Simple Raw Food
Raw Food: A Diet for the Lazy Man
Here is a comment that was recently left on a former post about mono-fruit meals.
I am lazy and started doing fruit meals from the beginning! I have never been into cooking recipes. So I got into raw foods and eating mostly fruit instinctively. ~ Annalise
I can certainly relate to this. When I ate a cooked Vegan Diet, I always HATED spending hours in the kitchen preparing meals. Or making a second trip to the supermarket because I forgot some essential ingredient for a dish the first time around. Or having to plan my “healthy” meals days in advance. Or…the list goes on and on.
That’s why I was so excited about The Raw Food Diet. “Eating foods in their raw states,” I thought. “What could be more simple than that?”
Little did I know that the world of “gourmet raw” wasn’t any better than cooked vegan! I still spent hours in the kitchen, only now I was just chopping vegetables. I still had to make numerous trips to various health food stores in the hopes of finding “necessary” special ingredients. And I still had to plan everything well in advance, so as not to waste anything or end up without enough food.
And at least my cooked meals actually tasted good! Raw meatloaf and “sun” burgers…no thanks.
A Diet for the Lazy Man
Luckily, I quickly came across a raw food diet that truly satisfies the couch potato inside of me. And as crazy as it sounds, this is the absolute *healthiest* and most *nutritious* diet you can find!
And which diet is this? Why, the low fat raw vegan diet, of course! That means all the sweet fruit you can eat, moderate greens and non-sweet fruits, and limited fats. That’s it!
When I found out that I could literally grab a bunch of bananas and chow down, I couldn’t believe it. And what if I wanted something a little more fancy? No problem! A simple yet satisfying fruit salad, green smoothie, savory salsa or raw pasta could be prepared in just minutes!
This meant no more extra time in the kitchen and no more desperate searches at the supermarket! While I still plan my meals, and recommend that you do the same, it’s extremely simple. Since I know how much food I need in a given day and the ripening times of the various foods that I eat, all that is required is to make sure that I buy enough when I go shopping. That’s all there is to it!
And best of all? I have more energy on this super simple lazy man’s Raw Diet than on any other program I’ve ever tried! And because I’m not slaving away in front of a hot stove (or tepid dehydrator, for that matter), I can use that new-found energy for things that I truly enjoy.
What’s That, You Say?
A raw diet of mostly fruit is just *too* simple, right? There is just *no way* a person can survive long term on such a diet, huh?
WRONG! Not only are people surviving on a high fruit, low fat raw vegan diet, they are thriving (myself included)! If you don’t believe me, take a gander at 30 Bananas a Day. It’s a forum specifically for low fat raw vegans and boasts over 1000 members!
If you are *still* skeptical, try it out for yourself! You have nothing to lose from giving a healthy raw vegan diet a go. Cooked foods will still be there if you wish to return to them.
So what’s stopping you? Grab some bananas and give the low fat fruity raw way a try! 
About the Author
For more information on the best raw vegan diet, be sure to visit Fit On Raw and subscribe to Swayze’s newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.
Simple Raw Food Cookie Recipe, Ep188
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Raw Food Made Easy $11.49 This is the companion DVD to Jennifer’s best-seller, Raw Food Made Easy for 1 or 2 People. This informative and entertaining video presentation expands on the recipes and tips found in the book and shows how to: Set up your kitchen with basic equipment and staple ingredients. Use a knife, blender, food processor, juicer, and other kitchen tools. Make breakfast juices, smoothies, and cereals. Mast… |
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Raw Food: $10.16 Raw food is more than a diet. It’s a lifestyle and a movement. The stories of weight loss, increased energy, healthy-looking skin, and better digestion are seemingly endless. However, many people are turned off by the difficulty and unpleasantness of eating only (or even primarily) foods cooked below 104 degrees Fahrenheit. With dozens of recipes accompanied with beautiful, full-color photographs, Erica Palmcrantz and Irmela Lilja prove that eating raw foods can be simple, inexpensive, and delicious. No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating. |
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Raw Food Quick & Easy: $10.19 The phrase “fast food” has come to mean tasteless fried meals from a drive-thru, but the truth is that food can be made quickly and still be both nourishing and delicious. Inspired by the best-selling editions of The Complete Book of Raw Food, Raw Food Quick & Easy includes over 100 new raw food recipes that are healthy, take very little time, and are simple to make. Crafted by master chefs who have specialized in the art of raw food, each and every recipe is accessible to novices and still interesting to experts.These straighforward, delicious, and wholesome recipes are perfect for anyone who wants to eat better and fresher. Reinvent fast food with Raw Food Quick & Easy. |
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The Art of Raw Food: $25.33 Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. |
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Living Raw Food: $22.05 The author of the bestselling Raw Food/Real World offers 100 more delectable recipes from New York’s premier raw restaurant, Pure Food and Wine. Picking up where Raw Food/Real World left off, Sarma Melngailis invites us inside New York’s top raw eatery, Pure Food and Wine, with 100 new recipes for delectable and healthful juices, shakes, soups, appetizers, main courses, cocktails, and desserts. The ultimate in healthful eating, Living Raw Food offers delicious fare for all seasons and occasions, and all levels of culinary skill, from Cucumber-Mint Gazpacho Soup to Mexican Chocolate Brownies with Sweet Tamale, Hibiscus Cream, and Avocado Gelato. In addition to her innovative recipes, Melngailis shows home cooks how to prepare simple raw food for the entire family and gives a wealth of material on life-giving foods. Filled with sensual, sexy, and energizing food–and featuring dozens of gorgeous photos–Living Raw Food is sure to enrich the life of every reader, whether a carnivorous epicure or a raw-foods junkie. |
