Category Archives: HOLIDAYS


Thanksgiving is just around the corner.  Want raw recipes?  In a way, I am proud to say that my raw Thanksgiving/Christmas recipe collection has been copied  by a lot of people in a lot of places (some have not mentioned where they got the recipes, but, I can tell you, if you see these recipes anywhere else, they came from me first).  These recipes are free (if you choose to publish them somewhere, please mention your source, i.e., me, at Pretty Smart Raw Food Ideas

I like to look at other raw holiday recipe collections wherever I find them. Today, I have just found a free Thanksgiving collection from Nomi Shannon, which has some recipes I will definitely try out. 

At Choosing Raw, there is  “Mostly Raw” holiday recipe collection – most things are raw, but some are not. If you want only raw, just squeeze your eyes closed and scroll on.

30 Bananas a Day, a Low Fat Raw Vegan on-line community, has a number of good Thanksgiving recipes.

In the “For Fee” department, The Garden Diet people have a collection of information – two PDFs with recipes and a list of videos for recipes, all for one price (I’m not selling this, I’m just telling you. Go there and check it out. I just did, tonight, and the recipes do look interesting.

Also “For Fee” is  Raw Food Rehab’s Penni Shelton’s book, Raw for the Holidays, a collection of Penni’s recipes, as well as recipes from members of her Raw Food Rehab.  This is a relatively huge compendium of recipes (for a PDF file  – I will have to print it off to be able to best use it, as there is so muh there), which includes recipes for a number of different holidays . (There is even a good matzoh recipe).  Again, I am not selling here. I am just telling you  (I am not even a member of Raw Food Rehab).






POST #911
Okay, folks, I have scored! I have tracked down Heidi Ohlander, from the wonderful, but now defunct Raw Food Right Now, and been allowed a glance at her Easter Recipes book.  Hustle! You still have time to make this before Easter!

Here is my version of her wonderful Easter Roast

Based on Heidi Ohlander’s recipe, RFRN

2 C pecans, soaked 4-6 hrs
2 C almonds, soaked 4-6 hrs
2 sm. White onions
1 red apple, peeled, cored, chopped
1 green apple, peeled, cored, chopped

1-1/2 t allspice
Pinch ground cumin
1 t celery seed
3-4 peppercorns, ground (1 t fresh ground peppercorns
Dash sea salt

1/4 C date sugar
1/4  C mesquite powder
1/4 t ground nutmeg
1/4 t ground cinnamon
1/4 – 1/2 t black pepper (or to taste)
30 -40 cloves, to place on top of dry rub

1-1/2 C dried/unsulphered apricots, soaked 4-6 hrs
1/4 t allspice
1 pinch nutmeg
1/4 t cinnamon
Dash cayenne pepper
2 T nama shoyu
1/4 lemon, juiced
Sea salt to taste

Process pecans and almonds to a smooth consistency in the food processor.   Set aside in large bowl.
In the food processor, process onion and apples to a coarse consistency.  Add to bowl with pecans and almonds.
Add spice blend to almond/pecan/’onion/apple mix in bowl and mix well.
Place roast mix on Teflex-lined dehydrator sheet.  Shape mixture to no more than 3 in. high.
Sprinkle dry rub onto top and sides of “roast”.  To have a crispy shell, ensure that dry rub covers every part of roast.
Insert whole cloves into top of roast
Dehydrate loaf for 4-8 hrs at 120 degrees. The finished roast should be slightly firm to touch.
Before serving, remove cloves.
Spread apricot glaze over entire roast.

To serve, slide loaf onto serving platter, and surround with greens, grapes, or decorative fruit, if desired.

PASSOVER STARTS 3/25 – raw vegan recipes for Passover

POST #902
At the dinner last night, I met two lovely people who were talking about things Jewish. Pushy as I am, and knowing that Passover is coming up, I casually mentioned that, on my blog, I have a recipe for raw vegan matzoh. Instantly, I had their attention.

Yes, I have Passover recipes on my blog. Why? Well, gee, because they are raw recipes and that sort of thing always interests me, and because, years back, some folks at my CSA asked me if I had Passover recipes, and, also, because my church celebrates Passover (sure do wish they had a Passover potluck, because I would have so much fun with that!)

Recipes include:
Beet Salad
Butternut Squash Cookies
Cream of Celery Soup
Double-Stuffed Tomatoes
Israeli Salad
Ashkenazi Style Tsimmes
Kibbutz Style Charoset
Raw Gefiltefish
Millet Matzoh

More Passover recipes – unlike my Passover recipes, these will probably cost you.


POST #874

I am from the South, and Southerners eat black-eyed peas, greens (collards or kale), and pork (usually a ham hock or a hog jowl cooked together with the black-eyed peas and the greens, for flavor. (In other parts of the country, they might eat the same thing – I don’t want to exclude anyone – I just can only speak for what we do in the South).

