AUTHOR

Lacey Sher and Gail Dohert

Lacey Sher
Lacey is a Graduate of the Natural Gourmet Cookery School, a whole foods and natural theory –based school. After leaving her native northern California for the east coast, she passionately cooked vegan food for private clients for six years before becoming co-owner and -operator of Down to Earth, a vegan and organic restaurant in Red Bank, New Jersey.
The Down to Earth Cookbook is an eagerly anticipated collection that includes her inspired creations, made with love.

Gail Doherty
Gail is also a graduate of the Natural Gourmet Cookery School. She is a New Jersey native and currently lives and works in Ashville N.C. Gail and Lacey co-created Down to Earth and operated it for over six years. Gail also specializes in creating vegan and organic food with the intention of helping the people she feeds and the planet we live on.

Links

www.downtoearthcookbook.com

Book

downtoearth

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Down to Earth Cookbook

Highlighting organic, whole foods, the recipes in the Down to Earth Cookbook share the mouthwatering joy of the restaurant’s most popular dishes, from the savory Seitan Satay to the smooth and comforting Coconut Squash Soup. Chef/Founders Gail Doherty and Lacey Sher guide you through a world of healthful and delicious vegan cuisine, from the basics to world-class entrées.
Their show-stopping vegan desserts have made them famous, and all of the most popular are included: decadent Chocolate Ganache Cake, Chocolate Chip Hempseed Cookies, and the long awaited secret of their Pumpkin Cheesecake!
Appetizers, soups, salads, sandwiches, entrées, side dishes, live/raw foods, juices, breakfast specialties are all here, along with a special section of recipes and tips for kids.
Filled with useful and interesting information, this cookbook is a must-have for all food lovers, from vegans to omnivores.
We’re sure you’ll enjoy these recipes made with love for years to come.

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