This book is about making raw food striking and delicious. Raw food contains more water and fibre as well as special enzymes that break down the food, making it more digestible and better for you. With nothing faddy or trying to make dishes that should never be raw, Eccie and Gini emphasise that flavour always comes first. If you're too busy to get to grips with your hob, or are sick of making vast batches on a Sunday to last you through the week - they are going to make raw your default for Monday nights in front of the TV, for simple suppers with friends, and for a knock-out packed lunch at the office. Recipes include Cauliflower Tabouleh, Carrot Flatbreads with Pistachio Labneh, Mozzarella Tomato Pizza, Pad Thai, Salmon Chirasi, Sea bass Ceviche, and Avocado Chocolate Mousse Tart.
Eccie and Gini started Karma Cans in 2014, a lunch delivery service that brings fresh (made that morning), seasonal and healthy meals to your desk. Eccie, the chef, has worked at Petersham Nurseries and top restaurants in France. Gini does the marketing, PR and business development. They take recipe inspiration from everywhere and are constantly exploring new cuisines, flavours, cooking techniques ingredients.