PDF Download I Am Grateful: Recipes and Lifestyle of Cafe Gratitude, by Terces Engelhart
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I Am Grateful: Recipes and Lifestyle of Cafe Gratitude, by Terces Engelhart
PDF Download I Am Grateful: Recipes and Lifestyle of Cafe Gratitude, by Terces Engelhart
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Review
“I spend a lot of time on the road and eat in a lot of restaurants, but every time I return to San Francisco I go to Café Gratitude to recharge. Not just on the amazing food but also on the energy of the staff and the practice of abundance that Matthew and Terces bring to everything they do. They have affected my life in a profound way!”—Michael Franti, musician and filmmaker “Café Gratitude offers an experience that expands what is possible for all people–a great recipe for business. I've watched Café Gratitude grow and have experienced both the flavors of their food and their commitment to providing a sacred experience for their customers.”—Chip Conley, founder and CEO, Joie de Vivre Hospitality “In I Am Grateful, Terces Engelhart, one of the most extraordinary restaurateurs of our time, delivers more edible joy than we could have previously imagined. Now you can bring the magic of Café Gratitude directly into your home and feed yourself, your friends, and your family these delicious dishes and meals.”—David Wolfe, author of The Sunfood Diet Success System, Eating For Beauty, and Naked Chocolate and founder of the Fruit Tree Planting Foundation “Whenever we are in San Francisco, Café Gratitude is always our first stop. We eat all our meals there and always leave feeling fulfilled and appreciative that such a place exists. Matthew and Terces are the purest spirits and have raised the bar for what a restaurant can be—a culinary experience with a spiritual lift.”—Woody Harrelson and Laura Louie “Café Gratitude is a leader of our time, opening us to the path of Divine power, possibility, inspiration, and health through the cultivation of Connection Consciousness. —Julia Butterfly Hill, founder, Circle of Life “Even if raw food isn’t your thing, [Terces Engelhart’s] inspirational story is reason enough to grab a copy of this book.”—Mother Nature Network “There are color photos throughout the book and positive affirmations are the titles of each recipe, such as I Am Energetic, I Am Grateful, etc…I love the inclusion of juice pulp on many of the recipes--what a great way to minimize waste while maximizing nutrition.”—Eco Mama’s Guide to Living Green“I Am Grateful not only includes a broad range of raw entrees, salads, sauces and drinks, but also includes…the inspiring story of restaurant founder Terces Engelhart and a bit on the philosophy behind her creation.” —Spiritualitea.com“I Am Grateful is an amazing book.” —Vegan Raw Ranch
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About the Author
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. 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 Café Gratitude.
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Product details
Paperback: 200 pages
Publisher: North Atlantic Books; 1st Edition edition (May 1, 2007)
Language: English
ISBN-10: 1556436475
ISBN-13: 978-1556436475
Product Dimensions:
7 x 0.5 x 9.2 inches
Shipping Weight: 8 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
156 customer reviews
Amazon Best Sellers Rank:
#104,527 in Books (See Top 100 in Books)
Well honestly I bought this just because I ate at the cafe and the tiramisu was for sure the best I've ever had... and it's raw vegan! (Which is not to say it's low-calorie... but it is delicious and doesn't give me a dairy hangover. In fact, It's like the best energy bar ever--it really does pick you up and keep you going.) Anyhow, back to the book--I've only made the tiramisu so far-- a bit time (and ingredient) consuming but worth it. Made a week's worth of tiramisu for 2 (I probably should have shared...). The irish moss (which many have written about in their reviews) was new to me, but I bought some on Amazon and it worked out just fine using the directions provided in the book-- just wash well, soak, and then puree well--no need to cook but you do need a good powerful blender. I did find I needed to tweak some ratios-- specifically add the coffee to the almond flour (rather than pour over in a later step as directed) to make it moist enough to mix with the date paste; added some extra water too. I also don't know if the 30 oz of almond flour was dry or fluid oz-- I would assume dry but that just seemed like wayy too much-- so i used about 2/3 of that and it came out tasty.Other tips-- they say let it chill in the fridge/freezer for an hour between adding layers-- you need way more time than that (at least in the fridge, which is what i did. It was a wildly different (and tastier) cake the next morning once it had had time to set properly. And lastly, the whipped cream portion of the recipe makes a TON of whipped cream. I barely used 1/3 of it (which was reassuring since it's not exactly health food...) --I've been adding the remainder to smoothies. Yum
This book is becoming a little dated as a lot of the recipes are no longer served in the restaurants. I was hoping to find some of my favorite dishes in the book but found they were simply not there or had a more basic (or earlier) version. There are a couple recipes I have tried but generally it has a lot of ingredients, which are usually hard to find, complicated and time consuming. I would not buy this book again unless I knew I had a lot of time and dedication to these recipes, otherwise similar recipes can easily be found online in much easier and accessible form.
