• Ayurveda Cookbook offers recipes for a healthy vegetarian lifestyle based on Ayurvedic recommendations. This book is a divine blend of traditional Indian knowledge of Ayurveda (Ayurveda is a 5000+ year old Vedic Indian science that focuses on maintaining a natural well-being of a person through mind, body and consciousness) and traditional vegetarian Indian recipes based on Ayurveda. Rupen Rao is an international food entrepreneur residing in Washington, DC. Over the past decade, he has taught Indian cooking to more than 20,000 participants, including cooking lessons in parts of United States and Europe. He has a line of Indian spice blends that are available at select stores in Washington, DC. He is also an author of two Indian cookbooks (INDIAN COOKING FROM MY MOM and INDIAN RESTAURANT DISHES) in addition to the Ayurveda Cookbook. Aparna Pattewar is a consulting Ayurvedic Practitioner and Panchakarma specialist. She is classically trained in Ayurveda. Pattewar is the student of world renowned Dr. Vasant Lad and has learned pulse diagnosis under his guidance. Currently, Aparna Pattewar resides in Massachusetts, where she offers Ayurveda nutritional and diet consulting at the Shri Dwarkamai Vidyapeeth Health and Wellness Center at the Sai Baba Temple in North Billerica, MA.
  • Susan Jane Cheney, formerly a baker at the renowned Moosewood Restaurant, has added a basketful of new recipes as well as instructions for using the now virtually indispensable bread machines to this totally redesigned new edition of Ten Speed's beloved 1991classic, Breadtime Stories.
  • Seitan (pronounced say-tan) is a spectacular meat substitute with a look, taste, and texture that satisfies the heartiest of appetites. Derived from wheat flour, seitan is naturally nutritious and low in fat, cholesterol, and calories. Perhaps best of all, it is amazingly adaptable and can be seasoned and prepared to fit into any menu. Cooking with Seitan provides a wonderful introduction to this versatile food. The book explains, step-by-step, how seitan can be made, stored, and used. Also included are over 250 kitchen-tested recipes featuring twists on traditional and international favorites as well as new and imaginative dishes, from salads and appetizers to soups, stews, and even desserts. Whether you want to add to your repertoire of vegetarian dishes or you simply love great food, Cooking with Seitan can add a deliciously healthful touch to your menu.
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      • Includes 9 nesting bowls: 1 ounce, 2 ounce, 4 ounce, 6 ounce, 10 ounce, 1/2 quart, 1 quart, 1- 1/2 quart, 2-1/2 quart capacity
      • Duralex is 2-1/2 times more resistant to breakage and chipping than normal glass
      • Duralex can also withstand sudden thermal shock: from -4°F to 212°F
      • Duralex glass is very hygienic: It is non-porous and does not absorb liquids, colors or flavors
      • Dishwasher, fridge and microwave safe; products maintain the original look for years
  • Eden OG Yellow Millet - 16 oz
    Cooking Suggestions: Hulled Millet can be eaten alone as a cereal or side dish or cooked in combination with other grains in bread, soups, stews, stuffing, and even desserts. If millet is cooked with 1 cup millet to 2 1/4 cups liquid, it makes a light, dry, fluffy pilaf.
    Packaging: Bag
    Organic Yellow Hulled Millet is unique in that it is a cooling grain and is among the earliest cultivated cereals. The first written reference to this millet is dated at about 2800 B.C. and lists the five sacred crops of the orient. Of all the true cereal grains, millet has the richest amino-acid protein profile and the highest iron content. It is also glutenfree and one of the easiest grain to digest. A simply wonderful mild grain.
    U.S.A. family organically grown yellow millet. Potent, strengthening nourishment. Mildly sweet, light and fluffy. It cooks in 30 minutes. Extremely versatile. Use as entrée, in soups, stews, stuffing, grain burgers, as porridge, and add to bread and baked goods dough, pancake and waffle batter. Makes awesome millet and cauliflower 'mashed potatoes'. A good source of fiber, protein, thiamin B1, and magnesium. A complete protein source containing all essential amino acids. Gluten Free. 100% whole grain. Packaged in a reclosable, protective, standing pouch. kosher
  • Explains how food imparts a living wisdom that is separate from the science of nutrient values • Offers an approach to diet from the perspective of ancient peoples, who understood how the energetic qualities of food affect both physical and spiritual health • Includes a comprehensive catalog of the energetic properties of myriad foods--from chicken, beef, and potatoes to garlic, avocados, zucchini, and grapefruit Food is more than simply fuel. It imparts a living wisdom that is beyond the science and mechanics of calories, grams, and nutrient values. Ancient peoples, through their relationships with the plants and animals providing their food, understood that their food conveyed the unique energetic qualities of its source, such as swiftness from wild deer and groundedness from root vegetables. With the rise of agribusiness and industrial food production, people have become disconnected from the sources of their food and are no longer able to register the subtle rhythms, harmony, and energies that food can convey. This separation has thrown the basic human-food relationship out of balance--to the detriment of human consciousness. In Food Energetics, Steve Gagné shows how to revitalize our connection to food and remedy our physical and psychic imbalances with the wisdom of food energetics. He provides a comprehensive catalog of foods and their corresponding energetic properties and explains how each food affects us at the deepest spiritual level. By demonstrating how to plan meals that incorporate both dominant and compliant foods, he shows how to provide truly healthy cuisine that nourishes the body and the soul.
  • Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition—including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics—along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes. The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!) Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out.
  • Instead of limiting the cook to exacting recipes, Joanne Saltzman, founder and director of The School of Natural cookery in Boulder, Co., explains the underlying principles of flavor and texture in sixty different vegetables, a dozen grain dishes, and twelve plant-based proteins - and unlocks the mystery of what makes for delicious food combining.
    This simple but powerful primer on how various cooking and preparation methods transform foods enables cooks to utilize ingredients they already have on hand and create unique, perfectly balanced, impeccably seasoned dishes. More than 200 recipe "sketches" demonstrate how to cook and flavor without precise measuring and complicated instructions.
    These sketches range from simple winter squash to an elegant spinach-leek soup, and will encourage and reward any cook's creative and innovative spirit.
      • 4 Piece sushi rolling kit - 2x rolling mats, 1x rice paddle, 1x spreader
      • Each mat made from matchstick rods of bamboo woven with cotton sting and measures approx. 9.5" X 9.5"
      • 8" Bamboo paddle is perfect for mixing rice vinegar seasoning mixture into the sushi rice , 7.5" Bamboo spreader
  • Keeble Outlets Professional Grade 24 oz. Herringbone Weave Design Kitchen Towels, Highly Absorbent, Low Lint, 100% Cotton, 26 x 14.5, White with Colored Stripe, One Dozen (12)
  • This stainless steel grater with well is perfect for prepping such items such as daikon radish, ginger, and wasabi. Since the small, sharp teeth yield a very fine grate, it can also be used for hard cheeses and zesting citrus rind.

