CRAVE EAT HEAL Review and Big Giveaway!

In Ann Oliverio's new book, CRAVE EAT HEAL, her extraordinarily beautiful cover photo says it all. This is an impeccably written volume that's more than a fabulous cookbook, it is a delicious, healthy lifestyle all wrapped up in delectable photography and tasty tips, along with Annie's excellent recipes to satiate everyone’s culinary cravings. Featuring scrumptious recipes written for anyone who is looking to embrace a plant-based diet, every craving is satisfied, from crunchy to green, salty to sweet, and chocolate to comfort. CRAVE EAT HEAL is the cookbook "must-have" for 2015!


This ZUCCHINI, APRICOT & ALMOND SALAD from the book is sheer genius. I love the sweet tastes paired with fresh, crisp produce - these enticing ingredients really deliver! Get the recipe below.


To celebrate the release of CRAVE EAT HEAL, Ann and I are hosting a giveaway from April 27-May 11!  Four U.S. winners will each receive the following prize package:

1) A signed copy of ONE of the following from Jazzy Vegetarian: 

Jazzy Vegetarian Classics Cookbook, China Study All-Stars Cookbook or the Best of Jazzy Vegetarian DVD set

2) One 1/2 pound bag of Todd’s Seeds Sprouting Seeds Mix

3) All of the following NuNaturals products:

1 bottle of Peppermint-Flavored Stevia Liquid

1 bottle of plain NuStevia Liquid

1 50-packet box of NuStevia No Carbs Stevia Powder

1 bottle of Cocoa Syrup  

4) Bonus product: A copy of Annie’s e-book, Crave. Eat. Heal. Outtakes.



Serves 2-4 

Gluten-free, High-raw, Oil-free, Easy


In this tasty salad, roasting the apricots brings out their flavor and sweetness.  A tangy apricot dressing over strips of zucchini makes a quick and delicious spring or summer meal.


4 fresh apricots, pitted and roughly chopped

2 medium-sized zucchini, ends trimmed, cut into ribbons or ~2-inch matchsticks

1/4 cup white wine vinegar

1 tsp. Dijon mustard

1 small clove garlic, peeled

1/4 cup slivered almonds

3-4 dried apricots, minced

Fresh mint, minced, optional 


Preheat the oven to 425-degrees.  Place the apricots in a small baking dish and bake for 15-20 minutes, or until soft.  Set aside to cool. 

In a high-speed or regular blender, add the roasted apricots, white wine vinegar, mustard, and garlic and process until smooth.  Taste and adjust the seasonings. 

Put the zucchini and dried apricots in a medium-sized bowl and add about half of the dressing.  Toss to coat - adding more dressing, if desired.  Divide the salad between 2 or 4 plates and sprinkle with slivered almonds and mint.  Serve. 


Shred the zucchini if you prefer - just make sure to squeeze out the water, otherwise the dressing will be diluted.

Recipe reprinted with permission from Ann Oliverio and Front Table Books. a Rafflecopter giveaway