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The Art of Raw Food: Delicious, Simple Dishes for Healthy Living $34.06 Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, "The Art of Raw Food "features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and pates (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, "Raw Food "offers plenty of diverse and unique recipes for every occasion. |
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Raw Food for Everyone: Essential Techniques and 300 Simple-To-Sophisticated Recipes $22.51 Just as Deborah Madison’s "Vegetarian Cooking for Everyone" took meatless cooking mainstream, here’s the complete guide to raw cuisine. 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 Alissa Cohen, one of the nation’s top raw experts, presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in "Raw Food for Everyone." This all-inclusive 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 crackers and even pizza-proves that raw food is not just healthy and energizing, but 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 her simple preparation techniques and inventive flavors. "Raw Food for Everyone" is the ultimate raw food resource and is destined to become a culinary classic. |
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Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes $12.89 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. |
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Raw Food For Everyone: Essential Techniques And 300 Simple-To-Sophisticated Recipes $24.79 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.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 culin |
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The Raw Food Detox Diet $10.09 A top nutritionist provides her simple proven five-level diet plan to safely make the transition to eating raw foods and to detoxify and achieve a perfect body no matter how you eat now. The raw food craze has taken off as raw restaurants spring up and celebrities models and other fans tout the effects of eating raw. However many people who are intrigued by raw food simply don’t know how to make the transition from what they’re eating now or how to achieve the benefits of eating raw without giving up their lifestyle or the foods they love. Natalia Rose an in-demand nutritionist shows how in The Raw Food Detox Diet . Whether your diet is primarily made up of meat and potatoes or tofu and tempeh you can incorporate the flavour and lasting health benefits of raw food into your life. Over time our bodies build up poisons and store waste from food that is not fully eliminated. Raw food helps to detoxify the body by flushing out these poisons and setting us back on a course toward greater energy clearer skin and shinier hair and a slim natural figure. But making the transition to a raw diet too quickly can have negative effects on the body. Instead the healthier way is to make a gentle change based on your previous diet and current needs. You do not conform to The Raw Food Detox Diet ; it conforms to you and you choose how far you want to go. Whether you’re looking to live an all-raw lifestyle or just to improve your energy and shape while still eating the foods you love this groundbreaking diet book will energize and inspire you to achieve your goals safely and easily. |
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Raw Food Gourmet $10.16 The phrase raw foods conjures images of food as punishment–think uncooked carrots and celery, with perhaps a spinach juice cocktail as a chaser. However, uncooked doesn’t have to mean unappetizing, as this combination cookbook and guide to the raw foods lifestyle shows. Gabrielle Chavez explains how to use the wide range of fruits, nuts, grains, vegetables, spices, and seasonings for delicious, healthy — and healing — dishes. Anytime entrees from Stuffed Portabellos with Mushroom Gravy to Thai Hazelnut Pesto are here, along with seasonal treats like Halloween Soup and basics such as Simple Sweet Bread, with ingredients expressed in both metric and American measurements. In addition to current information on raw foods’ nutritional value and success as an alternative for people with food allergies and disorders, The Raw Food Gourmet takes readers on Chavez’s personal journey as she discovers the physical, emotional, and spiritual benefits of this diet. |
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The Raw Food Lifestyle: $11.52 Ruthann Russo has been a vegetarian and vegan for more than 20 years, and in 2007 became a passionate raw-food enthusiast. She brings that passion to the pages of this comprehensive introduction to raw and live food. In simple, encouraging language, she conveys a wealth of information, from the philosophy of raw-food nutrition, to how it affects the body, to how to transition from a regular diet to one that promotes physical, emotional, and spiritual health. Using examples from her own life, Russo lays out a practical plan for making the switch that starts with realizing the need to change one’s diet (and health), and then stresses small dietary changes to discover what raw foods work, and assessing reactions. She profiles cacao, raw sweeteners, water, pH level of foods, juices versus smoothies, salt, the process of dehydrating food, garlic and onions, and overall food preparation. Russo highlights what supplements (superfoods, vitamins, green products) to include in the diet. She emphasizes the spiritual aspects of the movement as well, exploring meditation, yoga, Buddhism, peacefulness, and fasting. |
