The Raw Thanksgiving eBook
What are We Having For Thanksgiving?
We are going to have this six course Raw Feast below!
(All recipes serve 4)
Use all organic ingredients for superior flavor!
For salt, we recommend using Celtic Sea Salt
For oil, we recommend Cold Pressed, unfiltered, virgin oils
For nuts, we recommend raw and organic nuts
For fajita seasonings, we use Spicely (the spices in little boxes) or you can mix your own with: paprika, onion, garlic, black
pepper, oregano and cumin
For honey, we use raw unfiltered honey (You can substitute with agave nectar if desired)
Appetizers
Thankfully Simple Veggie Sticks and Dip
Cut in to sticks: celery, carrots, bell peppers, cucumbers, and jicama
Dip:
3 avocados
juice of 1 lemon
1/4 onion, diced finely
1 bunch cilantro, chopped
1 tomato, chopped in small pieces
1 teaspoon honey
salt to taste
- Mash avocados
- Add other ingredients and stir
Serves 8
Bountiful Butternut Squash Soup
soup ingredients
1 butternut squash, peeled and cubed
2 cups almond milk (Soak 1 cup of almonds 6-12 hours, strain and peel almonds, put almonds in Vitamix/blender with
dates, honey, and 2 cups of water and blend on hi until smooth liquid)
6 apples, cored and cubed
3 pears, cored and cubed
1 onion, peeled and cubed
1 cup young coconut water
salt to taste
toppings
1/2 bunch parsley, finely chopped
1 tablespoon tarragon
seeds of 1 pomegranate
1 tablespoon honey
1 tablespoon flax seed oil or olive oil
- Blend soup ingredients in vitamix until creamy
- Pour in to bowls
- Top with parsley, tarragon, and pomegranate seeds
- Drizzle on honey and/or flax or olive oil
Serves 4
Salads
Comfortable Cucumber Salad
3 cucumbers, thinly slices
1/2 cup finely chopped dill
1 tablespoon olive oil
1 tablespoon of apple cider vinegar
1/2 a teaspoon of honey
- Put cucumber slices and dill in a bowl the olive oil
- Stir olive oil, vinegar, and honey together in a cup
- Pour dressing on salad and toss well
Serves 4
Serene Salad with Delighted Pine Nut Dressing
1 head romaine lettuce
1 head red leaf lettuce
1 bunch arugula, finely chopped
1 cup hemp seeds
1 to 2 tomatoes, diced
1 avocado, cubed
4 stalks of celery, finely diced
4 mandarin oranges, peeled and sectioned
1 apple, peeled and chopped in small pieces or thin slices
1/3 cup pecans, roughly chopped
- Chop up lettuce and arugula in bowl
- Add all other ingredients
Salad Dressing:
1 cup raw pine nuts
1/2 cup water
juice of 2 limes
teaspoon honey
salt to taste
- Blend the pine nuts in Vitamix or blender until they are a fine powder. Add the other ingredients and blend until creamy.
Pour over salad and toss.
Serves 4
Main Course
Appreciative Anaheim Peppers with Satisfied Stuffing
2 Anaheim peppers (or bell peppers)
1 cup brazil nuts
1 cup macadamia nuts
1/2 cup almonds
meat of one young coconut
1 bunch celery, finely chopped
1/2 cup of Laver seaweed (wild atlantic nori) or Wakame seaweed
1 tablespoon fresh marjoram, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced'
1 tablespoon fresh sage, minced
salt to taste
1 teaspoon honey
seeds of one pomegranate
1/2 cup raisins
- Blend up all the nuts in the blender or Vitamix until powdered
- Put the meat of one young coconut in a food processor. Add the powdered nuts, laver, and salt. and process until mixed
- Put the mixture in a bowl and stir in celery, herbs, honey, pomegranate seeds, and raisins
- Stuff into stemmed, seeded, and halved Anaheim peppers or bell peppers
- Top with cranberry sauce and gravy (recipes below)
- Decorate plate with cilantro and cranberries
Serves 4
Contented Cranberry Sauce
2 cups fresh cranberries
4 dates, pitted
1 apple, cored
1 persimmon, peeled
1 orange, peeled
1/4 cup water
zest from 1 orange (zest is the outer part of the peel, grated)
1" piece of ginger root
- Blend all ingredients in a blender or Vitamix and serve over the Peppers dish above
Serves 4
Grateful Gravy
1/2 cup almonds, soaked 6-12 hours
1/2 cup water
2 cups shiitake mushrooms
1 clove garlic
1 teaspoon olive oil
salt to taste
- Blend almonds down in Vitamix or blender
- Add other ingredients, adding water as needed
- Pour over the cranberry sauce and peppers in above recipes
Serves 4
Side Dish
Pleasing Pesto Pasta
2 packs of Kelp Noodles
2 cups of raw cashews
1 bunch basil, finely chopped
1-2 lemons, juiced
1 teaspoon paprika
1 teaspoon fajita seasonings
Toppings:
1 avocado, cubed
1 bunch green onions, finely chopped
seeds of one pomegranate
salt to taste
- Drain and rinse the Kelp Noodles in a strainer with hot water. Soak noodles in hot water to warm them up.
