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Le chou brave | Le mag' de l'alimentation vivante et de l'abondance - Magazine of raw food and abundanceLe chou brave | Le mag' de l'alimentation vivante et de l'abondance – Magazine of raw food and abundance. La raw food ou cuisine crue. Raw Family - Victoria, Sergei and Valya Boutenko - Raw Food Diet.

Victoria Boutenko | Superfood Information. Raw Food Protein Sources Since I started my raw foods diet in June 2010, one of the most frequently asked questions from my friends was where I would get my protein from? Recently even my brother expressed his concern about my protein needs. It was then I realized how important this question really is, I feel that it is my responsibility to fully explain the protein sources to those who are interested in raw food diet or maybe are concerned for themselves or their friends or family members.

Let's first look into what protein actually is… We have all learned in school that our body consists to more than 65% of water, making up for our primary building block. The difference between complex proteins found in meat, dairy, and fish and the individual amino acids found in plant food is explained very well by Victoria Boutenko in her book "Green for Life:" But this is exactly what happens when you feed your body with complex animal proteins. Stay Healthy and Merry X-mas to you all! Proteins - "Complete Proteins" Connaissez-vous la raw food? Au commencement, il y a l'étymologie. Raw en anglais signifie "cru". Mais aussi "sauvage".

Ainsi que, dans une acception plus large, "brut", dans le sens de non fini, mal dégrossi. Autant de définitions qui ont infusé dans les têtes d'une nouvelle génération de cuisiniers, fédérés autour d'un slogan prometteur : Cook It Raw. Cuisinez-le cru. Cuisinez-le brut. Tout a commencé à Copenhague, en mai 2009. Comment définir Cook It Raw ? Quelques Français participent à l'aventure: Inaki Aizpitarte (le Chateaubriand, Paris), Pascal Barbot (l'Astrance, Paris), Claude Bosi (Hibiscus, Londres). Le mot d'ordre : "Winter was hard", "L'hiver fut rude". Cliquez ci-dessous pour lire la suite. Comme dans le stratosphérique Evolve with the Forest du Tokyoïte Yoshihiro Narisawa, plat au paysagisme sculptural où le végétal et l'animal - cerf, baies, herbes, noix, vinaigre de vin, saké, écorces de pin, de cyprès - se questionnent sur le rapport à la nature.

A chacun son utopie. Le rêve d'une altercuisine.