Fresh

More nutritious, modern, and utterly delicious recipes from Freshthe award-winning restaurant chain in Canada Longtime patrons of Fresh know what to expect: scrumptious meatless meals made from all-natural, wholesome ingredients, full of exotic flavours and energy-boosting nutrients designed to make them feel incredible. In their new cookbook, founder Ruth Tal and co-owner and head chef Jennifer Houston offer Fresh fans even more recipes from their enticing and healthy menu. Loaded with nutritious recipes as well as tips on maintaining a healthy and balanced vegan/vegetarian diet, Fresh balances good eating with great taste on every page.
For born food lovers or lovers of the new and trendy restaurant scene, the book also re-creates the dining experience at Fresh, with dozens of colour photographs that showcase the restaurant's funky urban decor.Fresh has been featured on Food Network's Best of Show as one of the top juice bars in North America and named one of Toronto's top 20 influential restaurants of the past 20 years by Now magazine.The authors' previous book, reFresh, was a North American bestseller.Fresh offers 150 new recipes for smoothies, salads, sandwiches, and other delights
A cookbook designed to make healthy eating a daily inspiration, Fresh brings the revitalizing creations of the award-winning Fresh restaurants right into your kitchen.

In 1990, after travelling the world extensively for seven years, RUTH TAL returned to Toronto intending to attend university. Instead, after being inspired by the growing trend of juice bars and healthy eating, Ruth created Juice for Life. She dreamed of opening a vegetarian food and juice bar where people would feel accepted and satisfied no matter what their lifestyle or eating preferences. Now, over twenty years later, Juice for Life has evolved into Fresh. With four Toronto Fresh locations well established, Ruth is now able to take the Fresh concept far and wide. In addition to co-owning Fresh with her two business partners, she now helps others around the world achieve their own dreams of feeding local hungry patrons looking for veggie options, consulting with them and drawing on her two decades of experience in the natural food, juice and vegan/vegetarian restaurant industry.