A faculty instructor at the Living Light Culinary Arts Institute (a Northern California chef school focusing on raw foods), Jennifer Cornbleet is the host for this primer on cooking raw (i.e., foods that are unprocessed, unrefined, and not treated with heat). Touting the high-nutrition, high-energy value of a raw food diet, Cornbleet briefly covers equipment (her Green Star juicer lists at about $500) and ingredients, providing information on advance prep items such as pâtés, salad dressings, almond milk (as a dairy replacement), and seasonings, before moving on to recipes (the text of which are found in the accompanying booklet) such as green juice for breakfast (“You can taste the energy!”), soaked nut-based “Not Tuna Pâté” and vegetarian California Rolls (with seaweed and miso) for lunch, zucchini pasta (veggie ribbons intended to look like fettuccini) for dinner, and a dessert chocolate mousse tart (made with an avocado base). Cornbleet also provides “Travel in the Raw” suggestions (such as washing lettuce in your hotel room!). Unfortunately, however, Cornbleet's numerous plugs for her companion book during the program make Raw Food Made Easy too infomercial-like. Not a necessary purchase. Aud: P. (J. Williams-Wood)
Raw Food Made Easy
(2007) 120 min. DVD: $19.95. Book Publishing Co. (tel: 888-260-8458, web: <a href="http://www.bookpubco.com/">www.bookpubco.com</a>). PPR. ISBN: 978-1-57067-203-3. January 7, 2008
Raw Food Made Easy
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