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In “Living Cuisine”, celebrated raw chef Renee Underkoffler shows how varied, exciting and healthy raw food cuisine can be. She introduces the health benefits of eating raw and provides guidelines for incorporating this healthier way of eating into one’s lifestyle. She provides clear, easy-to-follow, step-by-step instructions for raw foods processing techniques – juicing, sprouting, culturing and fermenting, dehydrating and blanching (which, to some degree, is allowed in raw foods preparation). The heart of “Living Cuisine” is the more than 300 recipes inspired by a wide range of ethnic and regional foods. The beverages, soups, salads, appetizers, side dishes, sushi, entrees and desserts are all simple to prepare.
Author Biography
ReneeLoux 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.
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