Anne Harvester asked:


Organic spices and seasonings offer a healthy way to add zest to everyday dishes, dinner parties and drinks. There are so many different ethnic cuisines from around the world that rely on appropriate organic herbs and spices to make them the mouthwatering delicacies that they are. Whether you use organic spices at home or are a business owner that wants organic spices wholesale, organics are popular for their great taste and health benefits.

Organic salt is a basic seasoning that you will find in nearly every kitchen. Salt helps to bring out the flavor embodied in the dish in its entirety. It helps to heighten the contrasting flavors of each ingredient used in a recipe, no matter from which cuisine it hails.

Mediterranean cuisines, such as those from Greece, France, Italy,and Spain rely on the organic seasonings that are native to their respective regions. A Greek version of pasta, laced with shrimp and feta cheese, would not be the same without the inclusion of the vital flavor of organic seasonings like oregano to season it. The so-called “trinity” of Greek cooking, lemon juice, oregano, and garlic, are used to bring out the flavor of a leg of lamb roasted to perfection in the oven. French cooks like to use an herbal blend known as Herbs de Provence to flavor all manner of savory dishes. This mixture usually includes organic spices and seasonings such as basil, rosemary, thyme, parsley, marjoram, tarragon and sometimes lavender. This combination, added to a bean soup, instills flavorful goodness in every spoonful. Italian dishes, such as the ever-popular lasagna, require careful attention to organic salt and spices added to the marinara sauce. Often a meat sauce, the marinara can come in several tomato-based forms. For every region in Italy you can find sauces relative to their area. Marinaras can contain organic spices and seasonings such as chives, rosemary, thyme, oregano, spearmint, savory, bay leaf, garlic, cayenne, and crushed red pepper flakes. A Spanish Romesco sauce might include paprika for added flavor.

Different regions of the United States also have dishes that require organic spices and seasonings commonly found in their locales. Southwestern cuisine relies on organic spices such as chili powders, cumin, epazote, and oregano to bring out their familiar flavors. Cajun food, from the Southern states, such as seafood-laden gumbo, favor the distinctive flavor of file gumbo, which is derived from the leaves of the sassafras tree.

Salad dressings offer another excellent opportunity to use organic spices and seasonings in their preparation. Vinaigrettes are wonderful flavored with tarragon. Basil can be used to flavor oils then used to dress salads. Pickles that often end up in salads can be prepared with spices such as organic salt, pepper, coriander seeds, and cilantro.

If you are an avid cook, it makes sense to keep a good supply of bulk organic spices on hand for when the culinary urge strikes.

Gupta asked:


It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.

It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. For more results visit us at www.cheese-cake-recipes.com. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception.

Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire. Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.

Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion.

The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being denser than water, when heated, less steam escapes, and consequently it boils sooner than doe’s water. Then, too, milk being denser, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used.

Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered.

Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. You can also go to www.cooking-chinese-style.com. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point.

Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

ch month so there is a huge potential here to make money.

Tim Sousa asked:


Wine can be an essential ingredient. It can enhance the meal, not only by drinking it with the meal, but as an integral part of the food itself. The French cooking sauces, beurre rouge, and beurre blanc both contain wine. Both French and Chinese cooking make use of wine as an ingredient, as well as many other types of cooking. Wine can be used as an ingredient in sauces, soups, marinades, and more. It combines well with other flavors and ingredients, such as vinegar, fish paste, soy sauce, and many others.

There are questions that people have in cooking with wine. You yourself may be tentative about using wine in your cooking. Well, here are some answers to some common questions about cooking with wine.

Is the cooking affected by the wine quality?

The quality of the cooking is definitely affected by the quality of wine. Cooking with wine, tends to concentrate the flavor, since the alcohol evaporates out, leaving the flavors. You’ll want to use a good quality wine, but you also shouldn’t spend $100 for a bottle of wine for cooking. You can find some good wines for under $20 that will work just fine for cooking. In general, you don’t want to cook with a wine that you wouldn’t drink.

What about the alcohol content of the wine?

Most but not all of the alcohol will evaporate during the cooking process. Since alcohol evaporates at 172 degrees F., most if not all of the alcohol will be gone by the time the food is done cooking. Also keep in mind, that most recipes do not call for a lot of wine, so there would not be very much alcohol in the first place. Even if you don’t drink wine for personal reasons, then you should be safe using it for cooking.

What if I put too much wine in my dishes?

