Matthew Rogers is a longtime food and nutrition enthusiast. Having trained as a pastry chef, he soon thereafter explored the world of vegan and raw -food preparation. For several years he lived and worked on an organic permaculture farm in Maui, where he learned many of the secrets and benefits of organic, raw foods. Rogers joined the Cafe Gratitude team shortly after its inception in 2004. Since then he has mastered the making of raw desserts for the company and has been teaching raw dessert classes since 2006.He is especially fascinated with the nutritional and healing values of raw food and strives to raise this awareness in others. Rogers lives in San Francisco California
	Tiziana Alipo Tamborra brings a wide range of skills and experience to her current practice as a dessert chef. Her passion for desserts is a life long journery she started in Italy, inspired by her mother and grandmother. In the early ninties she started to study macrobiotic philosophy and began to develop her own recipes for vegan, macrobiotic desserts. Alipo Tamborra came to California in 1997 to continue her studies and has since been involved in health and nutrition, baked for several International Macrobiotic Conferences and cruises, and managed two vegan bakeries. She has worked as a private chef and pastry chef, and taught cooking classes since 1998 in Italy, Canada, and the U.S. Her holistic approach to health includes acupressure training and Somatic Experiencing. Alipo Tamborranis currently the bakery manager at Cafe Gratitude and has been with the company since 2005.She lives in Oakland California with her husband Henry, and their cat Scooby.

Sweet Gratitude
by Matthew Rogers and Tiziana Alipo Tamborra
$24.95

Softcover - 232 pages

A New World of Raw Desserts

We Are Worthy!

In this gorgeously illustrated recipe book, master dessert chefs Tiziana Alipo Tamborra and Matthew Rogers of the pioneering San Francisco-based Cafe Gratitude present a tempting array of delicious and decadent raw-food delights, as well as a philosophy of celebrating life and love for ourselves and the planet. Sweet Gratitude contains fresh takes on old favorites like Pumpkin Pie and Tiramisu plus ingenious new creations including Goji Berry-Chocolate Cheesecake, Brazil Nut Ganache Truffles, and Ginger Spice-Cranberry Cookies. The recipes are ideal for anyone looking for healthier dessert choices without refined sugar, and a valuable resource for people with special dietary needs, such as allergies to dairy and gluten. Sweet Gratitude shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert!