Cool Cuisine: Book Review

Cool Cuisine: Taking The Bite Out Of Global Warming, by Laura Stec shows us that what we eat and how it is grown has an impact on our planet. http://www.globalwarmingdiet.org/ The author interviews farmers, doctors and scientists, and the book offers great, seasonal recipes using local, organically grown ingredients. Of course, if you are growing the ingredients yourself, even better! I am going to try these recipes: 1. Rice Miso Bread: makes 1 loaf 3 cups cooked brown rice 2 Tb miso 1 1/2 cups water 2 cups whole wheat flour 1 cup barley flour let the cooked rice stand at room temperature for 24 hours. Combine the miso and water, add the flours, and knead 50 - 100 times Dough will be sticky.Place dough in an oiled bread pan, cover and let it rise ina warm place for 6 - 8 hours. Preheat over to 350 degrees and bake bread for 1/2 hour. reduce heat to 325 degrees and bake an additional 1 - 1 1/2 hours. 2.Tahini Carrot Daikon Canape with Black Olives: 1 daikon radish 1/4 cup tahini 1 Tb. brown rice miso 1/2 carrot grated 1/2 tsp. brown rice vinegar 1/2 tsp. brown rice syrup 3/4 tsp hot chili pepper sauce 1 tsp toasted sesame seeds cilantro 15 good quality black olives quartered Peel the daikon and slice into 1/8 inch rounds. In a small bowl, combine the next 7 ing. Mound 1/2 tsp of the mixture onto each dakon slice top witha cilantro leaf and an olive sliver. There is a good resources guide at the back of the book. Looking for a source for Emmer? try www.bluebirdgrainfarms.com , or want to learn more about carbon farming? check out www.carbonfarmersofemerica.com