Sunday, September 28, 2008
Raw Holiday Recipes for Thanksgiving, Christmas and Much More
Fresh Cranberry Salad
By Patricia Cook
1 bag of fresh cranberries
1-2 navel oranges (peel & remove white)
1-2 apples
Nut if desired (I used pecans)
Sweeten to taste (I use raw honey)
Chop cranberries & orange in food processor. Use as much orange as
needed to keep cranberries moving, so that they are finely chopped.
Place in a bowl. Then chop apples in food processor. Add to cranberries.
Chop nuts if desired and add to cranberries. Mix well and sweeten to taste.
The oranges also create the juice in the salad. So adjust the amount of
oranges based on how juicy (wet) you want your salad.
By Patricia Cook
1 bag of fresh cranberries
1-2 navel oranges (peel & remove white)
1-2 apples
Nut if desired (I used pecans)
Sweeten to taste (I use raw honey)
Chop cranberries & orange in food processor. Use as much orange as
needed to keep cranberries moving, so that they are finely chopped.
Place in a bowl. Then chop apples in food processor. Add to cranberries.
Chop nuts if desired and add to cranberries. Mix well and sweeten to taste.
The oranges also create the juice in the salad. So adjust the amount of
oranges based on how juicy (wet) you want your salad.
Turkey Dressing
By Rose Lee Calabro
www.rawtimes.com
1 C almonds, soaked 12-48 hours and blanched
1 C pumpkin seeds, soaked 6-8 hours
1 C sesame seeds, soaked 6 hours
1 C filberts, soaked 6 hours
1 C white onions, finely chopped
1 T poultry seasoning
2 tsp. powdered kelp
1 C parsley, finely chopped
3 T flax seeds, soaked 2-4 hours
3 T Bragg Liquid Aminos
2 T lemon juice
In food processor with "S" blade, process nuts and onions or process
nuts in a champion juicer with the solid plate. Add onions, spices, lemon
juice and mix well. Form dough using a turkey cookie cutter, place on
dehydrator tray covered with teflex sheet. Dehydrate at 105 degrees for
4 hours until a crust has form. You can either eat them now or turn over,
and remove teflex sheet, continue drying for 8 hours or until moisture
desired is obtained. Serve warm plain or your favorite sauce.
Cranberry Sauce
By Rose Lee Calabro
www.rawtimes.com
1 orange
2 C fresh cranberries
1 apple
1 C dates
Water for consistency
By Rose Lee Calabro
www.rawtimes.com
1 C almonds, soaked 12-48 hours and blanched
1 C pumpkin seeds, soaked 6-8 hours
1 C sesame seeds, soaked 6 hours
1 C filberts, soaked 6 hours
1 C white onions, finely chopped
1 T poultry seasoning
2 tsp. powdered kelp
1 C parsley, finely chopped
3 T flax seeds, soaked 2-4 hours
3 T Bragg Liquid Aminos
2 T lemon juice
In food processor with "S" blade, process nuts and onions or process
nuts in a champion juicer with the solid plate. Add onions, spices, lemon
juice and mix well. Form dough using a turkey cookie cutter, place on
dehydrator tray covered with teflex sheet. Dehydrate at 105 degrees for
4 hours until a crust has form. You can either eat them now or turn over,
and remove teflex sheet, continue drying for 8 hours or until moisture
desired is obtained. Serve warm plain or your favorite sauce.
Cranberry Sauce
By Rose Lee Calabro
www.rawtimes.com
1 orange
2 C fresh cranberries
1 apple
1 C dates
Water for consistency
Process cranberries, orange, apple and dates in a blender and serve.
Mashed "Potatoes"
By Rose Lee Calabro
www.rawtimes.com
6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste
Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.
