Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw food chef and instructor, and is a graduate of Living Light Culinary Arts Institute. Through her company, Raw-Food Cuisine, she offers lectures, classes, hands-on workshops, and consultations in the Chicago area and nationwide. Her website, www.learnrawfood.com, is a comprehensive resource for raw food recipes, information, products, and instruction.

Jenny's Featured Recipe's

Stuffed Mushrooms with Mediterranean Kale

yield: 1 serving

Stuffed Mushrooms

• 1portobello mushroom
• 2 teaspoons tamari
• 1/4 cup Sunflower Herb Pate or Sunflower
• Sun-dried Tomato Pate
• 1/2 teaspoon minced fresh parsley, for garnish (optional)

Mediterranean Kale

• 4 kale leaves, stems removed
• 1 1/2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/4 red bell pepper, diced
• 1 tablespoon raw pine nuts
• 1 tablespoon sliced black olives
• Dash black pepper (optional)

Assembly

Stuffed Mushrooms

Cut the stem from the mushroom. Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Place the cap in a mixing bowl. sprinkle with the tamari. and toss until the cap is coated. Marinate for 5 to 30 minutes. Place the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pate and garnish with the parsley if desired. Serve immediately.

Mediterranean Kale

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 heaves. Chop the kale strips crosswise a few times, so they aren't too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands. working the dressing into the greens. Add the red bell pepper. pine nuts, and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper if desired.