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Suzannah
Olivier, the contributing editor, is a leading nutritionist
and health writer. She has a masters degree in Nutrition Information
and has studied at the Institute for Optimum Nutrition.
She is a member of The Guild of Health Writers and The
Guild of Food Writers. Suzannah writes regular features for
The Times, Tesco's Toddler Club, Right Start and women's
magazines, as well as contributing to many other publications.
Her many books include Banish Bloating, The Detox Manual, Maximizing
Energy, Allergy Solutions and The Breast Cancer Prevention
and Recovery Diet.
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Fresh
& Raw
by
Contributing Editor, Suzannah Olivier
$12.99
Hardcover
- 64 pages
Eat
Your Way to Health and Vitality
- A
step-by-step guide to incorporating a variety of vitamins and enzyme-rich
raw vegetables, fruits and other foods into your diet
- Fast
food for busy people without sacrificing the goodness
- Over
35 easy-to-follow recipes and ideas for meals, each with nutritional
information
- Practical
information on sprouting, juicing, dried and fermented foods
- Stunning
color photographs of every finished dish, to inspire you in the kitchen
and guarantee perfect results every time
It
is a fact that the valuable vitamins and minerals present in foods are
often lost in the cooking process. In addition, essential enzymes, which
aid digestion and are vital for optimum health, can also be destroyed
by heating. To counterbalance this, Fresh & Raw shows you how
easy it is to incorporate a variety of enzyme-rich raw vegetables, fruits
and other foods into your diet so that you can reap the many health benefits.
The
introduction to this book explains how you can start the raw- food habit
by juicing fruits and vegetables, sprouting grains and legumes, making
yogurt, and fermenting and pickling fresh produce. Liquid Energy
gives recipes for raw fruit and vegetable juices and smoothies. Veg
Out looks at interesting ways of serving vegetables. Chill shows
how to prepare raw meats and fish, outlining watchpoints to be aware of.
Seed, Nut and Sprout offers ideas for serving sprouted seeds and
legumes, nut butters and a delicious hummus made from sprouted chickpeas.
With
over 35 recipes and ideas for meals, this book is an invaluable introduction
to the art of eating raw.
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