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Showing 1-10 of 45 reviews(4 star)show all reviews
25 of 26 people found the following review helpful
on June 11, 2007
This is the 3rd raw prep "cook" book I've purchased & the only one I use regularly. The recipes all use familiar ingredients, common kitchen utensils & short prep times. Before this book, raw food prep intimidated & exasperated me. Who wants to spend hours in the kitchen dehydrating, sprouting and soaking? This book definitely makes raw food easy & accessible. The recipes are yummy, my favorite so far are the Not Peanut Butter Cookies, and actually fun to prepare. The recipes can be simply adjusted to expand for more than 1 or 2 people.

I also really liked the raw prep basic info that prefaces the recipes. The author tells you why & how to soak nuts & seeds, how to store & ripen produce, and how to follow the recipes in addition to other info. I especially like that the bulk of the recipes can be prepared using appliances you probably already have: a food processor & blender.

This book is a great addition to the healthy home chef's library!
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23 of 24 people found the following review helpful
on December 14, 2006
This cookbook contains lots of very user-friendly recipes that are sure to appeal to the novice. Of course there are some no-brainers (the juices were pretty obvious) but then there are some real knock-outs ("not tuna" and other pates).

Furthermore, the ingredients aren't wildly inacessible. Cornbleet doesn't expect you to be rappelling off of a foreign mountain in search of weeds and berries and juices--the names of which you can't pronounce. Most of these things can be purchased at your local Piggly Wiggly.
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27 of 29 people found the following review helpful
on February 23, 2007
I've had this book for about a month, and I've made many of the recipes. They were all very good. But, as someone who does not only eat raw food, I find myself drawn to the recipes for things like guacamole and olive tapenade, which I could find in a lot of other books.

I was also really disappointed that so much of the book is devoted to useless recipes for smoothies and salads. Who actually needs to follow a recipe for a garden salad? And the recipe for the cantaloupe smoothie can be boiled down to "cut up some cantaloupe and stick in it a blender". Duh.

Still, I'm going to give the book 4 stars. There are a fair amount of creative recipes in here, and they are all pretty easy. I really like the fact that all the necessary equipment and ingredients can be found at my local grocery store.
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18 of 18 people found the following review helpful
on March 29, 2007
Most raw food books offer tasty recipes, but they are just too complicated and contain hard-to-find ingredients. I liked that the recipes in this book were easy to follow, delicious, and contained common ingredients. My favorite is the Marinara Sauce and the Walnut Pate. I deducted one star because when I attempted a few of the entrees they did not turn out like I thought they would. However, maybe as I get better at preparing raw food the entrees will come out better too! Still, I highly recommend this book.
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14 of 14 people found the following review helpful
on December 2, 2006
So far I have enjoyed many of the recipes from this book. They have been fast to make and have tasted good. I have, however, run across a couple of recipes that are not raw. I am sure they are good but should not be in a "raw" cook book.
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12 of 12 people found the following review helpful
on February 18, 2008
This book has been very helpfull as I start down this road to raw food health. I have tried many recipes and most have been very good. She provides lists of "Kitchen Staples" a "Guide to soaking nuts & seeds" and "Tools and techniques" which have been very helpful.
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9 of 9 people found the following review helpful
on November 23, 2009
I like this book. I've made some recipes in it which have been pretty good. The pros: ingredients easy to find, recipes tasty. The cons: I'm moving more towards 80/10/10 diet which is the most natural diet possible and which I feel ideal on. I enjoy making recipes now and then, and this book provided cost effective and relatively simple recipes where gourmet raw is concerned. However, I am opposed to using ingredients such as salt, ACV, a lot of fatty nuts, and especially Tamari or other soy sauces, even if toted raw. I've found food combination to be important, and these recipes are good for once in awhile, but you had better have one tough stomach to be combining a lot of ingredients with diff digestion times together all of the time. Good book to have, I just don't think gourmet is good all of the time.
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8 of 8 people found the following review helpful
on April 11, 2011
I almost didn't get this book because the cover just looks so cheap and badly designed. However, being new to many of the raw food techniques (I was ready to take my raw food diet from salads to something more fun), I appreciated the reviews that said the book has many delicious recipes that are easy to follow. Once I got the book, I was glad I ordered it. Jennifer Cornbleet provides a lot of basic information up front, such as a sample shopping list for the week, that helps people new to raw food diets. She also provides recipes that can be made with basic kitchen equipment--something I appreciate since I haven't yet been able to invest in a dehydrator or juicer, two things many other raw recipe books seem to utilize frequently.

