Simply Raw

This book, which was just translated into French but was published in 2007, is a true gift for French speakers who have been looking for a complete and useful book on living foods – indeed most of these have come out in English and very few to date have been translated into any other language, let alone French. This book is special, first because of its authors – Dr Anna Maria Clement, co-director of the Hippocrates Health Institute, along with two reputable raw food chefs – then also because it is really very thorough, with just enough theory and practical guidance, as well as a great number of beautifully illustratred pictures; finally because of its beautiful spiral binding (this is for the French edition) and gorgeous coloured pictures, so this is definitely a book where you will find both raw food support and inspiration.

Healthful Cuisine: Accessing the Lifeforce Within You Through Raw and Living Foods, by Dr Anna Maria Clement and Kelly Serbonich, Hippocrates Health Institute, USA.

First living foods book published in France, this is the most complete guide available on the subject. It features more than 170 vegan, raw and living foods recipes, 80 pictures, and includes an entire section describing basic culinary techniques through illustrated steps. It will allow you to experience the long-lasting benefits of living foods on your health.

• More than 150 raw and living recipes, from starter dishes to desserts, through avocado or seaweed based recipes…
• + 20 recipes from famous Chef Chad Sarno
• 40 well illustrated pages of culinary techniques
• 80 photographs, more than 50 of which provide step-by-step instructions
• Basic rules for food combining to optimize nutrient absorption
• An ingredients and equipment guide for your kitchen, with complete glossary
• Hundreds of useful expert tips and suggestions

Basic recipes for raw pie, pizza, vegetable wraps, sushi, patés, fruit lathers, nut milks, sauces and seasonings, crackers, vegetables and fruit chips… all you need to know to get started!
The French version of this book is available at my shop for those residing in Switzerland, at the price of CHF 40.- (plus postage for home delivery). For those living in France, I recommend ordering it directly from the publisher Editions BIOVIE. For all of you English speakers, you can order it from Amazon. Happy Reading and fruitful inspiration I wish you all!

Love and chocolate… Not very original, I grant you, but oh so irresistible! On this Valentine’s Day, I offer you a little raw chocolat treat, so why not indulge a little? Naturally, there is no need to enjoy chocolate to express your love, but it is one more way to enjoy, right? And what’s more, what could be better than raw chocolate, rich in flavonoids, these precious antioxidants that make chocolate a healthy treat as long as it is raw, pure, unprocessed and not roasted — as well as home-made?

To wish you a Happy Valentine’s, a magical day and much love in your life (today and every other day), I wanted to share with you this recipe recently published in my first e-book on the Magic of Chocolate (which is yet to be published in English).

Almond and Coconut Pralines

Ingredients for the coconut pralines
2 cups Brazil nuts, soaked at least 4 hours 
2 cups coconut powder
1 cup agave syrup
¼ cup coconut oil
1 tablespoon orange flower water (optional)
1 pinch of salt

Place the Brazil nuts in your food processor and process well. Add the other ingredients and process again to create a thick paste. Roll mini balls in your hands and press one whole almond in the center of each. Place these balls in the refrigerator on a non-stick sheet or plastic film.

This recipe yields 70 mini-pralines of 8 grams each. It was inspired by the ”Coconut Snowballs” recipe extracted from “Living Raw Food” by Sarma Melngailis.

Ingredients for the chocolate coating
2 tablespoons coconut oil
2 tablespoons cacao butter, gently melted at low temperature
2 tablespoons agave syrup
1 teaspoon vanilla extract
½ cup raw cacao powder

Mix all liquid ingredients in a bowl, then add the cacao powder last and blend well with a small whisk to create a smooth sauce. Dip each mini praline in this sauce with the help of a spoon. Let the sauce drip for a few seconds then place the praline on a non-stick sheet of paper. Place in the refrigerator for 30 minutes before enjoying. You can roll the remaining balls in coconut powder!

If you enjoyed this recipe, you will find many more, easy to make and absolutely delicious, in my e-book The Magic of Chocolate, which will soon be avaible on this blog in English. So stay tuned!

In the meantime, have a magical Valentine’s full of love and… sweet treats!