Don’t put too much wine in. If you’re using a recipe, just follow the recipe, and don’t add more wine than it calls for. If you think the recipe calls for too much wine, then you can simply use a little bit less wine. If you’re experimenting with your own recipes, start with a little bit of wine, and add more as needed. Add a little bit of wine at first, and let the recipe cook. Taste it, and decide if it needs more wine. If so, then add some, if not, then don’t. If there is not enough wine in a recipe, you can always add more. If there is too much, you can’t remove it.

Is there a difference between cooking wine and regular wine?

Yes, there is a difference. Cooking wine contains salt and chemicals that make it okay for cooking, but not for drinking. Some recipes call for cooking wine. In this case, go ahead and use it. For the most part however, you should use regular wine. As stated above, you shouldn’t cook with a wine that you wouldn’t drink. In most cases, regular wine will work much better than cooking wines for your recipes.

If you just follow these simple tips, you’ll be able to enhance your soups, sauces, marinades, and other recipes with the proper use of wine.

Daniel Jowssey asked:


Gourmet cooking is a growing trend the United States. Restaurants seem to be opening in every city, every day. There are thousands of gourmet cooking sites on the internet, millions of books line bookshelves, and thousands of culinary arts schools dedicate themselves to the subject of gourmet cooking.

Gourmet cooking is often thought of as being only done by highly trained chefs in five star gourmet restaurants. Have you ever wished you could be a gourmet chef or desired to refine your cooking skills? Although these talented chefs are truly masters at what they do, it is also possible to learn the art of fine cooking at home and on your own. Gourmet cooking is fun and is a great way to add a little magic to a special moment. Want to create a perfect anniversary meal for your parents or thinking of getting engaged and want to make it unique? Why not make the occasion unforgettable by adding a little creative touch to a special dinner and make it gourmet? There are some basic elements to gourmet cooking that are true whether you are an experienced cook looking for a new food genre to work with or one just starting out looking to have a little fun with the meals you prepare.

One of the most important things to understand about gourmet cooking is how it is different from that of other cooking. The fist aspect worth mentioning is presentation. The average restaurant will pile food high on a plate taking little care of how it is presented to the customer. Whereas, a chef drilled in the art of gourmet cooking knows that his main goal is to create a dish that looks just as appealing to the eye as it tastes to the mouth. A good chef recognizes the importance of this quality and takes great care and pride in the presentation of his work.

Not only is preparation of the food important but the quality of ingredients is also a key aspect in gourmet cooking. Only the finest cuts of meats are used and are always selected with great care. Every vegetable is selected and cut with precision and great care is taken to ensure that no dish is overcooked or undercooked. This artful presentation of food and attention to detail takes time and is one of the reasons that gourmet food is rather expensive in fine restaurants…you are paying for quality.

It is very important when cooking at home that you follow the directions of your recipe exactly and make adjustments to cooking times and temperatures in the equipment you are using. This is easy to do by following charts and tables easily found in cooking magazines or on the internet. Since many of the dishes are being made in fine restaurants and commercial kitchens, meal disaster might occur if these adjustments are not taken into consideration.

The second thing to remember in making your gourmet meal is to buy only the finest of ingredients and to use exactly what the recipe calls for. Only the best meats and produce should be used and is very important. This will ensure the same results in your meal as the recipe you are copying and will give it the quality only a gourmet meal can provide.

Probably the most important thing to do before attempting to prepare gourmet food is to educate yourself about the techniques and tools used in the dish you are creating. A gourmet cooking class, magazines and the internet are great places to learn exactly what you will need to know in order to get the results you want. Nothing of true quality is created on a whim. It takes time and preparation to get quality results.

Remember, gourmet cooking is an easily learned talent that you can master, but one that is only gained through practice and more practice. It’s like anything else in life. The more you put into it, the more you will get back. Plan your meal and take great attention to details and before you know it you will have learned the fine art of gourmet cooking!

Muna wa Wanjiru asked:


Every party occasion becomes smelly by including various recipes into the menu. There are inclusion of various recipes of appetizers in the menu card of various restaurants & hotels. There are recipes, which are available from simple food recipes to elegant hors d’oeauvres. Some hors d’oeuvres recipes consists of appetizer recipes, which are dip, recipes of mushroom which are stuffed, finger foods which are hot & cold. There is the inclusion of chicken wing recipes & there are various tasty tidbits.

