>There's a raw restaurant in Atlanta that has a book

>>>> It's Delights of the Garden

Interesting book, except that most of the recipes seem
to use "kush" as a base, which is made out of cracked
wheat bulgur. Rather sad for a raw food book.
It would be interesting to find out if anybody substituted
soaked, raw quinoa or steel cut oats and got any mileage
out of those recipes.

Thanks,

Roy