Category Archives: HOLIDAY RECIPES

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






More Holiday Recipe Options

I’ve just learned that Judy Pokras has published a Kindle version of her holiday recipes.  If the recipes are the ones she published several years ago (sorry, she does not share with me, but I did buy her  e-file book once), then they are definitely worth taking a look at.  I understand that she also offers an ebook for download.

I’ve tried to find the Raw Food Right Now holiday recipe book that I remember, on their site, but it is hiding from me. If you want some really nice recipes, go to their site and search around until you find it — you will not be disappointed.

I have already told you about my holiday recipes.  These delicious recipes are still available free of charge.



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.



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, finely grate sweet potatoes, apples, and ginger in the food processor).
  • Remove mixture to a large bowl. Add shredded dried coconut, lemon and orange juices, and chopped walnuts.
  • Mix thoroughly

10/21/10 CSA SHARE: What they say we will get

I am so so so lucky that Tonice S has agreed to pick up my share on Thursday (oops! That’s tomorrow!), while I am down here in the Outer Banks of North Carolina (yea! Vacation central! Ocean air, outlet shopping! Communing with my parents! )

It was so nice of Tonice to agree to pick up my vegetables…. I definitely owe her big-time!

What they say we are going to get:
Carrots……………………1 bun
Dandelion Greens………1 bun
Sweet Potatoes…………..4 lbs.
Japanese Salad Turnips..1 bun.
Broccoli Raab……………1 bun
Romaine Lettuce………..1sm. head
Fennel……………………1 pc.
Sunshine Squash………..1 pc.

Fruit share: Fuji Apples, Empire Apples, and Bosc Pears

With the holidays coming up, we need some holiday recipes. I will be posting some shortly (vacation timing is difficult as I don’t have wifi in the house, so I have to escape and go down the road to get on-line). Meanwhile, you can click on Holiday Recipes and see the holiday recipes I have already posted.


We’re down to the wire! Thanksgiving is 5 days away.  What are you going to eat?

FREE RECIPES!!! Just click on HOLIDAY RECIPES .. these are recipes that I have collected and used over the years. They work. They are tasty. You can give them to non-raw friends, and they will like them.

Happy Thanksgiving!

HOLIDAYS COMING! Thanksgiving Recipes, and more

The holidays are coming up.  Thanksgiving is right around the corner.  I have a good selection of free holiday recipes on my holiday recipes page.

These are the recipes I have used for quite a while.

My New Year’s Plans

The black-eyed pea sprouts are in the refrigerator! I started them Saturday night, and they just grew like nobody’s business. I thought that I would have time to get them last night, but they had already gotten longer than the bean. (It seems to me I remember that they are supposed to taste better if they are only bean length) Whatever! Last night I scooped about a cup of them into a bowl, added about 1 t apple cider vinegar, 1 T extra virgin olive oil, 1 chopped up campari tomato, 2 T minced onion, and some of my dehydrated garlic powder, and left them to marinate (I wasn’t sure you can marinate sprouts, but I figured it was worth a try. I ate them about an hour later. Yum! Yes, marinating works on sprouts.

I also started some wheat sprouts for rejuvelac on Saturday night. Yesterday morning, I began to despair that the wheat would ever sprout, but this morning there were the littlest sprouts showing. When I got home, the sprouts were almost the length of the wheat berriestime to stop them and make the rejuvelac.

My plan for the New Year is to start a Master Cleanse on the night of January 1st – I have to eat my black eyed peas and collards on January First without fail, so I will start that night.
I don’t know what I will do with this rejuvelac I am making – I did not take that into account when I was doing my planning. Maybe I will drink some along with the Master Cleanse and see how that works. We’ll see. I do not know anyone who does rejuvelac, or I would give it to them.

Getting Ready for New Year’s

I went out today and go the supplies to make my little New Year’s celebration.  I’m planning to spend time alone on New Year’s Eve.  I don’t get a lot of quite time alone, but my room-mate is in Japan with her family, so I am going to luxuriate in the quiet.  I may even take a bubble bath…

Tonight, I have started some rejuvelac wine to celebrate.  I don’t know that I am going to make champagne rejuvelac this year. I’ll decide tomorrow when I start the rejuvelac.

I have also started soaking some black-eyed peas to sprout for my traditional good-luck black-eyed peas on New Year’s Day.  I also have a small bunch of collards which I will prepare on New Year’s Eve and let marinate until New Year’s Day.

I’ve also laid in 10 nice big lemons, some sea salt, a jug of Grade B organic maple syrup, and some herbal laxative tea, so I can begin my Master Cleanse on New Year’s night — I think it is better to go ahead with my traditional New Year’s good luck meal, and then get started with the Master Cleanse.  (I have heard of a powder that you can use for the Master Cleanse, and, when I run out lemons, I may buy it and see how it works– that is still up in the air– I have enough lemons for most of the first 10 days.

NEW YEAR’s RECIPES (with raw food you need to plan ahead…)

Where I am from in the South, traditionally, we eat black-eyed peas, collards (or other greens, like kale), and pork, on New Year’s Day.
The collards are green, like money, and symbolize prosperity in the New Year. The black-eyed peas symbolize good luck, and the pork also symbolizes prosperity (because the pig is the only animal which eats while it is moving forward)

I don’t eat pork, duh, but I do keep up the tradition of greens and black-eyed peas.

1 C dried organic black-eyed peas
1 – 2 T minced onion (to taste, optional)
1 – 2 T minced garlic (to taste, optional)
1 – 2 T extra virgin olive oil (to taste)
1 – 2 T apple cider vinegar (to taste)
sea salt to taste
black pepper to taste (optional)

Sprout black-eyed peas for 3 – 4 days (soak for 12 hours,
drain, and sprout, rinsing twice daily for 2 – 3 – 1/2 more days)
Mix sprouted black-eyed peas with minced onion and a minced garlic to taste (optional).
Add olive oil and vinegar, and mix well.
Add salt and pepper to taste.

You can also find these COLLARDS RECIPES elsewhere within blog. They are re-listed here for your convenience.

1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil

1 – Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 – 24 hours

this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)

1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away

Just in case you missed it – find my CHAMPAGNE Rejuvelac recipe here.

Get moving!!! There are only 5-1/2 days until New Year’s Eve. Yes, you CAN celebrate in style!!!