It would take the genius Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees and her psychic friend and author Doreen Virtue to come up with such a complete and easy to use un-cookbook.
Filled with full color photos and all the info you need to get started, if you only had one raw book, this would be the one to get. I happen to have a shelf full, but this is one of my favorites.
Her raw ice cream recipe doesn’t need an ice cream maker. It is so good, any word to attempt to describe the euphoria defiles the holiness that is her raw “Vanilla Gelato.”
Here is an excerpt:
This naturally alkaline-forming cheese is flavorful and saves for up to 5 days in the refrigerator.
1 1/2 cups water
4 Tbsp. cold-pressed extra-virgin olive oil
Juice of 1 lemon
2 Roma tomatoes
2 cloves garlic
2 tsp. Himalayan salt
2 tsp. chili powder
2 cups almonds (soaked 8 hours)
Rinse and drain almonds. In a high-powered blender, combine all ingredients and blend well. Makes 2 cups.
Tell me what you think when you try it.
If you don’t have a high powered blender, I’d add the pulp from your almond milk at the end instead of whole almonds. It won’t be as smooth, but it will be yummy still:)