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Raw Food Made Easy: For 1 or 2 People Paperback – Large Print, August 31, 2005

4.3 out of 5 stars 330 customer reviews

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Editorial Reviews


A chef for Living Light Culinary Arts Institute, Cornbleet has been finessing her hand in the raw food kitchen for quite some time, so it might come as a surprise that her premiere book, Raw Food Made Easy For 1 or 2 People, reduces the craft to the bare minimum. Simple as it may seem, this book accomplishes quite a complex feat: it truly makes raw food easy. After spending ten minutes whipping up your own almond butter, you'll never pay outrageous prices for it again, and the Not Meat Balls will ban cravings for the processed faux-meat varieties. Innovative techniques such as replacing eggs with avocado in mousse and marinating broccoli so that it tastes cooked testify to her understated expertise. -VegNews Magazine

From the Author

The All-New Revised Edition of Raw Food Made Easy for 1 or 2 People is available in July, 2012.

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 talk of celery made with homemade, all-natural raw almond butter and naturally sweet raisins.

Raw food recipes are a wonderful option for busy, health-conscious people who love to eat.  They require no actual cooking time and can be ready in a matter of minutes.  Or you can prepare many of the components to a raw feast in advance so you always have a grab-and-go meal ready when you're hungry.  And because the recipes are raw, the ingredients are loaded with everything Mother Nature intended us to enjoy: vitamins, enzymes, fiber, and scrumptious natural flavor.  

Simple Techniques for Enjoying Raw Food

Eating raw is the most natural thing in the world because every recipe is made with nothing but all-natural, unprocessed ingredients from Mother Nature's kitchen.  Eating raw is also the easiest thing in the world, once you get to know a few basic ingredients, familiarize yourself with some key equipment, and master a few simple techniques:
  • For a dairy-free substitute to pour over your morning granola that's more nutritious than boxed non-dairy milk products, simply soak almonds in filtered water and then use a 'mesh bag' or fine mesh strainer to make it ultra smooth.
  • For an elegant ladies-who-lunch salad, marinate thinly sliced raw beets in a dressing made with lemon juice, Dijon mustard, olive oil, and herbs and serve the 'tenderized' beets over a plate of mesclun or arugula, topped with raw walnuts. 
  • On a cold night, make a simple puttanesca sauce with olives, tomatoes, sun-dried tomatoes, bell pepper, herbs, and olive oil.  Then preheat your oven to a temperature no higher than 200 degrees, turn it off, and place an ovenproof bowl with your sauce inside for about 15 minutes.  Serve the sauce over zucchini fettucine.
  • To turn zucchini into wheat-free 'fettucine' slice the crisp green veggie into paper-thin ribbons with a vegetable peeler, spiral slicer, or mandoline. Serve it with the tomato sauce you like best.
  • To elevate plain-Jane carrot and celery sticks to hors d'oeuvres status, serve them with a mock sour cream and chive dip made with soaked raw cashews, lemon juice, spices, herbs, and minced fresh chives (or green onions).
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.

It's all good...and good for you.

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Product Details

  • Paperback: 200 pages
  • Publisher: Book Publishing Company (August 31, 2005)
  • Language: English
  • ISBN-10: 1570671753
  • ISBN-13: 978-1570671753
  • Product Dimensions: 8.9 x 7.9 x 0.5 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (330 customer reviews)
  • Amazon Best Sellers Rank: #599,522 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on June 10, 2006
Format: Paperback
I like a lot of raw things; though I eat a regular diet, I've preferred a lot of my foods raw for years--definitely fruits and vegetables, and some other things that would probably upset a vegan or two.

Cornbleet's book was recommended to me by another Amazon reviewer, and I have to say, this is one book of recipes on raw foods that doesn't require a kitchen full of obscure appliances and a direct pipeline to Whole Food's exotic produce section. You can make most of these recipes from things you find in any grocery, with perhaps the addition of raw nuts like almonds, walnuts and cashews from the Indian grocery store (because they carry them in reasonably good-sized bags and are priced well, too.)

