Raw for Dessert: Easy Delights for Everyone

Product Details

Now you can have your cake and eat it too! You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies!

Jennifer Cornbleet, author of the best selling Raw Food Made Easy for 1 or 2 People, shares her favorite easy no-bake treats. Learn how to:
•Avoid white sugar, white flour, dairy products, trans-fats, saturated fats, and processed foods
• Make easy-to-follow recipes – quickly and affordably
• Enjoy desserts for every occasion – Summer Berry Compote, Caramel Apple Stacks, Crème Brulée, Pineapple Upside Down Cake, Chocolate Cupcakes, Coconut Cream Pie, Tropical Ambrosia Tart, Pine Nut Caramels, Concord Grape Sorbet, Cookies n’ Cream Ice Cream, Knockout Brownie Sundae . . .

These recipes strike the perfect balance between indulgence and health.

Customer Reviews ::

What everyone should know about cooking with oils

Eating healthy food healthy diet requires - which is where your cooking oil really important. With so many different oils and butter products claiming the best is can be difficult to know which products to use and which products to abstain.

Olive oil contains a very different flavor with lots of heart-healthy items. This oil is rich in unsaturated fatty acids, lower risk of cancer and helps lower cholesterol levels. TheOlive oil also has high antioxidant and a long shelf life.

Canola oil is an oil town, which some doctors say that reducing the power, the opportunity is cardiomyopathy. The oil is rich in unsaturated fatty acids, depleted in saturated fat and provides the best constitution in fatty acids of different oils on the same plane. You can use this oil to fry in low temperatures and vapor, as a marinade. Unlike other oils, not intervene in this oil with the taste of your meal. Has asoft taste, making it a good oil for meals that contain many spices.

Butter has been around for a long time. Butter has a good taste, and provides sources of vitamin A and other fat-soluble vitamins. Butter is made from natural elements and not artificially or chemically treated.
You can use butter, cooking, baking, or as a spread.

The margarine was introduced as an innovative alternative high butter fat. E 'in a variety of different products and a feasiblegreat source of vitamin E as a cooking oil, margarine has a good taste, it is quite easy to spread, and there is less fat than most oils and butter.

There is much more of all essences and products, even if the above is the most common.

1,001 Low-Fat Vegetarian Recipes: Delicious, Easy-to-Make, Healthy Meals for Everyone

Product Details

This new edition of the vegetarian kitchen bible reflects current food trends and styles of cooking. Catering to the needs of today’s busy cooks, from committed vegetarians to “flexitarians” to those simply looking for inventive ideas for peak-of-season produce, the recipes are easier and faster to prepare, with fewer ingredients and more concise cooking methods. The recipes, which all adhere to American Heart Association guidelines, emphasize “super foods” — foods that boast high nutritional, antioxidant, and phytochemical qualities — including blueberries, pomegranate juice, edamame, leafy dark greens, beans and legumes, nuts, seeds, whole grains, and soy. Included are recipes from every category, from appetizers through desserts, with more than 500 entrees, offering a superb assortment of satisfying meals that are low in fat and rich in flavor. Each recipe is labeled with an identifying icon for vegan, lacto-vegetarian, ovo-vegetarian, and lacto-ovo-vegetarian. Nutritional data and diabetic exchanges are provided for each recipe.

• ISBN13: 9781572840836
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Customer Reviews ::

Great for people with little to no cooking experience - K. Basch - Houston, TX
I love to cook but was getting stale with ideas for different items - variety is the spice of life & I need more of it! My boyfriend & I are also pescetarians, which means that we eat fish, & also means that I am not a person who strictly cooks veggies on a regular basis. I am not a gourmet chef with an arsenal of recipes. We wanted some more ideas.

The Pros:
1)This book did provide some new ideas. The biggest hit so far has been stuffed poblanos; my boyfriend & I went nuts over them, but I altered the recipe significantly. The recipe became more of a recommendation to us.
2)The recipes are all pretty easy to follow.
3)There is a lot of variety, including desserts & breads.
4) I love the baked goods section. It is the most frequently-used part of this book. Nice to have recipes for quick low-fat breads.
4)All recipes are coded for easy reference as to what type of vegetarian they are suited towards (octo, lavo, etc).

The Cons:
1)This book is for people with little to no cooking experience. The recipes are mostly very basic, or versions of things you're already making. If you already know how to cook, you will find yourself making alterations to these recipes.
2)I was disappointed that many of the recipes are things that most people already know how to cook, and utilize store-bought sauces & frozen. Examples would be roasted veggies (too simple!) and spaghetti & meatballs that use frozen meatless balls. I know how to warm up pre-cooked foods. I was hoping for more actual recipes. I realize that this may be considered a "Pro" by some people who prefer to assemble, as opposed to cook, or are trying to save time. Another example would be gorp. Trail mix is not a recipe to me. I can shake up almonds & raisins on my own.
3) There are many errors in the recipes. Some instructions that reference ingredients not listed, some ingredients that do not have quantities/amounts listed. When I notice this in a recipe, I do not attempt to make it. I'm wondering how many people had recipes turn out funky, becuase they may not have noticed the small details missing, or didn't have enough cooking experience to notice that something was amiss.
4) The index is absolutely horrible. Incorrect page numbers listed for some recipes, & poorly organized. If you're looking for a recipe you know is in the book by using the index, good luck. Recipes are not listed by the category that common sense dictates they should be listed under...for example by ingredient, or recipe name. I've never seen an index like it. I know this sounds harsh, but I seriously wondered if anyone edited this book before it was published.

The Bottom Line:
Good book if you have no experience, or want ideas for cooking new things. If you are a seasoned cook expecting exciting new vegetarian recipes, you will most likely be nonplussed & disappointed by this book.