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Jennifer Cornbleet is an author and raw food chef and instructor. She is the author of 2005 best-selling book Raw Food Made Easy for 1 or 2 People [1] and of the 2009 book Raw for Dessert: Easy Delights for Everyone. She is a faculty instructor at the Living Light Culinary Arts Institute in Fort Bragg, CA. [2]
Fort Bragg is a coastal city along State Route 1 in Mendocino County, California. It is 24 miles (39 km) west of Willits, at an elevation of 85 feet. A California Historical Landmark, the city was founded, prior to the American Civil War, as a military garrison rather than a fortification. Fort Bragg is a tourist destination because of its picturesque views of the Pacific Ocean. Its population was 7,273 at the 2010 census.
Her recipes are centered on a raw vegan diet—a dietary movement that encourages the consumption of uncooked foods—to obtain maximum health benefits. [3] The recipes featured in Cornbleet’s books do not use meat, fish, poultry, or dairy products, and focus entirely on fruits, vegetables, and nuts and seeds.
Raw veganism is a diet that combines the concepts of veganism and raw foodism. It excludes all food and products of animal origin, any food that is processed or altered from its natural state, and food cooked at high temperatures. Little is known about the raw vegan diet as it is not widely used.
