Raw For The Holidays

Raw For The Holidays 3rd Edition

2011-11-01T14:28:00.001-07:00

At the beginning of the 2009 holiday season, the first edition of Raw For the Holidays, a collection of festive and delicious recipes & photos, was released when members of our Raw Food Rehab community and I realized the need for a survival guide geared towards helping raw food enthusiasts enjoyably and successfully maneuver their way through the holidays and other traditional celebrations.

Last year's expansion of Raw For The Holidays, was more comprehensive, adding a number of new recipes and full color photos, yet I decided that this year's collection should be revised once again to make it even more user-friendly and that it should include even more celebratory occasions!

Thanks to the tireless work of our amazing editor, Raw For The Holidays 3rd Edition, has been totally re-organized with a new table of contents that includes user-friendly categories, new menu suggestions, easier instructions and a glossary of terms and techniques. This year we are offering over 30 new recipes (over 130 recipes in all) and 70 full color photographs.

Here is a list of some of the occasions covered in Raw For The Holidays:

An Autumn Fireside Dinner
All Hallow's Eve Events (Kid-Friendly & Adult Menus)
Football Chili Party
Date Night Dinner
Thanksgiving
Shabbat Dinner
Hanukkah Brunch
Holiday Open House
Christmas Eve Meal
Christmas Dinner
New Year's Eve Hors d'oeuvres Party
New Year's Brunch
New Year's Raw Resolution Cleanse
Rescue Me from the Holidays - a Restorative Day Menu

Raw For The Holidays - 3rd Edition

is now available for purchase for only $20 through PayPal.

Not only will the purchase of this digital book be a tremendous support and help to you in all of your holiday and celebratory meal planning, but it is also a much appreciated way in which to support the operational costs and fund raising for Raw Food Rehab, so they can continue to expand the offerings back into the amazing community.

This incredible collection of recipes and beautiful photos will be a treasure to you as you continue on your path towards optimum health this holiday season! Order Raw For The Holidays for just $20 through PayPal. Once notification of payment is received, the ebook will be send to your Inbox. You will normally receive the book in a very short amount of time, however, please allow up to 10 hours for delivery.

Staying Raw & Sane at the Holidays!

2010-12-08T13:37:00.000-08:00

On Thursday, December 9th, Penni Shelton - creator of Raw Food Rehab and author of a number of books, including, Raw Food Cleanse & Raw For The Holidays, will be joining Blog Talk Radio host, Cher Till for a fantastic internet program on Staying Raw & Sane at the Holidays! During this hour long program, Cher and Penni will be dishing up some great holiday tips for staying raw, keeping it green, reducing stress and sharing recipe ideas. They'll cover a gamut of topics from dealing with the demands and stresses of the season to how to be prepared and stay on course with your healthy eating goals throughout 2010 and beyond. Please join in for some fun, helpful tips and tricks that will help make your season more Merry & Bright! Click here to learn more details and to find the time the show will be available in your area.

Healthy Shots with Cher is an award winning internet program that brings you the movers, shakers and leaders in raw, vegan and vegetarian lifestyles, as well as Masters in the study of Meditation. Master Life Coach Cher Till is your host and weekly she brings you her expert tools and those of her special guests. This will be a one hour show, with fun and information that will guide you to a balance of physical and mental joy. To learn more about Coach Cher Till go to rawqyourhealth.com

The Living Christmas Tree

2010-12-04T12:43:00.000-08:00

Here we are at the beginning of December, which is the biggest celebratory month of the entire year! In today's episode of Foodie Friday, I am sharing with you one of my most favorite and impressive holiday party appetizers, The Living Christmas Tree, which is a perfect centerpiece and healthy conversation starter for any festive occasion. Putting this tree together is also a fun way to get kids involved in helping with your party preparations!