    Product Details

      • Brand: Kotobuki
      • Model: 450-061-PARENT
      • Dimensions: .25" h x 2.25" w x 4.25" l,

    Features

     
      • Made in Japan
      • Stainless steel
      • Built-in well
      • Fine grate
      • Traditional Japanese kitchen tool
  • Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living [amz_corss_sell asin="1583331719"]
  • From Ishigaki Island, Okinawa Japan

    Masu Sea Salt starts as coral sea water pumped from a depth of 60 feet, double-filtered, "steam-misted" then slowly-dried at low temperature for a minimum of 3 days. Using an innovative, environmentally friendly, patented, low temperature misting process, Masu salt is born as the first crystallization directly from the coral sea water itself. It contains over four dozen trace minerals including an unusually high level of organic calcium. This unique low-temperature patented process allows the trace mineral balance found in the living sea water to be mirrored in the salt.

    No other salt on earth can claim this organic balanced mineral profile. Recent scientific research has shown that naturally occuring trace minerals are more easily assimilated by the body. Masu 100% sea water salt may represent a major breakthrough for human nutrition. Masu sea salt is not a harsh crystallized bed salt. nSalt crystals harvested from salt beds may contain unwanted substances such as dirt and limestone, and reflect a compromised mineral balance caused by leeching and over exposure to sunlight. Since Masu Salt is created directly from sea water, its nature is more like a soft salt "flake" which is very gentle on the body. Enjoy this unique, nutritious sea salt for your health and well being. This amazing salt truly redefines the term "fit for human consumption."
  • When cooking a delicate sauce or melting chocolate, it's important to use low, gentle heat. This diffuser adds a layer of protection between the burner and the bottom of the pan, yet its perforations allow heat to get through. Protect your beautiful pots and pans with this clever gadget. Made of lightweight yet sturdy aluminum. Measures 12" and 8.5" wide. Hanging loop for easy storage. Reduces cleanup time.

