The Complete Idiot's Guide to Juicing - Ellen Brown [61]
simple syrup A mixture of two parts granulated sugar to one part water heated until the sugar dissolves.
slice To cut into thin pieces.
soy milk An iron-rich liquid made by pressing soybeans that are ground and cooked.
sparkling wine The overall term used to describe wine that contains bubbles of carbon dioxide, the most famous being Champagne.
steep To let dry ingredients sit in hot water until the flavor infuses into the liquid, such as tea leaves into tea, or until the food softens, such as dried mushrooms.
tahini A paste made from sesame seeds that is used to flavor many Middle Eastern recipes, especially baba ghanoush and hummus.
tamari A sauce made from soybeans similar to soy sauce but thicker and with a flavor that is more mellow.
tarragon A sweet, rich-smelling herb perfect with seafood, vegetables (especially asparagus), chicken, and pork.
tequila A Mexican liquor made by distilling the sap of the agave plant.
thyme A minty, zesty herb whose leaves are used in a wide range of recipes.
tofu A cheeselike substance made from soybeans and soy milk. Flavorful and nutritious, tofu is an important component of foods across the globe, especially from East Asia.
tomatillo A small, round fruit with a distinctive spicy flavor. Tomatillos are a traditional component of many south-of-the-border dishes. To use, remove the papery outer skin, rinse off any sticky residue, and chop like a tomato.
vinegar An acidic liquid widely used as dressing and seasoning. Many cuisines use vinegars made from different source materials such as fermented grapes, apples, and rice. See also balsamic vinegar; cider vinegar; rice vinegar; white vinegar; wine vinegar.
whisk To rapidly mix, introducing air to the mixture.
Worcestershire sauce Originally developed in India and containing tamarind, this spicy sauce is used as a seasoning for many meats and other dishes.
zest Small slivers of peel, usually from a citrus fruit such as lemon, lime, or orange.
zester A small kitchen tool used to scrape zest off a fruit. A small grater also works well.
Appendix B
Metric Conversion Charts
The scientifically precise calculations needed for baking are not necessary when cooking conventionally or in a slow cooker. This chart is designed for general cooking. If making conversions for baking, grab your calculator and compute the exact figure.
Converting Ounces to Grams
The numbers in the following table are approximate. To reach the exact amount of grams, multiply the number of ounces by 28.35.
Converting Quarts to Liters
The numbers in the following table are approximate. To reach the exact amount of liters, multiply the number of quarts by 0.95.
Converting Pounds to Grams and Kilograms
The numbers in the following table are approximate. To reach the exact amount of kilograms, multiply the number of pounds by 453.6.
Converting Fahrenheit to Celsius
The numbers in the following table are approximate. To reach the exact temperature, subtract 32 from the Fahrenheit reading, multiply the number by 5, then divide by 9.
Converting Inches to Centimeters
The numbers in the following table are approximate. To reach the exact number of centimeters, multiply the number of inches by 2.54.
Appendix C
Nutrient Composition of Fruits and Vegetables per 3½ oz. Serving
Source : Composition of Foods Handbook #8. U.S. Dept. of Agriculture
Index
A
acidophilus
acorn squash
alcoholic beverages
Bloody Mary
Cape Cod Cocktail
Jalapeño Mary
Mango Daiquiri
Piña Colada
Sangria
Sparkling Pineapple Sangria
Sparkling Spiced Papaya and Banana Sangria
Spicy Carrot Cocktail
Strawberry Margarita
American Cancer Society
amino acids
Anaheim peppers
apples
Black Tea, Apple, and Pear
Blueberry, Strawberry, and Apple
Broccoli and Cauliflower
Broccoli and Kale
Brussels Sprout and Lemon
Cabbage, Spinach, and Celery
Carrot Kale
Cauliflower and Collards