Raw Food Made Easy: For 1 Or 2 People

Front Cover
Book Publishing Company, 2005 - Cooking - 199 pages
22 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
... 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
I have never been much on fancy raw recipes. - Goodreads
The recipes dont convert like you would think. - Overstock.com

LibraryThing Review

User Review  - dyeabolical - LibraryThing

This is a great intro for someone who may have never eaten vegetables before. There are some really good recipes and advice in it (PB cookies), but many of the recipes are too basic to even be called ... Read full review

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

User Review  - Rosalind - Goodreads

This is a great recipe book to start with if you are interested in incorporating more raw foods into your diet. The recipes are made for 1 to 2 people so there isn't the problem of having an excess of ... Read full review

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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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