Description

Chantale Roy created the first worldwide raw culinary art university program. She teaches at UBC (University of British Columbia) in Vancouver, BC. She is a certified living food chef from Living Light Culinary Arts Institute in California. She is the founder of the first raw food restaurant in Québec (Tout cru dans l’bec, Rouyn-Noranda) and in the Kootenays (Rawfreshing Cuisine™) on the west coast. Also, is a consultant on raw, living, vegan and vegetarian diets for business and individuals. Finally, she is a personal chef, speaker and raw chocolatière. Over recipes, you will vibrate to the rhythm of Chantale’s passion and culinary fibers. Her respect for every living thing will inspire you and her love of exquisite flavor combinations will enchant you…

This cuisine is about preparing these raw foods in creative ways without cooking. Thus, this diet provides optimal access to the nutrients contained therein. An unlimited list of surprising advantages is observed in people incorporating more raw foods in their daily diet.

See Table of Contents below.

Here’s a book review from Living Light Culinary Arts Institute:

Book Review: Rawfreshing Cuisine

by Chantale Roy

Review by Martine Lussier, Living Light Culinary Programs Manager, CA
RawFreshing Cuisine is a delightful new raw food recipe book written by Living Light graduate Chantale Roy. Chantale shares her passion for colorful and tasty recipes with so much love and knowledge in a comprehensive and easy-to-follow format with beautiful pictures of many of her delightful creations. Each recipe has a quote and often special anecdotes related to the recipes.

Chantale helps us learn how to begin to eat our food with conscious awareness. The reader has the opportunity to learn how to master recipes from the simple to complex. Included in this book are delicious and nutritious juices, smoothies and nut milks, breakfast options, a selection of lunch and dinner recipes, as well as a variety of healthy snacks and luscious desserts. Some of my favorite recipes are Indigo Hemp Milk, Green 4 Juice, Almond Butter and Cherry Jelly Sandwich, Three Peppercorn Almond Cream Cheese, Lavender Almond Baguette, (a nod to my French heritage!), Thai Wraps, Hawaiian Pizza, Asparagus and Shiitake Salad, Strawberry Shortcake and Ginger Pear Feuilleté.

Each recipe is carefully conceived, reflecting the essence of the moment and the freshness of the ingredients. Chantale understands the ingredients she chooses for her recipes- how they function in the recipe, along with their colors and flavor affinities. RawFreshing Cuisine is a book with much to offer, and the reader can feel how passionate Chantale is about sharing her knowledge of raw living cuisine. She is definitely an inspiration in the raw food world. Besides creating amazing recipes, Chantale is a delightful, compassionate, open-hearted woman, who loves sharing what she believes in with dignity and panache. Bravo Chantale!

For wholesale order, contact us : info@chantaleroy.ca

Where to buy Rawfreshing Cuisine :

Here in the shop : http://www.chantaleroy.ca/shop/

Table of Contents

Tribute to a Trio of Women p. 3

Introduction p. 9

Juices, Smoothies,

and Nut Milks p. 11

• Perfumed Wheatgrass Juice p. 13
• Comforting E3 Live™ p. 15
• Green 4 p. 17
• Pink Cloudy p. 19
• Golden Smoothie p. 21
• Blue Smoothie p. 23
• Thai Smoothie p. 25
• BananaCarob Sesame Milk p. 27
• Indigo Hemp Milk p. 29
• Strawberry Brazil Nut Milk p. 31
• Banana Chaï Almond Milk p. 33

Breakfasts p. 35

• Green Pudding p. 37
• Cantaloup Soup p. 39
• Sprouted Buckwheat Muesli p. 41
• Cereal Bowl with Cranberries and Banana Chaï Almond Milk p. 43

• Almond Butter and Cherry Jelly Sandwich p. 45

• Cherry Jelly p. 47
• Berry Confiture p. 49
• Sesame Onion Bread p. 51

Lunches p. 53

• Tortilla Soup p. 55
• Gazpacho p. 57
• Cilantro Green Soup p. 59
• Garlic and Herb Croutons p. 61
• Creamy Basil and Tomato Dressing p. 63

• Curry Dressing p. 65
• Teriyaki Dressing p. 67
• Thai Sauce p. 69
• Chicken Flavoured Pecan Pâté p. 71
• Garlic Brazil Nut Cheese p. 73
• Three Peppercorn Almond Cream Cheese p. 75

• Soft Spicy Veggie Tortillas p. 77
• Soft Pear and Coconut Tortillas p. 79
• Lavender Almond Baguette p. 81
• Asian Marinated Vegetables p. 83
• Marinated Onions p. 85
• Garlic and Ginger Sauce p. 87
• Tuscany Sun Wrap p. 89
• Thai Roll p. 91
• French Country Platter p. 93
• California Sushi p. 95
• Garlic and Herb Vegan Butter p. 97

Dinners p. 99

• Mediterranean Burger p. 101
• Mediterranean Burger Patties p. 103
• Ketchup p. 105
• Zucchini Pastas with Cashew Dill Sauce p. 107

• Pizza Wrap p. 109
• Hawaiian Pizza p. 111
• Kale Salad with Marinated Portobellos p. 113

• Asparagus and Shiitake Salad p. 115
• Stuffed Marinated Mushrooms with Almond Cream Cheese p. 117

• Béchamel Sauce p. 119
• Lasagna with Béchamel and Marinated Mushrooms p. 121

• Hemp Pesto p. 123
• Pizza Sauce p. 125
• Pizza Crusts p. 127
• Macadamia Nut Cheese p. 129
• Pepperoni p. 131

7

Desserts p. 133

• Tirawmisu p. 135
• Raw Chocolate Cashew Cheesecake p. 139

• Strawberry Shortcake p. 143
• Strawberry Carawmel Pie p. 147
• Two Mousse Pie p. 151
• Carawmel Cinnamon Pie p. 155
• Ganache Cake p. 157
• Ginger Pear Feuilleté p. 161
• Cardamom Chantilly Cashew Cream p. 163

• 7th Heaven Cake p. 165
• Coconut Ice Cream p. 169
• Marbled Cashew Ice Cream with Raw Chocolate Chips p. 171

• Chocolate Fondue p. 173
• Fudge with Amazonian Jungle Peanuts p. 175

• Raw Chocolate Macaroons p. 177
• Raw Chocolate Mousse p. 179
• Lemon un-Cookies p. 181

Snacks p. 183

• B.B.Q. Parsnip Chips p. 185
• B.B.Q. Jicama Chips p. 187
• Dill Chips p. 189
• Herb and Cheese Jicama Chips p. 191

• Spicy Kale Chips p. 193
• Indian Seasoned Seeds p. 195
• Raw Chocolate un-Cookies p. 197
• Raw Chocolate Bar p. 199
• Hemp Bites p. 201

Appendix p. 203