Healthy Oktoberfest

[lallen13]

I need a couple easy recipies that fit into Oktoberfest theme that will impress. Most attending will not be raw fooders. Thought about apple/orange smoothies because anything apple goes with the theme and maybe a raw german choc cake? I would also like to make a cabbage wrap od some kind. I thought maybe some hot german mustard? Any ideas would be appreciated. This is going to be an ideal time to show off some raw food alternatives to beer and brautsworth. thanks for any ideas. Lorna

[katchmoleen]

In Frugal Raw (member Mattye's book) she has a recipe for a raw Reuben Sandwich. I haven't tried it but it LOOKS scrumtious in the picture.

Raw apple juice of course. Some raw apple pastry would be pretty easy, I think. I have seen recipes for raw onion rings.

Sounds fun!

[katchmoleen]

I just got out my ethnic cookbook (if anyone needs one, "Butte's Heritage Cookbook (http://www.amazon.com/s/?ie=UTF8&keywords=butte%27s+heritage+cookbook&tag=googhydr-20&index=stripbooks&hvadid=3451220309&ref=pd_sl_8kkijkg51y_e)" from Butte Montana is the BEST

Here are ones that I thought would lend themselves best to some raw recipes I have seen:
Koenigsbergerklops: (meatballs) made with Alissa's carrot pecan burgers marinated in an onion paprika sauce
Apfel Sosse: (apple sauce)
Mincemeat: There are some recipes for cookies that taste a lot like mincemeat. Rawrawks mentioned one yesterday
Rube Grune: marinated beet greens
Blaukraut: Marinated Red Cabbage
Apfelstrudel: Make any light cake dough and layer thin sliced apples on it, drizzle with honey and dehydrate.
Zitrone Schwamm (Lemon Pudding)
Fruchtkuken:There is a raw fruitcake recipe here (http://www.rawfreedomcommunity.info/forum/showthread.php?t=2571&highlight=blonde+fruitcake) (which I plan to try this Christmas).

Anyway, lots of ideas. Let us know how this goes! This type of thing is one of my favorite things to do.

[lallen13]

sounds good. do you know of a raw recipy for a hot mustard? The marinated red cabbage sounds good. And thanks for the German! I bet you can pronounce them too.

[katchmoleen]

A little experimentation might be in order. The mustard seeds are no problem, as are the vinegar and honey for sugar.
For the flour and egg yolks, try some flaxmeal. Experiment with how much till you get the desired consistancy.
You could add some grated horseradish for a real raw kick.

[coconut-slave]

If you do cabbage wraps, let the leaves soak for at least a day in a brine (water, vinegar, & salt.) This will make them easier to manipulate, and easier to eat as well.

[CINDY A]

FOR DESSERT TRY APPLE STRUDEL
HERE'S THE RECIPE
Crumble apple strudel Bundt cake
Renee loux underkoffler living cuisine page 400-401
Makes 12-16 servings
This authentic apple strudel is pressed into a doughnut-shaped pan for a gorgeous presentation
Cake layer
1-cup almonds
1-cup walnuts
1-cup pecans
1 cup dried coconut
1 cup pitted soft dates
½-cup filter water
1-tablespoon vanilla extract
1-tablespoon cinnamon
1-tablespoon fresh nutmeg
Pinch sea salt
Apple strudel layer
5 apples
1 ½ cup dried apple rings
1-cup currants
1-tablespoon cinnamon
1 teaspoon ground fresh nutmeg
1-tablespoon lemon zest
2 tablespoon shredded or finely minced ginger
Crumble
1-cup walnuts
2-tablespoon male syrup or raw honey
1-tablespoon cold-pressed coconut butter or organic extra-virgin olive oil
1-teaspoon cinnamon
1 teaspoon ground fresh nutmeg
4-tablespoon date sugar, maple sugar, or organic evapored cane juice
Pinch sea salt
Vanilla glaze
1 cup almond or raw cashes
¼ cp pitted soft dates
2-tablespoon cold-pressed coconut butter
¼ cup lemon juice
1-teaspoon lemon zest
1-tablespoon vanilla extract
½-teaspoon cinnamon
To prepare the cake layer
Soak the almonds in 2 cups fresh water overnight (about 6-12) drain and rinse
In a food processor grind walnut, pecans and soaked almonds into a fine meal. Set aside
Grind the dried coconut into a powder and set aside. Blend dates, water, and vanilla into a smooth paste. In a bowl, mix together groundnuts, coconut, and date paste. Spoon in cinnamon, nutmeg and sea salt. Mix well press into the shape of a doughnut on a platter.
To prepare the apple strudel layer.
Peel, core, and shred the apples. Put the shredded apple in a strainer and press to squeeze away excess juice
In a food processer, grind dried apples in a bowl; mix shredded apple and ground-dried apples with currants, cinnamon, nutmeg, lemon zest, and ginger. Press strudel layer neatly on the cake layer.
To make the crumble
In a food processor , combine,walnuts,maple syrup or honey, coconut butter or olive oil, cinnamon,nutmeg,and sugar or cane juice,and sea
salt. Grind all ingredients into a crumble. Distribute the crumble evenly over the strudel layer
To make the vanilla glaze;
Soak the almonds in 2 cups fresh water overnight (about 6-12 hours) drain and rinse alternatively, soak cashews in fresh water for 30 minutes and rinse. Soak dates in ¼-cup fresh water for 5-10 minutes. Drain the soaked water and set aside
In a food processor or blender, blend drained nuts, softened dates, coconut butter, lemon juice, vanilla and cinnamon into a smooth cream. Add 2 tablespoon of date soak water at a time if necessary to aid blending smooth. The glaze should be smooth but pourable. Spoon the glaze into a pastry bag or zip-lockbag with the corner slipped drizzle glaze back and forth over the crumble for an authentic glazed presentation

[walnutty]

Mmmmmm...raw pumpkin ice cream! I had the dairy version for the first time at the Oktoberfest celebrations in Ohio when I was a little girl.