To put together your Living Christmas Tree (page 63 of Raw For The Holidays), you'll need:

One Styrofoam Cone (they come in several sizes, so choose a larger size if you have a larger number of guests) and Toothpicks:

Holiday Themed Mini-Cookie Cutters, if desired:

Lots of Leafy Greens to cover the cone:

Use toothpicks to secure your leafy greens to the cone to create the Christmas Tree Base layer:

Clean, cut and prepare a variety of veggies with which to decorate your tree:

Decorate the Living Christmas Tree as you would a real holiday tree, using toothpicks to secure the veggies in place:

Use the Living Tree as a table decoration or centerpiece at your holiday event:

You can serve a variety of dips as an accompaniment to this veggie tree. I made a variation of the Cashew Cheddar Spread from Falling Into Raw (page 32):

For the Cheddar Spread:
1 cup raw cashews, soaked one hour & drained
1/2 red bell pepper, seeded
1 small jalapeño pepper, seeded
1 clove garlic
1 tablespoon cashew or tahini butter
1 generous tablespoon nutritional yeast
1 tablespoons fresh lemon juice
1 teaspoon raw honey
1 scant teaspoon sea salt
water, only as needed to blend

In a food processor or blender combine all ingredients until completely smooth.

I also suggest these dips to serve alongside the tree:

Pumpkin Seed Cheese Dip (Falling Into Raw - page 34)

Chipotle Hummus (Falling Into Raw - page 34)

Smokey Guacamole (Falling Into Raw - page 31)

And be sure to check out the other offerings in our Dips & Nut Pate section in the Raw Food Rehab Kitchen! There is a Live Ranch dip & an amazing walnut pate in that section that are DELISH!

Raw Hanukkah

2010-11-27T07:13:00.000-08:00

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
Applesauce
Sweet Potato Latkes
Sour Cream
Brisket
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.

Autumn Harvest Mushrooms & Festive Pumpkin Soup

2010-11-21T06:11:00.000-08:00

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.

Raw For The Holidays Is Here!

2010-10-27T17:45:00.000-07:00

Last year we released Raw For The Holidays, a collection of festive and delicious recipes created by the Original Cast of Raw Food Rehab. The book was already fabulous, but I decided that the collection should be expanded and revised to make it even more comprehensive and appealing! This year's newly edited and expanded edition has over 100 recipes and 65 color photographs. Here is a list of occasions we cover in the latest version of Raw For The Holidays:

The Perfect Autumn Day (Breakfast, Lunch, Dinner & Snack/Dessert) - 8 recipes
Football Watch Party - 9 recipes
All Hallow's Eve - 9 recipes
Thanksgiving (Breakfast, Dinner & Dessert) - 18 recipes
Enchanted Winter Evening for 2 (or more) - 6 recipes
Hanukkah Dinner - 8 recipes
Holiday Sweets & Party Treats - 10 recipes
Christmas Eve - 9 recipes
Christmas Brunch - 11 recipes
Christmas Dinner - 10 recipes
New Year's Eve - 6 recipes
New Year's Day - 7 recipes

I have every confidence that the purchase of this eBook will be a tremendous support and help to you in all of your holiday and celebratory meal planning, and help you to be enthused to start un-cooking for your friends and family! I will also be making some of the recipes that don't have photos on upcoming Foodie Friday episodes!

Raw For The Holidays is available now for just $15 through PayPal. Once I receive notification of your payment, I send the ebook directly to your Inbox. You will normally receive the book in a very short amount of time, however, please allow up to 10 hours for delivery (if an order comes through after I go to bed, I will send it first thing when I wake up!) I know this incredible collection of recipes and beautiful photos will be a treasure to you as you continue on your path towards optimum health this holiday season!

Please CLICK HERE to order your copy!

Cold Days - Warm Food

2009-11-22T18:05:00.001-08:00

Waking up to freezing temperatures always gets me into the Thanksgiving spirit, and tempts my palate towards warmer foods. If you're like me, dinner time can often be a challenge when your diet consists of raw foods, especially when the climate gets colder. Today I'm sharing some food preparation tips and a few autumn themed recipes that I particularly enjoy. Hopefully you'll give one or two of them a try the next time you're scratching your head trying to think of what to make for dinner.

Much like roasting, "reducing" vegetables in your dehydrator (or oven on it's lowest temperature setting), really brings out the richness and complexity of flavors without destroying valuable enzymes, minerals and vitamins. Slice vegetable and toss them in a touch of olive oil, salt and pepper and within a few hours, you'll have a deliciously satisfying side dish or entree. Any of the following recipes could be additionally nutritious and filling if you serve alongside raw spouted or lightly steamed quinoa, millet or buckwheat.

Marinated Vegetables

Be sure when shopping to buy a colorful assortment of vegetables!

