By Jennifer Cornbleet
All-new Revised Edition of Jennifer's best-selling vintage.
Getting five servings of fruit and veggies an afternoon hasn't ever been so scrumptious and easy.
Well-known Bay quarter cooking teacher, Jennifer Cornbleet, stocks her favourite no-cook recipes in amounts excellent for one or humans. With crucial time-saving suggestions and strategies, plus Jennifer's transparent directions, you do not have to toil within the kitchen so as to get pleasure from nutritious, scrumptious uncooked food.
* Choose from over a hundred foolproof recipes, besides lunch and dinner menu plans.
* Enjoy effortless recipes that decision for common materials and uncomplicated equipment.
* Learn easy methods to avoid health-busters like white sugar, white flour, and trans-fats.
* Convert conventional recipes into nutritious treats made of all-natural ingredients.
In the Revised Edition:
* More than 50 extra recipes.
* New chapters on Green Smoothies and Raw at the Go.
* Expanded sections on improve practise and straightforward Snacks.
* Calorie and dietary information with each one recipe.
Read or Download Raw Food Made Easy for 1 or 2 People, Revised Edition PDF
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Additional info for Raw Food Made Easy for 1 or 2 People, Revised Edition
A five-inch serrated knife is also useful for peeling citrus fruits when you don’t want any of the white pith to appear. Cut off each end of the citrus fruit and put the top or bottom of the fruit flat on a cutting board. Following the curve of the fruit, cut away the peel on all sides. You can then use the knife to remove segments of the fruit by cutting them out from between the white membranes. Knives require care. Always store them in a block or holder to protect them. To keep chef’s and paring knives sharp, use a honing steel regularly (never use a steel on serrated knives).
Optional ingredients are not included, and if two or more options for an ingredient are listed, the first one is used. Since reliable data for most fresh fruit and vegetable juices and nut and seed milks are not available, nutritional analyses for these recipes (and for recipes including these components) are based on the whole-food ingredients, before juicing or straining. CONTENTS Preface to the New Edition Acknowledgments Introduction Kitchen setup Raw Basics Tools and Techniques Advance Preparation breakfast JUICES FRUITS GREEN SMOOTHIES CEREALS AND MILKS Easy snacks Menus for Lunch and Dinner lunch and dinner DIPS, PÂTÉS, AND SAVORY SAUCES SOUPS SALADS SALAD DRESSINGS SANDWICHES ENTRÉES VEGETABLE SIDE DISHES Raw On the Go dessert CAKES, COOKIES, AND BARS CRISPS, PIES, AND TARTS MOUSSES, PUDDINGS, AND SWEET SAUCES SHAKES, ICE CREAMS, AND SORBETS next steps Glossary Index Resources About the Author Other Titles To my spiritual master and teacher, Adi Da Samraj PREFACE to the new edition Raw food has entered the mainstream—in popular diet books, casual and fine restaurants, cooking classes around the country, and food blogs across the Internet.
Screw on the band over the cheesecloth or mesh. To rinse and drain the seeds, pour out the soaking water, add fresh water through the cheesecloth or mesh, and pour it out. Freezing Bananas for Smoothies and Shakes Once bananas get too ripe to eat, freeze them to use in smoothies and shakes. Put the bananas on a plate and set in the freezer for one hour. ) Transfer to a ziplock bag and press out as much air as possible before sealing the bag and returning the bananas to the freezer. Frozen bananas will keep for one month.