Author: Jennifer Cornbleet
Publisher: Book Publishing Company
Release Date: 2013-03-14
All-new Revised Edition of Jennifer's best-selling classic. Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. Well-known Bay Area cooking instructor, Jennifer Cornbleet, shares her favorite no-cook recipes in quantities ideal for one or two people. With essential time-saving tips and techniques, plus Jennifer's clear instructions, you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food. * Choose from over 100 foolproof recipes, along with lunch and dinner menu plans. * Enjoy easy recipes that call for common ingredients and basic equipment. * Learn how to avoid health-busters like white sugar, white flour, and trans-fats. * Convert traditional recipes into nutritious treats made from all-natural ingredients. In the Revised Edition: * More than 50 additional recipes. * New chapters on Green Smoothies and Raw On the Go. * Expanded sections on Advance Preparation and Easy Snacks. * Calorie and nutritional information with each recipe.
Author: Carol Alt
Publisher: Clarkson Potter
Release Date: 2010-10-27
Ten years ago, Carol Alt was feeling bad. Really bad. She had chronic headaches, sinusitis, and stomach ailments; she was tired and listless. And then Carol started eating raw—and changed her life. Eating in the Raw begins with her story and then presents practical, how-to information on everything you need to know about the exciting movement that’s been embraced by Demi Moore, Pierce Brosnan, Sting, Edward Norton, and legions of other health-minded people. You’ll learn: •What exactly raw food is—and isn’t—and how to integrate it into your diet •How to avoid the all-or-nothing pitfall: you can eat some cooked foods, you can eat some foods partially cooked, and you don’t have to deprive yourself •Why raw food is not just for vegetarians or vegans—Carol eats meat, and so can you •The differences between cooked and raw vitamins, minerals, and enzymes, and what they mean for you •An ease-in approach to eating raw, and how to eat raw in restaurants In addition, Carol answers frequently asked questions and offers forty simple recipes for every meal, from light dishes such as Gazpacho and Lentil Salad to entrees including Tuna Tartare and Spaghetti al Pesto and even desserts like Pumpkin Pie and Apple Tart with Crème Anglaise—rounding out a thorough, accessible, and eminently compelling case why in the raw is the best way to eat. From the Trade Paperback edition.
Just as Deborah Madison's Vegetarian Cooking for Everyone took meatless cooking mainstream, here's the complete guide to raw cuisine. Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront. Now one of the nation's top raw restaurateurs presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in Raw Food for Everyone. While other cookbooks on raw cooking often feature rudimentary recipes or are limited in scope, leading raw foods authority and teacher Alissa Cohen, owner of the Grezzo restaurants in Boston and Newburyport, offers a comprehensive book, with 300 unique recipes for meals and snacks. From nutritious smoothies and juices to you-won't-believe- they're-raw cheeses and ice creams to chips and crackers, this book proves that raw food is not just healthy and energizing-it's also approachable, nourishing, and delicious. Writing for the beginner and the more seasoned raw food lover, Cohen takes raw food to the next level with the simplicity of its preparation techniques and the presentation of inventive flavors. With detailed step-by-step instructions, charts on sprouting and soaking, and thorough information on raw ingredients, Raw Food for Everyone is the ultimate raw food resource. It is destined to become a culinary classic.