Mushroom Gravy
By Rose Lee Calabro
www.rawtimes.com
1/2 C almonds, soaked 12-48 hours and blanched
1/2 C water
2 C shitake mushrooms
Water for consistency
1/2 C shitake, finely chopped
1/4 t garlic granules or 1 clove garlic
2 tsp. Bragg Liquid Amino
Blend almonds and water until smooth, set aside. Blend mushrooms add water for consistecny. Add almond milk, chopped shitake, seasonings and mix well.
Pumpkin Bread
By Rose Lee Calabro
www.rawtimes.com
1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped
Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.
Nut Pate
By Rose Lee Calabro
www.rawtimes.com
1 C almonds, soaked 12-48 hours and blanched
1 C sunflower seeds, soaked 6-8 hours and rinsed
1/4 C sesame seeds, soaked 8 hours and rinsed
1 red bell pepper, finely chopped
3 stalks celery, finely chopped
1 sm leek, finely chopped
1-2 tsp. powdered kelp
1-2 T Bragg Liquid Aminos to taste
2 T lemon juice
Using a champion juicer process almonds, sunflower seeds,
sesame seeds using the solid plate. Add red bell pepper,
celery, leek, lemon juice, kelp, Bragg and mix well.
Crust:
1 cup walnuts
2 cups soaked almonds
10-15 dates
2T orange juice
Process all nuts in a food processor or a Champion juicer with
no plate on. Add dates and keep homogenizing for a while if
using a food processor. If using a Champion , process the dates
and mix with grinded nuts by hand. Add orange juice to homogenize
even better. Spread into a pie pan (glass preferable) evenly to form
a crust and immediately set aside in the freezer.
Filling:
4 yams (medium to small size), peeled
1 avocado
1 cup of dates
3T honey
1t vanilla
1t cinnamon
Cut the yams in pieces small enough to fit in a Champion juicer.
Homogenize yams, avocado and dates in your Champion or Green
Power juicer with the blank plate on. Add the rest of the ingredients.
Fill in the pie pan evenly, and eat the excess. Top with fresh
shredded coconut and slices of strawberries or other fruits.
?Neat Balls?
From The Raw Gourmet
From The Raw Gourmet
By Nomi Shannon & Brian Clemment
Neat Balls are great just out of the dehydrator, or they can be made
in advance, dehydrated, refrigerated for a day or two then touched
up in the dehydrator for an hour or two to restore crispness and
warmth. If you do not yet own a dehydrator, they can also be lightly
warmed in an oven at the lowest temperature with the door partially
open (this may destroy some enzymes) A nine tray dehydrator can
make enough for a crowd. The dehydrator will have to run longer
with that much, so the temperature should be set a bit higher than
usual. Make burgers instead of balls by flattening them for a great
main course.
3 tablespoons flax seeds, ground
6 tablespoons water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 tablespoons finely minced onion (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 teaspoons Braggs liquid amino
Use an electric coffee grinder to finely grind the flax seeds and the
sunflower seeds. The carrot pulp is what is left over after you juice
carrots. If you don?t own a juicer yet, ask for carrot pulp at a juice
bar.
In a blender, blend the ground flax seed and water, immediately
pour mixture into a bowl and set aside. Rinse the blender container
out immediately. In a medium size bowl, thoroughly stir together
carrot pulp, ground sunflower seeds, celery, onion, parsley, red
pepper and liquid amino?s. Add the flax seed mixture and mix
thoroughly. Add more water if necessary to make the consistency
to form patties. Form into six 1/2 inch thick patties. Dehydrate for
4-8 hours, or leave in sun until warm, or place in warm oven for
10-15 minutes. Makes 6 balls or patties.
Celestial Pecan Pie
From Hooked on Raw
Neat Balls are great just out of the dehydrator, or they can be made
in advance, dehydrated, refrigerated for a day or two then touched
up in the dehydrator for an hour or two to restore crispness and
warmth. If you do not yet own a dehydrator, they can also be lightly
warmed in an oven at the lowest temperature with the door partially
open (this may destroy some enzymes) A nine tray dehydrator can
make enough for a crowd. The dehydrator will have to run longer
with that much, so the temperature should be set a bit higher than
usual. Make burgers instead of balls by flattening them for a great
main course.
