Category Archives: christmas

HOLIDAY RECIPE TIME! Old Favorites Plus Some New Ideas

Holiday season is here …. well, almost, anyway.  Thanksgiving is only a few weeks away, and then we careen off into to the Christmas season.  For these wonderful times, we need food, don’t we!  I don’t know about you, but I like the traditional dishes I grew up with.  I prefer to eat raw vegan concoctions, however.  That is how I originally came up with the Pretty Smart Raw Food Ideas Holiday recipes.  (Of course, if you wish to re-publish these recipes, please reference  It just isn’t nice when I find someone has taken all of my work, verbatim, and put their name on it)

The Pretty  Smart Raw Food Ideas Thanksgiving/Christmas Holiday Recipes  page currently shares the following recipes:

Apple-Butternut Squash Soup
Waldorf Salad
Pine Nut Mayonnaise
Traditional Succotash
Raw Mashed “Potatoes”
Mushroom Gravy
Amazing Sweet Potatoes
Mock Turkey
Cranberry Relish
Dill Stuffing
Sunflower Seed Dressing (“stuffing” made outside the turkey)
Judy’s “Just Like Pumpkin” Pie
Champagne Rejuvelac

Pretty Smart Raw Food Ideas’ holiday recipes  are not the only holiday recipe offerings out there, so I thought it would be nice to mention a few other raw vegan sites which offer raw vegan holiday recipes.

At first, I expected to just list the sites I link to on my blog, but, upon checking, I’ve found that a number of my favorite raw vegan sites have gone inactive.  Not to be deterred, I’ve spent a few hours googling and come up with some new raw vegan recipe sites that I like.  Since I don’t much care for digging through linked-to sites to find what I have gone there for, the links here are to specific pages for the raw vegan holiday recipes I have found.

I expect that I will be adding this post to the bottom of the Pretty Smart Raw Food Ideas Holiday recipe page Nevertheless, because raw vegan sites have an unfortunate tendency to go inactive, if you find recipes that you like,  I highly recommend that you copy and/or print them for future reference (I’ll be taking this advice to heart, myself)

Mostly Raw Vegan Thanksgiving Menu

Pumpkin Spice Cheesecake
Harvest Pumpkin Stuffing
Raw Vegan Butternut Dumplings
Green Bean Casserole
Thanksgiving Mushroom Loaf
Corn Chowder
Oyster Mushroom Hash
Easy Raw Vegan Recipes for the Holidays  (not exactly traditional)

Raw Vegan Pumpkin Soup
Raw VeganBrussels Sprout Salad with Orange/Chia Seed Dressing
Raw Vegan Pecan Tart
Rosemary/Basil Tapenade

Raw Vegan Thanksgiving Recipes

Recipes for a Raw Vegan Thankgsgiving Dinner

Raw Living Foods Thanksgiving Recipes

Holiday Recipes

Pilgrim Brownies
Raw Caponata Turkey
Raw Cranberry Salad

Raw Cream of Mushroom Soup
Raw Herb Pate Stuffed Mushrooms
Arugula Cranberry Salad with Sweet Ginger Dressing
Beet Green/Basil/Cucumber Salad
Raw Stuffing
Raw Pumpkin Pie
Raw Cranberry Sauce
Raw Cauliflower/Parsnip Mashed “Potatoes”
Raw Cream of Broccoli Soup

Mock Turkey Loaf








Once again, Thanksgiving, Hanukkah, Christmas, and New Year’s are lined up, one right after the other, and looming just around the corner. (I know, I know, it happened this way last year, too, but there’s nothing I can do about it other than to give  you some recipes.

If you are looking for something you haven’t tried yet, please do check out my Holiday Recipes, either by clicking here or by clicking on the page title at the top of this page.

Of course, all of the recipes are very delicious.

CHAMPAGNE REJUVELAC – Get Ready for the New Year!

If you want a raw “champagne”, now’s the time to start thinking about it and preparing! Drink champagne AND be healthy!


Rejuvelac made from millet and covered tightly throughout the fermentation process retains a CO2 gas, and has a champagne-like bubbly effervescence.

1 C whole millet, soaked 8 hrs, and sprouted 16 hrs.

Bruise sprouted millet by lightly pounding with a pestle in a mortar, or by mashing with a spoon against the sides of a bowl.

* In a 1/2 gal. mason jar (or other similar sized glass container with a tight
seal/lid), place bruised, sprouted millet, and add 4 C water (Make sure
the container you choose will only be 2/3 full – I use 1/2 gal. mason jars
because I have them on hand for sprouting
* Add 1 T raisins
* Tightly close lid on jar.
* Ferment mixture in tightly sealed jar for 2 – 3 days. Shake jar gently once
a day.

