Saturday, November 27, 2010

Raw Hanukkah

Looking for raw food ideas to incorporate into your Chanukkah dinner? Raw chefs Deborah Blank, Kirby Cuke & Raw For the Holidays offer a full menu of delicious gluten & dairy free living food recipes for your celebration which include:

Apple Cakes
Honey Creme Sauce
Spiced Carrots
Sweet Potato Latkes
Sour Cream
Jelly Donuts
Chanukah Harry Choc Dipped Macaroons

Raw For The Holidays offers over 100 holiday themed, healthy raw food recipes & 65 full color photos. Order your digital copy now, through Paypal for only $15.

Sunday, November 21, 2010

Autumn Harvest Mushrooms & Festive Pumpkin Soup

Thanksgiving is just days away. Here are a couple of recipes from Raw For The Holidays...ENJOY!

Festive Pumpkin Soup by Penni
4 cups shredded pumpkin flesh, soaked overnight & drained
3 - 4 cups almond or pumpkin seed milk
½ cup pecans, soaked
1 teaspoon onion flakes
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon sea salt

Add all ingredients to a blender and process until smooth and creamy. Add more milk or water as needed to reach desired consistency.

Autumn Harvest Mushrooms with Avocado Aioli

For the stuffing:
1/3 cup pumpkin seeds (or other raw nut or seed)
3 cloves fresh garlic, minced
1/3 cup fresh sage leaves, chopped
1/3 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 cup fresh tomatoes, seeded and chopped
2 tablespoons coconut aminos (Nama Shoyu, Wheat Free Tamari or Braggs)

Add all ingredients except the tomatoes to a food processor, pulsing until coarsely combined. Add the tomatoes, pulsing until just blended.

For the mushrooms:
1 pint of brown button or baby bello mushrooms, stems removed
1 + tablespoon coconut aminos
Brush the mushroom caps with coconut aminos to thoroughly coat. Stuff the mushrooms with the Autumn Harvest stuffing and dehydrate at 105 degrees for 2+ hours. (They can also be served at room temperature). Top the finished mushrooms with Avocado Aioli (see below).

For the avocado aioli:
1 large avocado, peeled, seeded and chopped
3 tablespoons cold pressed, extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic
1/2 teaspoon sea salt

In a food processor or blender, combine all ingredients until emulsified.