Tina Leigh's Balanced Raw: Combine Raw and Cooked Foods for Optimal PDF

By Tina Leigh

ISBN-10: 1610587413

ISBN-13: 9781610587419

Increasingly more overall healthiness practitioners—as good as eating places and celebrities corresponding to Sting, Madonna, and Beyonce—are espousing uncooked nutrition or “living food” diets so one can stave off sickness, improve strength, and drop pounds. even if, a hundred% uncooked diets are tricky to maintain and feature come below fireplace lately for now not being nutritionally optimum. Balanced uncooked eschews the all-or-nothing strategy of different books and includes a 4-phase, 30-day plan for making the uncooked foodstuff way of life livable for all times. begin your balanced uncooked way of life this present day!

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Additional info for Balanced Raw: Combine Raw and Cooked Foods for Optimal Health, Weight Loss, and Vitality Burst: A Four-Week Program

Example text

In a pinch for time? Substitute one 12-ounce jar roasted yellow bell peppers and one 12-ounce jar roasted red bell peppers for the freshly roasted peppers. The jars contain salt, so you’ll need to add less to the soup. For garnishing, substitute bottled basil-flavored olive oil for the lemon vinaigrette. TIPS To roast bell peppers, preheat the broiler and line a baking sheet with aluminum foil. Remove and discard the stem and cut each bell pepper in half lengthwise; remove and discard the seeds and ribs.

Bring to a boil over medium heat. Reduce the heat; cover and simmer until softened, about 10 minutes. Drain the figs and coarsely chop. Purée in a food processor with the remaining ingredients. Form into 4 or 6 ovals by pressing the mixture into a tablespoon with your fingers. Set aside. P u t th e f i g s to make the soup P u t th e c h o p p e d t o m at o e s cup crème fraîche in a sieve set over a bowl; set aside to drain. Reserve the juice. He at th e o i l in a Dutch oven over medium heat.

Julia Child 49 soup f r e n c h ve g e t ab l e s o u p with sherried mushrooms Vegan recipe if olive oil is substituted for the butter 50 This full-bodied soup is thickened with cooked winter vegetables, not cream. For an elegant touch, top the soup with sherried mushrooms or a drizzle of truffle oil (see Tips) and garnish with the feathery fennel fronds. Accompany with Gruyère Cheese Crisps (page 162) to add crunch. to make the soup in a Dutch oven over medium heat. Add the corn, potatoes, celery, carrot, onion, and fennel.

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Balanced Raw: Combine Raw and Cooked Foods for Optimal Health, Weight Loss, and Vitality Burst: A Four-Week Program by Tina Leigh

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