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Amanda Brocket is a passionate advocate of eating raw--fresh natural food that has not been heated over 44°C (or 111°F). After a five-year health battle, she discovered raw food and quickly lost weight, stopped craving sugar, regained her energy and cured herself of her health condition. In this book Amanda explains how to start incorporating more raw food into your diet to experience its life-changing benefits. There are more than 80 delicious, nourishing recipes to get you started, as well as expert advice on ingredients, preparation, techniques and equipment. Includes dual measures.
Amanda Brocket is a passionate advocate of eating raw--fresh natural food that has not been heated over 44°C (or 111°F). After a five-year health battle, she
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from
Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the c
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
