I Am Grateful: Recipes & Lifestyle of Cafe Gratitude (Paperback)

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ITEM# 10489178
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    I Am Grateful: Recipes & Lifestyle of Cafe Gratitude (Paperback)
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    With locations in San Francisco, Berkeley, Marin, and Los Angeles, Cafe Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her hus...


    ITEM#: 10489178

    Terces Engelhart has been preparing and serving flavorful food and delicious meals since her childhood. She is interested in the healing power of food to help people who suffer from diet-based diseases, as she did. Engelhart and her husband, Matthew, opened the first location of their popular Cafe Gratitude 2004 in San Francisco, California. They have opened a second restaurant in San Francisco as well ones in Berkeley, Marin, and Los Angeles. The cafes, which support local farmers, sustainable agriculture, and environmentally friendly products, serve living, organic food made with the freshest ingredients possible.The Engelharts published The Abounding River Logbook as well as The Abounding River board game, both of which focus on their practice of being in abundance. In addition, they lead monthly workshops on this topic and are often asked to be guests on radio and TV shows. The Engelharts live with two of their five children in San Francisco. Orchid (Richard Slayen) has studied food and cooking in such exotic places as Thailand, Indonesia, Singapore, Australia, Central America, and Mexico. He specializes in creating fabulous meals designed to delight the senses and nourish the body. Orchid currently resides in San Francisco, California and Liberty, Tennessee, seducing the palates of private clients as well as the community at Cafe Gratitude.
    With locations in San Francisco, Berkeley, Marin, and Los Angeles, Cafe Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the cafe’s most popular items, making it easy for readers to prepare live foods at home. Recipes include cafe favorites such as the “I Am Luscious” raw chocolate smoothie, “I Am Bountiful” bruschetta, “I Am Elated” spicy rolled enchiladas, and “I Am Amazing” lemon meringue pie with macadamia nut crust.


    Dimensions 9.0x6.45x0.75
    ISBN 9781556436475
    Genre COOKING / Health & Healing / General
    Format Paperback
    Pages 175
    Publisher Date 2007-05-01 00:00:00.0
    Publisher North Atlantic Books
    Copyright Year 2007
    Height 9.25 in
    Wdth 7.0 in
    Thickness 0.5 in
    Unit weight 0.85 lb
    Language English
    Subtitle Recipes & Lifestyle of Cafe Gratitude
    Audience General/trade
    Authors Engelhart, Terces

    Product Reviews

    5 Stars
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    1 Stars
    • Love the Restaurant, Challenged by the Recipes

      Cafe Gratitude in Venice Beach is one of my favorite restaurants because they make vegan food that is actually gourmet and beautiful. And now that I've tried to make some of their recipes at home, I see why it's such an expensive place to eat! These recipes are not easy. I never thought I would my own nut milk from scratch in order to make my own dairy-free ice cream in order to THEN make my husband's favorite smoothie. But I did, with only moderate success. I was a little bummed that it didn't have the recipe for my favorite dish there, "I Am Humble," which is the most delicious bowl of lentils in the world. But it's a lovely book for someone who appreciates eating in a way that is both gently on the planet and incredibly nutritious. And it helps if they know their way around the kitchen.

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    • I am pleased

      This book is fun to read, and has many good raw recipes, and helpful instructions, plus a list of items, and appliances, with resources. Sometimes the "I am whatever-the-recipe title" makes it difficult to read through the index. They use lots of nuts and other fats. Also, some difficult to find ingredients. Food combining isn't well thought out. My husband & I ate at their restaurant in SF, everything was yummy, and nicely presented. Overall, raw food prep is time consuming, takes a bit of planning, and dishes have a short shelf life. Bon Appetit

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