meals. It contains charts on nutrition, sprouting and food drying. Contains chapters on making sprout bread, food dehydrating, juicing, natural sodas, alternatives to dairy and salt, and a glossary of healthy foods. Includes Questions and Answers and seed resources. Over 150 illustrations, photos and charts. Has a very thorough chapter on dehydrating foods, a health foods glossary and great recipes 40 pages of recipes and information on the making of sprouted breads, living soups, dressings, dips, crackers, cookies, spreads, sautés and sprouted bagels & pizza. Non-dairy recipes such as cashew yoghurt, almond milk and vanilla iced cream. Excellent drinks such as rejuvelac non-alcoholic wine and natural sodas. Some delicious recipes are zucchini chips and sunflower sun-cheeze. There are also plenty of recipes that don't use sprouts, like seed cheese and yogurt, cashew vanilla malt (delicious!), and soups and dressings. The sprouted wheat bread has no flour and contains 3 times the bran and vitamins of whole wheat bread. The Kitchen of tomorrow will grow food in addition to preparing it. Hundreds of Healthy Recipes All Prepared From Sprouted Seeds Breads, Nut Milks, Dressings, Crackers, Soups, Veggie Burgers. Cookies, Dips, Croquettes, Snacks, Juices, Casseroles, Non-Dairy Ice Cream. Zucchini Chips, Cashew Yoghurt, Almond Milk, Sprout Breads, Bagels & Cookies. Basil Tahini Dressing, Salt Substitutes, Dehydrated Banana Chips, Whole-Meal Supper Salads. Non-Alcoholic Rejuvelac Wine, Natural sodas, Healthy Halvah, Sunflower Seed Cheese and Pizza Without Sin. The Information: Dairy the Pro's & Con's. Making Sprout Bread. How to Dehydrate Foods. Charts on Nutrition, Sprouting, & Food Drying. Comparisons of Conventional & Whole Foods. Low Fat/Low Salt. Steve Meyerowitz began his journey to better health in 1975 to correct a lifetime condition of allergies and asthma. After 20 years of disappointment with orthodox medicine, he restored his health through diet and fasting. He ate 100% live foods for 5 years, practiced fruitarianism, a diet of fruit, nut and sprouted seeds, and fasted on raw juices for as long as 100 days. Steve was nicknamed Sproutman in 1977 because of his innovative sprouting ideas and recipes. In 1980 he founded The Sprout House, a “no-cooking” school in New York City. |
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