Product Description

Now you can have your cake and eat it too! You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies!

Jennifer Cornbleet, author of the best selling Raw Food Made Easy for 1 or 2 People, shares her favorite easy no-bake treats. Learn how to:
•Avoid white sugar, white flour, dairy products, trans-fats, saturated fats, and processed foods
• Make easy-to-follow recipes – quickly and affordably
• Enjoy desserts for every occasion – Summer Berry Compote, Caramel Apple Stacks, Crème Brulée, Pineapple Upside Down Cake, Chocolate Cupcakes, Coconut Cream Pie, Tropical Ambrosia Tart, Pine Nut Caramels, Concord Grape Sorbet, Cookies n’ Cream Ice Cream, Knockout Brownie Sundae . . .

These recipes strike the perfect balance between indulgence and health.

Product Details

• Amazon Sales Rank: #21095 in Books
• Published on: 2009-07-17
• Original language: English
• Number of items: 1
• Binding: Paperback
• 128 pages

About the Author
Jennifer Cornbleet is an internationally recognized raw food chef and instructor, and the author of the best-selling Raw Food Made Easy for 1 or 2 People. She offers lectures, classes, hands-on workshops, and consultations nationwide. She is a faculty instructor at Living Light Culinary Arts Institute in Fort Bragg, CA.

Customer Reviews

Easy & fast to make, makes cooked desserts taste tame!
As the author of a raw food book myself, I have read nearly every raw book out there. The great thing about Jennifer's book is the simplicity of her recipes. I can whip up one of her dishes in ten to twenty minutes (depending on my familiarity with it) and often that includes the clean up time.

In this book, each recipe has a handy listing of ingredients, a list of equipment necessary, and an "ahead of time" section. Many times I have decided to make a recipe when I realized I couldn't do it because I was supposed to have sprouted some seeds or soaked some nuts overnight. With this recipe book, we are warned of what preparation should be made ahead of time.

At the beginning of the book is a handy listing of ingredients to have handy at all times in your cupboard. These range from the norm (ex: spices) to the obscure (ex: agar flakes, a vegetarian substitute for gelatin). There is also a list of kitchen equipment, serving ware, and even techniques (ex: tips on how to open a coconut and cut certain fruits).

Jennifer starts out giving recipes for the "basics." These are items that will later combine in different recipes and include yummy frostings and creams (such as "Vanilla Cashew Cream"), sauces (like "Caramel Sauce", and crusts (like "Chocolate Cookie Crust"). Next comes a chapter for each of the following categories of desserts: fruit desserts; sorbets, ice creams and sundaes; cakes, cookies and bars; pies and tarts; creamy desserts; and candy. There are stunning colored photos sprinkled throughout to motivate us to get going!

People who have little experience eating raw will be amazed: These recipes will make their cooked counterparts seem so tame.

I just made the spice cake with vanilla cashew cream for a topping, a huge hit with my husband. I can't wait to make the key lime tart, coffee ice cream, chocolate candy cups, pine nut caramels and summer fruit trifle. The monthly raw food potluck group is going to love me!

Don't have to be a vegan to love the recipes
You don't have to be a vegan to love this book. I LOVE it because we camp and backpack a lot and like making desserts that require no cooking.

The nice thing about the book is it has a huge variety of all season desserts, that even a non vegan would like. Love how the author begins on page 4 by listing all the ingredients that will be listed somewhere in the recipes, which allows a person to plan well for future dessert making. Starting on page 7 the equipment needed is listed and explained. The only thing I would have liked would have been substitutes that could be used. Like with a blender. Someone could invest in a food processor and use their blender blade, and a food processor is a multi use machine that takes up less kitchen space. And a food processor with a variety of blades can also do the job of a mandoline. A mandoline can be a tad pricey if you want one that will last.

And while I did invest in an Excalibur dehydrator, one need not buy a food dehydrator, since a mesh cookie cooler rack set on the oven rack and the temp set at 200* can dry food slow over night or all day. Same with page 10 where she says for dish's that one needs plates that are white and of various sizes. Use whatever plates you have .While I have no problem acquiring items like Agar flakes, agave syrup, carob powder, rose water,spy lecithin powder, and whole vanilla beans, some people in more rural areas or those without access to health food and natural food sections may have more difficulty.

The Chocolate Cake with Fudge Frosting on page 74-75 was excellent. The Jumble Berry Upside Down cake on page 72 is great since you can use pineapple, blueberries, raspberries, strawberries, which makes this a very in season dessert. Try the Ginger Spice cookies on page 81 are cookies kids and adults would love.

A must have
First off I love my sweets but lately I have been trying to eat healthier. I had no expectations when I first got this book. I know next to nothing about foods in their raw states. When I opened this book, I was surprised at all the different recipes there were to choose from. There was everything from...Almond-Pecan crust to Dark Chocolate Truffles. The best part about these mouth-watering desserts is that they seem to be the healthier version.

I am glad that Jennifer added a guide of the ingredients mentioned in this book and explained what they were, as I had never heard of some of these items. There were ingredients listed like...Agave syrup, a syrup that is made from the agave plant. The syrup comes in two different kinds...the light for a mild sweetness or the dark for a more molasses flavor. Then there was Agar flakes. The Agar flake is a gelatin mixture that is made from various sea vegetables. My other favorite thing about Raw for Dessert is that all the desserts do not have to be cooked! With Raw for Dessert you can have your cake and enjoy it too. This is a must have book for anyone looking for an alterative to healthier desserts.