Newsletter #20 ...

Dear Jewish friends,

Are you looking for easy, healthy, kosher meals to celebrate Passover? I have the quick solution—all of the recipes found in my book Raw Food Made Easy for 1 or 2 People are entirely kosher, for both Passover and everyday! These recipes don’t use any wheat, flour, yeast, grains, meat, or dairy products.

You don’t have to sacrifice your favorite dishes in order to celebrate Passover or create everyday kosher meals. Raw Food Made Easy for 1 or 2 People shows you how to make a dairy-free Ranch Dressing that you’ll mistake for the real thing. For dinner, enjoy wheat-free Zucchini Noodles with Marinara Sauce, a healthy substitute for your favorite pasta dish. And don’t forget to save the best for last—whip up some dairy-free almond milk to enjoy with these tantalizing kosher-for-Passover desserts…

Flourless Chocolate Cake

Equipment
Measuring cups
Measuring spoons
Food processor
Rubber spatula
Small mixing bowl
Serving plate

Ingredients
1 1/2 cups raw walnuts
Dash salt
10 pitted medjool dates
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract (optional)
2 teaspoons water
1/2 cup fresh raspberries, for garnish (optional)

Place the walnuts and salt in a food processor fitted with the S-blade and process until finely ground. Add the dates, cocoa powder, and optional vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 5-inch round cake. Decorate the cake and plate with fresh raspberries before serving if desired. Covered with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.

Almond Cookies

Yield: 12 cookies, 4 servings

Equipment
Measuring cups
Measuring spoons
Food processor
Small mixing bowl
Rubber spatula
Serving plate

Ingredients
1/2 cup raw almonds
1/4 cup raw walnuts
Dash salt
1/2 cup pitted medjool dates
1/4 teaspoon almond extract
1/4 cup raisins or dried cherries, unsoaked (optional)
1/4 cup ground almonds*

Place the almonds, walnuts, and salt in a food processor fitted with the S-blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over process: you should still see chunks of almonds and walnuts. Add the raisins, if desired, and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until it sticks together. Roll into a 1-inch ball and flatten slightly, to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or three months in the freezer.

*Ground Almonds

Yield: 1 1/4 cups

Equipment
Measuring cups
Food processor
Rubber spatula

Ingredients
1 cup raw almonds

Place the almonds in a food processor fitted with the S blade and process until finely ground. Stored in a sealed container, Ground Almonds will keep for one month in the refrigerator or three months in the freezer.

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 50,000 copies and is consistently on the Amazon.com bestselling cookbook lists. She has recently released the companion DVD, Raw Food Made Easy.

For more information about Jennifer Cornbleet, visit www.learnrawfood.com

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