6 cups assorted, trimmed and cubed vegetables (such as....carrots, baby brussel sprouts, cauliflower, pearl onions, squash, bell peppers, broccoli, etc.)

1/2 cup cold pressed extra virgin olive oil

1/4 cup champagne vinegar (optional)

4 small bay leaves

2 tsp Celtic sea salt

2 tsp. freshly ground pepper

1 tsp. fennel seeds

1 tsp fresh oregano

1/4 tsp. dried crushed red pepper

Mix together the marinade and thoroughly coat the vegetables, adding the bay leaves. Place in a dehydrator set to 135 degrees for the first hour, then turn down to 110 degrees for the remaining time, continuing to reduce and soften to your personal taste, approximately 2 more hours.

Fresh Green Beans with Garlic Vinaigrette

Vinaigrette:

1/2 tsp. grated lemon zest

1 Tbsp fresh lemon juice

2 tsp olive oil

1 tsp dijon mustard

1/2 tsp celtic sea salt

1/4 tsp freshly ground pepper

Beans:

2 1/2 lbs. fresh green beans, sliced into about 1/4 - 1/8 inch pieces

1 Tbsp. olive oil

1 Tbsp. fresh thyme leaves

sea salt & pepper to taste

1/3 cup raw, sprouted and dehydrated almonds, chopped

To prepare the vinaigrette, combine ingredients in a small bowl, stirring with a whisk to blend well. Set aside.

To prepare beans, chop and toss the beans in a bowl with the olive oil, thyme, salt and pepper. Spread this mixture onto a dehydrator mesh sheet. Place in a dehydrator set at 135 degrees for the first hour, then turn down to 110 degrees for the remainder of the warming time, which is about 2 - 3 more hours. Once the beans reach your desired softness, dress the beans with the vinaigrette and toss in the crumbled almonds. Serve & enjoy.

Warm Spinach & Radicchio with Mushroom Vinaigrette

6 cups fresh spinach leaves

1 1/2cups torn radicchio leaves (optional)

2 Tbsp scallions, sliced 1/2 lb. fresh shiitake mushrooms, sliced

1 tsp. olive oil

1 Tbsp. fresh sage

2 cloves garlic, minced

1/2 tsp Nama Shoyu or celtic sea salt

Vinaigrette:

3 1/2 Tbsp. Sherry wine vinegar

1 Tbsp balsamic vinegar

1 Tbsp. Olive Oil

1 Tbsp. Agave nectar

1/8 tsp sea salt

1/8 tsp freshly cracked pepper

Combine green onion, mushroom, 1/2 tsp. olive oil, sage and nama shoyu. Spread out on a mesh dehydrator screen. Warm for about an hour at 125 degrees. Make vinaigrette, set aside. Remove the mushroom mixture and add the spinach, radicchio and other 1/2 tsp of olive oil, combining well. Return to the dehydrator for another 30 minutes - 1 hour to slightly wilt the greens at 115 degrees. Also place the bowl of vinaigrette into the dehydrator, as well. Toss the spinach, mushroom mixture with the warmed vinaigrette for a satisfying and hearty fall dish.

Honey-Curried Kale with Caramelized Onions

1/2 medium onion, thinly sliced

1 Tbsp. olive oil

1 Tbsp. curry powder

1 Tbsp. raw honey

1 tsp. fresh lemon juice

1/2 bunch kale, tough stems removed, leaves chopped (should be 6 cups)

2 Tbsp. Nama Shoyu

Toss onions in a tsp. of olive oil until fully coated. Dehydrator 1 - 3 hours. Stir together remainder of olive oil, curry powder, honey, lemon juice, nama shoyu and kale. Add in the carmelized onions and return to the dehydrator for another 30 minutes.

My First Thanksgiving In The Raw

2009-11-11T14:04:00.000-08:00

Article written by Earth Mother, author of In The Raw

So, it's here – my first Turkey Day, sans turkey and all the trimmings. Isn't it funny that the mountains of food surrounding the bird are considered mere trimmings? In a culture where more is most definitely better, it speaks volumes for our lifestyles, not to mention our waistlines.

