"The Conscious Cook" – First Vegan Cookbook With Mainstream Appeal

Being vegan in Tokyo can often make one feel isolated in the world’s most populous city, but last weekend my partner and I counted ourselves a very lucky minority to meet acclaimed vegan chef and author of the “The Conscious Cook” cookbook, Tal Ronnen.

While Japan is known for originating the predominantly vegetarian macrobiotic diet, and “macrobi” restaurants are ubiquitous here, veganism is extremely rare in Japan. As a result, our vegan cooking school and vegan recipe website came up near the top of the web search Chef Tal did before his recent visit to Tokyo.

We were aware Tal had cooked for Oprah Winfrey’s 21-day vegan cleanse and catered Ellen DeGeneres and Portia De Rossi’s wedding, but not of his fondness for Japan, inherited from his Australian father who had lived in Japan 3 years. Tal said Japanese food was his favorite, and asked our recommendation for Shojin Ryoori (traditional Buddhist temple food).

Not wanting to disappoint Tal, we consulted the Michelin Guide which led us to Atago-Daigo, a 2-Star restaurant where we enjoyed a most elegant and delicately prepared bento. Highlights included sashimi made from hearts of palm (a shoe-in for Awabi-giant clam), tempura using puffed rice seedlings, sweet potato necks simmered in white soy sauce, and matsutake mushrooms in a clear broth.

I observed that while Tal did not finish everything, he appeared to savor the items he ate with every cell in his being, fitting perfectly the “Conscious Cook” moniker. Tal said he doesn’t eat much while he’s working, either, because he’s so focused on the act of creating.

While we would have been delighted to taste Tal’s cooking firsthand, he did present my partner a copy of his attractive cookbook (#3 New York Times bestseller, highest ranking ever for any cookbook), inscribed “Keep spreading the vegan lifestyle in Japan”.

In the private tatami-room overlooking a serene Zen garden, Tal guided us through his book, which contains not only dozens of mouth-watering plant-based recipes (accompanied by beautiful photos Tal styled himself) and techniques, but serves as a tribute to other chefs and partners he has worked with during his cooking career. 

Chef Tal, who graduated from a traditional culinary academy and conducts vegetarian workshops at Le Cordon Bleu, also shared his view on the importance–even for vegan chefs–to have strong grounding in French cooking techniques.  

Among Tal’s other valuable advice:

  • Using cashew nuts to make cremes for use sauces, deserts, and raw cheeses (tellingly, cashew creme sauce is the first very first recipe in the book). I’ve already made a log of Chad Sarno’s cashew cheese recipe from the book. 
  • VitaMix blender–“most critical tool after a good knife” (he advised which type of VitaMix to purchase, too!).
  • Secret of cooking meat analog tempeh (braising it a looong time).

Tal was excited there seemed to be more vegan eating options in Japan compared with his first visit 15 years ago. Although my partner and I wish for many more choices, Chef Tal’s energy, creativity and passion inspire our own efforts to make vegan food as commonplace in Japan as it is has become in North America.

Note to vegans interested in visiting Atago-Daigo (Tokyo): the restaurant requires 2 days notice if you would like food prepared without using any katsuo (bonito) dashi or chicken eggs, or if you would prefer to substitute white rice with genmai.



Source by William Santoro

Healthy Mexican Recipes – The perfect recipes for your tastebuds and body!

Product Name: Healthy Mexican Recipes – The perfect recipes for your tastebuds and body!

Click here to get Healthy Mexican Recipes – The perfect recipes for your tastebuds and body! at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

Healthy Mexican Recipes – The perfect recipes for your tastebuds and body! is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “Healthy Mexican Recipes – The perfect recipes for your tastebuds and body!”

Writer Jack London Had Very Special Recipe For Cooking Rice

The American writer and social activist Jack London was one of the first American authors who was able to parlay his writing ability into a substantial personal fortune. He did this in part by going to places and doing things other writers were unwilling to risk, including repeated forays into remote Alaskan gold fields. He took part in the Klondike Gold Rush and wrote about it, and his health suffered from the privations he endured there. His inability to get access to shelter, food, and medicine was reflected in his fiction, including the short story To Build A Fire. He lost his upper four front teeth as a result of scurvy and a bad diet while in Alaska.

Less well known than his ability to “rough it” in Alaska and write about it, and other frontier outposts of the late 19th and early 20th century, is his very particular palate when it came to how his rice was prepared. A staple of the goldfields, because it can be packed in bags and will stay fresh for months, Jack London was very familiar with rice and had very special requirements when it came to cooking it.

The San Francisco socialite Sarah M. Williamson, who helped popularize canning and food preservation in the early years of the 20th century, reported in a newspaper article in 1916 that she had obtained Jack London’s personal recipe for the preparation of rice from London’s long-suffering second wife, Charmian Kittredge London.

Here is how Sarah Williamson relates her discovery of Jack London’s rice recipe:

“Rice, cooked as American housewives never cook it and can never learn to cook it, appeared on Martin’s table at least once a day.” Thus Jack London says in the forceful novel that is almost autobiographical. And this is the way Jack London cooks his rice — I have the recipe by favor of Mrs. London, above her husband’s signature,” wrote Williamson.

