Paperback: 400 pages Size (in inches): 9 x 7.5 Publisher: Avery Publishing Group; (January 1, 2004) ISBN: 1583331719 This well-written book is a great introduction to the living foods lifestyle. The first half of the book is a compilation of information, from advice and the benefits of going raw to a comprehensive list of foods, tools and techniques. The second part of the book consists of Renee's delicious vegan recipes Renee Loux Underkoffler is a raw-foods gourmet chef and former co-owner of the Raw Experience restaurant in Maui. She does workshops worldwide, which incorporate yoga and living foods into a balanced lifestyle. The first half of the book has a great deal of information about raw food ingredients and techniques, such as sprouting, culturing and fermenting, and the techniques and methods to healthfully and safely prepare raw foods. Talks about many benefits of a raw food diet including the economic and social effects, and the health benefits. Devotes several hundred pages to descriptions of fruits, vegetables and the other essentials of a raw foods diet; Contains more than 300 delicious gourmet recipes from a large range of ethnic and International foods. Tells how to make delicious beverages, soups, salads, appetizers, sushi, main dishes and desserts. Even includes some recipes for steamed vegetable made from harder vegetables that may be difficult for some people to digest raw. No animal or dairy products in this book. Some of the delicious dishes in this cookbook are Buckwheat Crunch Cereal, Caesar dressing, Ginger Miso Dressing, Golden Butternut Soup with Provençal Pesto, Indonesian Vegetable Pad Thai in Coconut Sauce, Layered Nueva Corntillas, Linguine Alfredo, Pasta Puttanesca, Pesto Stuffed Mushrooms, sundried tomato flax crackers, Walnut Pear Torte, Zucchini Spelt Flatbread. Some of the desserts included are Crumble Apple Strudel, Bundt Cake, Vanilla Bean Cookies, Strawberry Cream Smoothie, pies and Mango Papaya Coconut Crème. The pies are outstanding Provides easy to understand step-by-step instructions. Talks about raw-foods processing, sprouting, culturing and fermenting blanching, juicing and dehydrating and garnishing. You need a dehydrator and blender for some of the recipes |
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