Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Healthy Life Cook Book
    The Healthy Life Cook Book
    The Healthy Life Cook Book
    Ebook93 pages1 hour

    The Healthy Life Cook Book

    By Florence Daniel

    3.5/5

    ()

    Read preview

    About this ebook

    Hundreds of traditional healthy recipes, from casseroles to curries to cakes, as well as useful advice on beverages and snacks.
    LanguageEnglish
    PublisherAUK Classics
    Release dateJun 20, 2012
    ISBN9781781667866
    The Healthy Life Cook Book

    Read more from Florence Daniel

    Related to The Healthy Life Cook Book

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Where to Shop & Buy

      Jun 29, 2021

      Pages 13–15: Jan Karon is the #1 New York Times best-selling author of twenty-five books. Set to open in Hudson, North Carolina, The Mitford Museum pays tribute to the novelist and her beloved Mitford series. To learn more about Jan, visit her websit

      5 min read

    • Article

      BORDEAUX On A Budget

      Feb 1, 2022

      BORDEAUX On A Budget
      2 min read

    • Article

      The Secret Sauce

      Jun 23, 2023

      The Secret Sauce
      4 min read

    • Article

      Vegetarian meal Plan For 2

      Feb 22, 2024

      This one-tray wonder can be adapted by using any veg you have in the fridge. SERVES 2 PREP 10 mins COOK 40 mins EASY V 500g gnocchi1 courgette, halved, then sliced into chunky pieces100g baby plum tomatoes, halved100g artichokes in oil, plus 2 tbsp o

      5 min read

    • Article

      Flavours of Florence

      Mar 4, 2021

      ➤ MAKES 1.5 kg cooked beans ➤ PREPARATION Overnight ➤ COOKING 2 hours It’s hard to imagine that beans were not always part of Florence’s usual repertoire. So ingrained are they in its food culture that Florentines, and Tuscans in general, are known a

      8 min read

    • Article

      Winter Weeknight Dinners

      Dec 1, 2020

      Winter Weeknight Dinners
      5 min read

    • Article

      Liquid Gold

      Jun 3, 2021

      Liquid Gold
      2 min read

    • Article

      Watercress and Apple Salad

      Sep 5, 2023

      Watercress and Apple Salad
      1 min read

    • Article

      Copper Pennies

      Mar 21, 2023

      Copper Pennies
      1 min read

    • Article

      Handmade From The Heart

      Sep 21, 2021

      When I was young, we lived in a wonderful, rambling Victorian. I loved my bedroom at the top of the stairs, with its hardwood floors, gabled ceiling, and tiny Juliet balcony. My mother sewed beautifully, but arthritis made it too difficult for her to

      6 min read

    • Article

      The Plating Game

      May 6, 2023

      The Plating Game
      4 min read

    • Article

      Giving Thanks

      Nov 1, 2022

      Giving Thanks
      10 min read

    • Article

      Bake A Showstopper

      Jul 13, 2023

      Bake A Showstopper
      5 min read

    • Article

      Draw Because You Love It

      Nov 3, 2022

      Draw Because You Love It
      4 min read

    • Article

      A World Of Blue

      Oct 6, 2020

      A World Of Blue
      3 min read

    • Article

      Party Starters

      Sep 1, 2023

      Party Starters
      13 min read

    • Article

      The Season’s Best Bean

      Apr 4, 2023

      The Season’s Best Bean
      4 min read

    • Article

      Boris Johnson

      Nov 12, 2022

      Boris Johnson
      3 min read

    • Article

      Autumn Panzanella

      Jul 31, 2023

      Autumn Panzanella
      1 min read

    • Article

      Get Cosy, Tuck In WARM UP

      Dec 31, 2020

      Get Cosy, Tuck In WARM UP
      9 min read

    • Article

      Veg out

      Nov 4, 2023

      Veg out
      8 min read

    • Article

      Back-to-Basics FRENCH BREAD

      Nov 9, 2018

      Back-to-Basics FRENCH BREAD
      4 min read

    • Article

      No-Fuss Party Appetizers

      Oct 8, 2019

      MAKE-AHEAD SERVES 8 TO 10 TOTAL TIME: 40 MINUTES, PLUS 2½ HOURS COOLING/RESTING 6 ounces goat cheese6 ounces cream cheese1 small garlic clove, minced½ teaspoon pepper 1 teaspoon fennel seeds, toasted1 teaspoon coriander seeds, toasted1½ tablespoons r

      5 min read

    • Article

      The Food That Gives me Comfort

      Dec 1, 2022

      The Food That Gives me Comfort
      3 min read

    • Article

      Pearl Sugar

      Dec 5, 2023

      Pearl Sugar
      3 min read

    • Article

      Born In The USA

      Sep 1, 2022

      Born In The USA
      1 min read

    • Article

      Butter

      Mar 25, 2024

      Butter
      1 min read

    • Article

      Fireside Food

      Nov 4, 2021

      Fireside Food
      5 min read

    Related categories

    Reviews for The Healthy Life Cook Book

    3.5/5

    4 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      The Healthy Life Cook Book - Florence Daniel

      purchaser.

