- Paperback: 200 pages
- Publisher: Book Publishing Company (August 31, 2005)
- Language: English
- ISBN-10: 1570671753
- ISBN-13: 978-1570671753
- Product Dimensions: 7.5 x 0.5 x 8.8 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 518 customer reviews
- Amazon Best Sellers Rank: #892,210 in Books (See Top 100 in Books)
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Raw Food Made Easy: For 1 or 2 People Paperback – Large Print, August 31, 2005
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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).
It's all good...and good for you.
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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.
There are a fair number of posts that say that they have 'seen better' raw recipe books. I would have to agree in terms of recipe sophistication and imagination and in book production values, but in fairness to Jenny Cornbleet, she never made claims that her book would rival those of experienced professional chefs--for example, raw books by Matt Kenney and Sarma Melngailis. Matt and Sarma are highly trained professional restauranteurs and this really shows in their books. Their recipes are extremely well done--imaginative and delicious--although many are complex and require a lot of time and often exotic ingredients and equipment. The recipes I have made from their books have been absolutely sensational, but because I do not own a dehydrator and won't be getting one, and do not have access to ingredients like Thai coconuts, the utility of books like theirs and those of most other raw food authors is somewhat limited for me.
The good thing about Jenny's book is that ANYONE can make these recipes (and yes, I too rolled my eyes at the instructions on how to chop parsley and make lemon juice!) with minimal time and equipment, using readily-available ingredients. I generally use her recipes as a springboard and add other ingredients, subtract some, etc., to personalize the recipes to my taste. The recipe for Zucchini Hummus (p. 73) and her soup recipes are staples for me, and I really like her nori rolls--they looked quite professional when I made them. I think Jenny is to be commended for making raw food so approachable and so do-able. I know that I would not have embraced this way of eating had I looked at other books first and thought that I HAD to shell out money for a dehydrator, a sprouter, and buy ingredients like Thai coconuts, Irish moss, maca, lucuma, and so on, in order to be a 'successful' raw foodist. Nothing against recipe books that call for these things, but those recipes involve more time and expense than I was looking for then (and now).
In contrast to at least one other reviewer, I think it is a hallmark of a well-designed recipe book when the equipment needed for each recipe is listed. There is also a very good index. I think the book is well-organized and useful. Whether you want to go 100% raw or just incorporate a few raw recipes to your diet, Jenny makes it, yes, truly easy--just don't expect a lot of sophistication in the recipes. She also has several YouTube videos (excerpts from her Raw Food Made Easy DVD) that show you step-by-step how to make several recipes in the book. In short, I recommend this book to anyone who asks me where to start with raw foods.