Living Cuisine: The Art of Spirit of Raw Foods

Living Cuisine: The Art of Spirit of Raw Foods

by Renee Loux Underkoffler

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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

Product Details

ISBN-13: 9781440628016
Publisher: Penguin Publishing Group
Publication date: 01/05/2004
Sold by: Penguin Group
Format: NOOK Book
Pages: 512
File size: 810 KB
Age Range: 18 Years

About 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.

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

Table of Contents

Preface: The Integration of Science and Spirit1
Part 1The Basics
1.Food for Life9
2.Modern Farm to Modern Table15
3.Enzymes: The Spark of Life28
4.Transitioning to Health34
Part 2The Raw Foods Pantry
5.The Essentials: Fresh Produce47
6.Algae and Seaweed101
7.Legumes and Beans108
8.Grains and Grasses113
9.Nuts and Seeds121
10.Herbs, Edible Flowers, and Spices128
12.The Prime Raw Foods Kitchen Equipment and Tools174
Part 3Raw Foods Preparation Techniques
13.Balancing and Developing Flavors189
14.Chopping and Cutting Techniques192
16.Sprouting: Amplified Nutrition in a Simplified Form209
17.Culturing and Fermenting232
18.Dehydrated and Sun-Fired Food from a Low-Temperature Bakery242
19.Blanching and Steaming250
20.Garnishing and Presentation254
Part 4The Recipes
23.Salads and Salad Dressings287
24.Appetizers: Great Beginnings302
25.New Sushi324
26.Vegetable Sides and Accompaniments346
27.Classic and New Entrees356
28.Burgers and Patties390
29.Cakes and Frostings400
30.Pies, Tortes, and Crusts414
31.Cookies and Biscotti430
32.Parfaits, Custards, and Frozen Treats440
33.Crackers, Crisps, and Flat Breads447
34.Dehydrated Extras463
Resource Guide479

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Living Cuisine: The Art and Spirit of Raw Foods 3.7 out of 5 based on 0 ratings. 6 reviews.
carterchristian1 on LibraryThing More than 1 year ago
I am a big believer in eating finger food, the less preparation the better, microwave, versus stove. This fits the bill. The histores of the foods is especially good.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
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+
Guest More than 1 year ago
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.
Anonymous More than 1 year ago