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Living Raw Food $16.99 Picking up where the bestselling Raw Food/Real World left off Sarma Melngailis invites us inside her glamorous restaurant Pure Food and Wine with dozens more recipes for fresh and vibrant juices shakes soups simple dishes main courses desserts and cocktails. Whip up an antioxidant-rich Goji Tropic Shake or a sweet cleansing Cilantro-Pineapple Shake for delicious nutrition on the go Cool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato Fennel and Avocado Pressed Salad with Caper Dressing Pistachio and Mint Find out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant’s most beloved entrÉe Celebrate with a raw Thanksgiving dinner complete with "dark meat" portobello "white meat" large oyster mushrooms stuffing mashed celeriac cranberries and brussels sprouts Satisfy your sweet tooth with a Classic Sundae and Caramel Bars No juicer? No dehydrator? No problem! Sarma shows that raw food preparation doesn’t have to be daunting and she helps you work your way from the fastest simplest freshest recipes to immensely satisfying main dishes that you’ll have a hard time believing are raw. A definitive list of ingredients tools techniques and sources make raw food a snap while information-packed sidebars introduce the world’s most powerful super­foods from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs and struggles living on raw foods. Whether you’re snacking on the run having a quiet dinner at home or throwing a festive cocktail party eating raw food makes you feel alive. Filled with sensuous sexy and energizing food this book is sure to enrich your life whether you’re a carnivorous epicure or a raw-foods junkie. |
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Raw and Radiant: Simple Raw Recipes for the Busy Lifestyle $5.14 Whether you are already an avid raw-foodist looking for new ideas, or completely new to creating raw food meals, you will find this book helpful and easy to use. Inside you will find over 100 recipes, most of which are relatively uncomplicated, and all with easy to follow directions. These recipes are especially for those who do not want to spend hours in the kitchen but still want delicious food. More than just a recipe book, you will also find helpful, and perhaps new, hints on live food preparation and ways to improve your health in general. |
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Raw Food Made Easy $29.69 A great companion item to the best-selling book, this informative and entertaining video presentation expands on the recipes and tips found in Raw Food Made Easy. Jennifer takes the viewer through the preparation of such recipes as: – Garden Vegetable Soup, Not Tuna Pate, Crudites, and California Rolls – Romaine Sandwich, Tomato Stacks, and Stuffed Vegetables – Caesar Salad with Ranch Dressing, Zucchini Noodles with Marinara Sauce – Tropical Fruit Tart, Chocolate Mousse Parfait Bonus features include a section on Portable Lunches, Simple and Elegant Lunches and Dinners, and Jennifer’s specialty–Travel in the Raw. |
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The Raw Food Revolution Diet $5.69 For those who are overweight and seeking permanent weight loss, or would like to achieve better health and more energy, here is a simple, natural way to bring your body into balance without giving up the enjoyment of delicious, satisfying, nurturing meals. The Raw Food Revolution Diet, with its emphasis on sensible, plant-based nutrition, helps you bring your weight into balance while you become healthier and happier simultaneously. This collection of recipes for imaginative, delectable, accessible and enticing cuisine is a far cry from a discipline limited to salads and sprouts. Cherie's approach marries familiar flavors and textures with the nutritional benefits of fresh, organic produce to create a way of eating that is satisfying not only in taste but in results. You'll like how you'll look and feel. And, thanks to dietitians Davis and Melina, readers learn how to put together a raw food diet that is nutritionally sound providing all the nutrients our bodies need to thrive. There are six menus to chose from depending upon your familiarity with preparing raw foods. Menus 1 through 5 feature recipes that require no special kitchen equipment beyond a blender and food processor; Menu 3 includes cooked foods at one meal, Menu 4 includes sprouted grains, and Menu 5 is extremely simple and could be used as a travel menu. Menu 6 requires access to a food dehydrator. The bottom line is that you can feast, lose weight, gain energy and feel younger. Whether you embrace a raw diet 100% or even partially, you'll find yourself in a better position to meet your weight loss goals. Each menu has been planned so that it meets the day's recommended intake for nutrients. With over 150 fabulous, well-tested, raw food recipes, ranging from the essence of simplicity to true gourmet fare, it is easy to feel creative in the kitchen and delighted with your meals. |
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Raw Food/Real World: 100 Simple To Sophisticated Recipes $35.99 Top New York chef and restaurateur Matthew Kenney and his partner Sarma Melngailis had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant — and it changed their lives. They instead opened Pure Food and Wine a restaurant devoted to creative tasty raw food and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne Golden Squash Pasta with Black Summer Truffles and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately — "Light clean natural and alive foods make you feel light clean and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers." In this lushly photographed book Kenney and Melngailis share some of that magic — and show that preparing and eating raw does not mean bland unsatisfying or impossibly time-consuming meals. Using dehydrating Vita-Mix blending a nuanced understanding of spices and unprecedented creativity they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours — no matter what your present diet. And youll immediately begin to reap the benefits of healthful delicious life-giving raw food. |
