Raw - Eiriksdottir, Solla
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A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiríksdóttir Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters - breakfast, snacks, light lunches, main dishes, and sweet treats - readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and Vegan vanilla ice cream. All the recipes are vegetarian and most are raw. Every recipe explains how it can be adapted to suit vegan, gluten free, wheat free, or dairy free…mehr

Produktbeschreibung
A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiríksdóttir
Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters - breakfast, snacks, light lunches, main dishes, and sweet treats - readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and Vegan vanilla ice cream. All the recipes are vegetarian and most are raw.
Every recipe explains how it can be adapted to suit vegan, gluten free, wheat free, or dairy free diets and is accompanied by a beautiful photograph of the finished dish.
After each chapter of recipes there will be a seasonal recipe and activity section, which will explore some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.
Thisbook will appeal to raw food fans, the health conscious, and lovers of all things Nordic.
Autorenporträt
Eiriksdottir, Solla
Solla Eiríksdóttir is head chef at Gló in Reykjavik - Iceland's most popular vegetarian and raw-food restaurant. She opened Gló twenty years ago and today runs five successful restaurants, an organic market, and has her own organic food brand, which is sold in grocery stores and supermarkets across Iceland. She has published five cookbooks, co-authored others, and has written many articles on organic food. She taught vegetarian cooking on television and she gives demonstrations every year at The Longevity conference in Los Angeles. She is an enthusiastic advocate of an organic and sustainable lifestyle, and has helped to make both vegetarianism and the raw food movement more mainstream and widely available in Iceland. Her restaurant and cuisine has gained an international reputation seeing Solla win the best RAW Gourmet Chef award in 2011 and 2012.