Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system. The three sections in this book - Raw Materials, Staples and Recipes - take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates. The result is clean, delicious, nourishing food that is full of goodness for body and soul.

Author Biography

Author Omid Jaffari's earliest childhood memories revolve around the kitchen and garden of his grandmother's house in northern Tehran, where he remembers eating unripe cherries and juicy pomegranates and breathing in the scent of rosewater. Later, settling with his family in New Zealand as a young boy, he learned to become a chef then took his skills abroad to the UK where he worked at London's world-renowned River Cafe, with Ruth Rogers and the late Rose Gray. It was here that Omid honed his skills and his palate and started dreaming of the culinary possibilities of the freshest, raw food. Today, at Melbourne-based Botanical Cuisine, he is constantly inventing new ways of getting the very best out of plant-based, living foods. This is his first book.