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Roxie
Olson is a long-time student of the relationship
between diet and health, and has spent a lifetime examining and
researching ways to improve the quality of the meals we eat and
her extensive background in the culinary arts has taught her that
the key to nutritious - and tasty - dining is a combination of ingenuity
and natural ingredients. This is the philosophy she shares in this
book.
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The
Art of Delicious Raw
Cookery
(large
version, revised & updated)
by Roxie Olson
$14.95
Spiral
bound - 201 pages
-
A
raw recipe book for epicurean delight
- If
put to practical use, will help protect from diet-related diseases.
- Original
recipes (not copied) artfuly put together to help you maintain optimum
health
-
Teaches
how to create foods in the most simple and natural way, using no refined
or hydrogenated oils or animal grease of any kind, no refined sugar,
no dairy products, no eggs, no flesh foods, no canned, processed,
or commercialized supermarket foods.
- For
those who want to use only the best of foods and need the knowledge
to prepare them in tasty and inviting ways.
- Now,
you will be able to make fancy essene breads, rolls and a counterpart
to the American coffee cake, plus tasty entrees, dressings, spreads,
cakes pies, cookies and candies free from sugar, milk, refined or hydrogenated
oils and chocolate.
"The
recipes in this book use mostly raw ingredients, but there are a few
exceptions, such as tofu, Nabisco shredded wheat, Chavrie goat cheese,
rolled oats, rice syrup, etc. If you want to stay completely raw, however,
you can substitute raw ingredients for those that are cooked or processed
in the recipes. There are also a small number of cooked food recipes,
mostly beans, to be found here."
—Rhio
Please
Note: There are two books by the same name and
author (The Art of Delicious Raw Cookery/Olson) offered for sale on this
shopping mall. One version is smaller with less pages. The other version,
seen above, is larger, expanded, revised and updated.
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