There are different categories of appetizers. Different types of cheese recipes are perfect for appetizers & finger foods. There are some additional recipes, which are related to the appetizers. These appetizers cheese recipes are beer cheese, brie, cheeseball, gougere, goat cheese, pimento cheese. We can view several latest, continental & traditional appetizer recipes which is made up of cheese& we can download it from the cookery recipe sites.

There are some cold appetizers recipes, which have some additional categories. These categories or cold appetizers are antipasto, finger sandwiches that is served as cold appetizers. In addition, Tapas, Pinwheels, Eggs that are deviled, Roll ups, Mushrooms that are marinated are the types of cold appetizer recipes. We can download these cold appetizers recipes from perticular cookery sites.

Appetizers also contain recipes like Dip & Spread recipes. These recipes have additional like Seven Layer Dip, Appetizer Cheesecake, Artichoke Crab Dip, Artichoke Spinach Dip, Baba Ghanouj, Bean and Cheese Dip, Black Bean Dip, BLT Dip, Bread Dip.

The next flavor in the appetizer recipes are hot appetite recipes. These recipes have additional categories like appetizer meatballs, appetizer quiche, artichoke appetizers, bacon appetizers, asparagus appetizers & many more. Also we can search for recipe ingredients of that appetizer recipes by using links from the search toolbar

The other type of appetite recipes is pickle & relish recipes. These recipes mainly rely on the preservation of food. These appetite pickle recipes are chow chow, corn relish, freezer pickles, and fried pickles, pickles that are made up from green tomato, mustard pickles, pickled beans, eggs, ginger and vegetables.

So in this pickled appetizer recipes, some pickles are fried. Some pickled recipes are stored in a freezer for preservation. There are many fresh vegetables, which are used to make these appetizer-pickled recipes. These fresh vegetables are corn, onion, beats, garlic, tomato & many more. Therefore, that fresh material with spices gives spicy taste to pickled appetite.

The next appetizer recipe consists of chicken wings recipes. Various non-vegetarian materials like chicken wings, Buffalo wings, drummies & oriental wings are the ingredients of these chicken wings recipes. Additional categories of chicken wings recipes are Barbecue Chicken Wings, Cajun Chicken Wings, Honey Chicken Wings, Mexican Chicken Wings, and Parmesan Chicken Wing. There are various chicken appetite recipes, which you can download from various links through cookery sites.

Salsa appetite recipes, nut & snacks recipes & seafood appetizer recipes are available for choosy eaters who like to eat before the meal. So we can get various flours of appetizer recipes from various cookery sites.

Vedraj.negi asked:


Most women today are career-oriented. They have hi-tech jobs and very hectic schedules. These jobs take up so much of their time that they have no time to spare for their personal life, be it their home, children or even their cooking.

Cooking is something that women need to do a lot of. They need fast methods and easy recipes, in order to cook a wholesome and healthy meal in a short period of time. When it comes to cooking, there are many home cooking magazines that can be very useful. These magazines are not too big and bulky with too many pages, but are light and very comprehensive. You can get a variety of home cooking magazines in the market with many recipes, all put together in one edition or issue. For more results login on to www.300-dip-recipes.com. Some magazines have a very good blend of recipes. At one go, you can manage to read so many different recipes.

Many women actually subscribe to monthly or quarterly periodical magazines on home cooking. The recipes in these magazines are short and comprehensive. They provide step by step instructions. All the ingredients and portions are clearly listed. The method of cooking is described in a step by step manner that is simple to understand. In just a few lines, the method of cooking is explained so well that you really get a picture of what the final dish will look like. These magazines go on to give you added tips, and the amount of cooking time that you will spend on a dish. You will find tempting and mouthwatering pictures along with the recipe to give you a better idea of what the finished dish will look like.

You get all types of home cooking recipe magazines for easy and tasty meals. For example, there are magazines with recipes for cooking steamed and boiled items, salads, barbeques, grills, sandwiches, desserts and so much more. You will also find recipes for different dishes in multi-national cuisines like Indian, Mexican, Italian, Chinese, Japanese, English, etc.

Downloading recipes from the net is not feasible. When you are in the kitchen, a home cooking magazine is so convenient to prop up and refer to now and then. Thus, the good old magazine is very much in demand here. When you cook, you need instructions in front of you, which the magazines have. They are convenient and important, especially when you have a hungry family to feed.

