Matthew Rogers - Sweet Gratitude: A New World of Raw Desserts

What
Are You
Grateful
For?

Copyright 2008 by Matthew Rogers and Tiziana Alipo Tamborra. 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 photos Jamie Soja
Interior photos courtesy of Jamie Soja, Anthony Mendez, and Jack Huynh
Cover Ayelet Maida, A/M Studios

Sweet Gratitude: A New World of Raw Desserts 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.

North Atlantic Books publications are available through most bookstores. For further information, visit our website at www.northatlanticbooks.com or call 800-733-3000.

Library of Congress Cataloging-in-Publication Data
Rogers, Matthew, cook.
Sweet gratitude : a new world of raw desserts / Matthew Rogers and Tiziana Alipo Tamborra; foreword by Terces Engelhart.
p. cm.
Summary: An inspirational cookbook that explores the cutting-edge culinary world of raw desserts and offers exotic, gourmet, original recipes for cakes, pies, cheesecake, parfaits, cookies, and chocolates for anyone looking for healthy yet delicious and decadent sweetsProvided by publisher.
eISBN: 978-1-58394-587-2
1. Desserts. 2. Raw foods. 3. Caf Gratitude (Restaurant) I. Tamborra, Tiziana Alipo. II. Title.
TX773.R644 2008
641.86dc22

2008015753

v3.1

This book is dedicated
with Love,
to our mothers,

Maria Marega

and

Yolanda Rogers

W e would first like to express our deepest gratitude to Matthew and Terces Engelhart for making this book possible. They are the ones who inspired our collaboration and this project. We want to acknowledge them for fully trusting us and for constantly encouraging our passion for and commitment to the development of these unique desserts; for the unconditional support they have given us throughout the completion of this book; for sharing their knowledge and experience so generously; and for standing for vibrant health and personal transformation.

We want to thank the Bakery team of Caf Gratitude, past and present, as every baker has contributed to the testing and refining of many of these recipes and inspiring the creation of new ones. Thank you Zoi Hall, Arielle Webb, Estevan Sifuentes, Simone Power, Sarah Stevens, Daniel Korson, Charlie Ward, Judea Johnson, Eden Rumelt, Daphne Saliba, Tom Gibson, Kendra Presley, Katrina Vaillancourt, Leif Mendias, Caitlin Browning, Treasure Van Dinther, Orchid, Stephanie Sue Brendle, Vicky Zettler, Chad Johnston, Natasha Underwood, Jill, Chaya Diehl, Lyn, Mandy, Todd Haack, K Lemasters, Deb Lewis, Carmen Vasquez.

We are grateful to all Caf Gratitude managers for the sharing and guidance they have provided us and their hard work and commitment; all Caf Gratitude employees for sharing our visions and their constant appreciation of our creations; and a special thank you goes out to the Central Kitchen employees for providing us, on a daily basis, with all the basic ingredients that make our creations possible. We truly are blessed to be part of such an incredible community.

We want to thank Elaina Love and David Wolfe for their outstanding contribution to raw food and for being an inspiration for learning, developing, and mastering new ideas.

We are thankful for all our vendors, especially Transition Nutrition, Essential Living Food, HealthForce Nutritionals, Organic Planet, and Premier Organics.

Thank you to photographer Jamie Soja for all of the dessert photos and cover picture and to photographers Anthony Mendez and Jack Huynh for their beautiful contribution.

Thank you to Linda and all the team at Spun Sugar bakery supply for always sharing so openly their valuable knowledge and tips for the making of many wedding cakes.

We want to acknowledge all our friends and families for being so generous and patient during the creation of this project and for sharing their ideas, feedback, and constructive opinions.

Thank you Trixxie Carr for all your inspiring input, and to Daniel Korson for your valuable contribution to the chocolate world. A special thanks goes to Anthony Mendez and Henry DeFauw for their unconditional love and support.

Finally we want to acknowledge and thank the teachers, health enthusiasts, leaders, practitioners, pastry chefs, and the people who have touched and inspired us in the search for new ways of living a healthy and sweet life. Thank you all!

W hen Matthew and Tiziana first came to us saying they would love the opportunity to create a recipe book of the desserts from Caf Gratitude, we were inspired. Not only have they created the most amazing selection of live-vegan desserts ever, they have done so in the context of Caf Gratitudes mission, keeping their attention on all they have to be grateful for. Thats not always as easy as it may seem. Life presents us with many challenges, and they have had theirs, but always theyve come through to the other side with an expanded capacity to love and be loved.

Matthew has taken on his passion for raw chocolate and gifted the world with a variety of truffles, fudge, and dipped chocolates, while Tiziana has given birth to the most beautiful live-vegan wedding cakes. Their mutual love of celebrating life comes through in their ingenious creations. They have now partnered their talents and this book is the result. As you look through these pages you can see what is possible when we surrender to being of service to others, to making a difference, and to trusting the process of opening up to love.

I couldnt be prouder of these two beings. I know that their contribution will be joyously received and appreciated. Not only are their desserts delicious, beautiful, and creative, they are filled with love, which also makes them healing.

With deep gratitude and love,
Terces Engelhart
Owner of Caf Gratitude

Sweet Gratitude uniquely merges a cookbook of delicious raw vegan desserts with the philosophy of celebrating life and love for ourselves, each other, and the world. We want to inspire people to become aware of their own power in the choices they make and to understand the infinite effects that these choices have. Being present to every choice we make is a way to honor and celebrate our lives, our bodies, and the Earth. Choosing vegan, organic, and fair-trade foods has a major impact on the planet and all the beings nourished and supported by this planet.