THE RAW KITCHEN

If I were the type to buy shares, I might be inclined to have a punt on nut futures – if indeed such a thing existed. (Bear with me – this book features a whole lot of nuts!) The combination of persistent drought in California, from where the vast majority of almonds sold in New Zealand originate, and soaring demand for them for use in nut milk, almond butter and almond meal (aka ground almonds), means prices are now sky high – and still rising. You could try to grow your own, of course – Wairere Nursery has a good selection of different varieties, and your local garden centre should also be able to source a tree or two for your new nuttery. It depends where you live though. Our editor-atlarge Lynda Hallinan enjoyed some success with her grove of ‘Monovale’ almonds in Hunua, though she says they’re really more suited to parts of the country with long, hot summers and a bit of winter chill. (Think places where peaches flourish.)

So what does this have to do with Olivia Scott’s new cookbook? Well, this Auckland-based nutritionist and businesswoman started making raw cakes to sell in local markets, before opening The Raw Kitchen cafe and launching her Well+Good brand of cold-pressed juices across the country. So she’s pretty committed to this way of living. The book will be a treasure trove for vegans especially, covering every meal of the day, sweet treats and including easy recipes for highly nutritious plant-based alternatives to mince (made with walnuts) and cheese (from cashews – see what I mean? Not cheap. But definitely filling and healthier.) The pink embossed cover is beautiful too!