Finally, equipped with a home cooking magazine, get into the kitchen and know with confidence that you will dish out the best of dishes. However, just reading magazines is not enough. You must also put in effort and interest, for your cooking to come out great.

troy marks asked:


A great way of boosting the taste in seafood and sauces is by using the Cajun seasoning mixes. At present people are now using a variety of seasoning mixes to increase the range of flavors in their food. The Cajun seasoning mixes rely greatly on black peppers, bay leaves, and bell peppers, on garlic, thyme, celery, sugarcane and onion.

Cajun seasoning gets its name from an ethnic group called Cajun from Louisiana. They are known for their cooking. The Cajun seasoning got its name from the Cajun. The Cajun descended from Acadian. These people use their own ingredients, methods and Cajun seasoning for their food. The Cajun Cuisines relies very much on some ways of cooking like frying, barbequing, deep frying and boiling alongside others.

There are other types of Cajun seasoning recipes which is called All-purpose Cajun seasonings. They are use in any kind of food you may want to cook even if you are not a Cajun cook. You can pick up this all-purpose Cajun seasoning from the supermarkets. It is advised that you use one teaspoon per pound of meat. It is used to seasoning chicken wings, steaks chops and ribs, fish and many other meats. Eggs and vegetables is a great blend for it also.

The Cajun seasoning varies in hotness. It may be hot, extra hot or not hot at all. There is a Cajun seasoning called extra hot which is the hottest Cajun seasoning and it relies on jalepeno powder to deliver the spiciness and burning taste on your tongue.

There is a particular mixture of Cajun seasoning called Salt Free Cajun which helps your food to acquire the flavor you want without endangering your health. This is for people who are more conscious on their diet and want to keep away from salt.

Cajun food can be quit hot for some of us especially for those who have never tried it and also if the food have hot ingredients. All through the years the Cajun seasoning mixes has been used by many other cuisines like the French, the Spanish, the African, the Indian, etc. In spice of this, the Cajun mixes are looked for in terms of cooking because it gives a wonderful flavor to your food.

Here are some secrets of cooking with seasonings and how it can help you lose weight

A Beginner’s Guide To Cooking With Seasonings

BABA TarsemSingh asked:


If you have never done it before then you must be thinking what the joy of cooking could be. The joy of cooking is the time you spend in the kitchen to prepare a meal for those people that you care for and love. Cooking for your friends and family is for many people a way of telling them that they have a special feeling for them, and maybe that is the reason your parents got angry when you didn’t finish your dinner. It was not about, not eating your food, it was all about you rejecting that one thing which they use to express their feelings for you. The joy of cooking is a feeling you have when you know that almost everyone loves food and you are the one preparing it for them.

Maybe strange to some, but the joy of cooking is not in the preparation of the food, but it’s at the moment that the people you prepared the meal for sit down and start to enjoy the different flavors you have put together. It is a long standing tradition that friends and family sit down together and have a good meal, relax and forget for a short time all the worries of the world. Those moments are the ones you should savor and when you all feel the joy of cooking by enjoying the meal you eat that will always be a trigger to think about those good times you had together.

Can the joy be thought?

When you want to learn to cook a meal it is not to hard to find a good teacher who can teach you how to cook various recipes.  However, the joy of cooking is something that is passed from one generation to the next because it involves learning specific family recipes. Sometimes watching your parents or grandparents cook is enough to see what the joy of cooking entails. And before you know it you, the one who once didn’t know that there was such a thing a “the joy of cooking”, are the one spreading the joy and leaning others the true joy.

Learning to cook is not the same as learning the joy of cooking as we showed you. First you have to notice that there is even such a thing as joy in cooking and when you see the difference between “enjoy” and “joy” then you are ready to start learning. Watch and learn from others like friends and family members. If you ask them they will love to show you what it is they do with certain recipes just to generate a special effect with the people eating the resulting meal.

If you enjoy cooking for others it won’t be hard to find the joy in cooking. The joy others create towards you when you see them eating you meals and enjoying them. The time you have, with those people you love, at the dinner table and knowing that it was your dinner that brought them all together.

Penny Roberts asked:


If you’re not a natural cook who has a passion for experimenting with food and you don’t go crazy about having the right kitchen utensils and equipment in your kitchen, then cooking is probably something you feel you have to do and if someone else offers to cook for you or you can eat out, you’re more than happy to do the latter two options. Because cooking can be a real chore if you’re not that fussy about what you eat and how it’s cooked. However, if you have children you not only have to do it every day but you also have to think about their well-being in terms of what’s healthy for them. Have you thought about cooking with your children?

