If anybody has Cynthia Beavers' Book "The Garden Of Eden Raw Vegan Recipes: A Vegetarians Paradise", could you either sell it to me or photo copy it at my expense? I am very new to preparing raw food (not new to the concept), and I am not having much luck with the Rainbow Green recipes. I have actually had Cynthia's food (prepared by her) before and it was wonderful. If I can try the recipes for food I have already eaten, I can know that 1) they do work if done properly and 2) they do taste good when done properly. And apparently Cynthia's book isn't available from her, so I'm desperate. Any help you can provide me in getting these recipes would be much appreciated. And I don't expect anything free. Thanks to all!

I found one of her recipes online, If I should happen to come actross the book I will let you know
Jan



CYNTHIA BEAVER'S MOCK TUNA SALAD

Serves 4

• 2 cups raw almonds, soaked overnight

• 3/4 cup raw cashews

• 1/8 cup raw, cold-pressed, unfiltered olive oil

• 1 purple onion, chopped, divided

• 1 large tomato, chopped

• 10 ribs of celery, peeled, threaded and chopped, divided

• Dash of Nama Shoyu unpas- teurized soy sauce or Bragg Liquid Aminos seasoning

• Juice of 1 large lemon

• 3/4 cup natural dill relish

• Celtic sea salt to taste

• 1/2 teaspoon paprika

Process almonds, cashews, olive oil, half of the onion, tomato, half of the celery, soy sauce and lemon juice in a food processor until the mixture resembles tuna salad in texture. It should not be too chunky and nutty. If it's too thick or dry, add a little water. If it's too wet, add more nuts.

Put nut mixture in a large serving bowl and set aside. Rinse food processor and add remaining onion and celery. Pulse a few times to chop and fold this into the nut mixture.

Add dill relish and mix well with a spoon. Add salt to taste. If salad is too wet, refrigerate it for an hour and it will firm up. Sprinkle with paprika and serve on whole romaine lettuce leaves, purple cabbage leaves, tomato slices or celery sticks or "living bread".

.

Thank you for the recipe & for keeping an eye out for the book!