How would you like to visit my home and the homes of 23 other busy people who thrive on raw foods, peek inside our private kitchens, and “spy” on us as we prepare meals for an entire week?
I’m talking about well-known raw fooders like me and:
Tonya Zavasta, and
Plus, a variety of people who eat 50-90% raw such as:
• Kemi Nekvapil, a leading speaker in Australia and author of ” Raw Beauty”
• Veronica Grace, author of “Vegan Comfort Foods From Around the World”
• Lisa Books-Williams, Raw Chef and Vegan Cooking Instructor
Well you might not be able to sneak into our kitchens. But now, thanks to my friend Nomi Shannon’s groundbreaking latest project you’ll get the next best thing ……It’s her all new collection called:
Here’s the scoop. 24 raw fooders kept meticulous food journals for an entire week. (Raw fooders = 50% or more raw.)
This collection will give you hundreds of brand new ideas to thrill your taste buds and shake up your menu plan. You’ll never again settle for the same boring meals, or wonder what to eat. And it’s yours risk free for three full months.
The difference between What Do Raw Fooders Eat, Volume 2 and a recipe book-despite the fact that there are hundreds of recipes in the book-is that you are seeing actual meal plans, not just a pile of unrelated recipes.
Is this the key to your success as a raw fooder? Nomi thinks that it very well might be, and so do I!. Finally, you get to see the full picture. 7 full days of eating from 24 successful raw fooders. 504 Meals! Plus snacks!
What Do Raw Fooders Eat, Volume 2 is ready NOW both as a printed, full-color, hard-copy book and as a PDF eBook. I am so excited!
P.S. Don’t forget Nomi is offering over $200 in bonuses to the first 500 people who buy this amazing collection! And, she is so confident that you’ll love What do Raw Fooders Eat, Volume 2, she’s offering a risk free 90 day warranty. This email is going out to a lot of people, so check it out now.
Here is one out of the many hundreds of recipes from What Do Raw Fooders Eat, Volume 2:
Strawberry Carob Fig Crunch Parfait
This pretty layered dessert is perfect for entertaining. The best part? It’s nut free*
Layer each part of the parfait with chopped fresh strawberries between the layers and topped with Brazil Nut Fig Crunch.
Blend all ingredients in a blender until smooth and creamy.
*technically Brazil nuts are seeds
Layer 1: Carob Hemp Pudding Ingredients:
¾-1 cup young coconut water
¹/³ cup hemp seeds
¹/³ cup pitted, packed dates
¼ cup carob powder
1 tsp. each: maca and mesquite powders
¼ tsp. vanilla extract
¹/8 tsp. freshly grated nutmeg
Layer 2: Strawberry Pudding Ingredients:
1½ cups chopped strawberries
¾ cup packed young coconut pulp
¼ tsp. vanilla extract
2 TBS each: maple syrup and melted coconut oil
1 TBS lemon juice
Directions: Blend all but the coconut oil until smooth and creamy. Add the oil and blend again to incorporate.
Layer 3: Brazil Nut Fig Crunch Ingredients:
½ cup each: chopped black mission figs and chopped Brazil nuts
¼ cup goji berries
½ tsp. cinnamon
2 tsp. each: maple syrup and melted coconut oil
¼ tsp. freshly grated nutmeg
Pinch of salt
Directions: Toss all ingredients together
This parfait recipe comes from Phillip McCluskey’s chapter in What Do Raw Fooders Eat, Volume 2.