The Goodness of Raw Chocolate
40 amazing antioxidant recipes
Published 23 Feb 2017
Size 210 x 165 MM
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.
Kathy has been a professional in the food industry for years, has managed the Divertimenti Cookery School and trained at Leiths School of Food & Wine. She works with chefs such as Bill Granger and Peggy Porschen and for publications such as Waitrose and Tesco magazines.