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Ani’s Raw Food Desserts: $11.84 From the author of Ani’s Raw Food Kitchen– a full-color, giftable collection of raw sweets and treats recipes, a la Vegan Cupcakes Take Over the World. You can have your cake and eat it too with Ani Phyo’s innovative, delicious desserts. From cobblers to cookies, pies–even cupcakes–Chef Ani’s easy-to-make raw sweets are wheat-free, gluten-free, dairy-free, processed-sugar free, and cruelty-free. Deceptively simple, these treats pack loads of flavor and nutrition in every bite. Substituting these mouthwatering desserts for traditional baked ones will give your body much-needed nutrients while sacrificing none of the flavor. With lists of essential tools, key ingredients (including lists of “superfoods” that enhance flavor and nutrition), full-color photos and gorgeous design, Ani’s Raw Food Bakery proves don’t have to sacrifice taste or style to reap the benefits of raw foods. With 85 delicious recipes, including: Raspberry Ganache Fudge Cake, Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping, Mango Sorbet on Macaroon Tartlets, Chocolate Crunch Cupcakes with Molten Mint, Fig Tartlets with Frangi-pane Cream, Oatmeal Raisin Cookies, Mulberry Pecan Cookies, Spiced Blueberry Cobbler, Pear Ginger Crisp, Nectarine-Raspberry Crumble, Filled Chocolate Truffles, Mayan Crunch Truffle Balls, Key Lime Kream Bars, Ice Kream Sandwich. |
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Simple Food For The Good Life: $17.5 Simple Food for the Good Life is a jovial collection of “quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise.” Recipes such as Horse Chow, Scott’s Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest.Here is an antidote for the whole foods enthusiast who is “fed up” with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table.”The funniest, crankiest, most ambivalent cookbook you’ll ever read,” said Food & Wine magazine. “This is more than a mere cookbook,” said Health Science magazine: “It belongs to the category of classics, destined to be remembered through the ages.”Among Helen Nearing’s numerous books is Chelsea Green’s Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott’s deliberate death at the age of one hundred. Helen and Scott Nearing’s final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center. |
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Raw Food Salad Bar : Simple Soups and Salads $23.37 No Synopsis Available |
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The Complete Book of Raw Food, Second Edition: $13.49 Now with more than 50 new recipes, the most successful collection–featuring recipes from more han 50 of the world’s top raw chefs–is the one raw food book that belongs in every kitchen. Whether you’re a raw food devotee, a curious vegetarian, or just an adventurous chef, The Complete Book of Raw Food is the essential handbook for raw food preparation and dining pleasure. In addition to its more than 400 nutritious and healthy recipes–from “Walnut Burgers” to “Thai Coconut Curry Soup” to “Raw Apple Pie”–The Complete Book of Raw Food includes step-by-step instructions on how to set up the raw pantry, easy-to-follow techniques for handling and preserving raw food through sprouting and dehydrating, and expert advice on how to choose ingredients and equipment. Now completely revised and updated, the second edition includes: More than 50 new recipes from new chefs Prep times for all recipes: Updated resources for equipment, food, and raw festivals These simple, delicious, and healthful recipes are perfect for anyone who wants to eat better and fresher. The first essential how-to guide to raw food preparation, The Complete Book of Raw Food, Second Edition, belongs in every kitchen. |
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Raw Food Cleanse $9.06 Raw Food Cleanse |
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Raw Food for Real People: $16.46 Raw Food for Real People |
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Raw Food/ Real World $24.74 Raw Food/ Real World |
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Raw Food for Everyone: $23.09 Raw Food for Everyone |
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10 oz. Aluminum Shaker with Handle $13.95 Amateur cooks may believe that seasoning is as simple as a sprinkle here and there, but knowledgeable kitchen veterans know that it takes a lot more than that to get the best taste out of their culinary endeavors. However, with increased caution being given to food-borne diseases, contact with raw meat should be minimal. With Update Internationals 9-oz. aluminum dredge (DR-AL), chefs can season raw meat properly without the risk of cross-contamination. Its larger holes allow heavier ingredients such as seasoned flour to be easily shaken onto food without making contact. This dredge comes with a handle for easy grip. Base Material: Metal. Capacity: 9 Oz. Handle(s): Yes. Metal Type: Aluminum. |
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Alive in 5 $14.95 Here is a great resource for anyone looking for easy alternatives to complex raw recipes that require lots of time and expensive equipment to prepare. Acclaimed raw chef Angela Elliott shows how to whip up mouth-watering lasagne, spaghetti marinara, stuffed mushrooms, broccoli in cheese sauce, apple pie, decadent whipped cream and strawberries, and more. Using easy-to-find ingredients and just a blender or food processor, these recipes are simple and fast to make. |
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Alive in Five: Raw Gourmet Meals in Five Minutes! $3.99 Used – Here is a great resource for anyone looking for easy alternatives to complex raw recipes that require lots of time and expensive equipment to prepare. Acclaimed raw chef Angela Elliott shows how to whip up mouth-watering lasagne, spaghetti marinara, stuffed mushrooms, broccoli in “cheese” sauce, apple pie, decadent whipped cream and strawberries, and more. Using easy-to-find ingredients and just a blender or food processor, these recipes are simple and fast to make. |
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Alive in Five: Raw Gourmet Meals in Five Minutes! $14.95 Alive in 5′s fast and fresh recipes make preparing raw foods more fun and easier than ever. Acclaimed raw chef Angela Elliott’s clear and simple instructions, incredibly innovative recipes, and contagious joy will inspire you to experience the wonders of raw food dining. Discover tips and shortcuts to help you create meals in about five minutes using just a blender or food processor and easy-to-find ingredients.Eating raw food often helps you to achieve your ideal weight, feel more satisfied, become more energized, and look more radiant and vibrant. With ALIVE in 5, you’ll enjoy an exquisite medley of flavors and feel more healthy and alive. |
