While Janet J. Allen's first book, Spiritual Effects of Live Food, is her 'why-to' book advocating a raw vegan diet, Raw Seasons: American "Home-cooking" Raw Vegan Style is the 'how-to' book. Raw Seasons describes how to prepare delicious and really healthy meals, while avoiding the temptation to fall back into what Janet calls the SAD (Standard American Diet) habit. Raw Seasons is a bountiful source of tested, easy-to-follow recipes for Drinks; Breakfast; Snacks; Sauces, Dressings and Toppings; Salads; Soups; Sandwiches and Wraps; Main Dishes; Side Dishes; Breads and Desserts. The recipes in Raw Seasons are inspired by the CLOVER principle: Complete, Local, Organic, Vegan, Exquisite, and Raw--and they use ingredients nearly anyone in the United States can either grow for themselves or purchase in supermarkets, farmers' markets, through buying clubs, or online. Raw Seasons, as indicated by its title, is arranged by the four seasons--Spring, Summer, Fall and Winter--to honor Mother Nature, who nourishes us with all the ingredients for the CLOVER diet. In addition to many delicious recipes, Raw Seasons provides helpful tips, resources and information for planting, growing, harvesting and preserving organic food, for those who choose to do so. However, growing a garden is not necessary in order to prepare and enjoy the recipes in this book. With deep respect for the value of time and money, this book helps anyone fit the CLOVER diet into a busy modern lifestyle. For example, it offers tips on how to take advantage of specials on purchased organic food and preserve them so that they will keep without losing nutrients or flavor. "Raw Seasons is my personal collection of recipes. Almost everything my husband Mark and I eat is included here. I have tested, tweaked, and retested every recipe in this book on our way to detoxing ourselves and satisfying our cravings." --Author Janet J. Allen, from the Introduction to Raw Seasons

Author Biography

Janet J. Allen was a nurse practitioner for many years before she discovered that the cause of wellness had a lot to do with diet. She owns, operates and resides on a certified organic vegetable farm in mid-Michigan with her husband Mark, where they grow much of the 90+% CLOVER diet on which they thrive.