Chef Renee Loux, known commonly as “the Queen of Green”, has successfully combined her passions for the environment, sustainable living, and organic food. In the mid 1990′s, she opened one of the nations first raw food restaurants in Maui, Hawaii. Since that time, she has taught culinary arts at the School for Natural Gourmet in NYC, and worked as a green living consultant for hotels, spas, and restaurants. She has authored two cookbooks, The Balanced Plate, and Living Cuisine.

Also an author and activist, Chef Michel Nischan shares a strong dedication in sustainable farming and using pure, local, organic products in his cuisine. He is the chef owner of The Dressing Room, a homegrown restaurant in Westport, CT. Michael has written Taste Pure & Simple, a James Beard award winning cookbook, and recently a cookbook titled Homegrown Pure & Simple.

In this video, Chef Renee Loux shows Chef Michel Nischan how to prepare delicious raw vegetarian thai lettuce wraps with a tamarind dipping sauce! The ingredients are: napa cabbage, almond butter, sesame oil, plum vinegar, agave nectar, maple syrup, ginger, garlic, jicama, carrots, mung bean sprouts, cilantro, mint, shoyu, and tamarind (also known as an indian date).