BOOK COCINA COMIDA REAL
- Learn how to cook tasty realfood.
- With more than 100 recipes inside.
- With tips from David Guibert and Carlos Rios.
- 304 pages in colour.
- Simple, quick and nutritious dishes.
Table of contents
Cocina Comida Real (Real Food Kitchen) from Realfooding is a printed paperback book where Carlos Ríos and David Guibert teach you tasty recipes to help you become a real realfooder.
Who said that saying goodbye to ultra-processed foods and getting out of the MATRIX the hyper-palatable food industry sucks us into meant giving up flavour? Try the recipes in this book and you'll see it's not so!
Cocina Comida Real (Real Food Kitchen) is a book that, whether you practice Realfooding or want to transition to eating real food, simply can't be missing from your personal library.
Currently, the consumption of hyper-palatable, ultra-processed, sugar- and fat-laden foods has spread across the globe and dominates the diet of the general population.
This has increased the average daily caloric intake of the population, leading to the development of obesity and facilitating other diseases such as diabetes or hypertension.
Carlos Ríos, co-author of the book Cocina Comida Real (Real Food Kitchen), advocates a return to the use of natural, unprocessed or minimally processed foods, and denies that this is an unpalatable practice.
That's why he's collaborated with renowned plant-based chef David Guibert to give you no less than 100 new ideas to innovate your realfooder's kitchen.
In the book you will find more than 100 different recipes, categorised into:
- Lunches and dinners.
- Breakfasts, desserts and snacks.
- Sauces and dressings.
- Breads and doughs.
And the whole book is written with 3 clear principles in mind:
That the recipes cab be made in a short amount of time, with easy-to-find ingredients, and that they're authentically delicious.
Carlos Ríos gives you tips on the best choices you can make in your shopping basket, how to implement them in your diet, how to make smart choices regarding good processed or minimally-altered foods.
Plus all the information you need to become a real realfooder!
David Guibert gives you tips for improving recipes, tips for preserving food and cooking it, as well as the recipe's own detailed instructions.
It doesn't matter! You still have the right to learn how to make delicious and healthy meals.
The book has a part dedicated to Realfooding training: What it is, what the standards are, and how you can implement it in your life.
The war on ultra-processed foods isn't something that can be done overnight. It's a long road to travel, so pervasive in today's social environment that it's difficult to radically eliminate.
Realfooding is about making small changes so that 95% of the diet is based on real food and nothing else, about learning to choose the best food options, and about learn to eat ultra-processed foods in moderation and enjoy them from time to time when it's a social commitment to do so.
No diets or magic, just quality sustainable food.
In the book you'll find recipes based on minimally processed foods, for all tastes.
Also for vegans!
You'll find all the necessary information in each recipe:
- Preparation time.
- Number of guests.
- Difficulty of preparation.
- List of ingredients.
- Preparation steps in full detail.
- Tips from the authors.
So you can decide what to eat today or what to surprise your guests with, depending on the time or ingredients you have.