Taking a raw approach
to mealtime
Chicago Tribune; Chicago, Ill.; Jan 22, 2003; Barbara
Revsine Special to the Tribune;
Abstract:
Acknowledging that raw cuisine can be a difficult sell
in the winter, [Jenny Cornbleet] says that certain foods
are warming, without ever being heated to more than
118 degrees, the hottest temperature recommended by
advocates of raw cuisine. Spices like ginger, red pepper
and garlic fall into this category, as do collard greens,
seeds and kale.
Full Text:
(Copyright 2003 by the Chicago Tribune)
Balance and moderation are the cornerstones of Jenny
Cornbleet's culinary philosophy. The Highland Park resident
advocates a gradual transition to a diet of raw and
minimally cooked fruits and vegetables and, in classes
throughout the area, teaches her students how to prepare
them quickly and easily.
One of the first things Cornbleet tells students is
that raw cuisine is not a quick-fix panacea for dietary
ills, nor is it for everyone. She positions it, instead,
as a valuable addition to most healthful diets.
"Raw fruits and vegetables are filled with vibrant
flavors that fade when they're heated," says Cornbleet,
who received training at the Living Light Culinary Arts
Institute in California and is a faculty member with
the organization. "Cooking also has a negative
effect on many of the nutrients found in these foods."
Acknowledging that raw cuisine can be a difficult sell
in the winter, Cornbleet says that certain foods are
warming, without ever being heated to more than 118
degrees, the hottest temperature recommended by advocates
of raw cuisine. Spices like ginger, red pepper and garlic
fall into this category, as do collard greens, seeds
and kale. And if the inclusion of vegetables that are
traditionally cooked for long periods of time raises
some doubts, Cornbleet says it's all about cutting,
marinating and pickling, topics she regularly covers
in her classes at Whole Foods Market in Deerfield, Evanston
and Lakeview, Wild Oats in Hinsdale and Williams- Sonoma
in Highland Park.
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For information on Cornbleet's classes, visit - www.raw-foodcuisine.com
or call 773-347-1215.
[Illustration]
PHOTO; Caption: PHOTO (color): Jenny Cornbleet leads
a raw-foods class at Whole Foods. Photo for the Tribune
by Erik Unger
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