Jane Karuschkat, known as Raw Chef Jane, has turned her energy into educating others about her way of cooking and has released a new cookbook.

In 2016, Accent first shared how she uses only fresh ingredients, and never her stove or oven.

Now, in addition to classes that she teaches in her home, she has become a regular visitor on WJHL TV.

She appears on Daytime Tri-Cities and says she enjoys sharing her knowledge with the TV audience. “It is so much fun,” said Jane. “The entire staff of Daytime is warm and welcoming like a family. I love helping others to learn about raw vegan food.”

A few months ago, because everyone kept asking her for recipes and about the way she ate, Jane decided to do her own cookbook.

“It was just the right time,” she said. “I realized I could have the recipes all in one place and it would assist me in teaching classes. It was more work than I thought, but I’m so happy I did it. I’ve had such a good response that I’ve already started working on my second one.”

Her book, “It’s Not Just Salad,” is “designed for the person transitioning to raw vegan, or for the person who wants to incorporate some delicious gourmet raw dishes into their food rotation. Or if you just want some plain delicious food.”

There are recipes for everything, from soups to desserts and even snacks.

Jane said, “I’ve said ever since I’ve started on this journey myself, ‘One of the most important aspects of any food preparation is to make it pleasing to look at.’ Because if it doesn’t look good, why would you want to eat it? We eat with our brains first. Adding a little spark of color here and there can do so much to the appealing look of a dish as well as enhance the flavor and the dining experience itself.

About her book, she added, “I know that many people want to incorporate healthier meals in their life and I believe this book will show them where to begin. And if they are transitioning from cooked food to raw food, there are some dynamite recipes to keep them on a healthier path. I truly believe optimum health is the greatest benefit of eating raw vegan.”

“And,” she added with a laugh, “I’ve been told that I have the energy level equivalent to six cups of coffee. I attribute that to my lifestyle.”

Jane did her own photographs for the book, as photography is another of Raw Chef Jane’s favorite pastimes.

The book is available at book stores for $29.95 or through rawchefjane.com.

Here are some recipes from the book, “It’s Not Just Salad,” with a tag line of “Getting Started With Raw Vegan Food.”

SPROUTED LENTILS

WITH KALE

1 cup sprouted lentils

Juice of ½ orange

¼ teaspoon Himalayan salt

2 tablespoons diced red bell pepper

2 tablespoons chopped flat leaf parsley

1 cup chopped kale (chopped finely)

1 ½ tablespoons extra virgin olive oil

1 teaspoon ACV

Combine all ingredients and serve. This can be used as a main course or side dish.

ALL AMERICAN

SUNFLOWER BURGER

2 cups raw sunflower seeds

1 large zucchini

½ red bell pepper

1 ear of corn (scrape corn from cob)

½ sweet onion

1-2 carrots

1 large stalk celery

½ teaspoon Himalayan salt

Freshly ground pepper

Put all ingredients into food processor and process until well mixed. Form into patties. Put onto dehydrator sheet and dehydrate 3 hours. Turn onto mesh sheet and dehydrate another 4 hours or until desired doneness.

Note: Use an ice cream scoop to have the patties the same size, then gently press them down into a round shape – about an inch thick.

‘CHEEZY’ BRUSSELS SPROUTS

For the Brussels sprouts:

1 large stem of Brussels sprouts, taken off stems and washed thoroughly. Discard any leaves that are loose or discolored. Cut in half length-wise. Set aside.

For the “cheese”:

Juice of ½ lemon

½ teaspoon Himalayan salt

1 cup Brazil nuts (or cashews or sunflower seeds)

½ cup nutritional yeast

A little water

Blend in blender. Work cheese into Brussels sprouts and put onto dehydrator sheet and dehydrate for 3-4 hours. This is a great vegetable for a side dish for dinner or a great snack.