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Raw Food Made Easy for 1 or 2 People

This cookbook by Jennifer Cornbleet was the first raw book I got. I really like how simple the recipes are, and I think it's a great intro to raw foods. I love the desserts, especially, because the portion sizes are perfect.

Marinara Sauce - nice, luscious sauce! I've had it with the Not Meat Balls and the Lasagne and it's great!

Mock Peanut Sauce - another easy one. Great with the Spring Rolls!

Not Tuna Pate - easy and delicious. Great stuffed into hollowed out tomatoes.

Walnut Pate - also great stuffed into tomatoes. I've also used it to make the Not Meat Balls (which are great!)

Sunflower Herb Pate - another good one stuffed into tomatoes or just served on top of a salad! (see a pattern here??)  8)

Cream of Cucumber Soup - nice and refreshing soup for hot weather. Better served freshly made though - not as good the next day.

Cream of Zucchini Soup - very similar to the cucumber soup...another nice hot weather dish.

Garden Vegetable Soup - really nice! Lots of fresh summer flavor here.

Miso Soup - I'm not sure how raw this one is, but it's really easy and tasty! I add more of the veggie quantities than the recipe requires for a bit more flavor and sustenance. I also omit the optional shiitake mushroom.

Greek Salad - really good! I usually make this and serve it with tomatoes stuffed with one of her raw pates.

Harvest Salad - yummy! I love the contrast of the pear, pecans, and dried cranberries. Simple but delicious!

Jerusalem Salad - nothing new here as it's a pretty common recipe, but it's tasty!

Tricolor Salad - good but this is an expensive salad, because endive and radicchio are expensive! I've only made it once because of that!

Classic Vinaigrette - this is my salad dressing staple. I pretty much always have a cruet of this on hand for all of my salads (raw or otherwise).

Creamy Cucumber Dressing - great dressing for raw dishes, pates, salads, whatever. It's a bit more work than some dressings, but the taste is great!

Lemon Herb Dressing - great on the Greek Salad. I've varied the herbs (parsley, basil, dill) and it always comes out great.

Tahini Lemon Dressing - great for any kind of Middle Eastern dish.

Lasagne - this is really good if you can dig the taste of cold lasagne! It's a bit off-putting at first if you're used to eating hot lasagne. But if you don't mind the chill, it's quite good!

Not Meat Balls - yummmmy! Seriously, these are great - as good as any cooked meatball. My hubby loves these. I serve them with Marinara Sauce over zucchini noodles.

Mock Rice Pilaf - tasty little side dish! I like the pine nuts and golden raisins in this.

Spring Rolls - fun and tasty with Mock Peanut Sauce! They can be a little "wet" though so they're not as good the next day.

Carrots with Moroccan Spices - good but not great. I think I only made it once.

Carrots with Parsley and Walnuts - good and different!

Mediterranean Kale - really good! I like how you massage the kale with the dressing to get it to "cook."

Swiss Chard with Pine Nuts and Raisins - another great side dish. Lots of flavor with not a lot of ingredients to work with.

Not Peanut Butter Cookies - OMG these are incredible. How can something so simple be so good?!?! I have some in my freezer now and it's such a treat to grab one. (BTW they're "not peanut butter" because they're made with almond butter!)

Flourless Chocolate Cake - this was good but I prefer the Brownies.

Almond Cookies - another awesome cookie. These are more work than the peanut butter ones though so I make the PB ones more often. But these are really, really good! I like the optional raisins added to these.

Brownies - hella good. And so easy. If you ever have a brownie craving, you can whip these babies up in like 10 minutes. Which is a good (or a bad) thing!!  :-D

This stuff sounds good! Nice reviews.

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Thanks for the reviews! I miss you, Veggeroni. :)>>>

This book is always recommended to me on Amazon, and all the reviews are great - but truthfully, the cover looks so cheesy, I haven't wanted to buy it. I dunno. It just looks weird to me. I know that's dumb, but I guess I kinda do judge a cookbook by its cover a little...

