Here are a couple of her recipes along with some others. ENJOY!
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CREAM OF ZUCCHINI SOUP by Jennifer Cornbleet
Raw Foods Made Easy
Yields 2 cups (2 servings)
1Chopped Zucchini (about 1 cup)
½ cup water, plus ¼ cup water to thin if necessary
1 Celery Stalk chopped
1 TBS fresh Lemon Juice
*1 TPS Mellow White Miso or ¼ Tps. Soy Sauce or 1TBS. Veggie Broth
½ crushed Garlic (1 clove)
¼ Tps. Salt
Dash of Cayenne
½ ripe Avocado (chopped)
1TBS. Extra Virgin Olive Oil
2 tps. Minced Fresh Dill Weed or ½ Tps. Dried
Place Zucchini. ½ cup water, celery, lemon juice* Miso, garlic salt & cayenne in blender & process until smooth. Add Avocado & Olive Oil, blend again until smooth. Add remaining ¼ cup water to thin is needed blend briefly. Mix in Dill blend again/ Serve Immediately or Chill.
If wanted warm do so very gently on stove..DO NOT OVER HEAT!
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GARDEN VEGETABLE SOUP by Jennifer Cornbleet
Uncook Book ~ RAW FOOD MADE EASY
Yield 2 cups (2 servings)
1 Small Zucchini chopped (about 1 cup)
½ cup water & ¼ cups water to thin if necessary
½ Ripe Tomato seeded & chopped
1 Celery stalk chopped
1 Green Onion choppped
1 Tbs. Fresh Lemon Juice
*1 ½ Tps. Mellow White Miso, or ¾ Tps. Soy Sauce or 1 ½ Tps. Veggie Broth
Dash Cayenne
Dash Salt
1 Cup Spinach or Chard chopped
6 Fresh Basil Leaves
½ ripe Avocado chopped
Place the Zucchini, ½ cup water, tomato, celery, green onion, lemon juice, *miso garlic, cayenne & salt into Blender, process until smooth. Add Spinach (or Chard) & Basil blend briefly, add Avocado blend until smooth. Thin with remaining water if needed.
Serve now or chill (2 hours in fridge)
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NOT TUNA PATE’
By Jennifer Cornbleet ~RAW FOOD MADE EASY
Yield ½, 2 servings
½ cup Soaked Raw Sunflower Seeds
¼ cup Soaked Raw Almonds
2 TBS Water
1 ½ TBS Celery, minced
1TBS. Fresh Parsley, minced
1 TBS. Fresh Lemon Juice
¼ tps. Salt
Place Sunflower Seeds, Almonds, & Water into food processor fitted with S blade process until a paste. Stop occasionally to scarp down sides of bowl with rubber spatula. Transfer to small mixing bowl stir in Celery, Onion, Parsley, lemon Juice and Salt, Mix Well. Will keep 5 days stored in sealed container.
VARIATION
* For Not Salmon Pate’: Add ¼ cups of grated Carrot to the food processor at the same time with sunflower seeds, almonds and water. Replace parsley with 1TBS. Fresh Minced Dill or 1tps. Dried Dill.
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Raw Carrot and Avocado Soup Recipe
Serves 2-4
Ingredients:
2 cups fresh carrot juice
1 avocado, pit removed, and cut into large chunks
1 teaspoon minced fresh ginger
3/4 cup fresh loose cilantro or parsley
2 green onions, finely sliced
1 tablespoon extra-virgin olive oil
1 tablespoon naturally brewed soy sauce or nama shoyu
Sea salt, to taste
Directions:
1. Blend carrot juice, avocado, and ginger at a medium speed until smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive oil, and soy sauce, and pulse at medium speed until well blended but with bits of cilantro and parsley still visible.
3. Season with sea salt, to taste.
4. Serve chilled, and sprinkle green onion slices on top just before serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup; eating this soup a few times per week can greatly benefit your immune system, eyes, and overall health.
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ALMOND BUTTER CRUNCHIES ( from H.A. ~11/5/2007)
¾ cup raw almond butter
½ cup carob powder
2-3 Medjool dates, pitted, soaked 2-hours and drained
1 tablespoon distilled water
½ cup rolled oats
1 cup almonds or pecans chopped
½ cup unsweetened coconut
Reserve 2 tablespoons coconut. Combine remaining ingredients in food processor with S blade, and mix well. Shape mixture into bite-size balls. Roll in reserved coconut. Store in plastic container with wax paper between layers in refrigerator. ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
