Raw Food Made Easy for 1 or 2 People Jennifer Cornbleet Book Review

Raw Food Made Easy for 1 or 2 People, Revised Edition

Jennifer Cornbleet

Well-known San Francisco Bay area cooking instructor, Jennifer Cornbleet,, shares her favorite no-cook recipes in quantities ideal for one or two people. With Jennifer's essential time-saving techniques and clear instructions, you don't have to toil in the kitchen in order to enjoy nutritious raw food. 

Just think Jennifer's first book was excellent and I think the revised of course is even better. Wouldn't bother me to have both of books on my shelf. 

There are over 50 new recipes including green smoothies. There are beautiful full page color photos sprinkled throughout.  

No long list of ingredients, nor ingredients you can't find in the supermarket yet packed with flavor and like the title says "Raw Food Made Easy." 

Contents

Preface to New Edition

Acknowledgments

Introduction

Kitchen Setup

Raw Basics

Tools and Techniques

Advance Preparation

Breakfast

Juices

Fruits

Green Smoothies

Cereals and Milks

Easy Snacks

Menus for Lunch and Dinner

Lunch and Dinner

Dips, Pates, and Savory Sauces

Soups

Salads

Salad Dressings

Sandwiches

Entrees

Vegetable Side Dishes

Raw on the Go

Dessert

Cakes, Cookies, and Bars

Crisps, Pies, and Tarts

Mousses, Puddings and Sweet Sauces

Shakes, Ice Creams, and Sorbets

Next Steps

Glossary

Index

Resources

About the Author

Other Titles

Dehydrated Tomatoes and Tomato Powder

Raw Buckwheat Bread Russell James Raw Food Recipe

Raw buckwheat bread

The Raw Chef's Recipe Series - The Complete Series
Makes 18 ‘slices’

1/2 cup olive oil
1 1/2 cups sun dried tomatoes
3 cups sprouted buckwheat
1 cup flax meal
3 1/2 cups peeled courgette (zucchini), roughly chopped
2 cups apple, cored and roughly chopped
3 tabblespoons lemon juice
2 avocados
1 large onion
1/2 cup minced parsley

- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Cashew Mayo

1 cup cashews
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons chopped onion
1/4 cup water
1/2 teaspoon agave

- Blend all ingredients in a high speed blender until smooth.

For the mushrooms pictured…

- Cut portabello mushrooms into thick 1cm wide strips. Marinade them for a couple of hours or overnight in equal parts of tamari and olive oil.

- Arrange them on a dehydrator sheet and dehydrate overnight.

Photos and recipe Russell James The RawFood Chef

Russell James Portabello Kebabs with Asian Slaw

This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.

The Raw Chef's Recipe Series - The Complete Series

Serves 2

For the kebabs

3 large portabellos
1 small red onion
1 zucchini (courgette)
1 yellow bell pepper
1 cup pineapple
3 tablespoons tamari
1 teaspoon freshly grated ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground celery seed
2 tablespoons olive oil
2 tablespoons flax oil
1/4 teaspoon sesame oil (optional)
1/4 teaspoon salt

- Chop the vegetables into 1” squares.


- Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.
- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.
- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

For the Asian slaw

1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienne fine
1/2 a yellow bell pepper, julienne fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful cilantro, minced
2 tablespoons chiffonade mint

- Blend first 5 ingredients in a high-speed blender.


- Combine with remaining ingredients in a bowl.
- Serve with warm kebabs straight from the dehydrator.

Russell James Pesto & Caramelised Onion Pizza

Another one of my favorite Russell James recipes!!

The Raw Chef's Recipe Series - The Complete Series

For the base

500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes

- Grind all ingredients in a food processor until you have a paste consistency.

- Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

- Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

5 large onions, sliced thinly (use a mandoline if you have one)
1 cup soft dates
3 tablespoons tamari
2 tablespoons olive oil
1/4 cup water

- Blend all ingredients except the onions in a high-speed blender, until smooth.

- In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

- Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

2 cups basil
1/4 cup pine nuts
1 tablespoon olive oil
1/4 teaspoon salt
2 teaspoons lemon juice

- Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

10 basil leaves
1 cup sun-dried tomatoes
1 cup tomatoes
2 teaspoons lemon juice
1/4 of a medium onion
1 soft date

- Blend all ingredients in a high-power blender until smooth.

