Lucid Food

Ebook $18.99

Ten Speed Press | Jun 22, 2011 | 208 Pages | ISBN 9781607742388

  • Paperback$22.50

    Ten Speed Press | Nov 24, 2009 | 208 Pages | 7-7/16 x 10 | ISBN 9781580089647

  • Ebook$18.99

    Ten Speed Press | Jun 22, 2011 | 208 Pages | ISBN 9781607742388

Awards

IACP Cookbook Award FINALIST 2010

Praise

“Lucid Food isn’t just a mere cookbook but a blueprint for accessible, eco-friendly living.”
—Organic Spa Magazine, May/June 2010 

“With earthy tones and recipes organized by season, Lucid Food by Louisa Shafia becomes a year-round guide to cooking in rhythm with the earth. Shafia combines tips with unusual recipes that take the stress out of incorporating conscious practices into your daily life.”
—Associated Press, 4/20/10

“Whether you are inclined to forage for your food or find it at your local farmers market, Lucid Food: Cooking for an Eco-Conscious Life is a must-read addition to your kitchen bookshelf.”
—MarketsofNewYork.com, 4/12/10

“There’s no shortage of books that proselytize in favor of local and sustainable eating, but few manage to espouse their arguments in such a tasty manner as Lucid Food: Cooking for an Eco-Conscious Life”.
—TastingTable.com
 
“A passionate foodie and an environmentalist, Louisa Shafia, shares her tips for earth-friendly cooking in her cookbook Lucid Food: Cooking for an Eco-Conscious Life (Ten Speed Press, 2009). Recipes for dishes like roasted beets with persimmons over market greens and Indonesian corn fritters are categorized by season to highlight the freshest produce and local ingredients available. It’s also packed with information about eco-friendly shopping and more.”
—Saveur

“Seasonal and quirky, with challenges for rethinking kitchen habits.”
—Washington Post

“Even people who can’t boil water will gobble up the gorgeous, easy and veggie-packed recipes in Lucid Food.”
—VitalJuice.com
 
“Shafia’s non-preachy tone and sparkling enthusiasm make the book an inspiring read, and even the converted can learn a thing or two.”
—Philadelphia City Paper
 
Lucid Food is an exciting guide to eco-friendly eating, with original recipes that are both intriguing and delightful.”
—SustainableTable.org
 
“If the lucid photos of heirloom vegetables and recipes for fesenjan (chicken in pomegranate walnut sauce) or imazushi (stuffed tofu pockets) aren’t enough substance to win you over, it’s the friendly and instructive tips for no-waste entertaining or composting for beginners. This book takes a look at the big picture of food, cherishing the healthy and seasonal, and keeping readers aware of the little ways in which they can make a difference by “greening their cuisine.”
—Not Eating Out in New York

Lucid Food brings seasonal cuisine up a notch with simple dishes that are elegant, delicious, and absolutely beautiful. Readers will learn about cooking with ethnic flavors while also making food choices that are better for themselves and the environment.”
—Marcus Samuelsson, chef/co-owner of Aquavit and author of The New American Table
 
“Louisa’s approach to cooking is extremely exciting because she really walks the walk. Lucid Food is not just a cookbook of great recipes–it’s a friendly, green guide to entertaining, finding the best ingredients, and navigating the often murky waters of eco-conscious living.”
—Ming Tsai, chef/owner of Blue Ginger, host/executive producer of Simply Ming, and author of Simply Ming
 
“I’ve had the privilege of seeing Louisa in her element: the kitchen. The spirit she brings to her meals–the sense of fun, community, and pleasure–comes through loud and clear in this beautiful book. As more and more of us awaken to the social and ecological costs of the American fast food diet, chefs like Louisa show us a real food path that is healthy, accessible, and delectable.”
—Anna Lappé, cofounder of the Small Planet Institute and author of Diet for a Hot Planet: The Climate Crisis at the End of Our Fork and What We Can Do about It
 
“Louisa Shafia offers an approachable look at the importance of sustainable eating in today’s culture and explains how we can afford to eat organic and local foods. I’m very excited that there is now a book that parents, working professionals, and college students can use in the kitchen to create foods that are healthy for themselves and the planet!”
—Maria Hines, executive chef and owner of Tilth Restaurant