The “champagne-like” flavor is produced by the millet, which gives a sour edge, not available with other grains, to the finished product.


I have an ample collection of Christmas holiday recipes on my Holiday Recipes page.

I will also include a few more new recipes in the next day or so.


If you are ready to move on from “un-turkey” for Christmas, try this lovely meatloaf


1C walnuts, soaked
1C sunflower seeds, soaked
1C almonds, soaked
2 cloves garlic
1/2 C parsley, chopped
1/2 C celery, chopped
1C red bell pepper, chopped
1C portobello mushroom, marinated (optional)
1 T onion, chopped
2 T rosemary
1 T tarragon
1 T jalapeno
1 t cumin

1/4 C olive oil
1 T apple cider vinegar
your spices of choice

* In Champion juicer, homogenize nuts, seeds, and garlic, using the blank plate.
In a bowl, combine homogenized nut/garlic mixture with remaining ingredients.

Form mixture into a loaf on a plate.
Dehydrate at 115 degrees for 1 hr.
Remove from dehydrator  and drizzle barbecue sauce (or ketchup) on top. Return to dehydrator and continue dehydrating for 2-3 hours longer.


1C tomatoes
½ C sundried tomatoes
1/4 C chopped onion
1 clove garlic
1/2 t jalapeno pepper, minced
4 basil leaves, chopped
4 dates
1/4 C Braggs or sea salt
1/4 C olive oil

Combine all ingredients in a high-speed blender or VitaMix.


Oh, you knew this!

cinnamon (to taste)
cinnamon sticks

juice apples through a Champion juicer.
Blend juice and cinnamon in a blender.

Pour into cups. Place a cinnamon stick in each cup.

For a warm treat, warm cider in the dehydrator for 30 mins.

EGGNOG: It always makes it seem like Christmas to me!

Here are two "nut nog" recipes. Enjoy.

2 C almond milk
1 C macadamia nuts
1/2 C raw honey
1 T cinnamon
1 t nutmeg
1/4 t turmeric
1 vanilla bean
1 banana

Blend all ingredients in a high speed blender/VitaMix until smooth.

in case you need an almond milk recipe:

Almond Milk
makes 2 C
1 C almonds, soaked 8 hours or overnight.
2-1/2 C water
3 dates, pitted
1/2 t. vanilla extract
1 T almond or flax oil (optional)

* In a high speed blender or VitaaMix, process almonds, dates, vanilla extract, and water
  until smooth.
* Pour almond blend through a nut bag, nylon sprout bag, or fine-mesh strainer into
   into a 1/2 gallon container or bowl.
* Stir the remaining pulp in the bag with a spatula, and press pulp
   to extract all almond milk possible. (reserve pulp for other recipes)
* For creamy texture, add 1 T almond or flax oil (optional)
* Refrigerate almond milk in a closed container.  Shake well before using. 

makes 2 servings

1 C almonds, soaked
3 C water
2 bananas
2 T agave nectar
1 t alcohol free vanilla
1 t nutmeg

* Combine almonds and water in a VitaMix or high powered blender and process until smooth.
* Strain almond milk through a nut bag, cheesecloth, or a fine mesh strainer.
* Return almond milk to blender, add remaining ingredients and process to smooth.

To serve, sprinkle on nutmeg.

CSA POTLUCK TOMORROW, and I still don’t know what dish I will take

There is a CSA Potluck Dinner tomorrow, coupled with a silent auction. I have donated a malachite and silver necklace and a package of 20 corn crackers with a container of cashew cheez.

Now I need to think about what I will make for my contribution to the potluck. I am really really thinking of bringing a plate worth of the corn crackers and a pot of the cheez, to generate interest in buying the auction item.

Maybe I should make something else as well.

I have several sweet potatoes lying around, and some oranges, some dates, and some raw unsweetened dried coconut. That is the beginning of two possible recipes (I don’t think I want to make my two usual stand-by’s – raw marinated massaged collards, or raw beets/turnips in vinegar– although I do have some beets, some radishes, and some turnips in the refrigerator)

I’m thinking of one of two sweet potato recipes. I like them both because people are surprised when they realize that what they are eating is raw. I don’t know if I would make the whole pie, but I would offer the filling — with all those dates, it is very sweet. I am also thinking about a “stuffing” recipe made with sunflower seeds.