For the cheese

1 cup macadamias
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup water
1 tablespoon nutritional yeast

- Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

Photo and recipe HERE

Ani Phyo Raw Food Diet Recipe

Easy raw food recipes are my favorite and this one is a keeper! I have peaches in the kitchen all ready to make this wonderful raw dessert. 

Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
(serves 4)

CRUST

• 1 1/4 cup almonds
• 1 vanilla bean, scraped
• 1/2 teaspoon sea salt
• 1  cup pitted and packed medjool dates
• 2 Tablespoons coconut oil or butter

FILLING

• 4 cups Mango, pitted and diced
• 1/4 cup agave syrup

To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.

Sprinkle half of the crust onto bottom of a loaf pan.

To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.

Recipe and photo on Ani's website along with some other great looking recipes. 

The New Enlightened Eating Book Review

Caroline Dupont, a holistic nutritionist. Caroline is senior instruction at the Canadian School of Natural Nutrition and has taught hundreds of food-preparation classes to thousands of students.

Whether cooking for one or trying to please and nourish family members, these tempting recipes are easy-to-prepare and universally appealing.

Although not completely raw "The New enlightened eating" has a wealth of information and many raw food recipes. Caroline goes into making the best food choices that will help you learn about eating whole foods, plant based diet, local foods, raw foods, an alkalizing diet, food sensitivities and eating consciously. Supplementing a whole-food diet with fruit juices, probiotics, superfood powders and antinutrients. 

My favorite chapter would be chapter 2: Beyond Diet: Digestion and Detoxification. A very important aspect of any diet. We all should be aware of this subject for good health. 

Many color photos throughout and the recipes are amazing!! Find "The New Enlightened Eating" here at Amazon. 

Introduction The Heart's Way to Health

Chapter 1 Universal Dietary Principles

Chapter 2 Beyond Diet: Digestion and Detoxification

Chapter 3 Transformation and Balance

Recipes

Chapter 4 Breakfast Dishes and Quick Breads

Chapter 5 Beverages

Chapter 6 Dips and Spreads

Chapter 7 Soups

Chapter 8 Salads

Chapter 9 Sauces, Salad Dressings, and Savory Sprinkles

Chapter 10 Main Dishes

Chapter 11 Side Dishes

Chapter 12 Desserts and Sweets

Appendix A Cooking Beans and Grains

Appendix B Glossary of Select Ingredients

Appendix C Recommended Kitchen Equipment

Appendix D Stocking Your Kitchen and Storage Tips

Appendix E Three Weeks of Quick Dinners

Casear Salad Raw Food Diet Recipe

Dressing

1/2 C soaked sunflower seeds

2 T raw tahini

3 T lemon juice

1 T olive oil

1 clove garlic

1 tsp miso

1/2 tsp sea salt

1/2 tsp kelp powder

1/2 tsp black peppercorns

1 tsp maple syrup

1/2 C filtered water

Parmesan

1/4 C pumpkin seeds

1/4 C nutritional yeast

dash or two of sea salt

Assembly

1 head of romaine lettuce, washed and chopped.

Dressing

In a high-speed blender, blend all ingredients until smooth.

Parmesan

Process all ingredients in a food processor, or, I use my magic bullet.

Assembly

In a large mixing bowl, dress lettuce with a few spoonfuls of dressing and toss well.

Sprinkle Parmesan on top (store leftover parm in a glass container).

Note- The dressing makes an amazing dip as well!

Check out Callie's website!

http://rawxy.com/

Turtle Pumpkin Squares Raw Food Diet Recipe

This is a wonderful winter vegan treat utilizing pumpkin. Create this melt in your mouth pumpkin dessert today!

