Raw Food Made Easy For 1 or 2 People

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Customer Reviews: Read 116 more reviews...

5 out of 5 stars

Delicious recipes-- you don't have to be a raw foodist to enjoy them, either June 10, 2006
288 out of 294 found this review helpful

I like a lot of raw things; though I eat a regular diet, I've preferred a lot of my foods raw for years--definitely fruits and vegetables, and some other things that would probably upset a vegan or two.

Cornbleet's book was recommended to me by another Amazon reviewer, and I have to say, this is one book of recipes on raw foods that doesn't require a kitchen full of obscure appliances and a direct pipeline to Whole Food's exotic produce section. You can make most of these recipes from things you find in any grocery, with perhaps the addition of raw nuts like almonds, walnuts and cashews from the Indian grocery store (because they carry them in reasonably good-sized bags and are priced well, too.)

I tried the "Creamy Tomato Soup." This is a kind of gazpacho made simply with tomatoes, avocado, basil or dill, olive oil and some seasoning like salt, onion powder, garlic cloves and pepper. I made a batch, using Adobo powder because I was out of onion and garlic (this is a garlic salt with herbs used in Latin American cooking.) And, yes, think of it, I was out of onion salt and garlic but I did have an avocado and fresh basil. Pretty strange, I'll admit it. I tossed in the best of extra-virgin olive oil we had. Result? A creamy, frothy pink soup, served chilled that tasted like a buttery version of gazpacho. I had to keep from eating the entire batch in one sitting. It was refreshing and soothing. This soup can be lightly warmed if cold soups don't float your boat.

The book has attractive photography, which helps you choose some recipes like raw wraps, either in kale, cabbage or nori wrapping or you might go for the desserts which were numerous and very luscious-looking (fig cake, key lime mousse, berry crisp.) The "spaghetti" made of spiral-cut zucchini with a raw coulis of tomato, dried tomato and other herbs was served with walnut pate "meat balls." We can't eat wheat, and this was a beautiful presentation. Only problem is ONE of us doesn't eat nuts and this book is chock-full-o-nuts. I suppose you can use hemp seed or sunflower seeds if you are anti-nut, but this WILL present an issue for those who are allergic.

The author points out that raw food can be made with a blender and not much else but a cutting board and can be good for campers or motorhome travelers who may not want to go nuts with a stove.

This book has some very tempting but healthy recipes and is a nice way to get your five servings of veg a day without pounding down boring salads or boiled cabbage. Recommended!!

5 out of 5 stars

A Life-Changing Book! November 9, 2005
222 out of 224 found this review helpful

I LOVE Jenny's new book! I have dozens of raw foods books, but this is the only one that makes raw foods cooking successful for me (and my family). The prep time that other books require is what has historically overwhelmed me (I work 80 hours per week) and this book requires virtually none of that. So far, we have fallen in love with Walnut Pate Sandwich, Garden Vegetable Soup, Spinach Apple Soup, Zucchini Hummus, and Brownies. As we try others, I'm sure we'll love them all! This is the book that will change our lives and I HIGHLY recommend it!

3 out of 5 stars

Lots of plusses for Beginners March 4, 2007
106 out of 112 found this review helpful

My 3-star rating is relative to my level of experience preparing healthy food (very experienced). A beginner may rate the book higher.
Pros:
1) portions are geared for 1 or 2 - the sub premise for this book
2) Offers reason and how-to for food preparation (how to soak, clean, store foods).
3) Equipment needed is basic and low-cost. Great if your have limited space, income, time and/or food prep experience.
4) Recipes are laid out well: Yield, ingredients, equipment, variations and suggestions are included for each recipe.
5) Ingredients are readily available at most supermarkets
6) Glossary - explainations are a good education. Other indices of resources are Books and Videos, Educational Resources, etcetera.

Cons (sort-of):
The simplicity of some of the recipes make this book great for a beginner yet so obvious for someone like myself that is very adept in a healthy kitchen. Example Recipe -> Apple Juice: 4 apples - cut into chunks. Juice and serve immediately.

Overall Ms. Cornbleet delivers on her title. She gave me new ideas on how to use avocado -> Chocolate Mousse. Not bad!

5 out of 5 stars

A quick-start manual for raw foods October 22, 2006
89 out of 93 found this review helpful

This simple un-cookbook by Jennifer Cornbleet, raw food chef and instruction and graduate of Living Light Culinary Arts Institute, makes preparing delicious raw food in small quantities easy. This book covers the middle ground between simply eating a piece of fruit in its original form and creating elaborate raw gourmet meals. If preparing raw foods seemed to complicated before now, this book is for you.

Recipes are divided into sections for Breakfast (juice, fruit, and cereal), Lunch and Dinner (dips, pates, and savory sauces; soups; salads; salad dressings; sandwiches; entrees; and vegetable side dishes), and Dessert (cakes, cookies, and bars; crisps, pies, and tarts; mousses, puddings, and sweet sauces; shakes and ice creams).

Newcomers to the raw lifestyle will appreciate the glossary, which provides definitions from agave nectar to zest. This is truly a quick-start manual that you can use to start making raw food a part of your everyday life...today!

5 out of 5 stars

Not only the best but the raw "cookbook" I use most often April 11, 2006
76 out of 77 found this review helpful

I've been reading about raw foods for years and acquired several books and recipes on-line. I attended the author's demonstration at Karyn's. Unlike some (not all) raw foodists, she looked very healthy and was amiable and non-judgemental. I must use this cookbook 3-4 times a week. I may have to buy a new copy because it is getting so dirty! I have made smoothies, salads, desserts and even actual entrees. With other cookbooks I might have made a smoothie or a soup here or there, with this one I'm creating full raw food courses meals. The zuccinni pasta is great as is the raw chocolate flourless cake and the blueberry tart is genius. It's nice to be able to make things for yourself vs. having to buy them from raw food restaurants (which I'm lucky to be near two). Since I have bought this book I have eaten more raw foods than ever before. I think the author is smart to realize that if the raw food trend is going to catch on, it needs to relate to busy people and communicated in a pleasant, non-preachy way. I can't wait for the next book she writes!

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