My eldest brother is hosting this year. And, where there's Hungarians, there's food – and lots of it. Football? A side show. The main event:eating. Never a big lover of turkey, I can take it or leave it, but oh those trimmings – I could easily make a meal of mashed potatoes, stuffing, corn souffle, homemade rolls with butter... You get the picture. Starch. I was in my second decade before I realized there was another food group (and thy name is sugar), but starch remained my first true love.

Since transitioning to a diet of primarily raw plant foods, I've managed to shed 70 pounds without counting one point, calorie, carb or fat gram. And glory hallelujah, I am grateful. But, with T-Day approaching, it got me wondering...what kind of calories did I used to pack away?

Here's a caloric look at what a typical person will consume at Thanksgiving:

8 oz white and dark meat turkey........ 480
1 C mashed potatoes......................... 300
1 C stuffing......................................... 400
3 to 4 ladles of gravy.......................... 300
3/4 C candied sweet potatoes............ 300
1/2 C green bean casserole............... 225
1/2 C cranberry sauce........................ 200
1/2 C gelatin with fruit......................... 120
1 roll with butter................................... 180
1 piece pumpkin pie.............................180
1/2 C whipped cream...........................100

TOTAL CALORIES............................ 2785

Yikes! And that's just dinner. Throw in a couple of mixed drinks with some cheese and crackers beforehand, a glass of wine with the meal, coffee with cream and sugar afterward...and you're pushing 3500, easily.

Thankfully, those days of eating myself into a food induced stupor are behind me. My plan for tomorrow is to have a large green smoothie – kale, banana, blueberry – before I leave for my brother's house, and to bring along four delicious raw dishes to enjoy and share with ~~anyone brave enough~~ my family. I've had so much fun this past week, pouring through cookbooks for ideas, testing recipes and creating my own.

Happy Thanksgiving and please pass the salad!

Garlic Green Beans

6-8 C water

2 pounds fresh green beans, stem snapped off

4 cloves garlic, pressed

1/4 C extra-virgin olive oil

3 Tbsp tamari (or Nama Shoyu if you are gluten tolerant)

Boil water and allow to cool slightly. Place beans in a deep bowl and pour enough hot water to cover. Allow to sit 2 minutes. Drain and rinse.

Return to bowl and toss with prepared mixture of garlic, olive oil and tamari.

Cauliflower L'Orange

from Dining in the Raw by Rita Romano

1 head cauliflower, finely chopped

4 small carrots, shredded

2 cloves garlic, pressed

1/2 C fresh dill

1/4 C fresh orange juice

1/2 avocado, peeled

Bragg's Liquid Aminos to taste

Blend garlic, dill, orange juice, avocado and Bragg's to make a dressing. Mix cauliflower, carrots and dressing together. Let sit one hour before serving.

Purdy Pecan Pie

Crust

2 C raw almonds, soaked & drained**

1/2 C pitted dates, soaked 20 minutes

Filling

1 C pitted dates, soaked 20 minutes

2 ripe bananas, peeled

1 orange, peeled and seeded

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom

Topping

2 C raw pecans

To make the crust: Pulse the almonds in a food processor until evenly ground. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

To make the filling: Combine all the ingredients in a food processor and puree until smooth. and creamy. Spread the mixture evenly over the crust. Refrigerate one hour to set. To finish, arrange the raw pecans on top, creating a beautiful mandala.

**Note: The famed Indian yogi, Yogananda, said almonds foster "self control and calmness of the mind and nerves." Hello? Can you think of anything more beneficial to eat on Thanksgiving Day as you gather with family? Pass the almonds, please.

Earth Mother is one of my most favored bloggers and she is also a Featured Member at Raw Food Rehab. To read this article and its recipes in its entirety, please visit the amazing blog, In The Raw.....do yourself a favor and subscribe. I promise you'll love it!

Top Tips For Staying Raw at the Holidays

2009-11-10T05:12:00.000-08:00

I am sure many of you already subscribe to my friend Karen Knowler's emails, but I thought this article was particularly timely and helpful as we are approaching the holidays.

15 Can't-Go-Wrong Tips For Eating Raw by Karen Knowler

So we're gearing up for the party season now - just over 6 weeks until Christmas now, can you believe it? (I can't!) So while I'll be discussing all manner of winter-related topics over the next few weeks (further to the first one featured last week), I felt it really important, both for newer readers and those of you who need some pointers, on things that are really important to remember about eating a well-rounded delicious raw food diet especially at this time of year, when it's easy to 'let it all hang out' a bit!