Anyway, I'm glad to know it's a good book! Perhaps I will try it.

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Thanks for the reviews! I miss you, Veggeroni. :)>>>

This book is always recommended to me on Amazon, and all the reviews are great - but truthfully, the cover looks so cheesy, I haven't wanted to buy it. I dunno. It just looks weird to me. I know that's dumb, but I guess I kinda do judge a cookbook by its cover a little...

Anyway, I'm glad to know it's a good book! Perhaps I will try it.

Hi JC!! I miss you too! You were always my favorite VW'er!  :)>>> I must agree, the cover isn't super impressive, but it is a good representation of the book. The recipes are simple and basic, like the cover. Ani's raw book has a more splashy style and presentation, and her recipes are a bit more exotic, too. This one is simple and unintimidating. I was drawn to it for two reasons: one, you really don't need a dehydrator for any of the recipes (except maybe one or two), and two, most recipes have a very small list of ingredients. It's perfect for those who want to give raw a try and are intimidated by other books. Best of all is the dessert section - I haven't made any of Ani's desserts because most are supposed to have, like, 16 servings! And 16 servings to me is too dangerous because I would most likely eat them in 4-6 servings (correspondingly - 1000 calories a pop or something awful like that!) Jennifer's are more reasonable - many are like 4 servings, which I can handle! :)

Anyway, thanks for the comments!

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I had the Muesli for breakfast today. Not technically raw, since it calls for rolled oats, but the rest of it was (raisins, chopped almonds, sunflower seeds, fresh blueberries). I soaked it overnight in some water in the fridge and topped it with some of Ani Phyo's Cinnamon Banana Buttermylk. This was a nice, light breakfast, perfect after my yoga workout!

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That sounds so yummy! I bought a dehydrator yesterday so I can start making more use of my raw books. I am SO excited!

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I made the Key Lime Pie last night. This actually uses two recipes in the book, the Coconut Crust and the Key Lime Mousse. This pie was really easy to make. It makes a 9-inch pie. I didn't want that much, though, so I simply halved each recipe (crust & mousse) and made it in a small rectangular Pyrex dish.

My DH loved it. I thought it was good, but the texture of the mousse part needs to be more firm, I think. Next time, I will stick it in the freezer for a few hours and then defrost a bit and see if that makes it firm. As is, it's very pudding-y, which is not really the texture I'm looking for in a key lime pie. However, the taste is good. I think it would be even better with key lime juice, rather than the regular lime juice called for. It's not quite tangy enough as-is.

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I recently made the Apple Crisp, which also includes the Crumble Topping recipe, and topped it off with some Vanilla Ice Cream.

First, the Apple Crisp...my first impression (trying it about 2 hours after I finished making it) was that the lemon juice and coconut flavors were way too overwhelming and really didn't belong in an apple crisp. Needless to say, I was disappointed. The crumble was good but a little too soft and mushy. The ice cream was good too but really icy in texture.

I tried the crisp again the next day and thought it was much better - the lemon and coconut flavors were more muted and the whole crisp seemed to taste more apple-y. Much more what I was looking for. So, my suggestion is to make this a day ahead of time, because it really is quite good after the flavors meld a bit. It is REALLY sweet however, just be warned! I also think I might halve the crumble part next time and only do a top crumble (and not a bottom crust too) because it's also a bit heavy with all of the nuts.

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do any of the recipes ask for any added salt or sugar?  I need to prepare food for a low sodium diabetic diet and don't want to buy a cookbook i can't use if it asks for salt.

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do any of the recipes ask for any added salt or sugar?  I need to prepare food for a low sodium diabetic diet and don't want to buy a cookbook i can't use if it asks for salt.

why don't you just leave the salt and sugar off? i can usually do without the added salt... it's all about spices! i say take recipes and adjust them to your needs, it should be easy! if you need help on something specific just message me...

once your tastes adjust it will get easier... i honestly can't even eat dairy anymore, it tastes spoiled to me

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