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Jennifer
Cornbleet is a nationally recognized raw
food chef and instructor, and is a graduate of Living Light Culinary
Arts Institute. Through her company, Raw-Food Cuisine, she offers
lectures, classes, hands-on workshops, and consultations in the
Chicago area and nationwide. Her Web site, www.learnrawfood.com,
is a comprehensive resource for raw food recipes, information, products,
and instruction.
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Raw
Food Made Easy
for one or two people
by
Jennifer Cornbleet
$16.95
Softcover
- 199 pages
Getting
5 servings of fruits and vegetables a day
has never been so delicious and easy.
Well-known
Chicago-based cooking instructor, Jennifer Cornbleet, shares her favorite
no-cook recipes in smaller quantities ideal for one or two people. 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.
- Choose
from over 100 foolproof recipes, along with lunch and dinner menu plans.
- Enjoy
easy recipes that call for common ingredients and basic equipment.
- Learn
how to avoid health-busters like white sugar, white flour, and trans-fat.
- Convert
traditional favorite recipes into nutritious treats made from all-natural
ingredients.
"Look
no further, you have found your raw food book! From menu planning to a
weekly shopping list, you will be amazed how simple Jenny makes it. As
an instructor, she is upbeat and knowledgeable, and she has put her wisdom
into this book as if she is standing in your kitchen guiding you through
each step. I know you will enjoy making these amazingly healthy and tasty
dishes as much as you'll enjoy eating them!"
—Elaina
Love
Author of Elaina's Pure Joy Kitchen
"I
consider Raw Food Made Easy for 1 or 2 People to be a book whose
time has come. The recipes are made from easy-to-find ingredients and
are simply delicious. Whether you are single, a couple, or someone who
has different food choices than the others in your family, this book can
help you get on the raw food path and stay there!"
—Cherie
Soria
Director, Living Light Culinary Arts Institute
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