For 1 or 2 People
Veteran raw food chef Jennifer Cornbleet provides a host of quick and easy raw recipes for breakfasts, main meals, and desserts--in smaller portions for 1 or 2.
Although raw foods have gained tremendous popularity in recent years, some people are put off by the work and equipment needed for dehydrating and the extensive preparation required for gourmet raw food dishes.
Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food.
With Raw Food Made Easy:
- Choose from over 100 foolproof recipes, along with lunch and dinner menu plans
- Enjoy easy recipes that call for common ingredients and equipment
- Learn how to avoid health-busters like white sugar, white flour, and trans-fats
- Convert traditional favorite recipes into nutritious treats made from all-natural ingredients
Dimensions: 8.86" x 7.93"
Details: Paperback, 200 pages
Author: Jennifer Cornbleet
About Jennifer Cornbleet
Jennifer Cornbleet is a nationally recognized raw food chef and instructor. She offers lectures, classes, hands-on workshops, and consultations in the Chicago area and nationwide. Her first book, Raw Food Made Easy for 1 or 2 People, has already sold over 30,000 copies and is consistently on the Amazon.com bestselling cookbook lists. She has recently released the companion DVD, Raw Food Made Easy.
Jennifer is a faculty instructor at the Living Light Culinary Arts Institute, a raw food chef school in Northern California. She also directs the school's satellite program in Chicago, where she teaches the certification courses Fundamentals of Raw Living Foods and Essentials of Raw Culinary Arts.
Jennifer lectures extensively--in natural food markets, bookstores, culinary schools, and colleges throughout the world. She has appeared on CBS and ABC Chicago and NBC Denver, and her recipes have been featured in the Chicago Tribune, Conscious Choice, the New York Press, and Cooking Light Magazine.
Jennifer's current projects include a new book, Raw For Dessert, to be published in next year.
My life-long love affair with good food began at age 7, with cooking lessons from my dad. As a teen, I became a vegetarian for several years, which fostered my interest in fresh produce and natural ingredients. After high school, I studied music history at the University of Chicago, and spent a year in India on a Fullbright to study classical Indian violin. Living with a family in Benares gave me the opportunity to learn first-hand how the women prepared local vegetarian delicacies.
Back in America, I discovered my passion for teaching. I earned an MAT at University of Chicago and taught high-school English for three years. Then, in 2000, after attending a course at Living Light, I realized that I wanted to combine my interests in teaching and food, and I switched careers to teach raw food classes full-time.
As I began to meet more and more people interested in improving their diets, I saw a fundamental problem with the existing information about raw food "cooking". Preparations tended to be time-consuming, labor-intensive, and expensive. Many raw food recipes required dehydration, sprouting, and fermenting, which most of my students did not have the time and equipment for. The recipes also made 4-8 servings, which added to the cost and resulted in waste. Finally, many students were not interested in radical dietary changes, but simply wanted creative ways to get the fruits and vegetables they needed. I began developing time-saving techniques and tasty, familiar dishes that could be made with common ingredients and basic equipment, and that would appeal to mainstream America. My book, DVD, and other projects are all geared toward making it easy and enjoyable for anyone to eat a healthier diet.
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