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Alive in Five: Raw Gourmet Meals in Five Minutes! $6.73 Used – Here is a great resource for anyone looking for easy alternatives to complex raw recipes that require lots of time and expensive equipment to prepare. Acclaimed raw chef Angela Elliott shows how to whip up mouth-watering lasagne, spaghetti marinara, stuffed mushrooms, broccoli in “cheese” sauce, apple pie, decadent whipped cream and strawberries, and more. Using easy-to-find ingredients and just a blender or food processor, these recipes are simple and fast to make. |
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Aquavit: And the New Scandinavian Cuisine $8.95 In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it’s a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus’s favorite “junk food,” Crispy Potatoes. In “The Raw and the Cured,” Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients. Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras “Ganache.” But you’ll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup,Blueberry Bread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream. From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like |
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Confessions Of An East Coast Raw Vegan $20 Confessions of an East Coast Raw Vegan is a guide to creating and maintaining a raw foods lifestyle while living on the East Coast of the United States or in other cold climates. In this book, Brandi Rollins provides you with simple and low-cost strategies for handling the cold winters while on the raw foods diet. Brandi reveals the benefits to eating raw foods while living on the East Coast, and provides recipes for green smoothies, juices and nut milks, breakfast, entrees and sides, soups, salads and dressings, and dips, as well as breads, crackers, and desserts. This book is perfect for raw vegans or individuals who are considering the raw foods diet but aren't sure how to do it. With over 50 recipes, gorgeous photos, nutrition information below each recipe, and seasonal food charts, this book provides an awesome resource for any raw vegan, especially those located on the East Coast! |
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Confessions of an East Coast Raw Vegan (Black and White Edition) $10.87 Confessions of an East Coast Raw Vegan (the Black and White Edition) is a guide to creating and maintaining a raw foods lifestyle while living on the East Coast of the United States or in other cold climates. In this book, Brandi Rollins provides you with simple and low-cost strategies for handling the cold winters while on the raw foods diet. Brandi reveals the benefits to eating raw foods while living on the East Coast, and provides recipes for green smoothies, juices and nut milks, breakfast, entrees and sides, soups, salads and dressings, and dips, as well as breads, crackers, and desserts. This book is perfect for raw vegans or individuals who are considering the raw foods diet but aren”t sure how to do it. With over 50 recipes, gorgeous photos, nutrition information below each recipe, and seasonal food charts, this book provides an awesome resource for any raw vegan, especially those located on the East Coast! |
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Cook from Your Heart: Recipes for Transformation $43.78 Cook from your Heart: Recipes for Transformation “This is more than just a cookbook. It’s a fabulous book!” – Loren Slocum. Your body is sacred space. Care for it well. Whether you enjoy meat, vegetarian, vegan or raw foods cuisine, this book has an enticing recipe to help you take the next simple step to healthy longevity. It also includes nutrition and food safety information (recipes for your mind), insightful stories and quotes from the wisdom teachers of our time (recipes for your spirit) and beautiful color photos. Have you noticed that the way you cook and eat is also the way you live your life? What we feed our bodies and what we feed our souls are intimately intertwined and the choices we make have far reaching consequences in our own lives and the lives of others. Cook from Your Heart is not a new diet plan, but rather a more conscious, heart centered approach to cooking, eating and daily living. When you Cook from Your Heart, you can create a life of health, love, harmony and beauty. |
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Craft of Cooking: Notes and Recipes from a Restaurant Kitchen $1.55 From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give |
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Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $2.5 From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.Food writer Brooke Dojny counts herself among those who love the cooking of Maine — the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus. In Maine, where the craggy coastline is so much a part of the state’s image, there’s no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here. Dojny’s love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maine’s growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.Dojny’s tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maine’s most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler’s guide to hidden road |
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Dr. Christopher Herbal Parasite Syrup 4 fl oz (118 ml) $9.94 Dietary Supplement It is estimated that about 50% of humans have parasites. Every kind from pinworms, round worms and numerous harmful intestinal organisms living silently inside your body. Possible Signs of Parasitic Infestation Parasites will naturally inhabit the weaker areas of your body. Symptoms of parasites can be manifested in many different ways. In the digestive tract-Stomach pain, indigestion, ulcers, constipation or colitis. In the nervous system-Uncontrollable movements, such as Parkinson s disease In the joints-muscle pain, arthritis, inflammation. In the skin-dermatitis, itching, psoriasis, eczema, hives, swelling and rashes. We get parasites through the food and water we consume, through insect bites, through the air we breathe through our nose and even our skin! Poor digestion also contribute to the abnormal growth of parasites because these critters thrive on the mucoid plaque that clogs up the walls of our bowels. Eating raw fish or meats also increases the likelihood of becoming a Parasite Hotel! Halitosis (bad breath) and bad body odor is also an indication that parasites may be present as they release harmful toxins into your bowels which are then causing acne and or Irritable Bowel Syndrome (IBS). Fast, Safe, EffectiveDr Christopher s unique Herbal Parasite Syrup is a simple great tasting solution to getting rid of these unwanted hosts. |