When you think about cooking with children, you would more likely come up with special occasion scenarios where your kids will help you with putting the buttons on the ginger bread men while they try to lick the chocolate sauce - like in the movies. But to cook with them every day sounds almost a scary feat. You don’t have to do it every day but try once a week and see how many days you and your children can handle.

Okay, granted, the cooking process would take a little longer and depending on how co-operative and helpful your children are, it could be frustrating at times. But managed properly, cooking could possibly be a more enjoyable experience for you and a more educational experience for your kids. It’s also a way to connect with your children making a mundane chore into a sharing experience.

If you can get your children interested, they’d naturally become curious and ask you lots of questions. And if they do, take this cooking experience with them as an opportunity to teach them about which foods are good and healthy and which foods should be used or eaten moderately. The fact that the obesity rate of children are at a high in the United States and other prospering countries is another good reason to make sure your children gets a good head start by explaining to them why it’s better to use Extra Virgin olive oil in cooking or eating salad is better than having sugary desserts every night not only sets an example but also gives them the logic behind why you dish out certain types of foods.

Whilst cooking, your children can help you with measuring quantities of various food stuff that you’re using and if you can devise a game where your child can help you count solid foods before peeling and asking them to add more or take some away will help them to become more confident at counting. You’d be able to entertain the younger children and educate them at the same time. The older children would find measuring liquids in a jug or flour on a scale a little more challenging especially if you ask them to halve the quantity or double it. Even some adults still find that sort of task challenging. Sometimes providing a little incentive, something that they can win can make them ever so excited to go along with the cooking games.

If your games are devised in a way that makes it so that your children gets things right most of time, this encourages them more to participate in the cooking process making it easier for you and making them more confident about speaking up, joining in and build on their arithmetic and creative abilities.

At the end of all the cooking, praise them for what they’ve done, show them what their contribution in the cooking process has created. Let them feel as though they were responsible for making dinner for you and your partner which will further help their confidence, build their sense of pride about contributing within the family. And when eating the food, the fact that everyone is enjoying the food they help made really gives them a sense of accomplishing something worthwhile. Of course, you get to feel like you’ve been a good mother!

Kevin Gianni asked:


This interview is an excerpt from Kevin Gianni’s Renegade Roundtable, which can be found at http://www.RenegadeRoundtable.com. In this excerpt, Nomi Shannon shares on The Raw Gourmet, Raw Food Celebrations and great raw food recipes.

Renegade Water Secrets with Nomi Shannon, raw food chef and author of The Raw Gourmet and a new book, Raw Food Celebrations.

Kevin: We could talk for hours. I wanted you to talk a little bit more about “The Raw Gourmet” and your new book and what someone can find in there, because it’s a great book. It’s great for people who want to do parties, who want to do themes and all that sort of stuff. And I think it’s really missing in the palate of raw food cookbooks that are out there. This one is kind of needed. It kind of fits a pretty nice niche. So why don’t you talk about that a little bit.

Nomi: All right, thanks. Well, you know, I think that the “Raw Food Celebrations” is the first book out that is specifically for celebrating. And what we did, Sheryl and I broke it down, so that if you wanted to have a theme, it doesn’t have to you can pick a recipe from here or from there, it’s broken down into I forget how many themes, seven or eight — Italian, Thai…she did the Thai because she and her husband have been to Thailand many times and the food is incredible. She did stuff I never heard of, like [indecipherable] and stuff like that. And delicious coconut soup and stuff. Brunch, buffet, cocktail, if you just want to have a bunch of people over, and just sort of have hors dousers and drinks. You know, we have a few nice drinks in there. They don’t have alcohol in them, but you could put alcohol in them, if you wanted to.

And what we did is we did a timeline, so it’s like three weeks before the party dehydrate, cut up the red peppers and dehydrate them, because they’ll keep forever, and then you toss them in or throw them on top of the soup. Five days before, four days before, three days before, the day of. And we tried and succeeded in most of the categories to have the amount of work you do on the actual day of your event, if you choose to make, there’s probably seven to nine recipes in each grouping, and if you choose to do the whole thing like that, and have the event as we structured it, then we really made it so that you can plan a week ahead and on a Saturday or a Sunday have a nice event. Or you can just

pull out one recipe at a time.