“Rice Properly Cooked — First, the rice must be washed thoroughly, which will obviate all stickiness of the kernels when boiled. The proportion of rice should be one to two of cold water. The proper Chinese chef will allow this to stand several hours before setting on the stove. When the saucepan is finally placed on the stove, fire must be hot and the rice kept boiling until the rice has absorbed all the water and no water remains on the surface. Then remove where the stove is not so hot and let simmer slightly. The cooking of a pot of rice should require from fifty minutes to an hour for a moderate measure. Just before serving, stir softly and carefully with a fork, which loosens the mass into a light and flaky appearance. The kernels should be light, soft, and separate.”

Williamson asserted that rice was so difficult to cook because it came in so many different grains and sub-species. “The trouble is not so much with the cook as with the rice itself,” she wrote. “There are about 49 varieties and no two cook the same way. Some come out best by parboiling and then draining and starting again in cold water. To get the same kind of rice every time would mean one reliable recipe. As there is Chinese rice, Japanese rice, Indian, Georgia, South Carolina, and now California rice, and a few dozen more, rice cooking is likely to be a never-solved problem.”

She also shared another of London’s favorite recipes for a rice dish, this one with onions and green peppers.

“In a steel frying pan melt enough lard to fry to a seal brown color one teacupful of rice. The rice must be cleaned with a napkin and not washed. Constant stirring is necessary to prevent the rice from burning. Remove the rice and set to drain. Into the lard put one or two large peppers which have been seeded and chopped fine, and the juice of one medium sized onion (grated). One pinch of salt, pepper to taste. Two heaping teaspoonfuls of the chili powder, which has been mixed with three cupfuls of tomatoes that have been mashed fine. In a granite saucepan have a cup of boiling water. Pour the sauce from the frying pan into the saucepan, then pour in the rice. Boil slowly until the rice is cooked, place in oven and bake. If this dish is well cooked, each grain is separate and dry.”

Jack London died in November 1916, only a few months after Williamson published his rice recipes, still a relatively young man of just 40 years of age. Despite his very particular requirements for cooking rice to suit his palate, there is no doubt that the privations of the Arctic and of the severe conditions he endured in order to pursue his writing contributed to the loss of health that led to his premature death.



Source by Francesca Salerno

Chinese Vegetarian Cooking – Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes

Product Name: Chinese Vegetarian Cooking – Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes

Click here to get Chinese Vegetarian Cooking – Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

Chinese Vegetarian Cooking – Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “Chinese Vegetarian Cooking – Healthy, Low Fat Chinese Vegetarian Cookbook And Recipes”

The Beauties Of Organic Cooking

Jeff Cox writes From Vines to Wines, an engaging read that helps you create your very own wines! You will have tips that allow you to grow your own grapes and keep them flourishing from your own home. Whether you have your own vineyard or just want to learn about the art, this book gives you practical tips on how to get started on your own wine making practices immediately. You will be able to learn the entire process from grape to glass as well as enjoy lists and drawings that are really very helpful if you are thinking of making your own wine. For a great wine tell all book that can help you jump start your own hobbies, this is a must read.

Stephanie Tourles writes Organic Body Care Recipes, a book that provides 175 homemade recipes that can help you give yourself radiant hair and smooth skin, fine hands, smooth feet, and all kinds of other improved parts of you thanks to things you can make right around your own home. The aim of this book is to achieve natural beauty using natural ingredients so you can spare your body from the harmful effects of chemically enhanced products. You can learn how to create things for your own foot care, nail treatments, and even shaving cream all from things you can buy and then make yourself. If you want a book that covers the all natural aspects, then this is the one for you.

Gene Logsdon writes Small-Scale Grain Raising, a book that helps you figure out all there is to know about raising your own grains and wheat. Whether you have a farm of your own or something of that matter, you can figure out how to make barley, buckwheat, corn, millet, oats and sorghum, wheat, and a variety of other things, so that you can do it in a way that will assuredly give you the healthiest output of natural items. This book teaches how to do it in a way that avoids pests and chemicals so you will have thoroughly organic and delicious food.

Louisa Shafia writes Lucid Food which gives you many recipes for healthy items that are also highly eco conscious too so that when you make these items you know you will be doing so in the best interest of the environment. Written by a foodie and an environmentalist, the author comes from the right perspective to tell all about this topic.

Jeff Crump writes Earth to table a book all about how to take advantage of what is in season and bring it to the table, starting from chickens to cherries to pies to pastries so that you can have a recipe that will take all the fruits from an organic farm and make them wonderfully edible into remarkable dishes. This book is great if you have a farm nearby or own one of your own as it comes with a variety of tips and tricks to get this stuff on the table in a delicious way.