      Preface

      This little book has been compiled by special and repeated request. Otherwise, I should have hesitated to add to the already existing number of vegetarian cookery books. It is not addressed to the professional cook, but to those who find themselves, as I did, confronted with the necessity of manufacturing economical vegetarian dishes without any previous experience of cooking. An experienced cook will doubtless find many of the detailed instructions superfluous.

      The original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs. But as this would have curtailed the book's usefulness, especially to vegetarian beginners, the project was abandoned. At the same time, non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes.

      All the recipes have been well tested. Many of them I evolved myself after repeated experiments. Others I obtained from friends. But all of them are used in my own little household. So that if any reader experiences difficulty in obtaining the expected results, if she will write to me, at 3, Tudor Street, London, E.C., and enclose a stamped envelope for reply, I shall be glad to give any assistance in my power.

      I desire to record my gratitude here to the friends who have sent me recipes; to the graduate of the Victoria School of Cookery, who assisted me with much good advice; to Cassell's large Dictionary of Cookery, from which I gathered many useful hints; to the Herald of Health, which first published recipes for the Agar-agar Jellies and Wallace Cheese; and to E. and B. May's Cookery Book, from whence emanates the idea of jam without sugar. Lastly, I would thank Mrs. Hume, of Loughtonhurst, Bournemouth, with whom I have spent several pleasant holidays, and who kindly placed her menus at my disposal.

      FLORENCE DANIEL.

      Preface to Second Edition

      This little cookery book was originally published for that straiter sect of food-reformers who abstain from the use of salt, yeast, etc. But, owing to repeated requests from ordinary vegetarians, who find the book useful, I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, etc. I have put all these in the chapter entitled Extra Recipes. To go to the opposite extreme there is a short chapter for unfired feeders. Other new recipes have also been added.

      The note re Salads has been borrowed from E.J. Saxon, and the Vegetable

      Stew in Casserole Cookery from R. & M. Goring, in The Healthy Life.

      FLORENCE DANIEL.

      I. - UNFERMENTED BREAD.

      1. COLD WATER BREAD.

      1-1/4 lb. fine wholemeal flour to 3/4 pint water.

      Put the meal into a basin, add the water gradually, and mix with a clean, cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, will not be so light as that mixed with a light cool hand.) Knead lightly for 20 minutes. (A little more flour may be required while kneading, as some brands of meal do not absorb so much water as others, but do not add more than is absolutely necessary to prevent the fingers sticking.) Put the dough on to a floured board and divide into four round loaves. Prick with a fork on top.

      The colder the water used, the lighter the bread, and if the mixing be done by an open window so much the better, for unfermented bread is air-raised. Distilled or clean boiled rain-water makes the lightest bread. But it should be poured backwards and forwards from one jug to another several times, in order to aerate it.

      Another method of mixing is the following: - Put the water into the basin first and stir the meal quickly into it with a spatula or wooden spoon. When it gets too stiff to be stirred, add the rest of the meal. Knead for two minutes, and shape into loaves as above.

      BAKING. - Bake on the bare oven shelf, floored. If possible have a few holes bored in the shelf. This is not absolutely necessary, but any tinker or ironmonger will perforate your shelf for a few pence. Better still are wire shelves, like sieves. (This does not apply to gas ovens.)

      Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of flour in a patty pan, and put in the oven for five minutes. At the end of that time, if the flour is a light golden-brown colour, the oven is right. Now put in the bread and keep the heat of the oven well up for half an hour. At the end of this time turn the loaves. Now bake for another hour, but do not make up the fire again. Let the oven get slightly cooler. The same result may perhaps be obtained by moving to a cooler shelf. It all depends on the oven. But always start with a hot oven, and after the first half hour let the oven get cooler.

      Always remember, that the larger the loaves the slower must be the baking, otherwise they will be overdone on the outside and underdone in the middle.

      Do not open the oven door oftener than absolutely necessary.

      If a gas oven is used the bread must be baked on a baking sheet placed on a sand tin. A sand tin is the ordinary square or oblong baking tin, generally supplied with gas stoves, filled with silver sand. A baking sheet is simply a piece of sheet-iron, a size smaller than the oven shelves, so that the heat may pass up and round it. Any ironmonger will cut one to size for a few pence. Do not forget to place a vessel of water (hot) in the bottom of the oven. This is always necessary in a gas oven when baking bread, cakes or pastry.

      It must not be forgotten that ovens are like children they need understanding. The temperature of the kitchen and the oven's nearness to a window or door will often make a difference of five or ten minutes in the time needed for baking. One gas oven that I knew never baked well in winter unless a screen was put before it to keep away draughts!

      ROLLS. - If you

      Enjoying the preview?
      Page 1 of 1