Tag Archives: HOLIDAY RECIPES

HOLIDAY RECIPES!

It’s that time again! if you go to my page https://prettysmartrawfoodideas.wordpress.com/holiday-recipes-thanksgiving-christmas/

which you can click on at the top of the blog, you can find a number of reasonably simple recipes for Christmas and Hanukkah.

Since I no longer dehydrate, I will be making the Amazing Sweet Potatoes, and Judy’s Just Like Pumpkin Pie (which I will just refrigerate to firm, instead of dehydrating), and the sunflower seed dressing (without dehydrating – the taste will be there!) I might also make the Raw “Mashed Potatoes” and Mushroom Gravy. It depends on how much I want to impress my family (since I can’t go there – you know why- I may well be seeing them on some computer app – they’ve brought it up, and I’m waiting for instructions, but, actually, if you must know, writing this blog is about as computer savvy as I get). If I get to see them, I don’t know when they will want to to talk (over dinner?) Over unwrapping gifts? (that would be fun!) So I figure I should prepare some food in case I am expected to dine with them.

HOLIDAY RECIPES HERE

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.

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.

HOLIDAY RECIPES

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.

THANKSGIVING RECIPES

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.

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.

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.

MARINATED GREENS
MARINADE
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

MASSAGED MARINATED GREENS
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!!!

CHRISTMAS HOLIDAY RECIPES

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.


APPLE CIDER

Oh, you knew this!

APPLE CIDER
apples
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.


THANKSGIVING/CHRISTMAS RECIPES

Thanksgiving is coming up, and Christmas is right behind it…. fortunately, most of the recipes we eat at Thanksgiving show up at Christmas-time.

Here is a full meal-worth (with alternatives) to create a raw Thanksgiving dinner.

Enjoy.

APPLE-BUTTERNUT SQUASH SOUP

10 apples, cored
1 lg. butternut squash, peeled
2 oranges, peeled
1 lemon, peeled
1 med. red onion, peeled
3 C almond milk
1-1/2 C pumpkin seeds
1 bunch parsley
1/4 C tarragon, dried

• In a food processor, combine all ingredients and process thoroughly.

*************************************************

WALDORF SALAD

1 C celery, chopped fine
1 C grapes, halved
1 apple, peeled
1/2 lemon, juiced
1/2 C water

• Mix lemon juice and water.
• Dice apple, soak in lemon juice/water mix for 10 mins., and drain.
• Mix celery, grapes, and apple.
• Mix in pine nut mayonnaise to taste.

PINE NUT MAYONNAISE
1 C raw pine nuts
1/2 C water
4 T olive oil
3 T lemon juice
pinch sea salt
agave nectar to taste (optional)

• Blend all together in a VitaMix.

************************************************

TRADITIONAL SUCCOTASH

2 C fresh corn cut from cob (or 1 lb. frozen corn)
2 C fresh lima beans, (or fresh limas sprouted 2 days, or 2 C 2-day sprouted lima beans, or 2 C frozen lima beans) NOTE: it would be worth testing fresh lima beans to see how you feel about the taste, before making a decision to sprout or not.
1/2 C red bell pepper, diced fine
Salt and pepper to taste

• Combine all ingredients and mix thoroughly.

VARIATIONS:
Add chopped fresh tomatoes
Add 1 green onion, chopped fine
Add 1 t curry powder
Add 1 t garlic
Add 1 T Spike or other seasoning of choice

*********************************************

RAW MASHED “POTATOES”
1 head cauliflower, broken into florets
1/4 C cashews
2 cloves garlic, peeled and minced (or to taste)
1/4 C olive oil, or to taste
sea salt to taste
black pepper to taste

• In a food processor, grind cashews fine.
• Add cauliflower, and garlic, and process fine.
• Add olive oil until mixture looks like fluffy mashed potatoes.
• Remove from food processor and sprinkle on black pepper to taste.
Serve with gravy.

***********************************************
MUSHROOM GRAVY

1/2 C almonds, soaked 12 hours
1/2 C water
2-1/2 C shiitake mushrooms
1 clove garlic (or 1/4 t powdered garlic)
2 t Bragg Liquid Aminos
water, as necessary

• In a food processor, grind almonds fine.
• Add remainder of ingredients, and process to paste, adding water as necessary.

**********************************************

AMAZING SWEET POTATOES

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

*****************************************

MOCK TURKEY

1 bunch celery
1 green onion
parsley to taste
1 C almonds (or pecans)
1 avocado
sage to taste

• In a food processor, puree celery, green onion, and parsley
• Drain (save juice for soup)
• In a nut/coffee mill, grind nuts fine
• Mash avocado thoroughly with a fork
• Combine all ingredients and mix well.
• Form patties. Place each patty on a leaf of lettuce.

Serve with cranberry sauce.

**************************************************
CRANBERRY RELISH

1-1/2 C fresh cranberries
1 date (or 2, to taste)
1 orange, juiced
1 sm piece fresh ginger, grated (optional)
agave syrup to taste (optional)

• In food processor, grind cranberries, orange juice, and ginger to desired consistency.
• Add agave syrup (if used) to taste, and mix well.

*********************************************

DILL STUFFING

1 C sunflower seeds, soaked
2 t dill seed
4 t lemon juice
2 T psyllium husk powder
4 t onion, minced
1/2 t salt

• Combine all ingredients in food processor.

SUNFLOWER SEED DRESSING

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.

*******************************************

JUDY’S “JUST LIKE PUMPKIN” PIE

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

CRUST
• 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

FILLING
• 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.