The recipes are basics; if you have another raw recipe book, you may find that many of the recipes are similar. I have made quite a few of the recipes in this book, and I've had pretty good luck with them all. I know my own palate, so I skip out on some ingredients (like raw garlic and onion) with great results. My personal favorite so far has been Spinach Apple Soup (p. 83), which tastes amazing with kale, too.

Even though I have had good luck with the recipes, I am only giving this book 4 stars because I wish it had a little more information before the recipes begin. I feel like she does a good job outlining the very basic information but doesn't take it to the next level. With better organization and addition of more information, this could easily be a 5-star book.
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10 of 11 people found the following review helpful
VINE VOICEon March 4, 2009
My introduction to raw food was a Good Morning America segment on Julanio's restaurant years ago. I got the impression that to have a raw diet of anything other than fruit and salad, you have to have all sorts of unusual kitchen equipment, use exotic ingredients, and start preparing your meals 48 to 72 hours in advance. Jennifer Cornbleet's book lives up to its title and shows that raw food really CAN be made easy--and delicious! I highly recommend "Raw Food Made Easy for One or Two" for everyone wishing to add raw food to their diet, especially beginners. Recipe instructions are quite clear and leave nothing to the imagination.

There are recipes in this book I make again and again include the strawberry and chocolate shakes (variations of the banana shake on p. 68), cream of zucchini soup (tastes much better than its name), and the Mediterranean kale (which does need to marinate at least double the 10 minutes given to make the kale less chewy.) The strawberry and chocolate shake recipes are IMHO the best on the planet, and a favorite of my omnivorous husband. The cherry brownie recipe is quite good too. The only recipe I didn't like was the tahini lemon dressing--typically one of my favorites. Also, I recommend that if you make the Not Tuna Pate' and want it to taste anything like fish, that you add some powdered kelp and or dulse.

In addition to the delicious recipes, I find Jenny's guide to soaking nuts and seeds quite helpful. For 6 common varieties of nuts and seeds, it gives the amount dry, soaking time, and yield when soaked.

I know Jenny personally and hate to deduct the 5th star from her book (sorry Jenny!), but to be an honest reviewer, I must. There are several pages of recipes too ridiculously basic for any cookbook, including minced parsley, minced onion, crushed garlic, and fresh squeezed lemon juice. Jenny does tell us how long each of these will keep, but that could have been put in a chart.

Also, while Jenny's discussion of kitchen equipment can be helpful to beginners, IMO the juicer discussion is not. She writes, "if you use [a juicer] each morning...you may want to invest in a slow-speed model designed to extract the maximum juice from greens." She makes no mention that the slow-speed juicers have many parts and are far more time-consuming to clean than machines with a little less yield. Given that this is a book on raw food made EASY, I think that's a significant omission.

Furthermore, some ingredients in recipes are not raw, such as maple syrup. While I personally am not a purist in that area, given it's a raw food cookbook, I think Jenny should have provided substitution alternatives for non-raw ingredients, or at least have written that not all ingredients are raw.

Despite a few qualms with the book, the recipes are still fabulous, and I highly recommend it! It has been one of the most used cookbooks in my kitchen since it came out in 2005.
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7 of 7 people found the following review helpful
on November 27, 2008
This book was my first introduction to raw food other than previewing some websites. I like the book because it was basic and simple. I could try a few recipes without making a huge investment. Try a few dishes out before deciding which direction I wanted to go. I read all the book which offers explanations regarding equipment and tools and food sources. It is an inexpensive, easy read to make the raw food introduction.
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