Serves

6-10

Graham Cracker Crust

1 1/2 cups raw walnuts

1 1/2 cups shredded dried coconut

1/2 cup Raw Cane sugar

1/2 cup raisins

6 medjool dates, pitted

pinch of sea salt

Pumpkin filling

2 cups raw pumpkin, diced small

1 cup raw cashews soaked

1 1/4 cup coconut milk

1/2 cup raw agave nectar

1/4 cup medjool dates, pitted and packed

2 teaspoons vanilla powder

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon tumeric powder

1/8 teaspoon sea salt

1 tablespoon Lecithin powder

1/2 cup coconut oil, melted in hot bath

Turtle topping (caramel and nuts)

2 tablespoons lucuma powder

2 tablespoons maple syrup

2 tablespoons raw pecan pieces

Graham Cracker Crust
Place the walnuts, coconut and raw sugar in processor fitted with an s-blade and process until finely ground. Add raisins, dates and salt and process until it begins to stick together. Do not over-process. Transfer crust mixture into a 9X12 baking pan lined with parchment paper. Spread evenly and press down with hands to compact.

Pumpkin filling
Place pumpkin, cashews, coconut milk and agave nectar in high speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add lecithin and coconut oil until completely incorporated and pour evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface for at least 2 hours.

Turtle topping (caramel and nuts)
In a small bowl, mix lucuma powder and maple syrup together with a spoon until a creamy caramel is made. Drizzle over firmed pumpkin squares and decorate with pecan pieces. Cut into squares and serve with raw cashew whipped cream if desired.

Please check out Diana's website!

http://www.dianastobo.com

Berry Smoothie

Fruit smoothie recipes are my favorite!

1/2 cup almond milk

1 cup frozen mixed berries

1/2 cup fresh organic cantalope

1/2 frozen banana 

1 T flax oil

1/2 T coconut nectar (opt)

Blend until blended. Can add ice too! Serve in your favorite glass. 

Kale Salad with Cilantro Lime Dressing

Everything about this delicious salad screams summer time from the juicy strawberries to the fresh greens coated in a light dressing of avocado, lime, olive oil and hint of cilantro. With added pumpkin seeds and avocado you wont be left feeling hungry after devouring this salad. This recipe can surely be eaten as the main part of your meal or as a side salad! Alway think of anything healthy green you can add to your meal plan.

Serves

2

For the Salad:

6 C. Baby Kale (or regular kale chopped into bite-sized pieces)

6 Medium Sliced Strawberries

1/2 Large Avocado, peeled and chopped

1/4 C. Raw Pumpkin Seeds (Hemp Seeds would also work well)

For the Dressing:

2 Tsp. Extra Virgin Olive Oil

Juice of 1 Lime

1 Tbs. Fresh Cilantro, finely chopped

1/2 Tbs. Agave Nectar (or Maple Syrup)

1/8 Tsp. Sea Salt

Place the kale, sliced strawberries, chopped avocado, and pumpkin seeds in a large bowl and set aside.

Prepare the dressing by adding the olive oil, lime juice, cilantro, agave, and sea salt to a small bowl. Whisk to combine.

Pour the dressing over the salad.

Toss to combine and enjoy!

Recipe by Amanda Maguire:
http://www.picklesnhoney.com

Hemp Pesto Pasta Raw Food Diet Recipe

Quick, easy and packed with omega's! Add a salad and your set with this raw food recipe.

Hemp Pesto:

Hemp Oil (approx. .25 C)

1-2 cloves garlic

Juice of 1/2 a lemon

2-4 T hemp seeds

2 T nutritional yeast

pink salt (be generous!)

1 large bunch of fresh basil

Noodles:

Kelp noodles (rinsed and chopped)

Julienned zucchini

1. Combine all pesto ingredients in a food processor and pulse until texture is smooth.
2. In a large bowl combine zucchini and kelp noodles.
3. Cover noodles with pesto and toss generously.

Enjoy!

Recipe by Callie England:
http://rawxy.com/

Easy Berry Bliss Cheesecake

Just as soon as you think her desserts can't get any more blissful, Heather Pace creates something new to awe, amazing, delight and inspire fits of unadulterated joy. Enjoy this Easy Berry Bliss Cheesecake and let the euphoria take over. 

Just pick your berry here. Blueberry, huckleberry, strawberry, blackberry, raspberry. My pick would be huckleberry! 