I was given this book as a gift, and I in turn, made a gift of this book to a friend, who like myself, is vegan.One of the challenges that we vegans have is to prepare nutritious meals that are also delicious, so I am always looking for new ways to enhance the food I prepare. I enjoyed "I AM Grateful" and found several recipes that I could make right away with the tools I have in my kitchen. I especially enjoyed the "nut cheese" recipes.There are three things I noted that make me rate it less than a five.(1) To prepare many of the dishes, one must have a food processor and a dehydrator. I have neither, so I find that making many of the recipes is not currently possible for me.(2) There is a lot of added sugars and fat in this cuisine, and not a lot of protein. It relies heavily on nuts and coconut (which have a lot of fat) and agave syrup for many recipes. I think for special meals and celebrations, this cuisine is ideal and delicious. But as I have begun to monitor my intake of fat and sugar, I don't see that I could eat this food all the time.(3) It could get quite expensive to eat this way for those who are on a fixed or low income. For example, to make a quart of hemp seed milk using their recipe would cost about $17.00 to $18.00, as the recipe calls for two cups (one pound) of organic hemp seeds. Ditto for almond, hazel nut, and other nut milks.The book is well written, informative, thought-provoking (Terces inserts coaching questions on almost every page), nicely-illustrated, and the recipes I have made have been consistently delicious. Overall, it is a wonderful book for your vegan friends.
I love Cafe Gratitude. The food is wonderful there. If it were possible, I would have given this book 3.5 stars. The reason for deductions: the book is not up to date (and some ingredients are difficult to find). Some of my favorite Cafe Gratitude meals are not in the book--such as the Magical (black bean burger and my main reason for buying the book), the reuben sandwich, and some of the bowls (we had a spicy rice and red lentil dish at the cafe). There is something called the "Magical" in this book, but it's not the currently sold black bean burger. The book does have many wonderful desserts (such as cheesecake, banana cream pie, and ice cream made without dairy) and a few of the drinks sold at the cafe. Some of the recipes call for Irish Moss. It is not routinely found in health food stores. If you have to give up dairy, the book provides some delicious dairy-free alternatives--for example, non-dairy tzatziki (traditionally a middle eastern yogurt-cucumber dish). They use nuts instead of dairy in a number of dishes. I like the book. It is less complicated than some of the not included recipes for Cafe Gratitude that I found on line. It's just missing some important favorites
I loved the dishes at this restaurant and wanted to try my hand at home. I bought the needed dehydrator and forged ahead. I am not a very experienced cook but i did ok with the spinach tortilla and a couple salads. The tricky part is if you use the sprouted nuts and raw grains as indicated you have to be very careful not to grow bacteria that gives a gut ache. Be aggressive with refrigeration even if your kitchen isn't too warm.The recipes are detailed and have a lot of steps, but if you use the exact high-quality ingredients, the dishes can be very delicious - in addition to super healthy.
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