Kitchen Design with Raw Food in Mind eBook

Kitchen Design with Raw Food in Mind eBook

$16.95

Learn the 2 most important things a good kitchen must have. What the hub of a raw food kitchen is. How to improve upon the functionality of a kitchen you can not change. How one person got a brand new $2600 refrigerator for only $600.

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Learn the 2 most important things a good kitchen must have. What the hub of a raw food kitchen is. How to improve upon the functionality of a kitchen you can not change. How one person got a brand new $2600 refrigerator for only $600.

$24.95 special price only 16.95
limited time only

Kitchen Design with Raw Food in Mind
a 45 page eBook chock full of the best ideas for a great kitchen-
A Nomi Shannon original based on hands-on experience ……..

Are you thinking of designing a new kitchen or remodeling an existing one? Or hoping to someday? And you want to set it up for a raw food, vegan or whole foods lifestyle? Or perhaps you are looking for a way to design your kitchen from an ecological or ‘green’ point of view with room for recycling bins or a place for your compost or sprouting jars or for that large dehydrator you have always wanted.

In this eBook, you will find many easy and stylish ideas for kitchen design that will make your lifestyle choice easy to integrate into a standard floor plan. Learn how to create a recycling and composting center right at your fingertips, as well as a sprouting area along with fantastic storage. Learn a clever solution to keep small appliances close by but hidden from view. Enjoy a beautiful, easy to keep clean kitchen with everything you need for your lifestyle, all within the square footage of a normal size kitchen. Whether you are a raw fooder, a whole fooder or Vegan and Green (or all of the above) you will find hints, tips and design concepts that will answer questions perhaps you never even knew you had about how to have the perfect kitchen for you.

If designing a kitchen is going to be simply a dream for a long time to come, there are some practical ideas for making the most out of a kitchen that you can’t make permanent changes to as well.

Excerpts from:

Kitchen Design with Raw Food in Mind
by Nomi Shannon (©2011 Nomi Shannon)

…Despite personally being a raw fooder for over twenty years, let me say upfront that I do not believe in…

If there is room to make at least one counter in the kitchen 3 feet deep, do it! This can be an island, or in the newer trendy kitchens, where the counter that the sink is on faces out into the family room or the dining room. Don’t let a builder give you a standard 22 or 24 inch counter top when you can have a 36 inch one!! The amount of prep space you gain is incredibly useful and it is fun to pull up a stool to sit at the overhang for casual meals or company while the chef (you) is cutting, chopping, blending etc. The tiny kitchen I had when I wrote The Raw Gourmet had a 3 foot deep counter which was its saving grace. Many traditional kitchens have….

…This type of improper-or inefficient- use of the footsteps concept might not be obvious when you first look at a kitchen when you are house hunting. Don’t be over-dazzled by amazing tile and granite and fancy appliances with all the bells and whistles; using a poorly designed kitchen can result in exhaustion and interfere with being able to be fast and efficient. Poorly designed footsteps, lighting, work surfaces, appliance placement, or storage no matter how expensive the materials used will result in dissatisfaction. And sometimes you don’t even know why.,,,

…If you are designing a small space, or a very narrow space or with some other kind of restriction (as most of us are), here are a few other things to consider…

$24.95 special price only 16.95
limited time only

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