Friday, November 12, 2010

Raw Holiday Bliss

The holidays are here soon and there is no better time than now to experiment with some fabulous raw vegan recipes. You do not need to do a completely raw holiday dinner but include just a few items that will impress everyone!!! Raw Vegan foods are loaded with nutrients and enzymes that are otherwise destroyed when you cook food. If you do choose to eat cooked food it is best to eat raw foods with the cooked foods so the enzymes from the raw food can help you digest the cooked food. So get excited for some delicious and nutritious raw vegan holiday recipes!!

Savory Herb Stuffing
*instead of a turkey this year go for the raw vegan choice of a nut stuffing or loaf. To make this recipe into a nut loaf just shape it into a loaf and dehydrate at 118 degrees for 12 hours.

1 cup soaked raw almonds (or walnuts)- finely ground in a food processor
1 cup soaked raw pumpkin seeds- finely ground in a food processor
1 cup soaked raw sunflower seeds- finely ground in a food processor
1/3 cup chopped yellow onion
¾ cup diced celery
1 ¼ chopped mushrooms- marinate in 2 tbsp wheat-free tamari for 1 hour
2 tbsp olive oil
¼ tsp sea salt
½ tsp black pepper
1 ½ tsp kelp
1 ½ tsp dulse
1 ½ tsp sage
1 ½ tsp thyme

*Prior to eating all nuts and seeds they should be soaked and rinsed to remove enzyme inhibitors. Soak nuts for 8 hours and seeds for 4 hours, drain and rinse.

In a large mixing bowl combine all ingredients and serve.

Serving Suggestions: Take the stem out of a collard leaf and roll some of the stuffing in the collard leaf with other veggies such as sprouts, carrots and red peppers. Or just place the herb stuffing on a romaine leaf and enjoy.

Cauliflower Spinach Mash

2 ½ cups cauliflower- ground in a food processor
¼ cup raw macadamia nuts (or almonds or walnuts) (soaked for 8 hours, drained and rinsed)- ground in food processor
1 handful of spinach
¼ cup olive oil
1 tsp sea salt
1 clove garlic, crushed
Fresh ground pepper to taste
*I love adding a dash of cumin, tumeric and cayenne too!!
*if you want this recipe to resemble mash potatoes omit the spinach and additional seasonings.

Place all ingredients (except black pepper) into a food processor and mix until fluffy. Top with fresh ground pepper if you choose.

Kale Raisen Salad

1/4 cup raisins (soaked in warm water for 10 minutes)
1 bunch Kale stems removed
3 tbsp olive oil
3 tbsp lemon juice and or orange juice or mixture of the two
1/4 tsp sea salt
1/4 tsp pepper
2 tbsp pumpkin seeds (or pine nuts or sunflower seeds)
2 tbsp raisins
*Sometimes I add a dash of cinnamon to this recipe.
*I also like adding a few chopped soaked sun-dried tomatoes to this recipe. It adds color and flavor!!

Soak raisins in warm water for approximately 10 minutes, drain and save soaking water.
In blender or food processor, combine olive oil, lemon juice, salt, pepper and soaked raisins. If after blending, it is too thick add some of the raisin soaked water to thin.
Mix dressing with Kale and let stand for at least 15 minutes. Toss in the pine nuts and remaining raisins when ready to serve

Use the above recipes to make a plate of mouthwatering nutrient-dense and delicious food to enjoy with family and friends!! Plate like this:

*Serve the Savory Herb Stuffing in a collard wrap with sprouts, red peppers and carrots. Maybe keep a few marinated mushrooms to add into the wrap too. I would add a little avocado too. Or you can make a bed of greens with the Kale Raisen Salad and place the Savory Herb Stuffing on top.

*A scoop of Cauliflower Spinach Mash. I always want to include more greens so I add the spinach and extra spices.

*A large serving of Kale Raisen Salad.

Or just experiment with one recipe at a time at your next holiday event.
This meal is one no one will forget!! Enjoy and please send me your comments!!

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