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category_outlined / Cocina y Vinos
Clean CookingClean Cooking

Clean Cooking

2017

Avoiding gluten, dairy products and white sugar can slim you down, give you more energy, pack your body with important nutrients, and make you all around healthier. Clean Cooking proves that hopping on to this growing health trend can be both easy AND nutritious! This gorgeously photographed and styled cookbook features more than 80 easy-to-follow recipes for everything from wonderfully fresh smoothies and juices, hearty breakfasts and snacks, family-pleasing entrees and even homemade bread and sweets.

País:
United States
Idioma:
English
Editor:
Athlon Media Group
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welcome to clean cooking

The clean eating movement is growing quickly as more and more people focus on consuming natural, organic food and reduce or eliminate their reliance on processed, nutrientdeficient food. The recipes on the following pages are not only delicious, but they allow each ingredient the chance to shine by showing off its particular flavor, color, and character. We’ve taken clean cooking a step further by eliminating dairy products, gluten, simple carbohydrates (like pasta, rice, and cereal-based breads), and refined oils and sweeteners from our ingredient lists. A few recipes call for convenience products like mustard, soy sauce, or canned products—depending on your level of commitment to clean cooking, you may choose homemade versions of these ingredients. Otherwise, we suggest you choose organic when possible, buy cold-pressed oils (which retain antioxidants otherwise lost…

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superfood essentials

Acai Powder Acai powder comes from the acai palm, also called cabbage palm. Its berries contain high levels of antioxidants; vitamins E, C, B1, B2, and B3; calcium; phosphorus; potassium; protein; amino acids; and fatty acids. How to use: With the flavor of berries and a hint of chocolate, it works well in smoothies and oatmeal. Carob Carob is milled from the dried pod of the St. John’s bread tree. This light brown powder is rich in vitamins B1, B2, and B6; potassium; calcium; copper; magnesium; iron; manganese; and nickel. Carob powder has a light, sweet taste, blending the flavors of toffee and milk chocolate. How to use: Substitute carob for cocoa powder and use in recipes for smoothies, granola, bars, cookies, and ice cream. Chia Seeds Chia seeds come from the flowering salvia plant native to…

access_time3 min.
gluten-free guide

Flours and Grains Buckwheat Flour Buckwheat flour looks similar to wheat flour, but it comes from an herbaceous plant that is related to rhubarb and sorrel and is naturally gluten-free. Its seed is finely ground into flour. Because buckwheat flour lacks gluten, the texture of baked goods made with it tends to be denser. It works well in recipes for scones, muffins, and pancakes. Buckwheat is a rich source of nutrients such as minerals, essential amino acids, potassium, magnesium, phosphorus, iron, and vitamin B. Corn Flour This particular flour is made from sweet corn, which is a member of the grass family. Corn flour is milled from dried whole corn kernels. The flour is light yellow, and it contains antioxidants, essential fatty acids, and minerals such as magnesium, iron, potassium, zinc, and vitamin B. Cornstarch Cornstarch is extracted…

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clean sweeteners

Agave Agave syrup is made from the agave plant, which is native to South America. Because the syrup is extremely sweet and can cause spikes in blood sugar, it should be used sparingly. Use in place of honey: for every 1 cup of honey, substitute . cup agave syrup. Dates The most commonly available type of date in grocery stores today is the Medjool. They are soft, sweet, and extremely rich in fiber. Originally from the Middle East, they are now cultivated in California. The fruit grows from the very top of the date palm. Dates not only add sweetness but also impart a nice texture to coffee cakes, cookie balls, and smoothies. Their taste is reminiscent of dark syrup, caramel, and vanilla. Honey Much of the honey sold in stores has been heated to…

access_time3 min.
diy dairy subs

Almond Milk 1¼ cups raw, blanched almonds 3¾ cups water ½ tsp honey Soak the almonds in water for about 8 hours. Drain the almonds, saving the water. Rinse the almonds. Put the almonds and half of the reserved water in a blender and grind. Add the rest of the water and blend until smooth. Strain through a nut milk bag or piece of cheesecloth, wringing it out to extract all the milk. Green Milk 1¼ cups Almond Milk 2 cups spinach 2 to 3 leaves of kale 2 dates Ice cubes In a blender or food processor, puree the almond milk with the spinach, kale, dates, and ice. Strain through a piece of cheesecloth or a nut milk bag, wringing it out to extract the milk. Serve immediately. Chocolate Milk 2 Tbsp unsweetened cocoa powder 4⅓ cups Almond Milk 2 tsp honey 1 tsp…

access_time1 min.
nut butters

Basic Nut Butter 1¼ cups raw nuts (peanuts, cashew nuts, shelled pistachios, blanched almonds) ¼ tsp sea salt (optional) Grind the nuts in a food processor or blender until they form a smooth paste. Stir in the salt, if desired. Makes about 1 cup TIP! Add 2 Tbsp honey for a sweeter butter. Hazelnutella 1 cup raw hazelnuts 3½ oz dark chocolate (56 to 64% cacao) ½ cup coconut cream ¼ cup coconut sugar ¼ tsp salt 1 cup + 1½ Tbsp unsweetened cocoa powder 3½ Tbsp coconut oil Roast hazelnuts in a dry skillet over low heat for about 12 minutes. Rub off the skins with a clean dish towel. Grind the nuts and chocolate in a food processor or blender. Bring the coconut cream, coconut sugar, salt, and cocoa powder to a boil in a saucepan. Let the mixture cool. Pour the coconut…

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