Raw foods were once the province of fanatics more interested in the health benefits than in flavor. Now, says Wendy Rudell, it’s possible to have both. Developed over a lifetime of healthy living, and tested by the author while teaching a raw food program at a San Diego spa, the recipes in this lively book blend wholesome ingredients with scrumptious taste. Part one introduces raw cuisine, giving information on nutrition and the benefits of adopting this lifestyle. It connects raw food to other modalities — such as yoga, breathwork, meditation, and bioenergetic resonance — to enable the whole process of physical, emotional, and spiritual transformation. Parts two and three feature over 300 recipes that are diverse and simple to make, with readily available ingredients. They include mouth-watering entrees like Indian Vegetable Curry and Pad Thai, irresistible desserts such as Banana Coconut Cream Piece, and a wide variety of salads, breads, crackers, side dishes, shakes, smoothies, soups, marinades, dressings, dips, and more. A glossary, resource guide, and reading list help readers expand the experience.