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)

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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!

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 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.

M