- Blend up the cashews in a Vitamix or other blender on hi, until they are like a fine powder. If your blender doesn't
accomplish this, sometimes a coffee grinder can do the trick, ...although ongoing use of this kind tends to burn a coffee
grinder out after a few months.
- Add the basil, lemon juice, salt, paprika and other seasonings and blend again, mixing with the pummel if you have a
Vitamix, until it is a cheesy sauce. You may need to add a little water or juice of a second lemon to get it moving.
- Drain the Kelp Noodles again, and stir in the "cheesy pesto sauce" until thoroughly mixed in. The cheesy sauce may be
more like a paste until the wetness of the noodles makes it more saucy. Tips for getting the sauce mixed in well and
quickly: Cut up the noodles. Use two forks to comb the noodles, separating them apart and combing the sauce into the
noodles, intermittently mashing the sauce into the noodles with one of the forks. Once it is melted down in there, use a fork
to stir the noodles around to distribute the sauce evenly.
- Top with green onions and avocado, and - as they are always festive and delicious - our Thanksgiving Theme -
-...pomegranate seeds!
Serves 4
Desserts
Happy Apple Pie
1 cup almonds
2 tablespoons olive oil
4 apples, cored
6 medjool dates
1 tablespoon of flax oil
2 teaspoons cinnamon
2 teaspoons nutmeg
2 pinches of salt
- Blend almonds in Vitamix or blender until fine powder
- Add olive oil, nutmeg, and pinch of salt and blend again
- Add 2 of the medjool dates
- Blend again, adding a tablespoon of water at a time if needed to fully blend, then form into crust in a pie dish, casserole
dish, or on a plate
- Blend the apples, 4 other dates, flax oil, cinnamon, and a pinch of salt until creamy, then pour into pie crust
- Top with Very Vanilla Ice Cream recipe below
Serves 4
Very Vanilla Ice Cream
4 bananas
juice of 1 orange
2 tablespoons vanilla extract
- Chop and freeze the bananas the day before making this recipe
- Put banana pieces in blender
- Add orange juice and vanilla
- Blend on hi until creamy, using the pummel if you have one, but blending no longer than absolutely necessary or it will
melt!
Serves 4
Pleased As Punch Pecan Pie
2 cups pecans, soaked for 4 - 12 hours, then chopped
3 cups cashews, soaked for 4 - 12 hours
1 cup coconut flakes
20 dates, soaked for 1 hour, then pitted
juice of 2 limes
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch of salt
- Put 2 cups of the cashews and half of the dates in food processor until crust consistency
- Stir in coconut flakes and process for five seconds to complete the crust
- Press crust evenly into pie dish or plate, and chill in freezer for 15 minutes
- For the filling, blend remaining cashews and dates, lime juice, vanilla, cinnamon, and salt in Vitamix or blender until
smooth. Put in bowl and stir in chopped pecans
- Pour filling into crust and chill for ten minutes in freezer
Serves 4
Cheerful Carob Cream Mousse
1 cup raw almonds, soaked for 6-12 hours
2 tablespoons raw carob powder
2 tablespoons raw honey
1/8 cup water
4 mint leaves
4 strawberries, raspberries or cranberries
- Drain the almonds and put the almonds in Vitamix or blender
- Blend almonds for about a minute on hi
- Add carob powder, honey, and water and blend again until smooth
- Serve in bowls with a mint leaf and a strawberry on top!
Serves 4
Drinks
Cloud Nine Nog
2 cups almonds, soaked for 6-12 hours, (peel skins off with a butter-knife when they are done soaking)
1/2 cup hemp seeds
2 tablespoons honey
pinch of Celtic Sea Salt
1 teaspoon olive or flax oil
4 medjool dates
1 banana
1 teaspoon of each: Nutmeg, Cinnamon, Cardamom
8 cups water
- Blend everything together in Vitamix or blender
Serves 4
Laughing Lattée
one bunch mint or one mint tea bag (look for an herb tea with just mint and no additives)
2 cups almonds, soaked for 6-12 hours
1 tablespoon honey
2 medjool dates
9 cups water
- Steep mint leaves or tea bag in 1 cup water overnight
- Soak almonds in water for 6-12 hours
- Strain and peel almonds
- Put almonds in Vitamix/blender with dates, honey, and 8 cups of water and blend on hi until smooth liquid
- Put the resulting almond milk in a pitcher
- Strain out the mint leaves, and pour the tea in to the almond milk. Stir well.
Serves 4
Bonus!
Here is our Raw Vegan Holiday Survival Guide for additional recipes and tips for the Holidays:
http://thegardendiet.com/xmas/
Have a beautiful Thanksgiving! Comments are always appreciated! You can email them to me at [e-mail]
In Joy!
Jinjee