The Goodness of Raw Chocolate 40 Amazing Antioxidant Recipes - The Goodness Of..

Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate. Plus it's very versatile, works in savoury or sweet dishes and, most importantly, makes you feel good in your body and soul. Part of The Goodness Of series, Raw Chocolate offers well-chosen recipes that minimise cooking to ensure that as any of raw chocolate's nutrients as possible are retained to deliver the best benefits. Kathy provides delicious recipes in an accessible, light and easy way for a wide variety of home cooks, from a quick Berry and Raw Chocolate Smoothie to simple Roast Veg with Raw Chocolate Picada. With tips and tricks and a balanced approach to cooking healthy and nourishing food, she also offers vegan and dairy-free options and healthier twists on classics with a focus on flavour

ISBN:	9780857834126
Publisher:	Octopus
Imprint:	Kyle Books
Published date:	23 Feb 2017
DEWEY:	641.6374
DEWEY edition:	23
Language:	English
Number of pages:	96
Weight:	410g
Height:	175mm
Width:	284mm
Spine width:	15mm

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