Raw Food Made Easy for 1 or 2 People, Revised Edition by Jennifer Cornbleet
By Jennifer Cornbleet
All-new Revised Edition of Jennifer's best-selling vintage.
Getting five servings of fruit and veggies an afternoon hasn't ever been so scrumptious and easy.
Well-known Bay quarter cooking teacher, Jennifer Cornbleet, stocks her favourite no-cook recipes in amounts perfect for one or humans. With crucial time-saving assistance and strategies, plus Jennifer's transparent directions, you do not have to toil within the kitchen as a way to get pleasure from nutritious, scrumptious uncooked food.
* Choose from over a hundred foolproof recipes, in addition to lunch and dinner menu plans.
* Enjoy effortless recipes that decision for common components and simple equipment.
* Learn the right way to avoid health-busters like white sugar, white flour, and trans-fats.
* Convert conventional recipes into nutritious treats made up of all-natural ingredients.
In the Revised Edition:
* More than 50 extra recipes.
* New chapters on Green Smoothies and Raw at the Go.
* Expanded sections on improve practise and simple Snacks.
* Calorie and dietary information with every one recipe.
Read or Download Raw Food Made Easy for 1 or 2 People, Revised Edition PDF
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Extra resources for Raw Food Made Easy for 1 or 2 People, Revised Edition
Best wishes for joy and good eating. —Jennifer Cornbleet ACKNOWLEDGMENTS So many friends and students over the years have requested a book of simple, healthful, and delicious raw recipes. They wanted economical, practical, and quick-to-prepare food for one or two people. The dishes had to be familiar tasting and flexible, so that a variety of people, from raw-food enthusiasts to traditional diners, could enjoy them. I wrote Raw Food Made Easy in response to these desires. My gratitude to all of you.
In response to readers’ requests, I’ve included more of the raw food recipes that we commonly incorporate into our diets—fruit dishes (see pages 28 to 36), salads (see pages 91 to 111), and salad dressings (see pages 113 to 123). I’ve also added tips for advance preparation (see pages 14 to 16). ) To help people make good choices when they’re eating between meals, I’ve included a section on easy snacks (see page 61). And in response to today’s fast-paced lifestyle, I’ve also added a new chapter with tips for eating on the go and while traveling (see pages 154 to 156).
Use organically grown produce whenever possible, especially when juicing greens. Basic Green Juice (page 23) and Energizing-Purifying Juice (page 21) should be your staples, since they are the highest in nutrients and lowest in calories and sugars. The other juices in this section will provide variety during the week. If you are sensitive to sugars, limit your consumption of beet, carrot, and fruit juices. Instead, choose juices made from green leafy vegetables. Juicing is a great opportunity to use vegetable scraps left over from other recipes.