Living Cuisine: The Art and Spirit of Raw Foods

Overview

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 ...

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Living Cuisine: The Art of Spirit of Raw Foods

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Overview

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

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Product Details

  • ISBN-13: 9781583331712
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 1/5/2004
  • Pages: 512
  • Sales rank: 548,773
  • Product dimensions: 7.50 (w) x 9.14 (h) x 0.95 (d)

Meet 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.

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Read an 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

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Table of Contents

Acknowledgments ix
Foreword xi
Preface: The Integration of Science and Spirit 1
Part 1 The Basics
1. Food for Life 9
2. Modern Farm to Modern Table 15
3. Enzymes: The Spark of Life 28
4. Transitioning to Health 34
Part 2 The Raw Foods Pantry
5. The Essentials: Fresh Produce 47
6. Algae and Seaweed 101
7. Legumes and Beans 108
8. Grains and Grasses 113
9. Nuts and Seeds 121
10. Herbs, Edible Flowers, and Spices 128
11. Sundries 153
12. The Prime Raw Foods Kitchen Equipment and Tools 174
Part 3 Raw Foods Preparation Techniques
13. Balancing and Developing Flavors 189
14. Chopping and Cutting Techniques 192
15. Juicing 204
16. Sprouting: Amplified Nutrition in a Simplified Form 209
17. Culturing and Fermenting 232
18. Dehydrated and Sun-Fired Food from a Low-Temperature Bakery 242
19. Blanching and Steaming 250
20. Garnishing and Presentation 254
Part 4 The Recipes
21. Beverages 261
22. Soups 273
23. Salads and Salad Dressings 287
24. Appetizers: Great Beginnings 302
25. New Sushi 324
26. Vegetable Sides and Accompaniments 346
27. Classic and New Entrees 356
28. Burgers and Patties 390
29. Cakes and Frostings 400
30. Pies, Tortes, and Crusts 414
31. Cookies and Biscotti 430
32. Parfaits, Custards, and Frozen Treats 440
33. Crackers, Crisps, and Flat Breads 447
34. Dehydrated Extras 463
References 477
Resource Guide 479
Index 491
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Sort by: Showing 1 – 7 of 5 Customer Reviews
  • Anonymous

    Posted November 15, 2005

    Wonderfull

    Great book for beginers. Very informative and detailed information about all foods in general. I would recomend this book to anyone who just wants to educate themselves about how to cook usuing raw/vegan techniques. A+

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  • Anonymous

    Posted March 25, 2005

    Inspirational and Informative

    This book provides detailed information about the preperation techniques, foods and philosophy of the raw revolution. The language used is beautifully descriptive and flows from the author, giving the book interest as a good read, appart from the massive amount of information. About 2/3 of the book is basic instruction, 1/3 is actual recipes.

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    Posted July 30, 2010

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    Posted August 27, 2009

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    Posted December 26, 2009

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    Posted September 23, 2010

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