Raw food chef Chantale Roy cooks up Rawfreshing Cuisine

Rawfreshing Cuisine

Rawfreshing Cuisine is a 203-page recipe book.

If Aaron Ash’s Gorilla Food got you salivating, another cookbook put out this year by a local author may be of interest to you. Last spring, raw chef and chocolatier Chantale Roy self-published Rawfreshing Cuisine.

A culinary arts instructor at UBC Continuing Studies, Roy runs Rawsta Flora Organics and founded raw food restaurants in Nelson, B.C., and Rouyn-Noranda, Quebec. She is certified as a raw culinary arts associate chef and instructor by the Living Light Culinary Institute in Fort Bragg, California.

Subtitled “Inspiring Recipes for Uncooked Dishes”, Rawfreshing Cuisine runs 203 pages. The back cover of the raw vegetarian recipe book states:

Over recipes, you will vibrate to the rhythm of Chantale’s passion and culinary fibers. Her respect for every living thing will inspire you and her love of exquisite flavor combinations will enchant you… Raw and living foods is a diet that promote an optimum content of nutrients.

In an email, Roy told Veg Coast that most of the recipes are vegan. Five recipes call for raw honey, but they can be easily veganized by substituting raw agave nectar or maple syrup. The French version of the cookbook, Tout cru dans l’bec, came out a year ago.

Rawfreshing Cuisine is available at several stores and restaurants in B.C., including Gorilla Food (101-436 Richards Street) and Indigo Food Café (2589 West 16th Avenue) in Vancouver, and Café by Tao (120-260 West Esplanade) in North Vancouver. The book can also be ordered online through Roy’s website for $34.95 plus shipping.

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