Jenny Cornbleet drizzles olive oil over zucchini hummus in her raw foods cooking class at Whole Foods in Evanston. (Stacia Timonere/For Pioneer Press)

Warming up with raw foods

Blustery Chicago winters make it difficult to maintain a predominantly raw diet, because available produce is limited, and we desire warm, filling foods, says Chef Jenny Cornbleet, certified raw and living foods chef. Cornbleet is teaching Raw Tuesdays with Chef Jenny at Whole Foods Market, 1640 Chicago Ave., Evanston, and a Forget Cooking class at Whole Foods Market, 760 Waukegan Road, Deerfield, this month.

Having a crisp salad with garden fresh lettuce may be impossible, says Cornbleet, but we can still eat dark, leafy greens, which may be just what our bodies need in the winter. We need the abundant vitamins, chlorophyll and protein in dark leafy greens, like kale and collards, to boost our immune systems this time of year. And fortunately, these greens are available and fresh all year round.

Eat dark greens daily. To make them palatable, cut them in thin strips. First, de-stem the leaves by stripping them with your thumb and forefinger, or cut around them with a knife. Then stack a few leaves, roll them up tightly and cut into very thin strips. When kale is cut into thin strips and marinated in a dressing, it has a wonderful soft and fluffy texture that makes it delightful in salads.

Medit Kale is visually beautiful and sure to become a staple recipe for you, your family and friends.

And No-Bean Hummus will satisfy any hummus craving — without hard-to-digest beans!

Blended soups are easy to digest, and a great way to get your greens, too. There is no reason to eat them cold, though. At least let them warm to room temperature, or warm them gently on the stove (below 118 degrees). This Cream of Spinach Soup makes a hearty winter lunch.

And don't forget soul-satisfying sweets to beat the winter blues. A large slice of Apple Cobbler makes the perfect comfort food snack.

Medit Kale

• 1 bunch dinosaur kale, stems removed
• 1/4 C pinenuts
• 1/4 C golden raisins, soaked 10 minuted, rinsed and drained
• 2 T olive oil
• 2 T lemon juice
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper

Stack three leaves of kale and roll tightly. Cut the kale into thin strips. Add remaining ingredients. Allow to stand 15 minutes before serving. Serves 4.

No-Bean Hummus

• 1/4 C olive oil
• 3 medium zucchini, peeled, in chunks
• 3/4 C tahini
• 3/4 C sesame seeds, soaked
• 2 cloves garlic, crushed
• Juice of 2 lemons
• Dash cumin
• Dash cayenne pepper
• 1 tsp. sea salt, or to taste
• Water to thin, about 1/3 C
• Garnishes: Crudites, to serve; minced parsley and paprika, to sprinkle; and additional olive oil, to drizzle

Puree all ingredients in a food processor. Sprinkle with parsley and paprika, drizzle with additional olive oil and serve with crudites. Serves 8.

Cream of Spinach Soup

• 1/2 head spinach leaves, washed
• 1/2 cucumber, peeled
• 1 tomato, in wedges
• 1/4 C water
• 1 avocado
• 1 clove garlic
• 1 T nama shoyu or soy sauce1/2 tsp. sea salt
• Dash cayenne pepper
• 1 T lemon juice
• 1 T olive oil

Blend all ingredients until smooth. Adjust seasonings to taste. Warm gently on the stove. Serves 2.

Apple Cobbler

• 1 C raw, unsalted macadamia or brazil nuts
• 1/2 C dried, unsweetened, shredded coconut
• 1/4 C pitted dates
• 1 tsp. vanilla extract
• 8 large apples, peeled and quartered
• 10 dates, pitted

In a food processor, process nuts and coconut, then add 1/4 cup dates and vanilla and process to form sticky crumbs. Slice about 3/4 of the apples as thinly as possible, or use 1mm slicing blade of a food processor. Using a blender, blend the remaining apples with 10 dates, to form a paste, and mix with sliced apples in a bowl. In a deep dish pie plate, place apple mixture, and then top with crumbly crust, pressing into apples. Chill for at least 4 hours before serving. Serves 8.

Cornbleet's upcoming classes include: Raw Tuesdays with Jenny, 6 to 8:30 p.m., Tuesdays, Jan. 21 and 28, Whole Foods Market, Evanston; and Forget Cooking, 6 to 8 p.m. Jan. 31, Whole Foods Market, Deerfield. Bring your own knife and cutting board. Cost is $65 per class, Evanston, and includes dinner, $50, Deerfield. For reservations: Evanston: call Chef Jenny, (773) 347-1216, or visit: www.enchantedkitchens.com and Deerfield: call customer service, (847) 444-1900.