3 tablespoons flax seeds, ground
6 tablespoons water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 tablespoons finely minced onion (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 teaspoons Braggs liquid amino
Use an electric coffee grinder to finely grind the flax seeds and the
sunflower seeds. The carrot pulp is what is left over after you juice
carrots. If you don?t own a juicer yet, ask for carrot pulp at a juice
bar.
In a blender, blend the ground flax seed and water, immediately
pour mixture into a bowl and set aside. Rinse the blender container
out immediately. In a medium size bowl, thoroughly stir together
carrot pulp, ground sunflower seeds, celery, onion, parsley, red
pepper and liquid amino?s. Add the flax seed mixture and mix
thoroughly. Add more water if necessary to make the consistency
to form patties. Form into six 1/2 inch thick patties. Dehydrate for
4-8 hours, or leave in sun until warm, or place in warm oven for
10-15 minutes. Makes 6 balls or patties.
Celestial Pecan Pie
From Hooked on Raw
By Rhio
www.rawfoodinfo.com
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 z. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
Dash of NamaShoyu
1) Soak one cup of pecans in filtered water. Set aside.
2) In a 9-inch glass pie pan, arrange one layer of sliced bananas
(2 1/2 bananas should do it). Lay the banana slices in a spiral
pattern with one slice slightly overlapping the other until you have
covered the entire pie pan. Also put a layer going up the sides of
the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer
the papaya over the banana. Over the papaya, put another layer of
slightly overlapping banana slices. Now with your hands, compress
the fruit down evenly. Set aside.
3) In a blender, put 1 cup of soaked (drained) pecans, dates,
6 oz. filtered water and tiny pieces of vanilla bean and blend to a
fine cream. Taste the cream, and if it is not sweet enough for your
taste, add more dates.
4) Pour the cream over the fruit in the pie pan. Put the pie pan into
the dehydrator and dehydrate at 95? F for 3 hours.
5) In a small bowl, blend the raw honey with just a little water and a
dash of NamaShoyu. Prepare the unsoaked pecans for the topping by
tossing gently with the honeyed water to coat the pecans.
6) After 3 hours, take the pie out of the dehydrator and place one
layer of the prepared pecans on top of the pie. Place them artistically
radiating towards the center of the pie.
7) Chill the pie at least one hour before serving.
Serves 6-8.Keeps for a few days in the refrigerator.
www.rawfoodinfo.com
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 z. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
Dash of NamaShoyu
1) Soak one cup of pecans in filtered water. Set aside.
2) In a 9-inch glass pie pan, arrange one layer of sliced bananas
(2 1/2 bananas should do it). Lay the banana slices in a spiral
pattern with one slice slightly overlapping the other until you have
covered the entire pie pan. Also put a layer going up the sides of
the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer
the papaya over the banana. Over the papaya, put another layer of
slightly overlapping banana slices. Now with your hands, compress
the fruit down evenly. Set aside.
3) In a blender, put 1 cup of soaked (drained) pecans, dates,
6 oz. filtered water and tiny pieces of vanilla bean and blend to a
fine cream. Taste the cream, and if it is not sweet enough for your
taste, add more dates.
4) Pour the cream over the fruit in the pie pan. Put the pie pan into
the dehydrator and dehydrate at 95? F for 3 hours.
5) In a small bowl, blend the raw honey with just a little water and a
dash of NamaShoyu. Prepare the unsoaked pecans for the topping by
tossing gently with the honeyed water to coat the pecans.
6) After 3 hours, take the pie out of the dehydrator and place one
layer of the prepared pecans on top of the pie. Place them artistically
radiating towards the center of the pie.
7) Chill the pie at least one hour before serving.
Serves 6-8.Keeps for a few days in the refrigerator.
