Follow Here To Purchase Love on a Plate The Gourmet Uncookbook

Authors: Cara Brotman and Markus Rothkranz
Publisher: Rothkranz Publishing
ISBN: 978-0-9909350-0-1

You are about to enter a whole new way of living, eating and feeling. Your soul will sing knowing you are doing the right thing, and even the way you think will change,” Markus Rothkranz writes in his introduction of the book he penned with Cara Brotman, Love on a Plate: The Gourmet UnCookbook.

This two hundred and thirty-two page hardbound targets those interested in favorite meals that are made of raw foods. Containing over one hundred recipes, its goal is to use only raw foods that have been dehydrated, blended, or grinded.

After introductions by both authors, the basics, and recommended supplies, the first chapter is about essential elements such as cashew vanilla milk, Irish moss, almond cheese, types of lunch “meats,” burger patties, jerky, and fruit crackers to name a few.

The next nine chapters focus on recipes that are divided into drinks, salads, snacks, appetizers, breakfast, lunch, dinner, kids, and desserts, ending with resources of the authors. No index is added, so each recipe has to be viewed by theme in the table of contents.

In each section, the name of the recipe is in bold font on the left side of the page with a list of ingredients in the order used and instructions in paragraph format. Full-page, full-color photographs grace the right side of the page. No preparation time or caloric content is included with serving size occasionally mentioned.

With mouth-watering names, some concoctions include grapefruit garlic ginger daydream, pumpkin parfait, unchicken noodle soup, green crunch salad, tabouli salad, chocolate almond flax cookies, apple raviolis, endive hummus boats, jalapeno poppers, curry omelet, durian custard with fruit, naan wrap, Rueben, spicy Thai cabbage, shitake mushroom pizza, pop tarts, spaghettios, canolis, and pineapple cheesecake.

By not heating the food above 118F, most recipes use standard store-bought products that are raw in form and altered but not baked, fried, or grilled. Some specialty items such as sushi wrappers, coconut meat, and Irish moss may be harder to locate. Several dishes appear to be easy to make but take time to soak or dehydrate.

This collection of meals made from raw foods would be ideal for the vegetarian or person trying to eat more healthily. With the beautiful photographs, it is a high-quality cookbook without cooking a meal.

Author Brotman has been eating raw foods since she was a child. In his fifties, author Rothkranz altered his eating habits in his late twenties when he had a brush with death and has written several books.

Thanks to Jane Wesman Public Relations and Bookpleasures for furnishing this complimentary book in exchange for a review based on the reader’s honest opinions.