January is an unusual month for eating raw food seasonally. You will enjoy a unique variety of eggplant, leek, fig, pineapple and Brussels sprouts, depending on which area of the country you live in.

Eggplant Sprinkles Ingredients: 1 medium eggplant, peeled and diced 2 cups water 1 Tablespoon lemon juice 2 Tablespoons olive oil 1 clove minced garlic Juice of 1/2 lemon 1 tsp. Celtic sea salt 1 Tablespoon each of your favorite herbs: basil, parsley, mint or cilantro Marinate the diced eggplant for 3 hours in the water with salt and lemon. Drain and dry thoroughly on paper towels. Toss with remaining ingredients and use as desired in salads, on a bed of greens or in nori wraps. Can also be eaten as an entree when warmed in the dehydrator and tossed with soaked sundried tomatoes and/or raisins. Serves 2-4 Zesty Gourmet Leek Soup Ingredients: 1 cup pine nuts or macadamia nuts (soaking not required) 1 and 1/2 cups fresh coconut water 1 cup cubed sweet potato 1/2 an avocado 1 teaspoon each of: ginger, Celtic sea salt, cumin and fenugreek 1/4 cup chopped leeks Blend all ingredients until smooth in Vita-Mix, Garnish with chopped leeks, extra pine nuts or a sprinkle of cayenne pepper Serves 2 Fresh Fig Shake (From Beautiful on Raw: Uncooked Creations ) Ingredients: 5 fresh figs 2 Tablespoons of raw tahini 1/4 cup raw carob powder 2 cups coconut water (or regular water) Blend until smooth in Vita-Mix. Garnish with mint leaves Serves 2 Easy Fig Chocolates Ingredients: 2 cups soaked, dried figs 2 cups soaked almonds 1 tsp. vanilla Blend soaked figs and almonds in food processor until smooth. Add a few spoonfuls of fresh squeezed orange juice along with the vanilla if it is too thick. Shape into balls and roll in raw carob powder. Eat as is or frozen. Makes approximately 1 dozen Transitional Teriyaki Sauce Ingredients: 1/2 cup water 2 Tablespoons lemon juice 4 tsp. Celtic sea salt 1/4 cup cold pressed sesame oil 1 cup pineapple juice handful of chopped pineapple pieces 1/4 cup raw honey 1 tsp. each minced garlic and ginger Combine ingredients in a bowl and use as a marinade for vegetables or as a dipping sauce for nori rolls. Brussels Sprouts Brussels sprouts are also in season in January but what to do with them? You do not have to cook until mushy and drown in butter. Brussels sprouts can be eaten raw. Here are a few ideas you might want to try: *Put one or two in your morning vegetable juice. *Shred and use as you would regular cabbage in a slaw adding lemon juice, olive oil, salt and garlic along with poppy seeds. *Shred or chop thinly and top with your favorite pesto. Fruity Date Drizzle Ingredients: Assorted fruits such as apples, oranges, bananas, prunes or dried apricots.. 7 soaked medjool dates 1 extra banana 1 tsp. vanilla 1/4 tsp. cinnamon and cloves Dice your favorite fruits into a serving bowl. In a blender combine dates, extra banana, vanilla and spices. Blend until smooth, adding a little soak water if necessary. Drizzle over fruit and garnish with dried coconut flakes. Serves 1 Enjoy experimenting with your spicy winter fare. Next month: Romance is in the air!

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