The foods Southerners traditionally eat on New Year’s Day have meaning:
BLACK-EYED PEAS SYMBOLIZE PLENTY AND PROSPERITY).   When you cook black-eyed peas, they almost double in size. I’ve heard a number of different stories about black-eyed peas – most of them stem from an event in the War Between the States, in the 1800s. I’ve heard that a city was burned down (some say Charleston, some Atlanta, some Savannah – that doesn’t matter – the Union army made a point of burning down Confederate cities ) The story I have heard most often was that the starving people, homeless because of the burning, found a warehouse with barrels of black-eyed peas, and, so, they were able to eat (and, possibly—now this is me thinking – plant a new crop). This morning, I learned that some people say that, in Vicksburg, VA, the Union army burned all of the crops, save the black-eyed peas, which they mistakenly believed to be only food for animals.

GREENS (COLLARDS OR KALE) SYMBOLIZE PROSPERITY: Green has long been the color of American money.

HAM/PORK SYMBOLIZES PROGRESS: The pig is the only animal that moves forward while it is eating.


BLACK-EYED PEAS: I ate 5-day black-eyed pea sprouts with chopped red bell pepper, onion, garlic, and an olive oil and apple cider vinegar dressing.

GREENS: Most years, I eat marinated massaged collards or kale, but, this year, I had a batch of cheezy kale chips, so munched on those while I was doing things around the kitchen.

So, WHAT ABOUT THE HAM? Early on, I decided to resolve this issue by “intention”. I have a little pig figurine made of gold. I place it on the table when I am eating my New Year’s good luck food, and I think about it. I think about how the pig eats while it is moving forward, and I think about how the pig I have is made of gold, and how valuable my little pig is. Even when I have desperately needed money, I have never thought of selling my little gold pig. He urges me to find other ways to get money. That’s progress.

HOLIDAY RECIPES: Christmas & Hanukkah


POST #869
this cute picture borrowed from Hinarera Lambert’s blog

It is always good to find holiday recipes just when you need them. 

Sometimes I go back to my Holiday Recipes page and am surprised that I’ve forgotten about this or that recipe, and it would be perfect.    Sometimes, I find people commenting on this or that blog about some great recipes, and, then, when I go there, I get an amazing sense of deja vu — just before I realize that someone has found my recipes and is helping me spread the word (I would kindly ask that you, at the very least, credit my blog for the recipes you use).

It does give me a very nice feeling to see that other people are enjoying my holiday recipes

— at this time of year, particularly– I’ve got 2 “blind” potlucks (I’ve never met any of these people) this weekend, and knowing that my recipes are enjoyed by others I’ve never met will give me added courage to walk into an unknown environment (I’m terminally shy, so I do this kind of thing as often as I can, because I am confident that most people there will enjoy my contribution, which gives me an easy way to smile and be vivacious — and, maybe, be able to meet some new friends)


I like Cherie Soria’s recipes, and I love my Excalibur dehydrator, so I am listing this link.  I don’t like videos because they are hard to understand for people who are listening challenged, but, perhaps, if I list this holiday video with my STRONG COMPLAINTS about the lack of *written instructions/recipes*, someone at Excalibur might notice and actually care.



POST #855
Oh my gosh! Thanksgiving is just around the corner, and, following that, Yule, Christmas, and Hanukkah.
These are FOOD holidays. You need food for the holidays. You’re wanting to be raw, or as raw as you can, so you need RAW LIVING FOOD RECIPES for the holidays.

Once again, I would like to call your attention to MY HOLIDAY RECIPES page. There are a number of recipes that you can use (they are mine, so please reference my blog if you want to tell others about them)

At the end of the page is a listing of several “for fee” holiday recipe collections, just so you know that I am open-minded and don’t copy others’ recipes.


Passover beings on April 6, 2012.  Have you got your raw recipes together?  Check out the raw Passover recipes on my holidays page (just scroll down a bit, and you will find them.)

RAW FOR THE HOLIDAYS: raw holiday recipes from Raw Food Rehab

POST #716
Penni  Shelton, the woman behind Raw Food Rehab, one of the best sites out there, is once again offering her raw for Raw for the Holidays ebook.  This book has a wonderful collection of delicious recipes.  You can’t go wrong here.


POST #709
Several weeks ago, I published a list of places where you can find raw vegan Thanksgiving recipes.  Of course, I listed my own recipes first, I mean, this is my blog.  I also listed places where holiday recipes are listed free for the taking.

I’ve just learned of a new collection: Real Life Raw Holiday Foods, by Tina Jo Stevens    (this is a book for sale)  Check it out if it pleases you to do so.

Since, of course, you are after getting the perfect recipes for  your traditional holiday, as I become aware of other collections, I will publish them.

Oh, and, BTW, ONLINE CERTIFICATE PROGRAMS, which seems to be related to SUITE 101, continues to list the article in which all of my holiday recipes were published wholesale, without my permission, and with no reference to the source of the recipes.  A few of these recipes do now lead you back to my recipe page, but not all of them.  I have asked this site several times to remove this article.  They continue to refuse or even acknowledge my legitimate request.   Bloggers and other on-line publishers, please do stay aware of where your intellectual property is going.  Many will appropriate your work and pass it off as theirs because they realize that most of us bloggers cannot afford to sue them in court.  I cannot do that, but I can continue to announce it to all within hearing distance when I find someone who has stolen my work.