Author: Wignall, Judita
Brand: Quarry Books
Number Of Pages: 192
Release Date: 01-05-2011
Part Number: 193857
Details: Product Description Go raw, get radiant, start a revolution! A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what's the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide. Judita Wignall's Going Raw combines the flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. On the bonus online videos you'll find tutorials for several raw-food techniques, including how to use a dehydrator, basic knife skills, slicing with a mandolin, and spiralizing vegetables. Inside you'll find: Green Smoothies Berries and Cream Crepes Dandelion Salad Thai Green Bean Salad Herbed Cashew Hemp Cheese Broccoli and Mushrooms with Wild Rice Spaghetti Bolognese Asian Noodle "Stir Fry"Classic Veggie Pizza Coconut-Curry Samosas with Plum Chutney Orange-Chocolate Mousse Parfait Mexican Spiced Brownies Apple Cobbler with Maple Cream How to grow your own sprouts How to ferment kimchi and sauerkraut ...and even 100% raw Ice Cream, Coconut Yogurt, and more! About the Author Judita Wignall is a raw and natural foods chef and integrative nutrition health coach from Los Angeles, California. A former commercial actress, model and musician, she discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. She left the entrainment industry to follow her passion for great-tasting food, holistic health, and wellness. She's a graduate of the Living Light Culinary Institute, Institute for Integrative Nutrition and Rouxbe Cooking School. In between her many creative projects, she continues to run her online health boutique, teach classes, host retreats, and coach clients around the country. Learn more at www.juditawignall.com. Excerpt. © Reprinted by permission. All rights reserved. Orange-Chocolate Mousse Parfait Don’t tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert. Soak time: 2 hours Prep time: 30 minutes Chill time: 2 hours Mousse 2 large avocados 2/3 cup (53 g) cacao powder 3/4 cup (255 g) agave nectar 1 1/2 teaspoons grated orange zest Place all ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin. Scrape down the sides of the container with a spatula as needed. Vanilla Cream 1 1/2 cups (180 g) cashews, soaked 2 hours 1/3 cup (80 ml) coconut oil, warmed to liquid 1/3 cup (80 ml) water 1/3 cup (115 g) agave nectar 1 teaspoon vanilla extract Directions Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth. Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon. Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week. Yield: Makes 8 servings.
Package Dimensions: 9.9 x 7.9 x 0.7 inches
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