Holiday Cheers for Going Raw!

[RawHealthyBeauty]

Hey all!
Happy Holidays!! :)
Here's a place to list all your wonderful tips, ideas, recipes, and inspirations for a "raw"nderful holiday!!
Pictures are more than welcome!

So right now, I'm looking for a really awesome raw-nog!!
And some good raw "Holiday Spirit" treats!

:D"tis is a season to be jolly, fa-a-la-la-la-laa!!":D

[RawHealthyBeauty]

I'm thinking that pure shea butter would make a really nice gift for skin care. :cool:

[Katie P]

I'm thinking that pure shea butter would make a really nice gift for skin care. :cool:

I've just recently started using it & LOVE it! It makes my skin super soft!

[katchmoleen]

I am already planning my Christmas menu!

Breakfast will be crepes and/or pancakes (the blueberry flax ones were so good and easy).
For dinner I want to get some of those fluted tart pans and make tarts of some kind, like the ones on Russell James's blog. And I want to make a mushroom and wild rice casserole, now that I have found a source of truly raw wild rice.
Dessert will be a raw version of our every year dessert of figgy pudding....don't know how I will make raw hard sauce, but I have a few weeks to think about it.

[misslinda]

Hey all!
Happy Holidays!! :)
Here's a place to list all your wonderful tips, ideas, recipes, and inspirations for a "raw"nderful holiday!!
Pictures are more than welcome!

So right now, I'm looking for a really awesome raw-nog!!
And some good raw "Holiday Spirit" treats!

:D"tis is a season to be jolly, fa-a-la-la-la-laa!!":D

HO HO HO, I love this......Fa -a -raw raw raw!

[spicyfull]

From My Files.........

Holiday Nog
2 cups Almond Cream (see below)
1/3 cup raw macadamia nuts
2 tablespoons date paste (see note)
1 teaspoon maple syrup or agave nectar
1 teaspoon flax oil
1 teaspoon vanilla extract
1/4 teaspoon fresh ground nutmeg, plus additional for garnish
1 frozen banana, thawed 5 minutes and broken in two or three pieces
Place 1 cup of the Almond Cream, the macadamia nuts, and the date paste in a Vita-Mix or high speed blender and process until smooth. Add the maple syrup, flax oil, vanilla extract, and nutmeg and blend. Add the remaining Almond Cream and the banana and blend again until smooth. Serve immediately, sprinkled with additional nutmeg.

Note: To make date paste, place 1/3 cup water and 1 cup soaked pitted dates in a food processor and process until smooth. Yield: 1 cup. Stored in a sealed container in the refrigerator, date paste will keep for 2 weeks. Makes 4 servings.

*Thank you to Cherie Soria for this recipe.

Almond Cream
1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed (about 1 1/2 cups after soaking)
2 cups water
2 tablespoons date paste
1/2 teaspoon vanilla extract

Place the almonds, 1 1/2 cups of the water, the date paste, and the vanilla extract in a blender and process until smooth. Add the remaining 1/2 cup water and blend again. To separate the “cream” from the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or a mesh bag. Serve at room temperature or chilled. Stored in a sealed container in the refrigerator, Almond Cream will keep for five days. Makes 2 cups.

Almond Stuffing
2 cups almonds, soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking)
1 apple, cored and chopped
2 cloves garlic, crushed
1/2 yellow onion, chopped
4 stalks celery, diced
2 tablespoons ground golden flax seeds
1 tablespoon olive oil
2 teaspoons tamari
1/2 teaspoon sea salt
2 tablespoons poultry seasoning

Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for five days. Makes 4 servings.

Cranberry Orange Relish
2 cups fresh cranberries
1/2 cup raw cane sugar or date paste (see note)
2 teaspoons orange zest
1 orange, peeled and sectioned
1 teaspoon grated ginger
1 teaspoon ground psyllium, optional (for a firmer relish)

Place the cranberries, raw cane sugar, orange zest, orange segments, and ginger in a food processor and process until the mixture is chopped but still has some texture. Add the ground psyllium, if using, and process to incorporate. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Cranberry Orange Relish will keep for up to two weeks. Makes 2 cups.

Note: Rapadura is a popular brand of raw cane sugar. It is made by dehydrating sugar cane juice at low temperatures.

Pumpkin Pie
Crust
2 1/2 cups pecans, unsoaked
1/4 teaspoon sea salt
1/4 cup raisins, soaked
2 tablespoons raw cane sugar (see note)
1/2 teaspoon cinnamon

Filling
1 3/4 cup water
2 carrots, chopped (about 1 1/2 cups)
1 avocado, mashed (about 1/2 cup)
1/2 cup raw cane sugar (see note)
1/4 cup maple syrup or agave nectar
1/4 teaspoon sea salt
2 teaspoons lemon juice
2 teaspoons pumpkin pie spice
1 tablespoon agar flakes

To make the crust, place all the ingredients in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.

To make the filling, place 1 cup of water in a small saucepan and add the agar. Bring to a boil, stirring occasionally with a whisk, and simmer for 2 minutes. Turn off the heat and allow the dissolved agar mixture to cool.

