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The Little Book of Raw Vegan Holiday Recipes

This exciting book, by Judy Pokras, the founder and editor of, features beverages, brunch, appetizers, entrees, side dishes, and desserts. Recipes range from traditional American favorites like Cranberry Sauce, Apple Pie a la mode, and Squash "Pumpkin" Pie to global treats such as Anisette Cookies, Thai Coconut Soup and Borscht. Plus TV Snack Chips, Mock Scrambled Eggs, Cornbread, Italian Eggplant Bites and Raw Vegan Lasagna, Rice Pudding Ice Cream, and Marinated Portobello Mushrooms in French Onion Soup. The book includes beautiful photos, tips and info for both newbies and raw foods enthusiasts, and suggestions for holiday menus--including some fun surprises, like the delightfully inventive Surprise Cake! The Little Book of Raw Vegan Holiday Recipes spans the generations, with Judy's version of a salad that was a hit in two New Jersey diners decades ago, as well as dishes sure to charm the kids. In addition to being an inventive chef, Judy is a seasoned raw foodie, food writer, journalist and photographer. The Little Book of Raw Vegan Holiday Recipes makes a wonderful gift, and is a great value. It really comes in handy when you're traveling, so you can have a panoply of recipes at your fingertips at all times! Wherever you are, you'll be able to make meals and turn your family and friends on to some fabulous food. "Fantastic vegan recipes that I will be enjoying for years to come!" --Jon Mack, actress and singer "I promise you will find a full host of wonderfully delicious recipes...and ones that your guests will be eager to try." --Michael Saripkin, The Raw Gourmand
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About the Author

As a journalist, Judy Pokras has written articles for many publications, including The New York Times. As a raw foods recipe developer, she shared her recipes for nearly five years in her Dancing on the Table column. Judy is the founder and editor of, an online magazine celebrating the raw vegan lifestyle since 2001. Judy is also the editor and publisher of The Little e-Book of Raw Vegan Thanksgiving Recipes by Great American Raw Chefs and she's currently working on new books. She has been eating raw vegan meals since 1992, and has been 100 percent raw since 2002. When she's not creating raw vegan recipes and writing about them, Judy likes to write sketch comedy, direct videos, take photos and dance. She majored in graphic arts and design at Pratt Institute, film production at the London Film School and Media Studies and Video Production at New York University.

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