Picking up where the bestselling Raw Food/Real World left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails.
Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the go
Cool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and Mint
Find out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrée
Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sprouts
Satisfy your sweet tooth with a Classic Sundae and Caramel Bars
No juicer? No dehydrator? No problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful superfoods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs—and struggles—living on raw foods.
Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie.
Sarma Melngailis is the cofounder of New York City raw restaurant Pure Food and Wine, opened in 2004. She is also the Founder and CEO of One Lucky Duck Holdings, LLC, which operates OneLuckyDuck.com, an online boutique for the best of everything for a raw and organic lifestyle, as well as One Lucky Duck snack, made and packaged by hand at Pure Food and Wine. She is the coauthor of Raw Food/Real World (HarperCollins, 2005) a book of recipes, practical advice, and the story of how she made the change to a primarily raw and vegan lifestyle. Her second book is Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine.
Sarma is a graduate of the French Culinary Institute (1999) and worked on other restaurant and cookbook projects prior to her dedication to raw and vegan living. Born and raised outside Boston, Sarma is the daughter of a professional chef and a physicist. She attended University of Pennsylvania where she earned a B.S. in Economics from the Wharton School as well as a B.A. from the College of Arts and Sciences (1994). In 1994, Sarma moved to New York City to pursue a career in finance. Until 1996 she worked at Bear, Stearns Inc. where she focused on mergers and acquisitions. She then moved to Bain Capital Inc. in Boston evaluating businesses for private equity investment. Missing New York City, she returned there in 1998 and joined a high-yield investment fund at CIBC. It was back in New York that Sarma then decided to follow a new direction and pursue her passion for food.