And we worked very hard to make it. Like my lasagna recipe I showed a few of the sauces last, whatever day I did the food prep in Fort Bragg, I think it was Saturday, and I made three or four sauces in less than 45 minutes. And turned out they were all the sauces that go into the lasagna. But we start making them four days before. And then really what takes the time is assembling the lasagna, and you do that the day before. So it’s a fun book for that, and it’s a book for someone who is starting but they don’t want to have like an energy soup concept, or for someone who’s been making food for a while and would like to make a nice family meal or entertain their friends. It’s absolutely structured so that you don’t have to be raw to enjoy the food.

Kevin: That’s great.

Nomi: And then “The Raw Gourmet” is your basic, this is the best first book to get, or one of the first books, and if you really, literally read it from cover to cover, you will know everything you need to know to have a raw food kitchen. I don’t get into things like, you know, it’s a food book, I do not get into deep things like healing and cleansing and all that because it’s a food book. But it’s everything you need to know about a raw food kitchen. We’re actually going to reprint it, and someone asked a question about I used Braggs in the book. Well, I do use Braggs in that book because I didn’t know it was a bad product at the time I wrote the book. I would substitute Braggs now for Nama Shoyu, which is a supposedly raw soy sauce, or maybe a little sea salt, or something salty like that.

And I’m thinking well maybe those people at my publisher can change every Braggs in the book to Nama Shoyu, but that’s a big undertaking, so maybe that won’t happen.

Kevin: Yeah. And where can someone go to get that book?

Nomi: The best place to get the book, I mean, yeah, you can get them at places like Barnes and Noble, or health food stores and stuff like that, but the best place is to get them from my site, rawgourmet.com, and the reason for that is I give a free booklet with each book. With the purchase of “The Raw Gourmet” you get a soup booklet, which is thirteen to fifteen raw soup recipes, and with “Raw Food Celebrations” you get a book called Raw But Not Naked, and it’s a book of salad dressings.

Kevin: Wow, cool.

Nomi: And actually there’s no other way to get those booklets. And they are, each booklet is worth seven dollars. I did that purposely because you have to pay for shipping and so it’s a free gift, and it mitigates the cost of shipping plus. So, and then of course you’re supporting the author, so that’s always nice, too.

Kevin: That’s great. And that’s at www.rawgourmet.com.

Nomi: Right.

Kevin: Where is that on the site, right on the front page?

Nomi: The first thing you’ll see is on the left, when you look at the products, there will be a picture of “The Raw Gourmet” and “Raw Food Celebrations.” There’s also lots of recipe at my site, Kevin, and there’s articles. I’ve been writing a newsletter for about ten years and I’m gradually posting them it the archives. So there’s probably eight or ten up there now. There’s a lot of information at my website. There’s also, when you sign up there’s a free newsletter. It’s one of the first things you’ll see. If you haven’t been to my site, sign up for my free newsletter. That comes out sometimes once a week, sometimes less. The one I sent out today was “how to deal with your doctor,” your medical doctor. How to get the responses you need from him, or her.

Kevin: Cool.

Nomi: Last week I put out a bunch of recipes called “Summertime Recipes.” Sometimes I put specials out, I always have really good specials. But when you sign up for my newsletter you also receive a free seven-part course which is called The Raw Truth. And that gets emailed to you every other day or so until seven have arrived and it stops. It’s just little snippets of information about fat and other things like that, and each one will have a recipe with it.

Kevin: Oh, each one has a recipe! Oh that’s great. So where you can find that is when you go to Nomi’s site www.rawgourmet.com , you can go there right now and on the left-hand side, as of this recording it’s an orange box and it says “newsletter.” You can get seven recipes seven days in a row that you can prepare for your family or for your friends or for yourself.

Nomi: And if you want to see the most recent picture of me and my little grandson Seth go to, I think it’s just “The Raw Gourmet.” Because I never, I’m just the most un- photogenic person, and the picture of me is like ten years old, so my daughter sent me a picture and it wasn’t too horrible so I posted it last month and it’s a picture of me and the baby, who is almost a year old now.

Kevin: That’s great. Well, I want to thank you for time, I really appreciate it. For those of you who are listening you can go to www.rawgourmet.com and I would recommend getting the seven recipes and Nomi’s newsletter and definitely checking out the book. Ann Marie loves it and she’s going to be preparing some of those recipes. So you’re going to be hearing a lot about it on the Renegade Health Show. So Nomi I want to thank you for your time.

Nomi: My pleasure.