Raw Food Holiday Recipes 2009

November 29th, 2009 by Tonya Zavasta

Raw food holiday recipes are enjoyable because we get to find satisfying replacements for their cooked counterparts. Healthier raw versions of cranberry sauce, mashed potatoes, stuffing and mincemeat abound. But seriously folks, if I come across one more recipe for raw pumpkin pie I am going on strike.

Traditional foods are usually based on what is in season, since that is what is abundant and most economical. Hence, our focal point for this month’s recipes is what is fresh, local and in season that you can enjoy whether you are a beginner or advanced, preparing food for a large family gathering or everyday fare.

December’s harvest usually includes an assortment of squash, persimmons, collards, sweet potatoes, and tangerines.

Angelic Persimmon Pudding


2 ripe Hachiya persimmons
2 medium collard leaves, stems removed
1 cup coconut water
1/2 ripe avocado, pit removed
2 ripe mangos or bananas, whichever you prefer (try one of each!)
dash of cinnamon (optional)

Blend ingredients until smooth in Vita-Mix and pour into two serving bowls. Hint: If you blend it a little longer, it will become slightly warm, adding even more of a ‘comfort food’ touch. Garnish with a dusting of cinnamon and eat with a spoon. Serves 2.

Juice- Nog


2 medium sweet potatoes
1 fuji apple
4 carrots
1 ripe banana
2 fresh medjool dates, pitted
small piece of vanilla bean
pinch of nutmeg or pumpkin pie spice (optional)

Juice sweet potatoes, apple and carrots, add to Vita-mix with remaining ingredients and blend thoroughly. Pour into glasses and sprinkle with spices. Serves 2.

Sunshine in Winter Salad


4 cups fresh, mixed greens such as bibb lettuce, baby spinach, etc.
3 tangerines, peeled and sectioned
1 cup walnuts, soaked and rinsed
1 apple, chopped
1 stalk celery, diced
carrot curls for garnish: after peeling a carrot, continue using the vegetable peeler to shave off curly carrot slices to decorate salad with.

Arrange greens on 2 salad plates and sprinkle remaining ingredients attractively over all. Drizzle with liberal amounts of fresh tangerine juice and raw honey. Serves 2.

Silky Smooth Soup


2 cups peeled and cubed butternut squash (or pumpkin)
“Meat” and water from one young Thai coconut
1 avocado, pitted and peeled
1 ripe red chile pepper (optional)
pinch of ginger

Blend until smooth in food processor or Vita-mix. Pour into two serving bowls and garnish with chopped scallions, chopped sweet pepper and cilantro. Adjust seasonings to taste. Serves 2.

Happy Holidays to one and all!

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