Here follows my 15 Can't-Go-Wrong Tips For Eating Raw. Enjoy!

1) Rinse your body through with at least one large glass of water first thing in the morning. Drink it warm and/or with lemon juice if this makes it easier for you!

2) Drink at least 6 pints of liquid per day, either through pure water, smoothies or fresh juices.

3) Drink away from your meal time - no closer then 30 minutes before eating, and no sooner than 3 hours after eating.

4) Only eat when hungry - yes, even breakfast.

5) Aim for one vegetable juice or superfood smoothie per day, minimum.

6) Fruit, when eaten, should be eaten before a main meal, never after.

7) Eat something green and organic at every main meal.

8) Eat at least one large leafy green salad per day OR drink one large green juice OR make one green smoothie.

9) Eat sprouted foods every day.

10) If you're eating more-raw eat a large fresh organic salad with each cooked meal.

11) If you're eating all-raw, eat at least one high density food in adequate amounts with your large fresh organic salad per meal (examples: flax crackers, sprouted wheat bread, nuts, seeds, olives, avocado, pâté, sprouted beans)

12) Avoid desserts wherever possible - eat them as a snack 3 or more hours after dinner. Desserts clog you up!

13) Try to go for savoury snacks over sweet ones. The sweeter ones, such as dried fruits and snack bars, are more likely to knock you off balance, and can exacerbate cravings and mood swings. Try a handful of sprouted sunflower seeds or some dehydrated crackers for something a bit more interesting and satisfying.

14) Make sure you have adequate time to prepare, eat and digest before getting back to business.

15) Try to eat no later than 7pm every night. If the sky is dark, your body is also shutting down for the day and digestion will be more difficult.

BONUS:

16) Remember that you need to love what you do, love what you eat and love the way you feel - this above all must be true : )

Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.comch.com.

FIG OUT

2009-11-03T07:23:00.000-08:00

Recently my husband and I created a fig and nut cheese salad that was incredibly delicious. After taking the first bite I said, "This tastes like a holiday in my mouth!" Gordon agreed and we've put a number of different variations on this salad, but keep coming back to the original, which I will share with you now.

Photo from jeremylycan.com

Marinated Fig & Strawberry Salad with Macadamia Feta

For the salad:

4 large fresh Black Mission figs (other varieties will work well)

6 large fresh strawberries

8 cups mixed baby salad greens

2 tablespoons blasamic vinegar

2 tablespoons maple syrup (can substitute agave or honey)

1/8 teaspoon ground cinnamon

1/4 cup cold press olive oil

3 teaspoons fresh lemon juice

1/2 teaspoon dijon mustard

Sea Salt & freshly ground pepper to taste

Snip the ends off each fig and cut in half length wise, and then again in half length wise. Do the same with the berries. Whisk together the vinegar, maple syrup and cinnamon in a Add the figs and strawberries and gently toss to coat. Let marinade for 30 - an hour.

Pour off the excess marinade and add in olive oil, lemon juice, mustard, salt & pepper, whisking well. Toss the greens with the dressing in a large salad bowl and divide among 4 salad plates, placing a couple of figs and berries atop the greens. Add crumbled raw macadamia feta, if desired.

Raw Macadamia Feta

2 cups macadamia, soaked at least 2+ hours

1 probiotic capsule, opened up

1 teaspoon sea salt

1/4 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

Small amount of filtered water

Rinse the soaked nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds. A Vita Mix could also be used to process the nuts. Add probiotic powder, onion powder, salt and freshly ground pepper.

Blend on high speed for about 20 seconds while adding small amounts of water to blend. Cheese can be eaten immediately or left wrapped in a cheese cloth to drain in a colander a loosely covered bowl on the counter top to culture for 24 hours in a warm, dry space.

Just A Taste.....

2009-11-01T08:51:00.000-08:00

Chioggia Beet Ravioli

Cinnamon Pecans

Pumpkin Roll

Raw For The Holidays eBook is Here!

2009-11-01T08:17:00.000-08:00

My most recent labor of love is finally available for purchase/download. Raw For The Holidays is a collection of over 80 Festive and Delicious recipes created by the Original Cast of Raw Food Rehab.   It has been a pleasure to co-collaborate on producing this raw holiday survival guide and I hope you'll share the link to order this eBook with friends who you think might enjoy this unique collection of recipes.