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Easy Green Living: The Ultimate Guide to Simple, Eco-Friendly Choices for You and Your Home $25 We are what we eat, but we also are what we use to clean our homes, pamper our skin, and decorate our rooms, according to Renée Loux, accomplished raw food chef, award-winning author, and host of Fine Living TV’s Easy Being Green. In her new book, Easy Green Living, she applies her whole-foods philosophy to home, garden, and beauty routines.Renée Loux demonstrates that being green at home is easy, affordable, and better in every sense of the word. She discusses the daily choices we face that can keep the home, personal care, and beauty routines free of toxins. She exposes the dirt on cleaning products and common hazardous ingredients and reveals her recommendations for greener options, including her “Green Thumb Guides” for choosing non-toxic, eco-smart, and human-friendly products. Peppered with compelling and inspiring facts, Easy Green Living is full of “5 Step” lists, products and recipes for green cleaning, helpful charts, safer choices for every room, and inspirational advice so we can save the planet—one cleaning spritz at a time.As recent special issues of Vanity Fair, Time, Newsweek, and other major publications have demonstrated, going green is an idea whose time has come. Whether addressing big-picture topics like renewable energy, or offering simple suggestions for everyday living, this complete lifestyle guide shows that healthier choices don’t mean a radical or complicated life change—it is, after all, easy to be green. |
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Eating in the Raw: A Beginner’s Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way $2.05 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 restaurantsIn 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. |
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Eating in the Raw: A Beginner’s Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way $12.99 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 restaurantsIn 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. |
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Egg Cracker and Separator – Strip Shells from Raw Eggs – Easy Squeeze $6.99 egg cracker and separator is the perfect way to cook with eggsat just the squeeze of a handle.This simple design allows you to crack open eggs without any mess or bits of shell in your food. Simply insert an egg into the cradle and squeeze to instantly crack and release the egg from its shell. With EZ Cracker, the shell is always left behind so you never have to worry about fishing that annoying piece of shell out of your food!The Egg cracker and separator is a must have for any kitchen. FREE BONUS EGG SEPARATING ATTACHMENT makes separating egg yolks and whites a breeze too. |
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Everyday Raw $14.99 Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney’s Mediterranean Cooking. |
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Everyday Raw $19.99 Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney’s Mediterranean Cooking. |
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Feel-Good Food: A Guide to Intuitive Eating $0.99 Used – This guide takes the reader on a whistlestop tour of modern-day food and the diet and health industries, and then offers a simple, step-by-step approach on how to awaken intuition, detailing which foods to choose and why. The book recommends an unprocessed raw food diet to tap natural inner wisdom. |
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Feel-Good Food: A Guide to Intuitive Eating $0.62 Used – This guide takes the reader on a whistlestop tour of modern-day food and the diet and health industries, and then offers a simple, step-by-step approach on how to awaken intuition, detailing which foods to choose and why. The book recommends an unprocessed raw food diet to tap natural inner wisdom. |
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Feel-Good Food: A Guide to Intuitive Eating $98.38 New – This guide takes the reader on a whistlestop tour of modern-day food and the diet and health industries, and then offers a simple, step-by-step approach on how to awaken intuition, detailing which foods to choose and why. The book recommends an unprocessed raw food diet to tap natural inner wisdom. |
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Feel-Good Food: A Guide to Intuitive Eating $150.88 New – This guide takes the reader on a whistlestop tour of modern-day food and the diet and health industries, and then offers a simple, step-by-step approach on how to awaken intuition, detailing which foods to choose and why. The book recommends an unprocessed raw food diet to tap natural inner wisdom. |
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Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family $14.95 Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families.Millions of shoppers save money by buying groceries in bulk – trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten – unlabeled and unrecognizable under lays of ice crystals – in the back of the freezer.In the new paperback edition of Fix, Freeze, Feast, authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment’s notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn’t be without.Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. Fix, Freeze, Feast, also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer! |
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Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family $14.95 Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families.Millions of shoppers save money by buying groceries in bulk – trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten – unlabeled and unrecognizable under lays of ice crystals – in the back of the freezer.In the new paperback edition of Fix, Freeze, Feast, authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment’s notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn’t be without.Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. Fix, Freeze, Feast, also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer! |