2 – 3 sweet potatoes (or yams)
1 C coconut, dried
2 apples
1/4 C ginger root
4 lemons juiced
2 oranges, juiced
1 C walnuts, chopped fine

• Chop sweet potatoes, apples, and ginger, and run through Champion juicer with ….blank plate. (Alternatively, grate sweet potatoes, apples, and ginger).
• Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange …juices, and chopped walnuts.
• Mix thoroughly

this is most amazing

2 C almonds, soaked
1 C walnuts or pecans, soaked
1 C unsweetened shredded coconut
20 dates, soaked overnight
2 C cashews, soaked overnight, and drained
2 large sweet potatoes, peeled and diced.
3 t pumpkin pie spice
drizzle agave nectar

• Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, …..and process until ground fine and dough-like
• Pat the dough into two pie plates

• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Set mixture aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until …..smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
• Dehydrate for 6 hours, then refrigerate.

1 C sunflower seeds, soaked and drained
1 T flax seeds
1-1/2 C celery
1-1/2 C onion
1-1/4 C red bell pepper
1 T sage to taste (or use Bell’s Poultry Seasoning)
Salt and pepper to taste
Garlic to taste (optional)
1/2 C kalamata olives, chopped fine

• In a food processor, grind soaked sunflower seeds fine.
• Grind flax seeds fine in a coffee grinder.
• Remove ground seeds to a bowl.
• Place all remaining ingredients, save olives, in the food processor, and mince.
• Add olives and combine all ingredients thoroughly.
• Place in a pie tin, or rectangular tin of suitable size and dehydrate for six hours, or until dressing has reached your desired consistency.

No matter what, I need to go to the supermarket.

If I make ‘Amazing Sweet Potatoes” I need lemons.

If I make the sunflower seed dressing, I need the olives.

Oh!! If I make the pie filling, I don’t need anything, and it tastes really good…

What will I choose??? I need to decide in the next half hour. Oops! I’ve just gone for the easy one. Excuse me, I need to go soak the nuts.


Duh! You knew that! Holidays are the times when we want to fall back into old eating patterns and chow down on the stuff we know, the holiday food that means it is holiday time! So… we come up with raw versions… and we never stop to think about what we are doing! (to make a raw version of most holiday foods, in all likelihood, we are going to want to add sweeteners (agave syrup, dates, etc.), and we are probably going to be heavy into the nuts (how can you make shortbread if you don’t use nuts?) I don’t know about you, but what I miss most are the desserts... and what goes into the raw versions??? nuts, dried fruit, sweetener…..

So…. if we succumb to making raw substitutes, we are highly likely to find ourselves putting on weight.

The fact of the matter is that with many of the “transition” type recipes,we will not escape holiday weight gain simply because we are eating raw food. which offer us “the taste of the past”, are likely to help us maintain an unhealthy weight, or else gain weight unexpectedly. Yes, the ugly truth is that you can gain weight on a raw food diet.

Ideally, we will continue to be vigilant, and eat only properly combined recipes and meals.

If we are normal humans, we may find ourselves enjoying our “traditional-style” raw versions of the holiday foods we know and love, and , then, we will be faced with the need to cleanse and diet in the New Year, just as we would if we were not raw.

Be aware. Be ready.

CHRISTMAS TRAVEL: it’s not so bad

people have been telling me that you cannot carry food through security in the airports. I had invented a whole spiel about how I am on a special allergy limited diet, and I cannot eat food that has not been prepared by me. I did not need it. I made it both ways this time.

The last time I had trouble traveling with food was when I carried my delicious cheddar cheez dip with crackers (they made me eat it in front of them, then they threw it out and patted me down and wanded me, and made me take off my belt … and, well, you don’t want to know.

This time, I took whole apples and whole pears, and a plastic knife to cut them. The plastic knife, in my favorite color – black- drew some initial attention, but I proceeded without much ado.

Coming back, I had grated beets… but they were not grated to my favorite fine-ness, so they did not qualify as a cream or liquid, so, after a little initial sniffing by eager security guards, I was on my way.

Good thing! Both ways, we were delayed ad infinitum while the airlines brought in every single airline employee from every single airline who wanted to go whichever way we were going. (yes, I believe that we were delayed waiting for them because, going down, we only left 15 minutes before the next scheduled flight, and we were packed to the rafters with people who had not been there at the time the flight had originally been supposed to leave, and *suspiciously*… all the late arrivals were dressed in the exact same way and were wearing badges that said “airline employee”)

Interestingly, coming back, the flight just before mine was delayed to death, and then those folks were told to change their flight to my flight, and… surprise, when my flight was already 20 minutes late, on the tarmac, people were arriving dressed in the exact same way and wearing badges that said “airline employee”) I know, I know! You say I am into conspiracy theories, but… the coincidences are very very very curious <eyes narrowed suspiciously>

Never mind!!!! I had snacks! They had not taken my food!!!!

I am home now. I want to stay here for a while, where I know I can ride the subway and carry the raw food of my choice and not be stopped (yea!!!! I can go to potlucks!!!), and, normally, my train will come more or less on time, so I won’t be driven to eat while I am traveling.