| Vegan Cuisine |  | Directors: Terry Porter, CJ Clark
Actor: Terry Porter
Category: DVD
List Price: $19.95
Buy New: $16.94
as of 5/20/2012 04:57 CDT details
You Save: $3.01 (15%)
New (5) Used (3) from $12.48
Seller: wkmac8410
Sales Rank: 205,481
Format: Color, Full Screen, NTSC
Discs: 1
Running Time: 89 Minutes
Shipping Weight (lbs): 0.3
Dimensions (in): 7.3 x 4.2 x 1.1
UPC: 606137110935
EAN: 0606137110935
ASIN: B00004TJ1P
Release Date: July 1, 1998
Availability: Usually ships in 1-2 business days
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Description
NOW IT'S EASY TO BE A GOURMET VEGERARIAN COOK, just follow C.J. step by step! C.J. Clark is the chef at the Center for Conservative Therapy in Penngrove, California. Her unique style of fresh cooking has helped many people develop healthy habits after suffering with dietary problems for years. Let C.J. help you learn to fulfill all your dietary and nutritional needs while eating gourmet vegetarian meals. Sound impossible? Not at all! C.J. shows you how to start each day making scrumptious fresh sauces and juices. She discusses the proper way to organize a kitchen, and store vegetables and fruits for optimum nutritional value. Watch C.J. and see how easy it is to create delicious, exciting dishes with a minimum of fuss and work. For those who want to make a lifestyle change to healthier eating, but don't know how to start, this video is for you!
Join C.J. Clark of the Center for Conservative Therapy as she explains the techniques and ingredients of Vegan Cuisine. Informal and unscripted, Clark explains some rudimentary vegetable-handling techniques like chopping, steaming, and storage before moving on to more complex recipes. As promised, none of them contain any animal products, yet most will tempt even the staunchest carnivore. Artichokes with avocado dip, polenta and vegetables, and yam soup are all fairly easy to whip up and look wonderful. Though Clark occasionally loses her focus or doesn't explain herself completely, Vegan Cuisine is still a good lesson for those trying to move away from animal-based foods. --Rob Lightner
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