Jennifer Cornbleet - Raw for Dessert Easy Delights for Everyone

EASY DELIGHTS FOR EVERYONEJennifer CornbleetBOOK PUBLISHING COMPANY
Summertown, Tennessee Library of Congress Cataloging-in-Publication Data Cornbleet, Jennifer, 1972 Raw for dessert : easy delights for everyone / by Jennifer Cornbleet. p. cm. Includes index. ISBN 978-1-57067-236-1 1. 2. 2.

Cookery (Natural foods) 3. Raw foods. I. Title. TX773.C63443 2009 641.86dc22 2009020653 2009 Jennifer Cornbleet
Photos 2009 Book Publishing Company Cover and interior design: Aerocraft Charter Art Service
Cover and interior photos: Warren Jefferson
Food styling: Barbara Jefferson, Jennifer Cornbleet All rights reserved. No portion of this book may be reproduced by any means whatsoever, except for brief quotations in reviews, without written permission from the publisher.

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www.bookpubco.com ISBN-13 978-1-57067-236-1 17 16 15 14 13 12 11 10 2 3 4 5 6 7 8 9 Book Publishing Co. is a member of Green Press Initiative. We chose to print this title on paper with postconsumer recycled content, processed without chlorine, which saved the following natural resources: 41 trees 1.754 pounds of solid waste 15, 039 gallons of wastewater 3,325 pounds of greenhouse gases 29 million BTU of total energy For more information, visit www.greenpressinitiative.org . Paper calculations from Environmental Defense Paper Calculator, www.papercalculator.org

for my mother Joanne Cornbleet Thank you from my heart to the staff of Living Light Culinary Arts Institute, including Cherie Soria, Dan Ladermann, Kari Bernardi, Steve Claus, Patricia Hoskins, Elaina Love, Martine Lussier, Brenda OBryant, Inga Peterson, Matt Samuelson, Kristin Suratt, and Hilloah Tanner. My journey into this profession began with learning from and working with you.

Special thanks to Cherie for our friendship and for years of creative work together. And to all the graduates of Living Light whom Ive had the pleasure to teach. I feel tremendous gratitude to the staff of the Book Publishing Companyincluding Bob and Cynthia Holzapfel, Thomas Hupp, Barb Bloomfield, Anna Pope, Warren and Barbara Jefferson, Kathleen Rosemary, Rick Diamond, and Jo Stepaniakfor your incredible support to me personally, and for your three-decade commitment to publishing vegetarian and raw-food books. Thank you to my publicist, Frank Martin, for working so hard this year to promote Raw Food Made Easy. And also to Larry Cook, for producing and directing the Raw Food Made Easy DVD. My thanks to the marketing directors of Whole Foods Markets in Chicago, including Andrew Wickwire, Perri Kramer, Troy Authement, and Rick Crump, for promoting raw-food classes in Chicago.

And also to Judith Friedman and the Natural Gourmet Institute of New York for your generosity to me personally and for including raw food in your curriculum. I appreciate my friend Bill Veeder for brainstorming and editing sessions, and for being a good-natured guinea pig during recipe testing. My heartfelt thanks to Keyvan Golestaneh, the practitioner of natural medicine and healer who introduced me to raw food. Your guidance and wisdom continue to bless my life. I want to express my gratitude to my assistant Laura Williamsyour help with classes, recipe testing, and organization made it possible for me to still have a life while working on so many projects. I wish you all the best in your future endeavors.

Thank you also to Carol Rodgers for being a master recipe tester, to Bennett McClellan and Caroline Dowdy for your invaluable help and support with the photo shoot, and to my class assistants, including Connie Lambert, Ellie Welton, Linda Szarkowski, Bonnie Carter, and Nancy Gilbert. Finally, my inexpressible gratitude to my Beloved Spiritual Master, Adi Da Samraj, for showing me faith in something greater in life.

Exquisite desserts began appearing in the best raw-food restaurants and cafs several years ago. No longer did we have to settle for seventies-style, heavy-as-bricks date-almond balls. I began to wonderhow many of our favorite treats could feature unprocessed ingredients? And still taste amazing? For everyone? Raw for Dessert is my answer. In this book youll find recipes that are innovative, delicious, and easy.

Innovative, because we need an alternative to the past. We can eliminate animal products (including milk, cream, butter, and eggs), processed foods (white flour, white sugar, corn syrup, trans fats, and chemicals), and even the age-old tradition of baking itself. No more rolling a piecrust into a ragged attempt at a circle; no more burning the cookies or failing to boil candy to the elusive soft-ball stage. Instead we can practice the art of substitutionto create traditional-tasting cakes, cookies, pies, creamy desserts, ice creams, and candies. Ground nuts replace flour; dried fruits and other natural sweeteners replace sugar; and avocados and coconut replace butter, cream, and eggs. When traditional tastes can be enhanced by small amounts of non-raw ingredients, however, I offer them as an option.

The results are consistently delicious. Fruit desserts rely on minimal ingredients to highlight their natural sweetness, shapes, and colors. These desserts are great for every day. Richer treats can also be free of gluten and dairy products and provide health-promoting vitamins, enzymes, and fiberwhile tasting as good as or better than traditional versions. Imagine raw coconut cream pie, pineapple upside-down cake, cookies n cream ice cream... and lots and lots of chocolatedesserts dont have to be damaging to be delicious.

They also dont need to be difficult to prepare. Easy was my goal with Raw Food Made Easy for 1 or 2 People, and it remains so in Raw for Dessert. Were all too busy in todays hectic world to toil away in the kitchen when ) before you begin the adventure. ESSENTIAL
INFORMATION Here is a list of the ingredients and equipment you need to have, plus the techniques you need to know, to make the recipes in this book. Ive defined what may be unfamiliar.

If you have these staples on hand, youll need to purchase only fresh fruit and mint in order to make any dessert in this book. If you have these staples on hand, youll need to purchase only fresh fruit and mint in order to make any dessert in this book.

Keep spices and dried fruits in a cool, dark cabinet, away from direct heat and light, for one year. Store virgin coconut oil at room temperature for six months. Dates will keep at room temperature for two months, in the refrigerator for six months, or in the freezer for one year. Make sure that the nuts you purchase are raw, not roasted. Store them in sealed containers in the refrigerator for three months or in the freezer for one year. agar flakes Agar is a vegetarian (but not raw) gelatin substitute made from various sea vegetables.

It is flavorless and becomes gelatinous when dissolved in water, heated, and cooled. agave syrup, raw (also called agave nectar) Agave syrup is a natural sweetener made from the juice of the agave plant. Choose light agave syrup for a mild sweetness, and dark for a deep, molasses-like flavor. Maple syrup may be substituted.