Makes

1, 12 inch springform pan

Crust:

1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

1 teaspoon pure vanilla or water

Filling:

4 1/2 cups berries

3 cups cashews

1/2 cup lemon juice

1/2 cup agave or coconut nectar

1 teaspoon pure vanilla

5-6 drops stevia

1 cup melted coconut oil

Blueberry Jelly Topping:

1 1/2 cups blueberries

3 medjool dates, chopped

Lemon juice, to taste

Crust:

1) Grind the almonds into a flour in a food processor.

2) Add the raisins and continue grinding until broken down.

3) Add the coconut and vanilla. Grind again to incorporate.

4) Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

5) Press evenly into the bottom of a 12" spring form pan.

Filling:

1) Blend all but the coconut oil, until smooth. Add the oil and blend again to incorporate.

Blueberry Jelly Topping:

1) Blend all ingredients until smooth in a blender. Add a few drops of stevia if needed.

2) The mixture will thicken as it sits. Chill in the fridge for a few hours.

3) Spread on the cheesecake after removing it from the mold.

4) Pour over the crust. Chill in the fridge or freezer for 8-12 hours.

Recipe by Heather Pace:
http://www.sweetlyraw.com

Broccoli Salad Raw Food Diet Recipe

MEDITERRANEAN BROCCOLI SALAD

Without sauce: 66 calories, 3.1 grams sugar, 2.3 grams fat, 10.1 grams carbohydrates, 3.5 grams protein

The key to this mouthwatering broccoli salad lies in its tasty dressing, which is actually a blend of raw cashews, olive oil, and garlic. The sauce serves to infuse the salad with flavor, but it’s also delicious as a dipping sauce for veggies or a sour cream alternative on top of tostadas.

“This sauce is so simple, yet so versatile,” Stowers says. “One thing that will help a lot when adding more raw fresh greens [to your diet] is to find a dressing you really enjoy, one you are always happy to go back to when you are feeling the most uninspired.”

For The Basic White Sauce:
2 c. raw cashews
1 c. olive oil
3/4 c. lemon juice
2 tsp. salt
3 small garlic cloves
2/3-1 c. water (for thicker, cheese-like spreads, use 2/3 c; for a sauce consistency, use 1 c.)

For the salad:
4-6 c. broccoli florets, cut into small, bite-size pieces
1 yellow bell pepper, diced
1 small jar pitted kalamata olives, sliced
The Basic White Sauce (use an amount you’re comfortable with)

For The Basic White Sauce:
Blend all your ingredients in a high-speed blender.  Use more or less water until you reach your desired consistency.  Once you store this sauce in the refrigerator, it will thicken. Simply add more water if you need to thin it out for recipes.

For the salad:
In a large bowl, coat your broccoli florets with The Basic White Sauce. Now add your diced yellow bell pepper and sliced kalamata olives. This salad is a beautiful meal when you put it on top of a bed of arugula, followed by a layer of julienned zucchini noodles, drizzle on a little olive oil, and garnish with some pine nuts and a few fresh sprigs of basil.

Makes 4 servings.

Stacy Stower HERE

Chia Seed Recipes My Favorite!! Veggie Protein

We just can't get enough chia! These super-seeds are a great food for weight loss, help control appetite, provide gentle intestinal cleansing, and are high in nourishing omega 3's as well as calcium and protein. Chia pudding is by far our favorite way to consume these little nutritional superstars. Foods high in omega 3 are a great addition to your diet! 

There are so many ways to make chia pudding. All you  need is a nut milk, a flavor and a sweetener. I love to use stevia in mine a lot too!

Chia Pudding

2 cups

2 cups of pure water

6 tablespoons hemp seeds or cashews

¼ cup raw honey

2 tablespoons coconut oil

1 vanilla bean

2 teaspoons cinnamon

½ teaspoon nutmeg

pinch of sea salt

6 tablespoons chia seed

¼ cup raisins, optional

In a blender, combine water, hemp, honey, coconut oil, vanilla, cinnamon, nutmeg and salt. Blend to make a smooth cream.

Pour into a medium sized bowl. Add chia seeds to the bowl and whisk to combine.

Let the pudding sit for 20-30 minutes allowing the chia to absorb the liquid. Stir a couple of times to avoid lumps. Add raisins if desired.

Additional Tips

Recipe by Natalia:

http://www.nataliakw.com