Healing the World with Food, One Person at a Time.

A Few Raw Food Thanksgiving-Type Recipes

Here are a few recipes to get you started thinking about ways you can add raw foods to your holiday meal and increase the health factor of your experience instead of choosing unhealthy, cooked versions. *Note – many of these are not my own recipes. Several I have adapted and altered. If you do a little additional research you will find lots more ideas across the internet! Enjoy!

Blended Sweet Potato Soup

32 oz carrot juice (fresh)
1 medium sweet potato (cubed, peeled)
4 dates, pitted
1 avocado (scooped out)
Several dashes of pumpkin pie spice

Blend in blender until smooth. Enjoy as much as you like!
Makes 4-5 cups.

Carrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into any form you like.

Frosting

2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
vanilla

In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.

Carrot Cake

1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
Optional: pinch each of clove and nutmeg
6 cups carrot pulp
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates

Food processor:

Combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Fill each with half the “batter” and freeze to solidify. Remove from freezer before frozen solid and remove from pans, Frost between layers and then cover with frosting.

Cashew Cream

Cashew cream can be made sweet to top desserts, or savoury for dips.
With a high speed blender you can make a smooth cream, but it’s just as delicious with a little texture too.

1/2 – 3/4 cup of raw cashews (soaked overnight)
1/2 cup of soaked dates or 3 Tbl. raw agave nectar
Ground vanilla bean

Method:

Rinse the cashews and whip together with the soaked dates or agave nectar and vanilla until completely smooth and creamy.

Orange juice goes beautifully with cashew cream. If you need to thin it use orange juice instead of water. If you have a high speed blender you can skip soaking and just blend with enough orange juice to make a cream.

Cashew Milk

4 1/2 Cups of Pure Water
1 1/2 Cups of Cashews (soaked in water for several hours or overnight)
1/4 Cup Agave Nectar
2 Tsp. Vanilla Extract
1 TB Coconut Oil (optional)
1/4 Tsp. Sea Salt

Place the water and cashews in the blender and blend on high for 1-2 minutes until smooth. Strain if desired and then return to the blender with the rest of the ingredients and blend again until smooth. For a sweet cashew milk, add a couple more tablespoons of agave.

Cranberry Almond Slaw

Ingredients:
1/4 of a green cabbage, chopped
1 cup cilantro
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 T. flax oil
2 T. agave nectar
2 T. red onion, minced
1 large avocado, cut into bite-sized pieces

Preparation:
Place all ingredients, except for the avocado, into a large food processor and pulse-chop until everything is cut up to desired size. Pour out into serving bowl and garnish with avocados.

Serves 4

Pumpkin Pie

2 avocados, peeled and seeded
1/2 cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon sea salt
1 cup raw macadamia nuts
4 cups raw pumpkin, peeled
1 teaspoon ground psyllium husks
1 cup organic raisins
1/2 cup pumpkin seeds
1 Honey Nut and Date Pie Crust (recipe follows)

Advance Preparation:

1. Wash pumpkin seeds. Soak for 8 hours and drain. Dehydrate for 6 to 8 hours at 95°F (35 °C)
2. Soak macadamia nuts for 8 hours and drain.

Pie Preparation

1. Place avocado, honey, dates with soak water, vanilla, cinnamon, nutmeg, ginger, salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth.
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again.
4. Fold in raisins.
5. Pour into piecrust and top with 1/2 cup pumpkin seeds.

Serves 8.

Honey Nut and Date Pie Crust

1 cup almonds (dry)
1 cup pecans (dry)
1 cup walnuts (dry)
1/2 teaspoon sea salt
1 cup medjool dates, pitted
1 teaspoon vanilla
1/4 cup raw honey

1. Place almonds in food processor and process until mixture resembles flour.
2. Add salt and vanilla to almonds and process well.
3. Add pecans, walnuts and dates to processor and process.
4. Add honey to the nut and date mixture and process just until mixed well.
5. Press mixture by hand into an 8 to 10-inch glass pie pan. Makes 1 pie crust.

Note: Crust may be made ahead and refrigerated or frozen.

SWEET POTATO SALAD

GRATE –
2-3 yams or sweet potatoes
1 cup raw, unsweetened coconut
2-3 apples
1 Tbl to 1/4 cup ginger root
Put in large bowl and set aside

Add –
1 cup chopped walnuts and 1/2 to 1 cup raisins

DRESSING

3 lemons
2 oranges
Juice the lemons and oranges
Add raw honey or agave and cinnamon to taste.
Whisk together well.

Mix all ingredients together, add dressing and stir well.  Refrigerate to allow flavors to blend.

NOTE:
Also delicious with the addition of pineapple!



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