Source by Roberto Sedycias

SURVIVAL GREENHOUSE PLAN – Hydroponics Gardening Simplified

Product Name: SURVIVAL GREENHOUSE PLAN – Hydroponics Gardening Simplified

Click here to get SURVIVAL GREENHOUSE PLAN – Hydroponics Gardening Simplified at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

SURVIVAL GREENHOUSE PLAN – Hydroponics Gardening Simplified is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “SURVIVAL GREENHOUSE PLAN – Hydroponics Gardening Simplified”

Cooking With Chontaduro Palm Fruit

Meet the Chontaduro or Palm Fruit

What’s that?” I asked staring at the plum-sized fruit the woman peeled in her hand.

These are chontaduros from the coast.” “How would you like yours?

How can I have them?” I queried back.

You can have them with salt or honey.

Then give me two of each.

The middle-aged Black woman sat on the top stair leading into the strip mall. Her clothing was well worn, reflecting a hard life and lower stratus. She set to work straightaway. After peeling four of the fruits she cut them in half lengthwise to pry out the single black seed in the center using a small paring knife. Then she dipped the fruit into a small bowl of salt coating half of the fruit. Repeating the procedure with two more chontaduros plucked from a plastic basin full on her lap, she dropped these into a narrow plastic bag while drizzling a stream of honey first over one then another dropped into the bag on top of the first. A separate bag held the two salted ones. With the thick, tough skin peeled off, the lone seed removed and the fruit quartered, there is no waste. I preferred the salted ones.

A Little Known Culinary Treasure

Scientifically named Bactris gasipaes, the Chontaduro or Palm fruit as it is sometimes called, is common in many of the Pacific Ocean coastal regions of Colombia, Costa Rica, Panama, Peru, Venezuela and Ecuador. Varieties also grow in parts of the West Indies. Some of its many other names include Cachipay, Pejibaye, Pijuayo and Pupunja. The skin (epicarp) of the fruit can range in color from red to orange or yellow depending on the variety of the palm. It has a firm texture, slightly starchy taste and its pulp is dry and a bit stringy, but its popularity is extensive nonetheless. In Colombia, for example, it is used in dozens of recipes but is principally eaten boiled in salted water, peeled then dipped in salt or drizzled with honey. To date, the chontaduro has limited popularity outside its locally grown regions. This is beginning to change however, as its use in gourmet fare increases and its availability expands. The Palm fruit though, is a little known culinary treasure working its way up the exotic food rankings.

Cooking with Chontaduro

In sauces, soups, stews and baked delicacies though, the Chontaduro has no equal. The Palm fruit can also be used to make flour, jellies or pressed to release its high cholesterol content oil. Most people eat the fruit after its boiled in salted water, then peeled and dipped in salt, marmalade or honey. When the boiled fruit is peeled and seeded, it can be shredded, grated, ground or processed into a puree base, then used in sauces, crèmes or bases. A particular favorite is a cooked Palm fruit sauce poured over or glazed onto fish and seafood. Its unique flavor makes an interesting base for soups and stews. The pulp can be pickled, fermented, jellied or dried and ground for use in a broad range of additional applications. So if you’re looking to spice up your own recipes, try cooking with chontaduros for a unique flavor twist.



Source by Larry M. Lynch

The Dessert Angel – Healthy Desserts Cookbook

Product Name: The Dessert Angel – Healthy Desserts Cookbook

Click here to get The Dessert Angel – Healthy Desserts Cookbook at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

The Dessert Angel – Healthy Desserts Cookbook is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “The Dessert Angel – Healthy Desserts Cookbook”

In the Land of Misfits, Pirates and Cooks – A Cookbook by Michael Bennett

Local Fort Lauderdale Chef/Author Michael Bennett has penned a Caribbean-style cookbook from his years of living in the “Islands.” Chef Bennett is the executive chef at Bimini Boatyard in Fort Lauderdale; his first book is titled “In the land of Pirates, Misfits and Cooks”, a first-hand “taste of living” in the Caribbean.

Bennett has coined the term “Caribb-ican” a cross between Caribbean and American styles of food preparation. To excite one’s palate and to experiment with new methods of cooking and innovative ingredients makes the old new again. Chef Bennett takes the reader on playful culinary journeys throughout the many islands of the Caribbean showing you that with a little ingenuity you can bedazzle your taste buds by being tropically inspired with what Mother Nature has already given us.

The recipes are easy to read, easy to follow and easy to prepare. This book was designed with simplicity in mind to appeal to the most novice of home cooks yet intrigue the experienced cook at the same time. The ingredients are readily available at your local grocery store making this exciting style of cooking accessible at a moment’s notice without much plan other than having the ingredient list with you as you shop. On most pages there are sidebars that highlight cooking tips, preparation tricks and “inside information” as it pertains to healthy eating and variations on the preparation of the dish.In the Land of Pirates, Misfits and Cooks is available for purchase at foodbrats.com or at Bimini Boatyard in Fort Lauderdale.



Source by Christine Najac

301 Moved Permanently

Product Name: 301 Moved Permanently

Click here to get 301 Moved Permanently at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

301 Moved Permanently is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “301 Moved Permanently”