This weeks kicks off the holiday season, and we at High Vibe find it appropriate that the first one to come along is Thanksgiving. It's a great opportunity to think about all our blessings and to appreciate the wonderful gifts of nature. Of course one of the first to come to mind is the beauty and power of raw food. We're surrounded by it all the time, and it's a real pleasure to stop and marvel at it all over again!
Of course, it's true that the holidays provide challenges as well, so we thought we'd supply a couple of Thanksgiving-specific recipes here. Whether you're uncooking for yourself or bringing a dish to a gathering, here are a few ideas from our friends at rawfoodsnewsmagazine.com that will help enhance your holiday this week!
TODD'S NUTTY WILD RICE PILAF by Chef Rawboy - Todd Ewen from Virginia Beach, VA
(Makes approximately 3 pounds. All amounts are dry measure)
2 cups wild rice, soaked for 2 days, then drained, changing soak water every 12 hours
1 cup sunflower seeds, soaked 12 hours, then drained
1/2 cup almonds, soaked 12 hours, then drained
1/2 cup pine nuts, soaked 4 hours, then drained
2 med. carrots, pulse-chopped small in food processor
1/2 large red pepper, pulse-chopped small in food processor
1/2 large bunch parsley, finely chopped in food processor
4 medium cloves garlic, pressed
1/4 cup extra virgin olive oil
1/3 to 1/2 cup nama shoyu (raw soy sauce), or equivalent.
~ Thoroughly mix all ingredients in a large bowl
~ Let marinate for one hour, mixing occasionally, to let flavors blend
~ For variations, substitute other herbs, veggies, nuts, or seeds.
STUFFING SUPREME from Eating without Heating by Sergei and Valya Boutenko
(Makes 1 cup of stuffing; multiply amounts to make more)
1/2 cup soaked sunflower seeds
1 to 2 teaspoons dill seed
2 teaspoons lemon juice
1 tablespoon irish moss powder
2 teaspoons minced onion
1/4 teaspoon salt
~ Mix all ingredients in food processor. Serve sprinkled with paprika and garnished with parsley.
SWEET POTATO PIE
By Rita Romano, author of Dining in the Raw
NOTE: This recipe requires a Champion Household Juicer 2000 PLUS G5-NG-853S -WHITE MODEL
Crust:
2 cups walnuts
1/2 cup dates, pitted
1/2 tsp. 5-spice powder
1 tsp. Bragg's Liquid Aminos
~ To make the crust, mix the last four ingredients in food processor, using "S" blade attachment.
~ Press into pie shell and set aside.
Filling:
6 medium sweet potatoes (or yams)
1/2 cup dates pitted
1/2 cup pine nuts
1 teaspoon coriander
½ teaspoon 5-spice powder
2 tablespoons irish moss
~ To make the filling, peel and slice sweet potatoes.
~ Put the sweet potatoes and the nuts and dates through a Champion juicer, using the blank attachment, and alternating some of each ingredient.
~ You should end up with approximately three cups of sweet potato puree.
~ Add the remaining ingredients to the mixture and mix well.
~ Press mixture into the pie shell.
~ Garnish with pine nuts around the outside edge of the pie and chill.
Go to www.rawfoodsnewsmagazine.com to order their Little Book of Raw Thanksgiving Recipes containing festive and fabulous Thanksgiving recipes by great American raw chefs. The e-book features 32 recipes for tasty soups, salads, "turkey," stuffing, side dishes, and many scrumptious desserts from more than a dozen top-notch professional raw chefs--and from the editor and publisher of RFNM, plus tips for entertaining.
