This book makes beautiful, gourmet, impressive-looking, and tasting food accessible to everyone. What's even better is that unlike mainstream gourmet recipes, these are ALL vegan, gluten-free, SOS-free, kosher, hallal, many are raw, most are Raw Fusion, or high-raw. You won't believe the pies, cakes, biscuits, cookies, roasts and more that you can pull off without need for an oven. Some recipes are gently warmed, and others utilize cold. All are spectacular!

You will learn how to make Holiday Meals with Zeal that includes a Holiday Loaf and mashed potatoes and gravy along with a Butternut Squash Haystack. There are also lots of options for sides, like Appley Brussels Sprouts or Green Bean Walnutdine, and even a Cranberry Mandarin Relish. There's Pumpkin Soup, and several other soups like Coconut Carrot, and Creamy Mushroom, and even a corn chowder. There are starters, including drinks like Veggnogg and Marshmallow Root Chai, there are plant-based cheeses, crackers, spinach balls, and more! The dessert section is especially impressive to the eyes as well as the palate. You'll find classics like Pumpkin Pie, Cherry Pie, Pecan Pie, and Pear Pie, but done in a more beautiful and healthy manner than you have ever seen. Other impressive desserts include S'mores, Tiramisu, Figgy Pudding, Macarons, and a gorgeous 12-Layer Apple Cake that you have to make to believe! You will even learn how to make gorgeous, colorful cookies with all-natural juices to color, with no oven!

Every recipe has a full-color photograph of the completed dish, along with numerous other color photos to demonstrate the step-by-step instructions. The book is laid out with the recipe on the left page and the photo of the completed dish to inspire and direct you, on the left page. There is never any need to turn the page with messy fingers. Set this book on your kitchen counter and go to town.

Chef B founded, published and was the Editor-in-Chief for Vegan Health & Fitness Magazine, which was on newsstands all over the world for 8 years. She has now made all 40 issues available for free online. Over the past 3 decades and counting, she has created vegan recipes for herself and her family that met every craving, in the healthiest ways possible. She also developed and co-developed recipes for her magazine, which was her favorite part of her job. She believes the pinnacle of both creativity and health is in raw food preparation. She also loves how energetic and clean she feels eating this way and wants to share this wonderful feeling with others. She has been trained in Chef Matthew Kenney's culinary school, and has learned a great deal from other high-level raw and non-raw vegan chefs. She has been honored to begin plans for upcoming work with Dr. Doug Graham, renowned raw food and fitness leader, and has been greatly influenced by his philosophy of simplicity in food preparation.

To sum up her philosophy of the ideal food for human consumption, she uses the phrases "eating closer to nature" as well as "eating with compassion for all, to the highest level." She looks for ingredients that fall from trees or vines into the hand, as well as greens that flourish and beg for pruning in order to thrive. Clean air, clean water, and vibrant living soil are extremely important for optimum culinary and health enjoyment, which is why she emphasizes the importance of organic (and veganic) foods. The colors of the best foods are something else that make raw foods special and far superior to cooked foods. The beauty of the recipes in this book are just a few examples of what can be achieved when we eat in harmony with nature. Wait until you taste them! You will understand what nature intended-beauty, flavor, and health for all!