Engelhart Terces - I am grateful: recipes and lifestyle of Café Gratitude

Copyright 2007 by Terces Engelhart. All rights reserved. No portion of this book, except for brief review, may be reproduced, stored in a retrieval system, or transmitted in any form or by any meanselectronic, mechanical, photocopying, recording, or otherwisewithout the written permission of the publisher. For information contact North Atlantic Books.

Published by
North Atlantic Books
P.O. Box 12327
Berkeley, California 94712

Cover design Ayelet Maida, A/M Studios
Cover illustration Frank Riccio
Photographs Cary Mosier

I Am Grateful: Recipes and Lifestyle of Caf Gratitude is sponsored by the Society for the Study of Native Arts and Sciences, a nonprofit educational corporation whose goals are to develop an educational and cross-cultural perspective linking various scientific, social, and artistic fields; to nurture a holistic view of arts, sciences, humanities, and healing; and to publish and distribute literature on the relationship of mind, body, and nature.

Library of Congress Cataloging-in-Publication Data

Engelhart, Terces, 1950
I am grateful : recipes and lifestyle of Caf Gratitude / by Terces Engelhart.
p. cm.
Summary: Over sixty recipesincluding smoothies, soups, entrees, and dessertsgathered from the popular, Bay Area-based Caf Gratitudes organic, live foods menu are accompanied by color photographs, easy-to-follow instructions, and co-owner Terces Engelharts life philosophy and personal healing pathProvided by publisher.
eISBN: 978-1-58394-468-4
1. Cookery (Natural foods) 2. Caf Gratitude (Restaurant) I. Caf Gratitude (Restaurant) II. Title.
TX741.E54 2007
641.563dc22

2006100095

v3.1

This book is dedicated
to my Mother
and her love of food,
with which she gifted me.

I am thankful for so many people who made this book possible. All the healers that brought me back to life, the breath workers, the medicine women, the masseurs, the yogis, and the courageous teens and individuals who shared their stories with me and trusted my vision of healing. May we all, one day, live in alignment with nature.

I am thankful for all the wise and wonderful people who forged the trail of living foods and brought it into focus for others and myself.

I am thankful for all the amazing and talented beings at Caf Gratitude who crafted recipes and explored unknown territory in creating some of the most flavorful, delicious, stunningly beautiful, and nutritious food the planet has to offer.

I am thankful for Matthew Rogers and Tiziana Alipo Tamborra for their innovative development and mastery of our desserts.

I am thankful for all our managers who dedicate their lives to bringing our vision to life on a daily basis.

I am thankful for Megan Brien who creates the chaos of our lives as the miracle of creation moment to moment.

I am thankful for Cary, my son, and his incredible eye for capturing on film the delicacy and beauty of our food.

I am thankful for Molly, my daughter, and her willingness and dedication to carefully edit every word of this book.

I am thankful for Matthew, my eldest son, and his beautiful wife Syama, and our granddaughter Seyla for their early dedication to the birthing of Caf Gratitude.

I am thankful for Matthew, my husband, best friend, and lover, for his vision and passion in being love courageously expressed in the world.

I am thankful for Stephanie Sue Brendle and her commitment to sharing with others the nutritional value of a plant-based diet.

Orchid

I am thankful for all our generous customers who tested our recipesyour input was invaluable. As we promised, here are your names: Barton, Sarah and Alan Di Vittorio, Greg DeBernard, Chaya-Ryuka Diehl, Jami DeBernard, Michael and Kelly Barrett, Christina Lowe Sullivan, Ralph Helm, Gregory De Hart, Tamu Mosley, Kimberly Call, Dr. Michelle Craft, Ralph Nelson, Sawako Suzuki, Amara Tabor-Smith, Lily, Alana, Eve, Briksha, Torryne Choate, Merrilee Olson-Axtell, Autumn Dawn, Tray Schlarb, Kelly Bordin, Dylan Berkey, Alexandra Wexler, Elizabeth Ferguson, Jennifer Hoban, Sandra Knight, Titilayo Makini, Nkosazana Nkulaleko, Katherine Marie, Patricia K. Johnson, Fuson Wang, Lori S. Wu, Rie Sakurai, John Ashley, Julie Paulson, Arlene Haskins, Ben Wallace, Mary Ann Nelson, Shannon Schafer, Francesca Saveri, Michelle Meeker, Elaine Richards, Elizabeth Stein, Davidian Alter, Radha Lewis, Monique Jones, Michael Pruett, E.C., Anna Hale, Toni Samuel, Alex Korsunsicaya, and Danielle Soucek.

I am especially thankful for Orchid, who dedicated his time, passion, and culinary skills to rewriting our recipes into simplified workable portions so that others might enjoy making them as we do. He was a solid, driving force in handling all the details that led to the possibility and completion of this book. It is an honor to work with you.

I love and appreciate you all.

S erving food is a sacred act for me, and serving the best food the planet has to offer is a privilege and honor. Sharing my view with others, along with the healing power of organic living cuisine, is a great opportunity that I gladly embrace. I was taught to love food, and that love affair has been a life-long journey of personal healing for me, so I share my healing as well, in hopes that others might find the courage to embark on their own healing path.

Our recipes are simple and flavorful and can be made at home, supporting you in eating and serving healthier foods that provide you with more energy and clarity.

Caf Gratitude is our way of giving back; we want people to be empowered in life to make choices that support the planet and ourselves. A conscious, sustainable diet is a big part of that choice.

Terces and her mother Leona Lane

When we first opened our doors at Caf Gratitude, customers started asking us for a recipe book, and over the past couple of years we have thought about all the forms this book could take. We knew that in addition to sharing some favorite dishes, we wanted the book to include highlights from my personal story of healing from food addiction, perhaps inspiring others to heal themselves. And we decided that the book should feature the main focal points of our companys culture, along withof courseour most popular recipes.