Hi Bern!

Thanks for joining us, and your kind words regarding our book on CD!

I must admit I had to look for a bit myself before I found this one! We have the coconut cream recipe under the "Nut Milk" section (fair enough), which becaue we mainly use nutmilks for smoothies we had in the "Smoothie" section. Needless to say I can't blame you for not looking for the coconut cream under the smoothie section!  

No plans for a printed version yet as our reason for creating the book on CD was because we knew that it was important to get people to *use* the book, which in our minds meant inspiring people to *want* to make recipes from it, which meant having enticing full colour photos of *everything*.

Unfortunately when we got quotes on getting a coffee table style book with 130+ pages of full colour in less than 1,000,000,000,000,000 copies (    ) the cheapest price we got was over $100 a copy!

Well, our goal is to get the book out to everyone who needs it, which means keeping the price low... so, long story short, no book version planned... just yet!

As to the soya sauce, the main properties people use it for is it's salty taste - and for some thicker sauces - for the texture. The saltiness you can replace with... salt!    For the thickness you could try a couple of macadamias blended into a paste and then thinned with water (and added to the salt). If you look at most "real" soya sauces you'll notice that most of them follow this formula of 1. water, 2. thickner / emulsifier and 3 salt! The fourth ingrediant is often mushroom, which you may choose to dehyrate and blend in, but we don't reccomend as we generally suspect eating moulds and fungus may be other than fabulous for humans! Your call, but we'd love to hear how you make out!

Viva La Raw!


Piers