Cooking in the Lite Radio

Our friend Larry Cook recently sent me a copy of a new DVD he produced. I popped it in the machine expecting to see the typical video cookbook. Instead I was so fascinated with the tips and ideas that the hostess, Jennifer Cornbleet shared, that I immediately contacted Larry to ask for her number. Whether you are a ‘rawist’ or just introducing more raw food into your meals, this show will certainly provide you with ideas for healthier nutritional meals!

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Jennifer Cornbleet is a nationally recognized raw food chef and instructor. She offers lectures, classes, hands-on workshops, and consultations in the Chicago area and nationwide. Her first book, Raw Food Made Easy for 1 or 2 People, has already sold over 20,000 copies and is consistently on the Amazon.com bestselling cookbook lists. She has recently released the companion DVD, Raw Food Made Easy.

Jennifer is a guest instructor at the Living Light Culinary Arts Institute, a raw food chef school in Northern California. She also directs the school's satellite program in Chicago, where she teaches the certification courses--Fundamentals of Raw Living Foods and Essentials of Raw Culinary Arts.

Jennifer lectures extensively--in natural food markets, bookstores, culinary schools, and colleges throughout the world. She has appeared on CBS and ABC Chicago and NBC Denver, and her recipes have been featured in the Chicago Tribune, Conscious Choice, the New York Press, and Cooking Light Magazine.

Jennifer's current projects include a television series and a new book, Raw For Dessert, to be published in 2008.

In her own words:

My life-long love affair with good food began at age 7, with cooking lessons from my dad. As a teen, I became a vegetarian for several years, which fostered my interest in fresh produce and natural ingredients. After high school, I studied music history at the University of Chicago, and spent a year in India on a Fullbright to study classical Indian violin. Living with a family in Benares gave me the opportunity to learn first-hand how the women prepared local vegetarian delicacies.

As I began to meet more and more people interested in improving their diets, I saw a fundamental problem with the existing information about raw food "cooking". Preparations tended to be time-consuming, labor-intensive, and expensive. Many raw food recipes required dehydration, sprouting, and fermenting, which most of my students did not have the time and equipment for. The recipes also made 4-8 servings, which added to the cost and resulted in waste. Finally, many students were not interested in radical dietary changes, but simply wanted creative ways to get the fruits and vegetables they needed. I began developing time-saving techniques and tasty, familiar dishes that could be made with common ingredients and basic equipment, and that would appeal to mainstream America. My book, DVD, and other projects are all geared toward making it easy and enjoyable for anyone to eat a healthier diet.