Sweat Shop Brew Kitchen

Sweat Shop Brew Kitchen

I started my sojourn into raw foodism with The Raw Food Detox Diet, by the nutritionist Natalia Rose. A too-long section on colonics and self-administered enemas aside, this book seemed the sanest place to begin, both because of the relative simplicity of the recipes and because the highly structured diet plan allows for the occasional bit of simply cooked meat and fish. I didn't know if I was ready to give up flesh cold turkey.

Dinner was gazpacho and sauted maple-glazed salmon. Both of these dishes were simple and tasty. I was baffled, though, by the gazpacho recipe, which included a "meat" topping of yellow bell pepper, corn, apple and jicama. Since when does gazpacho have meat in it, real or simulated?

Ms. Rose is far from alone in her fervor for fakery; avid artifice seems to be a linchpin of the raw food movement. In Raw Food/Real World: 100 Recipes to Get the Glow, by Matthew Kenney and Sarma Melngailis, the cheese is made of nuts, the pasta of thinly sliced vegetables, the ice cream of coconut and cashews.

But the farther I wandered into the quotational wilderness of the raw food diet, the more frustrated I became. A fettuccine of paper-thin zucchini slices, tossed with sautéed king oyster mushrooms and cherry tomatoes, did bear a passing resemblance to pasta. But if you count the 12 hours of dehydrating time necessary to make the tomatoes and mushrooms taste cooked, between the pasta dinner and the Green Lemonade and cleansing shake preparation, I'd spent an entire day doing nothing but trying to feed myself.

And this was before the Lime Mousse Tart. Ms. Melngailis, whose fashionably cadaverous visage beams forth from page after page of her lushly photographed book, writes of this dessert: If someone threw one of these pies in your face, it would be like an avocado mask. Well, perhaps. But after spending 50 bucks and several hours for a khaki disk that tasted like artificially sweetened guacamole, I vowed to never again trust anyone who tried to get me to eat something by comparing it to moisturizer.

My enthusiasm for raw food was rapidly flagging. I should have been feeling more energetic by now. I should have been getting the glow. Instead, I was getting an increasingly insistent yen for takeout. My next project would be the lasagna from Raw by Roxanne Klein and Charlie Trotter. The recipe was intoxicatingly complex, the accompanying photograph so mouthwateringly gorgeous as to be nearly indecent. Surely this was where I'd find the beating heart of raw cuisine.

I soaked and sprouted wheat berries for Rejuvelac, a mysterious fermented liquid which I needed, along with soaked and ground cashews, to make the nut cheese filling, which itself had to ripen for several days. I dehydrated a ground pine nut mixture to make something called Rawmesan. I once again sliced zucchini into paper-thin strips for pasta. All of this took five days. I didn't stand before a hot oven or pot of boiling water, but by 6 p. . on the final evening, I was nevertheless ready to do myself an injury with my mandoline. The result was a dense block of something that looked vaguely like lasagna and tasted a lot like raw zucchini layered with tomatoes, spinach and ground, fermented cashew paste.

I was grumpy. Well, of course -- I was starving. In The Raw Food Detox Diet, Ms. Rose, echoing the exhortations of many of the movement's gurus, raves about how you can eat hearty, unmeasured quantities of food. No question about that. The challenge, I was quickly discovering, was how to find enough hours in the day to eat enough.

Was it just me, or was this raw food thing totally unsustainable? What did the noble savages have that I didn't? To find out, I called Richard Wrangham, professor of biological anthropology at Harvard University.

Well, this idea that modern humans are adapted to eating raw food, and that cooking is a recent and unimportant development, seems to be wrong, he said. He went on to point out that chimpanzees in the wild spend 50 to 60 percent of their time eating, whereas humans spend only 5 to 6 percent. He thinks the difference is cooking, the set of technologies that enable humans to efficiently transform food into softer, more easily digestible and less perishable forms. De biologiske beviser tyder på mig, at der ikke er noget i menneskets historie svarende til madlavning. Det var det, der vendte os fra ikke-menneskelige aber til mennesker.

Jeg fandt professorens ord trøstende. Som en rå madlavist, jeg havde fundet, var min dag ikke i modsætning til et chimpanses - jeg havde erstattet besværlig juicing og dehydrering for besværlig gnave, men stadig var mit liv destilleret til indkøb, Massering til fordøjelighed og skovle i massive mængder rå fødevarer. I hans 2003-papir i Journal of Comparative Biochemistry and Physiology, at lave mad som et biologisk træk, skriver professor Wrangham, at bare for at opretholde det mindste nødvendige kalorieindtag, skal en råfødevaretøj spise 11 til 12 pounds af mad hver dag - mere end hvad Din gennemsnitlige gluttonøse amerikanske forturer på Thanksgiving.

No-cook jordbær balsamisk tartlets

Nu elsker jeg et godt tema fest. Og du behøver ikke at gå langt til ideer til den 4. juli røde, hvid og blå; flaget; stjerner og striber. Med sommeren er den bedste tid til for alle de fantastiske friske frugter og grøntsager, er der nogle super nemme måder at sammensætte sunde, farverige godbidder.

Jeg ville tilføje nogle skiver jordbær på toppen før servering for at passe til farvetemaet. Nogle af anmeldelser på webstedet siger, at tærten kan blive lidt løbende, så hvis du kan, kan du måske pope det i fryseren i et stykke tid i stedet for køleskabet bare sørg for at du forlader nok tid før du serverer den til at afrimme for Lidt så de bær arent for koldt!

vil have endnu mere? Disse nudler kan også serveres koldt!

2022-03-31 500 g ananasfrosset og kuberet 40 g hvidt sukker 1 æggehvide instruktioner placere sukker i TM skål. Mill 10 sek / hastighed 9 Skrab ned ad skålen. rom Thermo. itchencategory dessert, snackkalorier 70 pr. Servingtotal tid 3 minutter

2022-07-12 Den tropiske behandler foretages ved at kombinere frosne ananaschunks og bananskiver med kokoscreme og vand i en fødevareprocessor. Efter lidt af. ROM FoodNetwork. OmAuthor Camille Travisestimeret læsetid 2 minutter

2022-07-16 Kombiner de frosne ananaschunks, usødet kokosnøddekrem, lys agave nektar og en knivspids kosher salt i skålen af ​​en fødevareprocessor forsynet med knivfastgørelsen. Puls, indtil frugten er finhakket, derefter behandle. ROM TheKitchn. om

2022-05-22 Placer frosset ananas, kokosnøddekrem, agave og salt i en fødevareprocessor; Puls indtil finhakket, ca. 40 gange. Behandle til glat og luftigt, 3 til 4 minutter, stoppe til. rom foodandwine. OMSERVINGS 12TOTAL TIME 15 MinScategory Desserts, frosne desserter


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