Long anticipated by patrons and fans of The Present Moment Cafe, this recipe book gets into the heart and soul of a raw, vegan, gourmet restaurant. Handmade in The Present Moment not only takes you through the transformational passage which led to the creation of the cafe but Yvette Schindler opens her kitchen doors and shares recipes from one of the finest restaurants of it's kind in the USA. Trained by Chef Chad Sarno, Yvette and her staff created gluten-free, dairy-free, flavorful dishes that have been perfected over the years to the point where many of the repeat customers are not even vegetarians. This recipe book is for everyone, omnivores and vegans as well. Full color photos assist in the creative plating of the dishes. Among the recipes included are the award winning Pad Thai and Collard Wrap with almond ginger dipping sauce, Kale salad, Chicago-Ian style pizza, Broccoli Cheddar soup and Better Than Pumpkin Pie. Seaweed never tasted as good as it does at The Present Moment and the secret is revealed in the versatile shoyu sauce. Chocolate Ganache, warm Apple Cobbler and vanilla ice cream are a few of the desserts to "live" for. Yvette Schindler credits the live enzymes maintained in the raw food diet for producing the positive health benefits in her life. "The most remarkable change I noticed was the lack of pain from the arthritis in my right knee, which had hurt every time I walked up steps" plus "ditching the fifteen pounds that I could never seem to lose on a high protein, low carb diet, or any of the diets I had tried."