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I Am Grateful: Recipes and Lifestyle of Cafe Gratitude Paperback – May 1, 2007
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"The Moon Juice Cookbook: Cosmic Alchemy for a Thriving Body, Beauty, and Consciousness" by Amanda Chantal Bacon
Wellness boutique founder shares resources and recipes for healing drinks, and foods made from herbs, raw ingredients, designed to deliver a multitude of benefits. Learn more
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—Michael Franti, musician and filmmaker
“Café Gratitude offers an experience that expands what is possible for all people–a great recipe for business. I've watched Café Gratitude grow and have experienced both the flavors of their food and their commitment to providing a sacred experience for their customers.”
—Chip Conley, founder and CEO, Joie de Vivre Hospitality
“In I Am Grateful, Terces Engelhart, one of the most extraordinary restaurateurs of our time, delivers more edible joy than we could have previously imagined. Now you can bring the magic of Café Gratitude directly into your home and feed yourself, your friends, and your family these delicious dishes and meals.”
—David Wolfe, author of The Sunfood Diet Success System, Eating For Beauty, and Naked Chocolate and founder of the Fruit Tree Planting Foundation
“Whenever we are in San Francisco, Café Gratitude is always our first stop. We eat all our meals there and always leave feeling fulfilled and appreciative that such a place exists. Matthew and Terces are the purest spirits and have raised the bar for what a restaurant can be—a culinary experience with a spiritual lift.”
—Woody Harrelson and Laura Louie
“Café Gratitude is a leader of our time, opening us to the path of Divine power, possibility, inspiration, and health through the cultivation of Connection Consciousness.
—Julia Butterfly Hill, founder, Circle of Life
“Even if raw food isn’t your thing, [Terces Engelhart’s] inspirational story is reason enough to grab a copy of this book.”
—Mother Nature Network
“There are color photos throughout the book and positive affirmations are the titles of each recipe, such as I Am Energetic, I Am Grateful, etc…I love the inclusion of juice pulp on many of the recipes--what a great way to minimize waste while maximizing nutrition.”
—Eco Mama’s Guide to Living Green
“I Am Grateful not only includes a broad range of raw entrees, salads, sauces and drinks, but also includes…the inspiring story of restaurant founder Terces Engelhart and a bit on the philosophy behind her creation.”
“I Am Grateful is an amazing book.”
—Vegan Raw Ranch
About the Author
Top Customer Reviews
When I switched to primarily raw foods, my family was on the verge of Mutiny. I tried RAW IN TEN MINUTES which at first was okay, but I have a good imagination. All of the recipes started to taste the same and my family went from eating everything on their plates to making excuses to avoid dinner and eat in their rooms (stashed organic corn chips etc).
When I saw I AM GRATEFUL, I figured it might be another blonger of a book, but I decided to try it anyway. It was someone's birthday the week I got it, so I decided to make a raw dessert (strawberry shortcake) and then a baked cake for everyone else.
I never made it to the cake. Everyone went berserk over the raw strawberry shortcake.
I have made about 1/2 of the recipes in this book so far and I can say OMG it is truly FANTASTIC. Our favorites are: Marinated Veggies, Falafels, Fiery Carrot Avocado Soup, Coconut Curry Soup (Thai), Thai green papaya salad , Coconut Lime Dressing, Jalapeno mint chutney, Smokey Mole (OMG that is the BEST RECIPE EVER), Marinara with Brazil nut Parmesan cheese, Pad Thai,pecan porridge, Cinnamon Rolls, Strawberry Shortcake (with raspberries is DIVINE), German Chocolate Cake, Strawberry Apple Cobbler, and Lemon Meringue Pie.
We don't eat desserts that often, or we would have ripped through the entire dessert section.
Preparation is about that of any meal- it is not too involved on some recipes- but others, take overnight food dryer time and have to be planned accordingly.
However, I find that it works out fine in some cases to do an overnight. I am really in love with the recipes in this book. They taste AMAZING and Gourmet in quality, yet they have simple ingredients in some cases. I substitute ingredients I don't have until I can get what I need quite often.
I can not recommend this book highly enough. It is like Moosewood used to be to vegetarians years ago........
Before you read on, you must ask yourself "at what temperature does food cease to be raw." If you add hot liquid to raw ingredients are you cooking it? I think Raw Food enthusiasts have some definitions about what temperature food actually cooks at. You can follow this method and let the liquid cool slightly before adding it so it's not fresh off a boil, nor scalding hot and preserve some of the living enzymes of raw food. The very traditional way is to boil the Irish Moss. This version calls for simmering over low heat. Thus, the Irish Moss is no longer "raw" by any sense of the word, but if you don't do this, you won't get results. You can tell yourself you are eating "mostly raw". That still sounds healthy and wonderful to me. Whatever the case, it's still vegan.
1) Rinse two or three times in cold or tepid water.
2) Put the irish moss in a bowl or cup and cover completely with water. Soak the Irish moss for 10 to 15 minutes - or until it is swollen and becomes translucent.
3)Transfer the Irish Moss and the water to a saucepan and put over a low heat until the Irish Moss almost totally dissolves.
4)Strain the liquid, toss the undissolved matter into the compost bin and add it to the ingredients you want to thicken.
Follow the rest of the directions in the book and you'll get results!
but it is so super duper delish because so many of the recipes call for large portions of agave syrup (lots of suger here) and coconut oil (mmmm fatty fatty fatty)
also, there is little sprouting going on here. grains are often only soaked and softened before being turned into breads and cakes etc. so, less enzymes and nutrition but this certainly makes the recipes less daunting to those who are not used to sprouting and also faster (you can have your pizza in a day instead of three!)
also, the cookbook suggests starting out your "baking" with the dehydrator set at 145...higher than most raw books advise. you turn down the temp after an hour so perhaps there is no damage done.
that said, the recipes here are very very accessible and tasty. everything I have made has been devoured by my housemates with not even so much as a crumb for evidence.
terces also gives you her life's story and shares her new philosophy. have only skimmed this bit. I came and stayed for the food.
for working with sprouting and sprouts in your raw treats, I have cooked from and enjoyed juliano's raw.