Table Of Contents

Contents

Acknowledgments • vii

Introduction • 1

Eco-Kitchen Basics • 9


Fall • 27

Elderberry cold tincture 31 Buckwheat crepes with mashed potatoes and jack cheese 32 Amaranth porridge with fruit and nuts 35 Tortilla espa–ola 36 Chickpea cakes 39 Grilled maitake mushrooms 40 Ginkgo nut mushroom dumplings with simple dipping sauce 42 Roasted beets with persimmons over market greens 45 Kale salad with avocado, almonds, and toasted nori 46 Seven-vegetable miso soup 48 Red lentils and spinach soup 49 Roasted tomato and goat cheese soup 52 Pan-roasted portobello mushrooms with mashed parsnips 52 Roasted fennel stuffed with white beans and chestnuts 54 Grape and ginger—glazed chicken 56 Persian stuffed dumpling squash with rose petals 59 Charred eggplant and polenta torta 60 Black walnut tea cake 61 Fall fruit focaccia 62 Bittersweet chocolate cake with prune purée and hazelnuts 65


Winter • 67

Apple pomegranate sangria 72 Nutty banana shake 73 Green smoothie 74 Indian spiced scrambled eggs 75 Congee with vegetables and fresh herbs 76 Inarizushi (stuffed tofu pockets) 79 Crispy yuba rolls with lime-mustard dipping sauce 80 Grapefruit and celery root salad with watercress 82 Cucumber and pomegranate salad 85 Red cabbage, apple, and dulse salad 86 Creamy red kuri squash soup 88 Warming asian rutabaga soup 89 Fesenjan (chicken in pomegranate walnut sauce) 91 Mediterranean shepherd’s pie 92 Lemony gold beet barley risotto 93 Oven-roasted dungeness crab with fennel and orange 95 Buckwheat and orange zest gingersnaps 98 Pear kanten with pecan crunch 101 Poached quince in orange blossom water 103


Spring • 105

Sassafras tea 109 Rhubarb spritzer 110 Matzoh brei with caramelized apples 112 The best granola ever 113 Stinging nettle pesto with seared scallops 115 Baby artichokes with fresh chervil 116 Eggs and new potatoes with green olive pesto 117 Watercress with roasted enoki mushrooms and peas 120 Fava beans and seared zucchini with garlicky croutons 123 Lamb’s quarters and pea shoots soup 125 Ash-e-reshteh (persian new year’s soup with beans, noodles, and herbs) 126 Orecchiette with morel mushrooms and garlic ramps 131 Almond tofu with snap peas and soba noodles 132 Miso-glazed striped bass with shiso cucumber salad 135 Spot prawns with garlic, sorrel, and white wine 136 Carob pudding 137 Rhubarb and pistachios over thick yogurt 138


Summer • 141

Blueberry chocolate decadence smoothie 147 Watermelon, apple, and lime shake 147 Lemonade with lemon balm and lemon verbena 148 Tahini and honey over fresh fruit 150 Grilled apricots with goat cheese and balsamic vinegar 151 Smoked farmed trout purée with cherry tomatoes 153 Marinated mackerel with dill and horseradish yogurt 154 Indonesian corn fritters 155 Puntarelles with anchovy dressing 156 Chicken paillards with sun-dried tomato purée over arugula 158 Chilled cucumber soup with avocado, cumin, and mint 159 Watermelon gazpacho 160 Chunky tortilla soup 163 Stuffed poblano chile peppers 165 Grilled pizza 166 Grilled mussels with simmered tomatoes over couscous 168 Tofu banh mi sandwiches 171 Apricot shortcake with lavender whipped cream 172 Fresh berry dessert sauce 175 Fresh fruit sorbet 175 Blueberry cobbler with oat scone topping 176


Accompaniments • 177

Tamarind ketchup 178 Pickled cauliflower 179 Mixed pickled vegetables 181 Citrus chutney 182 Pickled mango and habanero relish 183 Cilantro-jalape–o sauce 184 Cucumber yogurt 184 Watercress mashed potatoes 185 Sautéed leafy greens 186 Sweet potato and cranberry cornmeal biscuits 189 Green rice 190 Smoky eggplant dip with yogurt 192


Resources • 193

Index • 195

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