Gluten-Free Recipe Book
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After struggling with various health issues from her early years, Sheri Yohe was diagnosed with chronic fatigue syndrome in 1993. She was only 37 years old! Not willing to accept the “life-debilitating sentence,” she began her search for a solution. Now in her fifties, she has more energy and vitality than when she was a teenager. In discovering the benefits of the natural health field, Sheri attended two lifestyle centers to gain her health recovery: Uchee Pines in Seal, Alabama; Lifestyle Center of American in Ardmore, Oklahoma. In these institutions she was trained in natural ways to restore her health.
Sheri has a passion to help people who suffer with pain and fatigue. Her enthusiasm led her to train at the Living Light Culinary Arts Institute, from which she graduated in 2012. Here she had extensive training as a raw food chef instructor, a raw pastry chef, and as a health educator. Being that she is excited about what she has learned in improving her own quality of life, she has shared with others by teaching numerous health classes, leading out in organizing healthy supper clubs, and developing and teaching raw food chef certification classes.
Her credentials include working as the lifestyle center director at the Living Springs Lifestyle Center in Roanoke, Alabama, for two years where she supervised the construction of the center and directed lifestyle programs. In addition, Sheri has interned at the Lov’n It Live restaurant in Atlanta, Georgia; took the 10-day course at Living Foods Institute, also in Atlanta; trained as a raw food chef through Alissa Cohen as well as the Jenari Health Institute.
This book was written to share an amazing lifestyle encounter that turned her life from a daily struggle with pain and fatigue to one filled with energy and endless exciting possibilities. The solution she found is quite simple and easy to implement. As a result, this step-by-step guide demonstrates how to prepare raw food. Not only does she provide delightfully tasty recipes, but she also imparts the knowledge on how to transition from cooked foods to including a much higher percentage of raw food into daily life.