    Product Details

     
      • Amazon Sales Rank: #62453 in Kitchen & Housewares
      • Color: Silver
      • Brand: Maxi-Aids
      • Model: SYNCHKG005784
      • Number of items: 1

    Features

      • Made of lightweight yet sturdy aluminum with wooden handle.
      • Measures 12 inch and 8.5 inch in diameter.
      • Hanging loop for easy storage.
      • Wash thoroughly with soap and hot water BEFORE USE to prevent smoking conditions.
      • Use on LOW to MEDIUM heat. Do not use on high flame or heat.
  • Product Details

      • Amazon Sales Rank: #66033 in Kitchen & Housewares
      • Size: 7 Inch
      • Color: Black
      • Brand: Mercer Culinary
      • Model: M20907
      • Number of items: 1
      • Dimensions: 12.00" h x 1.00" w x 2.00" l, .61 pounds

    Features

      • Ergonomic Santoprene handle offers superior comfort and a non-slip grip, even with wet hands. Will not break down from exposure to kitchen oils and is able to withstand hot and cold temperatures.
      • Bolster strengthens the knife, adds durability, and provides excellent balance for better handling when cutting food. Available in short bolster.
      • High-carbon, no-stain German cutlery steel resists rust, corrosion, and discoloration. Precision forged construction for better strength and durability.
      • Taper-ground edge allows for added stability, easy honing, long lasting sharpness, and increased efficiency when cutting and chopping.
      • Tang provides excellent balance
      • NSF
      • Limited lifetime warranty
  • Japanese Sun-Dried Seaweed

    Mitoku Kombu is harvested from the cold ocean depths from the northern island of Hokkaido. The kombu is then naturally sun-dried. Kombu is indispensable for making a tasty cooking stock for soups, sauces and noodle broth. When cooked with beans, kombu has the unique ability to soften the beans, shorten the cooking time and make them more digestible.

     
     
  • Kanten is a traditional gelatin made in the winter involving a very long procedure from several different varieties of red seaweed. Light and refreshingly cool, natural "jell-o" made with fruit, juice and kanten are especially popular in summer. In any season Kanten can be used with vegetables and stock to make molded aspics. It is used in Japan as an indispensable aid for beauty and health, as it is rich in calcium and iron and loaded with natural iodine!
  • Japanese Kyushu-kuro Vinegar

    One of the world's most nutritious and delicious vinegars is made from 100 percent brown rice wine (sake) that is fermented in earthenware crocks, which are buried in the ground. This unique 1,000-year-old method survives only on Japan's southern island of Kyushu. It is recognized not only for its mellow taste but also for its medicinal quality. The finest Kyushu brown rice vinegar in the world is made for Mitoku by Maruboshi Vinegar Company. With pure water, mild climate, and abundant local rice, Maruboshi enjoys ideal conditions for making brown rice vinegar.

     
     
  • Japanese Sweet Rice Wine

    nMirin is the secret ingredient in authentic Japanese cuisine. An exquisite, versatile seasoning, mirin's mild sweetness complements savory seasonings such as shoyu and miso. The Sumiya family is the last of the traditional Mirin makers. Their organic Mikawa Mirin is the finest in all of Japan. It is naturally aged over 9 months to create an unmatched gentle sweetness, a rare, magical quality that enhances and harmonizes delicate flavors. Enjoy this truly authentic mirin, a treat rarely seen even on store shelves in Japan!
  • Wheat-Free Traditional Soy Sauce

    About 500 years ago, the Yaemon Company began to brew tamari. Mitoku Organic Yaemon Tamari is a full-bodied, wheat-free soy sauce made from the authentic Japanese recipe and then traditionally aged in huge cedar casks for over 18 months. This time-honored recipe uses only half as much water as typical, modern soy sauce, resulting in a uniquely rich, concentrated tamari. Tamari is particularly favored by people who have allergies to wheat. However, its excellent cooking qualities make it a seasoning appreciated by both ethnic and natural foods cooks around the world.

     

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