I tried the "Creamy Tomato Soup." This is a kind of gazpacho made simply with tomatoes, avocado, basil or dill, olive oil and some seasoning like salt, onion powder, garlic cloves and pepper. I made a batch, using Adobo powder because I was out of onion and garlic (this is a garlic salt with herbs used in Latin American cooking.) And, yes, think of it, I was out of onion salt and garlic but I did have an avocado and fresh basil. Pretty strange, I'll admit it. I tossed in the best of extra-virgin olive oil we had. Result? A creamy, frothy pink soup, served chilled that tasted like a buttery version of gazpacho. I had to keep from eating the entire batch in one sitting. It was refreshing and soothing. This soup can be lightly warmed if cold soups don't float your boat.

The book has attractive photography, which helps you choose some recipes like raw wraps, either in kale, cabbage or nori wrapping or you might go for the desserts which were numerous and very luscious-looking (fig cake, key lime mousse, berry crisp.
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Format: Paperback
I've been reading about raw foods for years and acquired several books and recipes on-line. I attended the author's demonstration at Karyn's. Unlike some (not all) raw foodists, she looked very healthy and was amiable and non-judgemental. I must use this cookbook 3-4 times a week. I may have to buy a new copy because it is getting so dirty! I have made smoothies, salads, desserts and even actual entrees. With other cookbooks I might have made a smoothie or a soup here or there, with this one I'm creating full raw food courses meals. The zuccinni pasta is great as is the raw chocolate flourless cake and the blueberry tart is genius. It's nice to be able to make things for yourself vs. having to buy them from raw food restaurants (which I'm lucky to be near two). Since I have bought this book I have eaten more raw foods than ever before. I think the author is smart to realize that if the raw food trend is going to catch on, it needs to relate to busy people and communicated in a pleasant, non-preachy way. I can't wait for the next book she writes!
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Format: Paperback
I LOVE Jenny's new book! I have dozens of raw foods books, but this is the only one that makes raw foods cooking successful for me (and my family). The prep time that other books require is what has historically overwhelmed me (I work 80 hours per week) and this book requires virtually none of that. So far, we have fallen in love with Walnut Pate Sandwich, Garden Vegetable Soup, Spinach Apple Soup, Zucchini Hummus, and Brownies. As we try others, I'm sure we'll love them all! This is the book that will change our lives and I HIGHLY recommend it!
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Format: Paperback Verified Purchase
I went (mostly) raw a couple of months ago. I'm STILL excited about being raw (and I'm fairly creative in the kitchen), but when I needed/wanted recipes to expand my repertoire, I began to explore books. I think I've read/tried about 12 now. I love different books for different reasons, and I've learned something from each one.

THIS one I love because:

* It's the first one I've found that's written for a REAL person with REAL lives (we're not all chefs, we don't all have fancy/expensive equipment, we don't all have oodles of extra time, we don't all have easy access to exotic ingredients). It makes being and staying raw more do-able.

* Her instructions are CLEAR. She's a teacher, and it makes all the difference.

* I LOVE that she doesn't get preachy. Although she explains the benefits of raw foods in the intro, she doesn't go overboard and say the all the problems of the world will be solved if everyone ate raw foods. (I get so tired of that! It's not a religion, folks!) It's all about the recipes. She's just giving you great, do-able recipes.

* Even though the title says "for 1 or 2" I am doubling many of these for my family of four and they work great.

I've been turning my mom onto raw foods, and this will be the first book I give her.
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I, like many other reviewers, have somehow managed to establish a collection of raw food recipe books, but this is the only one that never seems to get put back on the shelf. Why? It's always on one counter or another, open and in use. The recipes Really Are simple, and delicious. The apple crisp in particular - it's amazing. I don't usually take the time to write reviews, but this book is worth it, and many kudos to the author.
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