Sweet Gratitude is a cookbook with a message: raw desserts aren’t only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tiziana Tamborra and Matthew Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Providing authoritative information on techniques and specialty ingredients, and emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Ideal for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs including those who cannot consume dairy, gluten, or refined sugar, Sweet Gratitude shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert!
About Matthew Rogers
Matthew Rogers is a longtime food and nutrition enthusiast and chef. He has been teaching classes in how to make raw desserts since 2006. He lives in San Francisco. Award-winning chef Tiziana Alipo Tamborra has baked for the Kushi Institute, Taste of Health macrobiotic cruises, and other prestigious venues. She lives in Oakland, CA.
About Tiziana Alipo Tamborra
Tiziana Alipo Tamborra brings a wide range of skills and experience to her current practice as a dessert chef. In 1992 she began her study of macrobiotic philosophy and started to develop her own recipes for vegan, macrobiotic desserts. She came to California in 1997 to continue her studies at Vega Study Center with macrobiotic pioneers Herman and Cornelia Aihara and teachers David and Cynthia Briscoe. Tamborra has baked for several international summer conferences with the Kushi Institute, for which she received an honorary award for excellence in 2005, and Taste of Health macrobiotic cruises. She has worked as a private vegan macrobiotic chef and taught dessert classes since 1998 in Italy, Canada, and the U.S. Tamborra is currently the bakery manager at Café Gratitude, a company she has been with since 2005.
About Terces Engelhart
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 Café 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 cafés, 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.
“Whenever I have the opportunity to visit Café Gratitude, I am usually so overwhelmed by the joy and wonder of the dessert menu that I literally skip my meal and just have one or more of the delicious raw, organic desserts.”
—David Wolfe, author of The Sunfood Diet Success System, Naked Chocolate, and Amazing Grace and founder of Sunfood Nutrition
“The recipes in Sweet Gratitude can seem involved at first—they may entail learning to use unfamiliar ingredients such as Irish Moss (a sea vegetable) or learning to create your own liquid vanilla—but once you’ve learned the techniques, the recipes aren’t as complex as they first seemed and the results are oh so worth it. With regular desserts, you can expect only sin and guilt from your indulgence, but with these recipes you get living enzymes, protein, and healthy fats. I've been blown away by every recipe I’ve tried.”
“Forget that these are the healthiest desserts you will ever eat. Matthew and Tiziana have taken their genius and put it into a collection of the most creative, delicious, purely decadent, over-the-top-amazing recipes I’ve had the pleasure to eat and admire!”
—Elaina Love, founder of Pure Joy Planet, executive chef and co-owner of Café Soulstice
“These recipe are alive with love, charm, and true passion for life!”
—David and Cynthia Briscoe, co-founders of Macrobiotic America
“The format of the book is built like a self-help book but with the comforts of food…This is truly an inspirational and educational book I enjoyed reading from cover to cover.”
“The recipes are entirely raw, packed with nourishment, with no compromise in flavor, texture or beauty…”
—Breathe Deep Productions
“Sweet Gratitude is amazing… Many easy-to-follow recipes… they all look fab!”
—Vegan Raw Ranch
“…When I saw this festive pomegranate cheesecake in the raw recipe book Sweet Gratitude, I knew I found the perfect holiday inspired cheesecake.”
“[Sweet Gratitude is] an uplifting book with a holistic approach to well being and food…I do recommend this book without reservation. I think anyone interested in healthy eating should have this in their collection.”
—Eco Mama’s Guide to Living Green