- Paperback: 200 pages
- Publisher: Book Pub Co; Revised edition (July 25, 2012)
- Language: English
- ISBN-10: 1570672733
- ISBN-13: 978-1570672736
- Product Dimensions: 0.8 x 8 x 9 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 4.6 out of 5 stars See all reviews (189 customer reviews)
- Amazon Best Sellers Rank: #91,477 in Books (See Top 100 in Books)
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Raw Food Made Easy for 1 or 2 People, Revised Edition Revised Edition
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From the Author
My name is Jennifer Cornbleet and I'm the author of Raw Food Made Easy for 1 or 2 People. I'm here to help you satisfy your appetite at any time of the day or night with recipes that are easy, good for your body, and really delicious.
When you're stressed out, running behind schedule, and hungry...or company's coming...or the kids are clamoring for a snack...raw food recipes are the perfect answer. All you need are all-natural ingredients from Mother Nature's pantry to quickly create satisfying meals and treats, without turning to processed food that's so often high in cost, but low in taste and nutrition:
- Stir up a large batch of muesli, a breakfast cereal made with rolled oats, raisins, raw nuts, sunflower seeds, and raw honey, to replace the box of commercial cereal that's made with refined flour and sugar and not much nutritional value.
- Re-define the traditional high-carb, high-fat tuna sandwich by substituting crisp romaine lettuce leaves for bread and a sunflower, almond, celery, parsley, and onion paté for the fish.
- Stuff sweet bell peppers or ripe tomatoes with guacamole for an easy summertime dinner that's ready in minutes, but beautiful enough to serve guests.
- Enjoy silken soups even if you can't or don't want to eat dairy products by letting creamy avocado add richness and smoothness to favorites like cream of tomato, cream of cucumber, and cream of zucchini.
- Keep your salads waist-friendly by combining cucumber, lemon juice, dill weed, yellow onion, garlic and olive for a dressing that is so luxurious you'd never guess it was low fat. Add a dash of cayenne for a kick of spice.
- Get your teens to eat more vegetables with Latin-inspired raw food favorites like Mexican salsa, made with fresh tomatoes, cilantro, onions, lime juice, garlic, and a dash of cayenne or and a Spanish fig cake made with figs, almonds, walnuts, and fresh berries
- Teach raw food nutritional goodness to children by serving them a banana or stalk of celery made with homemade, all-natural raw almond butter and naturally sweet raisins.
There are healthy, delicious raw food recipes that are right for breakfast, lunch, dinner, and those in-between meal times when so many of us fall under the spell of high-sugar, high-fat processed snacks. And with so many options to choose from, you'll never run out of new ways to add more fresh fruits and vegetables to your everyday eating.
About the Author
Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures, holds classes, and offers online trainings in the Bay Area and internationally.
Her first book, Raw Food Made Easy for 1 or 2 People, has already sold over 100,000 copies. Three companion DVDs, Raw Food Made Easy, Raw in a Rush, and Raw Travel and Treats are also available. Jennifer's second book, Raw For Dessert, provides recipes for delicious cakes, cookies, pies, tarts, ice creams, and candies.
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Top Customer Reviews
I should mention that we are not anywhere near 100% raw, but are striving for a high raw diet. Jenny's book is a really important tool for me to be able to incorporate a lot of raw recipes into our lives, because the ingredients are easy to find, and there is always several recipes I can choose from to make because I already have the basics in my house. I have a ton of raw recipe books, because I love to drool over them, but this one actually gets used several times every week.
99% of the recipe ingredients can be bought at a conventional supermarket. From flipping through the pages, I think the only ingredient that requires a trip to a natural food store is carob for one recipe.
Many of the recipes require a food processor or blender. For people with allergies, many recipes use nuts.
There is a helpful chart in the beginning of the book that explains the soak times of seeds and nuts.
The layout of the book is pleasing, and there are color photographs of some of the recipes.
Jennifer's previous version of this book was rated with very high regards. I watched several of her videos on YouTube and I felt confident that this book would be a good match for me and getting my feet wet in the kitchen for this new way of preparing food. I had this one on pre-order, since this edition was supposed to have over 50 more recipes added to it. It was worth the wait!
I made one of the juicing-juices this morning. Green juices and smoothies are so much a matter of personal taste and what our palette can handle, the recipes in that section are good for finding a base and combinations to try. I know if I went by her recipe alone and followed it strictly, (or anyone's juicing or smoothie recipes, really) I wouldn't end up a happy camper for most of them. So for the juices and smoothies, I find using them as an idea guide is better for me than following the recipe to the "T".
A friend was asking me if this book has nutritional information in it. The answer is yes. At the bottom of every page the following information is listed on a per serving basis: Calories, protein, fat, carbohydrate, fiber, sodium.
She gives a sample menu plan for lunch and dinner. It presents combinations of all sorts of things and I find that to be so super helpful. I feel more encouraged and helpfully guided instead of overwhelmed and inundated with too much information at once.
One of the things I really like about this book are the listed variations she adds to some of the recipes. It makes one recipe turn into three or four which can be served all sorts of different ways. I feel like there are pages and pages worth of extra recipes just out of the variations and possibilities listed within just a single recipe. For example, there are a heck of a lot of different kinds of salads in the recipe book. Then there are variations on those base recipes. Then there are a ton of different salad dressings... If all I wanted to do was eat salad, I could try all sorts of different salads, rotated with different dressings for months and not get tired of them if I wanted to try everything! And that's just the salad section!
The next thing I truly appreciate is not having to read a list of ingredients that goes all the way down the page. Other books listed 12-20 items as necessary just to put something together so it will have a good range of interesting flavors. Lengthy ingredient lists in some of the raw books were too overwhelming, too complicated. That for sure is a thing that would have turned me off of this way of eating sooner than later if I didn't see a little more simplicity out someone's recipe book pretty soon. Jennifer really comes through on the title of her book with the "Made Easy" part.
Every section from appetizer, to entree, to dessert is really creative. Certain things are no-brainers (how to make applesauce) but you know what? I like having those little no-brainers in there to remind me that it's something I can make quickly and easily, and it's not "out of sight, out of mind".
Unlike another book I had purchased recently which also had good reviews, I can see myself actually opening Jennifer's book, referring to it, and using many of the recipes very often. I seriously may not need another raw recipe book for a long time.
I wish the book had a lot more photos, but it is pretty thick already with information and recipes. I hope later down the road she will add a dehydrator section (seasoned nuts, kale & eggplant chips!) and maybe a fermentation section (sauerkraut, pickled cauliflower!). If she added just a few recipes for those categories of preparation, this would end up being the one-stop book a beginner would ever need. I think a lot of people who are ready to commit to a raw foodist lifestyle would really benefit from having healthier snack ideas being exposed to dehydrator & fermentation/pickling options because many of these beautiful and easy desserts that Jennifer shares can be costly pretty fast from the use of so many nuts!
If you haven't seen her video on Flourless Chocolate Cake, it is a must-see, to get an idea of just how she works with variations and ideas, and ease of putting something great together in a short amount of time with just a few ingredients.
For someone like me who is starting out and having to adjust my pantry and my time spent in the kitchen, I would totally recommend this book. I feel very good about this purchase and I really look forward to diving into it pretty often for some easy quick and delicious food!
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