Creating this, my first official eBook, was only possible due to the power and inspiration of community. I hope you will be as blown away as I have been by the creativity of those who have contributed recipes and photographs to this effort. Not only am I very proud of this book, but I'm also very eager to get in the kitchen and start un-cooking for the holidays!

ORDER YOUR COPY TODAY!!

Smells Like Pumpkin Spirit

2009-09-24T15:00:00.000-07:00

With autumn upon us, I've been working on a smoothie recipe that fits the season. This one incorporates a lot of healthy, delicious and super nourishing ingredients into this raw power refresher. It is really great if you are a raw vegan and trying to keep your B vitamin intake up (especially B12 and folic acid). Check this out:

PUMPKIN CREME POWER SHAKE

milk and meat of 1 baby coconut

1 frozen banana

1/4 cup chia seeds, soaked with one cup fresh almond milk

1/4 cup (or more) fresh carrot juice

1 tsp. pumpkin pie spice (add more if you prefer)

2 - 3 soaked dates

1 scoop maca powder

1 tsp. liquid vitamin B complex

1 heaping tbsp. Crystal Manna Flakes (optional)

large glass of crushed ice

Place all ingredients into your high speed blender and mix until smooth and frothy. This drink isn't only incredibly healthy and delicious, it is guaranteed to keep you rocking and fueled up for hours!

Crisp Fall Evening - Dinner for 4

2009-09-21T09:42:00.000-07:00

This was one of my most memorable raw dinners.....

Marinated Kale Salad

1 bunch of Lacinato or dinosaur kale, chopped
olive oil
sea salt

Once your kale is chopped, place into a mixing bowl and add just a touch of olive oil and a pinch of sea salt. Massage and mix the oil mixture into the leaves until they are shiny and covered. Allow this to rest for at least an hour, or so, until the leaves have begun to wilted just slightly.

Add:
1 apple, gala or other crunchy variety, chopped and not peeled
1/3 cup dried cherries, chopped

And toss with a dressing made of:
1 tbsp. stone ground mustard
1/2 cup olive oil
1/4 cup basalmic vinegar
1/4 cup agave or raw honey
juice of 1/2 lemon

Serve!

Curried Pumpkin Soup
Although there isn't actually pumpkin in this soup, your guests will never guess. Carrots are just easier to work with and blend more smoothly than cubed raw pumpkin.

3 cups carrots, peeled and coarsely chopped
1 cup freshly squeezed orange juice
1 cup fresh hemp or almond milk
1 -2 tbsp. nut butter (I used cashew, which was delicious!)
4 dates, pitted
1 tsp. pumpkin pie spice
1 tsp. salt
1/2 tsp. curry

Add all ingredients into your Vita Mix, or other high horse powered blender, and blend until smooth and creamy. You may need to add more liquid if your soup seems too thick. I blended mine until the engine of the blender warmed it very nicely to around 100 degrees. I garnished this with diced red bell peppers and a bit of cilantro. Truly delicious!

Warm Corn Bread
Although this recipe is a bit more labor intensive than some, it is a fun addition to an autumn or holiday table.

4 ears of fresh organic corn - cut from the cob (you can substitute 16 oz. of frozen organic corn)
1/2 sweet yellow onion
1/3 of a large red bell pepper
3/4 cup ground golden flax seeds
1/2 cup ground sunflower seeds
juice of one lime
1-2 jalepenos (you can use a milder pepper, if you prefer)
1 tbsp. raw honey (I added just a bit more to mine ;-)
2 tsp. sea salt
1 clove minced garlic
and for good measure I added a few good splashes of Tabasco sauce - another ingredient I haven't given up)

Blend all ingredients in your food processor until you have a nice grainy texture. On Teflex lined dehydrator trays, begin scooping the mixture and build muffins or biscuit like formations. Mine were about 3 inches wide and 1-ish inch thick. My husband said they looked like little hockey pucks. Place into your dehydrator and set at 105 degrees overnight or for about 8 hours. Flip your muffins over and continue to dehydrate another 12 or so hours or until you reach your desired consistency.

We enjoyed ours straight from the dehydrator, while warm and the kids slathered on a little more raw honey....YUMMY!