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Living Cuisine: The Art and Spirit of Raw Foods
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Living Cuisine: The Art and Spirit of Raw Foods Paperback - 2004

by Renee Loux Underkoffler

Celebrated raw chef Renee Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be as she offers guidelines for incorporating this healthier regimen into one's lifestyle. 300 recipes.


Summary

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

From the publisher

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 Rene 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

First line

Truth is rarely black and white.

Details

  • Title Living Cuisine: The Art and Spirit of Raw Foods
  • Author Renee Loux Underkoffler
  • Binding Paperback
  • Edition [ Edition: Repri
  • Pages 497
  • Volumes 1
  • Language ENG
  • Publisher Avery Publishing Group, Garden City Park, New York, U.S.A.
  • Date January 1, 2004
  • Features Bibliography, Glossary, Index, Recycled Paper, Table of Contents
  • ISBN 9781583331712 / 1583331719
  • Weight 1.74 lbs (0.79 kg)
  • Dimensions 9.17 x 7.47 x 0.97 in (23.29 x 18.97 x 2.46 cm)
  • Ages 18 to UP years
  • Grade levels 13 - UP
  • Themes
    • Topical: Health & Fitness
  • Library of Congress subjects Raw foods, Cookery (Natural foods)
  • Library of Congress Catalog Number 2003051927
  • Dewey Decimal Code 641.563

Excerpt

Perfect Chocolate Mousse

  • 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

Media reviews

Citations

  • Library Journal, 12/15/2003, Page 0

About the author

Rene 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.
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