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How To Cook

Raw Food

Today there is an increasingly large number of people claiming that raw food is the way to eat most or all of your food, largely based on the notion that cooking destroys heat-fragile nutrients and enzymes that are essential for good health. Derived from the speculative theories of early advocates such as Ann Wigmore and Herbert Shelton, eating raw food has become a kind of underground social movement that equates social change with raw food.

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Steaming

Steaming involves the use of hot water vapor to break down cellulose and other fibrous materials that lock up nutrients. After raw foods, steaming is the best way to preserve the nutrient status of your food. Different foods require different periods of time for steaming, and with practice, you will be able to steam any food to perfection.

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Boiling

Boiling is similar to steaming except that rather than use water vapor to break down the food, it is immersed in boiling water. It is particularly suited for foods that are very dense, such as root vegetables, or are dehydrated and hard, and need to be immersed in hot water to soften them up, such as grains and legumes.

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Frying

Among the different cooking methods, frying gets the most negative attention, simply because of our cultural fear around the health effects of fat. Once we realize that many of these fears are unfounded, provided you follow some basic rules, you can confidently continue to fry your food.

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Baking

Baking is the use of a dry heat to cook your food, using the principle of convection rather than direct radiation (e.g. frying, grilling). The air thus serves as a medium for the movement of radiant heat into the food. It is a particularly good method to liberate the moisture of the food, essentially dehydrating it.

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Fermenting

Everyone typically likes to eat fresh food, but depending on the climate and season, fresh food isn’t always available. Several thousand years ago our ancient ancestors discovered a unique method of food preservation that we now call ‘natural fermentation’. Unlike using the heat of cooking to break down coarse fibers that trap nutrients, fermentation is a way to process food to render these nutrients more bioavailable.  

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