After suffering from hormonal imbalances, fatigue, infections and depression, author and award-winning raw café owner Megan May came to the conclusion that “a mostly raw, mostly plant-based diet has a tremendous health benefits [but] stressing about every mouthful you eat is a bore and, ironically, quite unhealthy. “
Eating raw food – when the ingredients haven’t been heated above 46°C – maximises your absorption of essential vitamins, minerals and enzymes that tend to be killed in the cooking process.
Megan encourages her readers to explore the raw lifestyle with achievable and unfussy recipes to make you feel light, fresh and fabulous. All the recipes are free from gluten, dairy and refined sugars, and she includes tips to de-stress and detox, in-depth explanations of her favourite ingredients and advice for storing and preparing each meal.
From her famous grawnola to Mexican tacos with chimichurri and a sumptuous blueberry cheesecake, get back to nature and enjoy beautiful plant-based food, uncooked.
Megan May is the chef and owner of award-winning cafés Little Bird Organics and The Unbakery in Auckland, New Zealand. She spent her childhood on an organic market garden and small farm in West Auckland, surrounded by beautiful food. After struggling with severe allergies to gluten, dairy and sugar, she began a lifelong love affair with creating and sharing raw food for wellbeing and pleasure.
Published by Murdoch Books, it is available now.
