Rainbow Green Live-Food Cuisine

These revolutionary recipes do more than stimulate your palate. Properly understood, they enhance your understanding of the biological terrain of the body and mind and the process of attaining optima...

By Gabriel Cousens, M.D., M.D.(H)


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$30.00


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These revolutionary recipes do more than stimulate your palate. Properly understood, they enhance your understanding of the biological terrain of the body and mind and the process of attaining optimal health and expanded consciousness. The authors of Rainbow Green Live-Food Cuisine have created the first sophisticated, gourmet, multinational cuisine based on natural, organic, living food. In developing the understanding that there is no one diet for everyone and pursuing a scientific means of individualizing one's diet, Rainbow Green Live-Food Cuisine merges the wisdom of the Ayurvedic dietary approach with modern research on metabolic factors such as: Fast or slow oxidationBlood typeGenetic make-up The prevalence and dangers of foods that have been genetically engineered; commercially grown with pesticides, herbicides, and hormones; irradiated, microwaved, or even (just) cooked are also addressed. This compelling synthesis of research and innovative dietary strategies charts new territory based on an age-old theme: Eat as nature intended. Recipes given in Rainbow Green Live-Food Cuisine include: Butternut ChallahChai Spice WafersAutumn Morning Porridge Indian Flat BreadThai Tempura VegetablesPizzaLasagna Other features include: Feeding guidelines for infants and childrenHow to eat raw foods conveniently while travelingPreventing Jet LagA "Summary of Food Phases" chartA raw foods resource directory Gabriel Cousens, M. D. , M. D. (H), Diplomate in Ayurveda, is the world’s foremost live-foods medical doctor and the author of several books, including Conscious Eating, Spiritual Nutrition and The Rainbow Diet, and Depression Free for Life. He is the Director of the Tree of Life Rejuvenation Center in Patagonia, Arizona. The Tree of Life Café chefs were also involved in the writing of this book. 544 pages

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