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eISBN: 978-1-60774-238-8Publication Date: June 22, 2011Green Your Cuisine with Earth-Friendly Food Choices.With organic and seasonal cooking principles becoming ingrained in today’s kitchens, and new buzzwords including locavore and CSA steadily gaining traction, how do we integrate food politics into daily life in ways that are convenient, affordable, and delicious? Lucid Food offers more than eighty-five healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef and caterer Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow nature’s cycles, such as Baby Artichokes with Fresh Chervil, Apricot Shortcake with Lavender Whipped Cream, and Roasted Tomato and Goat Cheese Soup. Her empowering advice includes how to source animal products ethically and responsibly, support local food growers, and reduce one’s carbon footprint through urban gardening, preserving, composting, and more. This cookbook celebrates the pleasures of savoring home-prepared meals that are healthful, honest, pure, additive-free, and transparently made, from the source to the table.Louisa is a cook, educator, food writer, and recipe developer. Her first cookbook was the IACP award-nominated Lucid Food: Cooking for an Eco-Conscious Life (Ten Speed Press), a collection of sensuous, seasonal recipes and eco-friendly advice for the kitchen. Her latest book, The New Persian Kitchen, is a healthy, farm-to-table take on Persian cooking, which will be released in spring 2013.After working as an editor on NPR’s Fresh Air, then pursuing an acting career that peaked with a low-budget horror film, Louisa took a job cooking at a yoga retreat. The guests loved the food, and she loved the work, so she decided to attend Manhattan’s Natural Gourmet Institute. After graduating, she cooked in San Francisco at the hip vegan restaurant Millennium, and at the pioneering raw food restaurant Roxanne’s.