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Food Flavour Technology $209.95 Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost.  There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists.  Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists. |
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Food and Package Engineering $199.99 Packaging is a globally integrated discipline: it draws on nearly every aspect of science, technology, business, social science, and engineering. This book uniquely reflects the systemic, interconnected nature of the food packaging industry. The author takes a holistic approach, covering topics more broadly than traditional texts which tend to take a linear view of singular topics and which often do not convey the interconnected nature of the industries involved. The comprehensive perspective of this volume provides a framework to discuss critical interrelated topics such as economics, politics, and natural resources.Aimed at readers with varying levels of experience, Food and Package Engineering provides multilevel accessibility to each topic, allowing both students and professionals to find useful information and develop technical expertise. Rather than being a simple exposition of technical knowledge, the book provides both real-world examples and challenging problems that require consideration at several different levels. Following the “packaging cycle”, readers are guided through the life of the package, from raw materials through material conversion, food packaging operations, distribution, retail and recycling or disposal by the consumer. Engineering basics and food preservation principles are discussed along the way.Extensively illustrated and meticulously researched, Food and Package Engineering offers both a technical and a real-world perspective of the field. The text serves the student or industry professional, at whatever level or background, as an outstanding learning and reference work for their professional preparation and practice. |
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Food and Package Engineering $199.99 For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.Packaging draws on nearly every aspect of science, technology, business, social science, and engineering.  Rather than present a traditionally linear view of these topics, the author takes a “Packaging Cycle” approach by guiding readers through the life of the package from raw materials and conversion, operations, distribution, retail, all the way to recycling or disposal by the consumer. Food and Package Engineering includes many essential topics usually not addressed in other food engineering or packaging texts, including:Raw materials production and conversionInventory management and production schedulingRegulations, security and food safetyRecycling and landfill issuesTransportation systems and distribution packagingEvaluation of developing technologiesThe comprehensive approach of this volume provides a framework to discuss critical interrelated topics such as economics, politics, and natural resources.Intended for readers with varying levels of experience, Food and Package Engineering provides multi-level accessibility to each topic, allowing both students and professionals to find useful information and develop technical expertise. Rather than being a simple exposition of technical knowledge, the book provides both real-world examples and challenging problems that require consideration at several different levels.Extensively illustrated and meticulously researched, Food and Package Engineering offers both a technical and a real-world perspective of the field. The text serves the student or industry professional at any |
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From Bin to Banquet: Bring Your Food Alive! $29.96 Used – Optimum health is as close as your kitchen and refrigerator. From Bin to Banquet offers simple steps for making healthy raw foods part of your daily diet-a no-nonsense approach to life that makes the most of your time, taste and value…and the food is delicious. |
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From Bin to Banquet: Bring Your Food Alive! $124.7 New – Optimum health is as close as your kitchen and refrigerator. From Bin to Banquet offers simple steps for making healthy raw foods part of your daily diet-a no-nonsense approach to life that makes the most of your time, taste and value…and the food is delicious. |
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From Bin to Banquet: Bring Your Food Alive! $81.81 New – Optimum health is as close as your kitchen and refrigerator. From Bin to Banquet offers simple steps for making healthy raw foods part of your daily diet-a no-nonsense approach to life that makes the most of your time, taste and value…and the food is delicious. |
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From Bin to Banquet: Bring Your Food Alive! $23.12 Used – Optimum health is as close as your kitchen and refrigerator. From Bin to Banquet offers simple steps for making healthy raw foods part of your daily diet-a no-nonsense approach to life that makes the most of your time, taste and value…and the food is delicious. |
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Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home $16.16 New – Going Raw combines the beauty and flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. There are utilitarian books that offer a lot of great basics but do not illuminate the content with stylish and instructional photography. Going Raw promises the basics (kitchen gear, pantry ingredients, how to plan your grocery shopping and menus, prep and storage techniques) and delivers delicious, simple recipes for the starter raw foodist. A 30 minute bo |
