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“Whenever I have the opportunity to visit Café Gratitude, I am usually so overwhelmed by the joy and wonder of the dessert menu that I literally skip my meal and just have one or more of the delicious raw, organic desserts.”
—David Wolfe, author of The Sunfood Diet Success System, Naked Chocolate, and Amazing Grace and founder of Sunfood Nutrition
“The recipes in Sweet Gratitude can seem involved at first—they may entail learning to use unfamiliar ingredients such as Irish Moss (a sea vegetable) or learning to create your own liquid vanilla—but once you’ve learned the techniques, the recipes aren’t as complex as they first seemed and the results are oh so worth it. With regular desserts, you can expect only sin and guilt from your indulgence, but with these recipes you get living enzymes, protein, and healthy fats. I've been blown away by every recipe I’ve tried.”
“Forget that these are the healthiest desserts you will ever eat. Matthew and Tiziana have taken their genius and put it into a collection of the most creative, delicious, purely decadent, over-the-top-amazing recipes I’ve had the pleasure to eat and admire!”
—Elaina Love, founder of Pure Joy Planet, executive chef and co-owner of Café Soulstice
“These recipe are alive with love, charm, and true passion for life!”
—David and Cynthia Briscoe, co-founders of Macrobiotic America
“The format of the book is built like a self-help book but with the comforts of food…This is truly an inspirational and educational book I enjoyed reading from cover to cover.”
“The recipes are entirely raw, packed with nourishment, with no compromise in flavor, texture or beauty…”
—Breathe Deep Productions
“Sweet Gratitude is amazing… Many easy-to-follow recipes… they all look fab!”
—Vegan Raw Ranch
“…When I saw this festive pomegranate cheesecake in the raw recipe book Sweet Gratitude, I knew I found the perfect holiday inspired cheesecake.”
“[Sweet Gratitude is] an uplifting book with a holistic approach to well being and food…I do recommend this book without reservation. I think anyone interested in healthy eating should have this in their collection.”
—Eco Mama’s Guide to Living Green
Matthew Rogers is a longtime food and nutrition enthusiast and chef. He has been teaching classes in how to make raw desserts since 2006. He lives in San Francisco. Award-winning chef Tiziana Alipo Tamborra has baked for the Kushi Institute, Taste of Health macrobiotic cruises, and other prestigious venues. She lives in Oakland, CA.
This is FABULOUS! All I can say is "Lemon Meringue Pie". Swoon-worthy.Published 9 months ago by Crazy Socks Marketing
A must have even for people who is not a raw foodies. I have tried one of the recipe, sort of modify it a little bit when I accidentally have volunteered pumpkin. Read morePublished 9 months ago by Wanju Chien
Sweet Gratitude is the follow-up to "I Am Grateful" raw vegan book...no one does sweets better than Cafe Gratitude. I love this book as well as the first one. Read morePublished 9 months ago by DLH55