Synopses & Reviews
Famed raw foods chef Renée Loux celebrates the growing whole foods movement with The Balanced Plateover, containing 150 delicious, creative recipes and practical advice for leading a healthy, whole life
In her first book, Living Cuisine, Renée Loux showed how nutritious and satisfying raw foods cuisine can be. Now she takes a broader look at the benefits of a diet rich in natural, whole foods. Under the banner of "nutritional cross-training," Renée outlines the basic principles of such dietary plans as macrobiotics and Ayurveda, and dishes up flavorful whole foods recipes for optimal health--including Ratatouille Thin Crust Pizza, Roasted Spring Vegetable Salad, and Lemon Vanilla Ginger Snaps--with a nod to gluten-free living, blood sugar balance, and boosted immunity.
You are what you eat, Renée explains, but you are also what you use to clean your house and your skin, and so sprinkled throughout the book readers will find ideas for introducing the whole-foods philosophy to their home and beauty routines, including tips for composting and choosing a healthy water filter.
When Living Cuisine appeared, Alicia Silverstone applauded Renées recipes, saying: "Incredibly rich and delicious and full of health and restorative energy, her food is medicine." Part eco-friendly cookbook and part organic lifestyle guide, this new book reflects that same spirit, while presenting the essential elements of living well through whole foods, and living responsibly for a sustainable future.
"Loux's debut, Living Cuisine, was a raw foods (food perparation with low or no heat) primer. This follow-up has plenty of recipes that involve cooking, but retains the focus on 'choosing balanced whole foods over processed, denatured foods' for wellness and for pleasure. To that end, Loux introduces the Ayurvedic system of classifying food, and gives advice on 'finding out where it really comes from, and choosing the safest, most nutritious options.' She begins with 'The True Cost of Food,' laying out the number of pounds-per-acre of pesticides used in growing everything from potatoes to strawberries-and cows-as well as the large amounts of fuel used in shipping imported goods and the potential dangers of genetically modified foods. From there, she covers seasonality, macrobiotics, the basics of a whole foods pantry (including safer cleaning products), and clean water issues. The last two thirds of the book is comprised of Loux's recipes for everything from Velvet Nutmeg Nog to Lotus Manitok Wild Rice with Mâche; also included are takes on Sheherd's Pie, Salad Niçoise and Black-Eyed Peas and Collard Greens. The whole is produced with passion and expertise." Publishers Weekly (Copyright Reed Business Information, Inc.)
Famed raw foods chef Rene Loux celebrates the growing whole foods movement with over 150 delicious, creative recipes and practical advice for leading a healthy, whole life as she dishes up flavorful whole foods recipes for optimal health.
About the Author
RENÉE LOUX is a celebrated raw foods chef and former co-owner of the Raw Experience restaurant in Maui. She facilitates health retreats and workshops worldwide which incorporate whole living foods into a balanced lifestyle. She lives in Maui.