Raw Food Made Easy: For 1 Or 2 People

Front Cover
Book Publishing Company, 2005 - Cooking - 199 pages
43 Reviews
Jennifer Cornbleet has been referred to as the Rachel Ray of raw food. 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.

Over 100 foolproof recipes, along with lunch and dinner menu plans, call for common ingredients and basic equipment. You'll be able to convert traditional favorite recipes into nutritious treats made from all-natural ingredients. Getting five servings of fruits and vegetables a day has never been so delicious and easy.

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Contains great simple and basic recipes. - Goodreads
This book is very informative but is mostly recipes. - Overstock.com
... and the recipes are a little frumpy, too. - Goodreads
This book has some good recipes in it. - Goodreads
... the recipes are simple and tasty. - Goodreads
Just basic recipes with full equipment lists. - Goodreads

Review: Raw Food Made Easy: For 1 or 2 People

User Review  - Tracie - Goodreads

Lots of wonderful ideas for getting raw veggies in the daily diet. Most recipes call for a food processor or blender (which seems ironic). Will most likely try all the desserts which are gluten and refined sugar free. Seems like avocados and dates are major ingredients. Read full review

Review: Raw Food Made Easy: For 1 or 2 People

User Review  - Tracie - Goodreads

Lots of wonderful ideas for getting raw veggies in the daily diet. Most recipes call for a food processor or blender (which seems ironic). Will most likely try all the desserts which are gluten and refined sugar free. Seems like avocados and dates are major ingredients. Read full review

About the author (2005)

Jennifer Cornbleet has an extensive background in a broad range of cooking styles. She has explored the culinary traditions in several of the world's ethnic cuisines and has studied both Eastern and Western dietary healing philosophies. She is a graduate of the Living Light Culinary Arts Institute, and is fully certified raw and living foods chef and instructor. Jenny teaches the certificate course "Fundamentals of Living Foods" in major cities around the country, and she is a faculty instructor at the Living Light Culinary Arts Institute in California. She is working on a living foods DVD.

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