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Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home $15.24 New – Going Raw combines the beauty and flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. There are utilitarian books that offer a lot of great basics but do not illuminate the content with stylish and instructional photography. Going Raw promises the basics (kitchen gear, pantry ingredients, how to plan your grocery shopping and menus, prep and storage techniques) and delivers delicious, simple recipes for the starter raw foodist. A 30 minute bo |
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Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home $17.1 Used – Going Raw combines the beauty and flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. There are utilitarian books that offer a lot of great basics but do not illuminate the content with stylish and instructional photography. Going Raw promises the basics (kitchen gear, pantry ingredients, how to plan your grocery shopping and menus, prep and storage techniques) and delivers delicious, simple recipes for the starter raw foodist. A 30 minute b |
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Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home $15.24 Used – Going Raw combines the beauty and flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. There are utilitarian books that offer a lot of great basics but do not illuminate the content with stylish and instructional photography. Going Raw promises the basics (kitchen gear, pantry ingredients, how to plan your grocery shopping and menus, prep and storage techniques) and delivers delicious, simple recipes for the starter raw foodist. A 30 minute b |
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Good Food From Sweden – Including The Smorgasbord $27.45 FOREWORD The recipes in this book will prove to you that the Swedish housewife is a culinary artist who knows how to turn an inexpensive and simple item on the menu into an appetizing dish by just a few deft touches. She also bears in mind the stimulating effect of a varied menu, as a welcome change from everyday fare. Being also both clever and economical, she realizes the nutritive value of eggs, cream and butter, and would never in her cooking stint an extra egg or pint of cream, knowing that she will get far more real food-value out of those ingredients than out of an equally expensive slice of meat, not to speak of the appetizing effect they will have on an otherwise un- interesting dish. The Swedish housewife also has a flair for turning to good account the cheaper cuts of meat, which are generally looked down on by the American cook for the simple reason that she has never learnt how to transform them into nour- ishing and tasty dishes. I am thinking of minced meat. Not the kind you buy ready-made, nor the remains of the Sunday roast, having passed through the usual Monday morning rites. The Swedish minced meat arrives from the butcher in its original state, be it good stewing beef, best forequarter veal, or pork, and the mincing process takes place in her own kitchen. This to ensure that there is no violation of what might be looked upon as the Swedish housewifes golden rule Only the best meaning superior and unimpaired raw materials is good enough.There are a few cooking utensils that the Swedish house- wife finds invaluable, and that in the long run would well repay the comparatively small initial outlay. Those utensils can be had from the hardware department of most leading stores. Finally, I wish to tell you that many American dishes are quite popular in Sweden and that I have noticed how every year an increasing number of American recipes find their way into our Swedish cookery books. Exchange being no robbery, I hope that our American friends will |
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Grrrrowlicious Food for Hungry Dogs $1.99 A simple and accessible cookbook and nutritional guide to inspire dog lovers to make choices about their pet’s diet. Featuring 26 easy recipes for both cooked and raw meals, as well as treats. |
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Grrrrowlicious Food for Hungry Dogs $3.25 Delicious eats for your best friend. Jamie Young’s resourceful book will inspire dog lovers everywhere to make important choices about their pet’s diet and to create some of the tastiest, healthiest meals for their canine friends. Simple and accessible, this beautifully designed cookbook features 26 recipes that are inexpensive, easy, balanced, nutritious and, most important, tasty. Grrrrowlicious serves up a delicious menu of recipes for cooked and raw food – the classic carnivore diet- and a few treats. Chapters include: Cooked. Droolicious recipes for dog dinners Vitamins. Essentials to keep your dog in tip-top shape, inside and out Oils. The low-down on all the good oils Animal. Raw-boned delights to make your hound howl for more Vegetable. For a well-rounded diet, canines cannot live by meat alone Toxic. A list of no-nos that should never appear on a dog’s plate. From puppy porridge to pasta, and from raw bones to risotto, here is a wonderful repertoire of feisty and delicious meals for any dog. |
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Japanese Cooking: A Simple Art $234.51 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $122.35 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $59.88 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $20.62 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $7.68 Used – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily |
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Japanese Cooking: A Simple Art $20.62 Used – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily |
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Japanese Cooking: A Simple Art $49.11 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $29.11 Used – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily |
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Japanese Cooking: A Simple Art $14.6 Used – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily |
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Japanese Cooking: A Simple Art $71.76 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $29.03 New – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily m |
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Japanese Cooking: A Simple Art $9.2 Used – Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one’s own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings – dashi, an easily |