November Raw Food Recipes

November 1st, 2008 by Tonya Zavasta

On the menu for November we have cranberries, cabbage, kale, nuts, squash, persimmon and, of course, pumpkin!

Transitional Raw Food Recipes for Raw Thanksgiving

Egg Nog

2 cups homemade almond milk
2 cups fresh sweet potato juice
1/4 cup soaked dates
2 bananas
1 tsp vanilla
2 tsp. nutmeg

Place all ingredients in blender and blend until completely smooth. Pour into tall glasses, and garnish with a dash of cinnamon, if desired.
Serves 4

Green and White Delight

1 bunch of black (also called Italian) kale
1/2 cauliflower, chopped into florets
1/4 cup olive oil ( cold pressed sesame oil also works great)
sprinkle of Celtic sea salt
juice of 1/2 lemon
2-3 Tablespoons of nutritional yeast
1 Tablespoon chili powder

Chop kale and cauliflower and put into mixing bowl. Add remaining ingredients and toss thoroughly, being sure to coat all vegetables thoroughly. Let marinade in refrigerator until ready to serve. Transfer to serving bowl and if desired, add some chopped avocado.
Serves 2

Cabbage Shmabbage

Ingredients:
2 cups grated or thinly sliced white green cabbage
1/2 cup chopped celery 1/4 cup chopped scallions
1 tsp. cumin powder
handful of your favorite soaked nuts, such as pistachios or pumpkin seeds
Toss well in a beautiful bowl.
Serves 1

Easy, Make-Ahead Cranberry Sauce

2 cups of Fresh Cranberries
1/2 cup Raw Honey
2 Tablespoon Fresh orange juice
1/2 cup soaked and chopped walnuts
1 stalk celery, chopped
1 Granny Smith Apple , diced
1 tsp. cinnamon
1 tsp. grated orange peel

Process cranberries with honey in a food processor until chunky. Add remaining ingredients and pulse just till blended. Transfer to serving bowl and adjust sweetening to taste. Cover and chill at least 24 hours.
Serves 2

Coconut Cranberry Toss

2 cups coconut meat
1 cup coconut water
1 Tablespoon soaked chia seeds
1 tsp. vanilla
2 cups fresh cranberries
1 cup soaked filberts
1 tsp. of grated orange peel

In a blender, process half of the coconut meat with the coconut water, chia seeds and vanilla until smooth and creamy. Process remaining ingredients in food processor with the “S” blade until chunky. Remove both to a serving bowl and mix together.
Serves 2-4

Fall Persimmon Salad

2 cups red grapes
3 ripe persimmons, diced
2 cups chopped dates
1 cup golden raisins or currants
2 apples, cored and chopped
1 sliced banana
1 cup chopped pecans
Toss all together in an attractive bowl and serve garnished with pine nuts.
Serves 4

Classic Raw Pumpkin Pie

For the crust:
2 cups pecans
1/2 cup soaked dates
1/2 tsp Celtic sea salt

Process until crumbly in food processor and then press into a pie pan

Filling:
1/2 cup carrot juice
2 cups of peeled and cubed pumpkin
1/2 cup soaked dates
1/2 cup raw honey
1/2 cup almond butter
1 tsp. grated fresh ginger
1 tsp. cinnamon
1 Tablespoon pumpkin pie spice

Blend until smooth in food processor and pour into crust. Let set in the refrigerator until ready to serve. Garnish with pecans
Serves 6

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