Co-author Brotman owns a raw-food restaurant and catering service in Santa Monica, Calif. According to HarperCollins, the book's publisher, "Raw" does not focus on "100 variations of salads" but instead offers recipes for foods such as sun-baked pizza, vegan sushi and burritos.
· "Conscious Eating," by Dr. Gabriel Cousens
The author's Web site describes the book as "the Bible of vegetarianism," offering research and practical ways to individualize raw-food diets.
For the "shells":
4 to 6 collard green leaves, with the rib
For the filling:
1 cup organic, raw pepitas (see cook's note)
1 packet spicy taco seasoning
Olive oil, enough to moisten the spatula when stirring
1 tablespoon water
For the toppings:
1 tomato, chopped
1 green or red pepper, chopped
1 red onion, chopped
Pinch of fresh cilantro
Drop of lemon juice
Drop of lime
Cook's note: You can find the pepitas (pumpkin seeds) at Martin's Food Markets.