Published by Avery / Penguin Group January, 2004
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
"The most exciting, comprehensive and up-to-date collection of information on the thrills and importance of vibrant health, along with hundreds of delicious recipes that will leave you and your family and friends smiling, speechless, and ready to fight for the last piece of pie.”
"I love Renee, not only for her food, but for her amazing energy and enthusiasm for life. Her food reflects that spirit, opening the sense to everything around you.”
Renee Loux Underkoffler is a raw-foods chef and former co-owner of the Raw Experience restaurant in Maui. Though her company, Euphoric Organics, she facilitates health retreats and workshops worldwide, which incorporate yoga and living foods into a balanced lifestyle. She lives in Maui.