Sweet Gratitude A New World of Raw Desserts

Sweet Gratitude offers more than ninety easy-to-follow recipes for delicious raw vegan desserts as well as a philosophy of celebrating life and love. Tiziana Tamborra and Matthew Rogers, both raw dessert master chefs, convince readers that healthy desserts are satisfying and just as decadent, flavourful, and appealing as mainstream desserts. They argue that the food decisions we make influence our lives and the health of the planet. Filled with colour photos throughout, Sweet Gratitude is a cookbook for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs, including those who are unable to eat dairy, gluten, or refined sugar. The recipes, including I Am Perfect Pecan Pie, I Am Creative Pumpkin Pie, and shortbread thumbprint cookies with goji jam, range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are in creating innovative and beautiful desserts. Café Gratitude restaurants are strongly involved in promoting positive values--from staff training to menu descriptions to creative cooking. The restaurant supports local farmers, sustainable agriculture, and environmentally friendly products. In Sweet Gratitude, this philosophy of loving your life, adoring yourself, accepting the world, being generous and grateful every day, and experiencing being provided for is emphasized.

Matthew Rogers is a longtime food and nutrition enthusiast and chef. He has been teaching classes in how to make raw desserts since 2006. He lives in San Francisco. Award-winning chef Tiziana Alipo Tamborra has baked for the Kushi Institute, Taste of Health macrobiotic cruises, and other prestigious venues. She lives in Oakland, CA.