Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw food chef and instructor, and long-time faculty member at the respected Living Light Culinary Arts Institute in California. She is a best-selling author and sought-after speaker dedicated to making the world of raw food an easy and accessible addition to 21st Century kitchens.

Jennifer's energetic personal style and inclusive approach to raw cuisine distinguish her in the food world. She is a frequent media guest, sharing her no-cook approach to eating on television and radio throughout the U.S. and Canada.

Jennifer's first book, Raw Food Made Easy for 1 or 2 People, introduces readers to a world of delicious meals and snacks made exclusively with natural, wholesome foods. It focuses on providing maximum flavor with minimum effort, and features recipes specifically designed to yield just one or two servings. More than simply a recipe collection, Raw Food Made Easy for 1 or 2 People is a dining-made-easy manual, filled with tips, strategies and simple techniques that make it a pleasure to prepare beautiful, flavorful dishes. It has already sold over 100,000 copies worldwide. Jennifer is also the host of a companion DVD, Raw Food Made Easy.

Jennifer's second book, Raw for Dessert, was released in 2009. It offers ideas for dozens of delicious dessert favorites – including cookies, cakes, pies, puddings, and candies. The recipes are made without dairy, sugar, flour, or processed ingredients of any kind, deriving their sweet flavor exclusively from Mother Nature's pantry.

Jennifer's enthusiasm for the culinary arts began at an early age and her preference for the look, texture and flavor of pure, unadulterated ingredients quickly expressed itself. That preference evolved into a passion for natural cuisine and raw foods.

Jennifer admits that her passion for eating surpasses her passion for cooking. As a result she is constantly developing new techniques and recipes that will minimize her time in the kitchen at maximize her time at the table.

Jennifer travels whenever she has the chance in order to recharge her batteries and sample the sights, sounds, and tastes of other cultures and cuisines. She was born in Chicago and is living in Northern California...for now.

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.