Enjoy and prepare simple raw foods, the healthiest foods nature has to offer, while living a busy lifestyle! This book is perfect for raw food beginners, busy people, health-conscious slackers, and those on temporary cleansing programs. It makes a great gift for the raw-curious as well, since it's the simplest and least intimidating raw food recipe book on the market. It includes over 120 recipes and variations, over half of which include machine-free options. With "40,000 copies in print," this classic bestseller has been helping people explore the rejuvenating health benefits of raw foods since 2004. This is the "5th Anniversary, expanded edition" of the recipe book, featuring more recipes, transition tips, and updated resources. Recipe categories include salads, marinades, soups, dips, desserts and snacks, and the basics of dehydration and grain-free veggie pastas. Additional topics include raw food basics, menu planning, common ingredients and kitchen gadgets, transition strategies, and tips for busy people. "BRAVO! Jordan Maerin's personal experience in changing her life for the better with raw foods is both educational and inspiring. "Raw Foods For Busy People" can help you to do the same. Best of all, Jordan makes it simple by offering practical recipes for busy people that are great tasting, healthy, and easy-to-prepare." - Raymond Francis, M.Sc., R.N.C., Author of "Never Be Sick Again: Health is a Choice, Learn How to Choose It " "The name of this book says it all. [Jordan has] squeezed out the very essence of raw food preparation. I found in this book several useful tips even for myself, despite the fact that I have been teaching classes about raw food for many years." - Victoria Boutenko, Author of "Green for Life" and "12 Steps to Raw Food " ""Raw Foods for Busy People" is invaluable in helping me practice all I learned from the Optimum Health Institute. Raw foods have improved my health challenge of Fibromyalgia. Thanks to this book, I can make fast, appetizing meals even when I don't feel that well!" - Nancy Gordon, LCSW, OHI Graduate and Director of Paws for Comfort "JORDAN MAERIN IS A GENIUS!" - Kimberly Dark, performance artist
With locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the café’s most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the “I Am Luscious” raw chocolate smoothie, “I Am Bountiful” bruschetta, “I Am Elated” spicy rolled enchiladas, and “I Am Amazing” lemon meringue pie with macadamia nut crust.
A day-by-day guide to clean, raw eating Catch the wave of health and good living with this easy and delicious 21-day raw food plan. Mimi Kirk and her daughter, Mia Kirk White, developed the plan when they decided to team up and remind themselves of the benefits of eating all raw, all the time. They needed a plan that would work with their busy schedules, with meals that would fit into a set menu, but still allow them to mix and match foods. These recipes are so good, you’ll make them again and again. Raw-Vitalize includes shopping lists, make-ahead prep ideas, and tips for eating on the go.
Raw feeding is the hottest topic in dog care today. You may have heard about the "BARF" diet - Biologically Appropriate Raw Foods. Learn why and how to feed your dog this new (but really OLD) diet. This book explains in simple, friendly and understandable terms the logic behind this approach. This fun and slightly irreverent book shows you how feeding your dog a raw diet can be effective, economical, and easy for you and healthy for your dog. Learn how to make it work for your dog and you!
Author: Victoria Boutenko
Publisher: North Atlantic Books
Release Date: 2009-03-03
Genre: Health & Fitness
Why do we overeat time and time again? Why do we make poor diet choices while we want to be healthy? What makes losing weight so difficult? These and many other vital questions are addressed in 12 Steps to Raw Foods in an open and sincere dialogue. Based on the latest scientific research, Victoria Boutenko explains the numerous benefits of choosing a diet of fresh rather than cooked foods. This book contains self-tests and questionnaires that help the reader to determine if they have hidden eating patterns that undermine their health. Using examples from life, the author explores the most common reasons for people to make unhealthy eating choices. Rather than simply praising the benefits of raw foods, this book offers helpful tips and coping techniques to form and maintain new, healthy patterns. Learn how to make a raw food restaurant card that makes dining with co-workers easy and enjoyable. Discover three magic sentences that enable you to refuse your mother-in-law’s apple pie without offending her. Find out how to sustain your chosen diet while traveling. These are only a few of the many scenarios that Boutenko outlines. Written in a convenient 12-step format, this book guides the reader through the most significant physical, psychological, and spiritual phases of the transition from cooked to raw foods. Embracing the raw food lifestyle is more than simply turning off the stove. Such a radical change in the way we eat affects all aspects of life. Boutenko touches on the human relationship with nature, the value of supporting others, and the importance of living in harmony with people who don’t share the same point of view on eating. Already a classic, this enhanced second edition is aimed at anyone interested in improving their health through diet.
Author: Robert L. Shewfelt
Publisher: CRC Press
Release Date: 2015-08-28
Genre: Technology & Engineering
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.