Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes
Format: PDF / Kindle (mobi) / ePub
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.
Food for Everyone and you will see dramatic changes in your health, your body, and your overall well-being. —Jack Stern, M.D. • INTRODUCTION • When I was in my twenties, doctors couldn’t find the causes for my weight gain, fibromyalgia, candida, nerve and joint damage, and other illnesses. I tried every imaginable diet—macrobiotic, vegetarian, vegan—but nothing helped. While working at a health food store I met a woman who introduced me to the benefits of eating only raw and “living”
ailments. In addition to the common sage, you might find pineapple, golden, or other varieties named for their aroma or coloration. Dried sage leaves have long been used to make tea to relieve headaches and sore throats. Shiso Also called perilla, shiso is a large leaf with jagged edges. Green shiso, with a mild anise flavor, is readily available at Japanese grocers and farmers’ markets. Red shiso is usually pickled. Tarragon Another herb with an anise flavor, tarragon is not only wonderful
mushrooms can be divided into two categories—cultivated and wild. Cultivated mushrooms are grown in controlled environments and include white and brown button, cremini, portobello, shiitake, and oyster mushrooms. Wild mushrooms—black trumpets, chanterelles, hen of the woods, and porcini—are found in forests or can be purchased from foragers. (Never forage for wild mushrooms unless you really know what you’re doing.) Cultivated and wild mushrooms can be eaten raw or dehydrated. With shiitakes,
large tropical fruit with lush fruit under the skin and dark seeds in the middle. Raw green papaya is used in Southeast Asian salads. Make papaya-ritas by peeling fruit, then blending with lime juice and salt. Place leftover papaya rind on your face for fifteen to twenty minutes; your skin will feel rejuvenated. Papayas contain papain, a natural digestive aid that breaks down protein and cleans the digestive tract. Papaya is rich in vitamin C, folate, and potassium and is a good source of fiber.
Combine the sake and mint in a glass jar. Let infuse overnight at room temperature. Strain the mint into a clean jar so the infusion doesn’t become bitter. Cover. GREZZORUM • • • Makes 1 quart • • • 4 cups sake 1 cup dry figs, roughly torn up so insides are exposed 1 cup medjool dates, pitted ¼ cup yakon syrup 4 leftover vanilla bean pods Put all ingredients in a covered glass jar. Shake really well to combine. Let infuse for at least 24 hours before using. Store in refrigerator