Place the carrots, raw cane sugar, maple syrup, sea salt, lemon juice, pumpkin pie spice, and remaining 3/4 cup water in a Vita-Mix or high-speed blender and process until smooth. Add the avocado and the agar mixture and process until smooth. Pour the filling into the crust. Chill the pie for at least 2 hours before serving. Covered with plastic wrap, Mock Pumpkin Pie will keep for five days. Makes one 9-inch pie.

Note: Rapadura is a popular brand of raw cane sugar. It is made by dehydrating sugar cane juice at low temperatures

[misslinda]

OMG Spicyfull....that is soooooooooooooo sweet of you post all that....WOW. Now all we need is a central location for all of us to meet and have a Raw-liday.....Raw Feast and singing Raw-la raw la raw...la raw raw raw:)

[RawHealthyBeauty]

Hi spicyful!! Thank you so much for the Holiday Nog and the "Holiday Spirit" treats recipes. It sure did warm up my heart to see this! Yum, looks like I can get into the Holiday Spirit!! There's some snow on the ground over here! :)


I am already planning my Christmas menu!

Breakfast will be crepes and/or pancakes (the blueberry flax ones were so good and easy).
For dinner I want to get some of those fluted tart pans and make tarts of some kind, like the ones on Russell James's blog. And I want to make a mushroom and wild rice casserole, now that I have found a source of truly raw wild rice.
Dessert will be a raw version of our every year dessert of figgy pudding....don't know how I will make raw hard sauce, but I have a few weeks to think about it.

Oh! You're getting excited for the holidays too! Yay! Me too!! The menu sounds good. So when are you planning having me over? Just kidding! :) Those tart things from James Russell Blog looks good. I've looked at his blog a while back.
Hey, let us know if you got the figgy pudding down. Or maybe someone on here knows all about raw fig pudding and can help us out here.


HO HO HO, I love this......Fa -a -raw raw raw!

Ha-ha, ho-ho-ho!! Fa-a-la-la-raw-raw-raaw!! :)


I've just recently started using it & LOVE it! It makes my skin super soft!

Oh thanks for the input!! I have never tried Pure Shea Butter before. Wasn't sure if I should get it. I think these will make lovely gifts!! Yes, we ladies do love to keep our skin soft for sure! So if you're a guy out there looking for a gift for your special lady. Here's a hint!! :)

[katchmoleen]

Got this recipe over on Raw Freedom Community. I believe with some tweaking it will make an excellent figgy pudding. They had a community thread on this fruitcake with lots of people posting their photos. You can go check it out.

Snowdrop's Blonde Fruitcake

Cake
Soak 1 hr:
¾ c dates (packed)
½ lemon juiced
½ orange juiced
2 t almond extract
pinch sea salt

grind, sift, & set aside in bowl:
1 c almonds
1 c dry coconut shreds
½ c cashews


fruit filling 1

combine in any ratio to equal ¾ cup total
your choice of the following dry fruits:

raisins, cherries apricots, pineapple, cranberry, currants
in similar size cuts
soak 1 hr in ¼ c of fruit juice of your choice (or brandy, rum…)
in the dehydrator 1 hr

fruit filling 2

1” fresh ginger root sliced & slivered
1 T lemon zest
1 T orange zest
2 T agave

put in bowl in dehydrator 1 hr


Candied Nuts
1/3 c walnut halves
1/3 c pecan halves
2 T maple syrup
½ t cinnamon
pinch sea salt

toss in small bowl put on telflex sheet in dehydrator for 1 hr

Lets put it together!

Cake: After the hour of soaking, take the ginger bowl & just drain the juices into the dates (set ginger citrus zest aside)…take the date mixture and blend into a smooth puree.
Pour into the ground nut mixture and stir lightly till combined. Set cake batter aside.
Fruit & Nuts: drain the fruit and put onto cake ‘batter’, also add the ginger citrus zest, …set aside the nicest dozen pecan halves for the garnish and break up the rest of the nuts into the cake batter into small enough pieces. (Remember, if the nut pieces are too big… the knife will have trouble slicing the cake neatly… ask me how I know…)
Cake: stir the additions lightly till combined then press into your 5-6” cake mold. (Use plastic wrap lining to make sure you can get it back out again.)
Plate your cake and decorate.

http://www.rawfreedomcommunity.info/forum/attachment.php?attachmentid=1411&d=1197510108

Snowdrop is a raw chef and this is her recipe. Her website is: http://www.adirondackrawfoodconnection.com/

[Shine]

Well, I must say, this is helping to bring on my holiday cheer! :) These recepies look great!

[Conscious Midwife]

Think I'll play with assorted desert this Holiday season

Hmmm maybe I'll put a pepperminty spin on RP's Brownies:p

[misslinda]

Think I'll play with assorted desert this Holiday season

Hmmm maybe I'll put a pepperminty spin on RP's Brownies:p

OMG, the famous RP brownies..that is taking us back time!

[RawHealthyBeauty]

Got this recipe over on Raw Freedom Community. I believe with some tweaking it will make an excellent figgy pudding. ]

Hey Katch, this a great recipe! Thanks!! :) Let us know how you tweaked the recipe for the figgy pudding. Or whatever you come up with that is excellent!!!


Well, I must say, this is helping to bring on my holiday cheer! :) These recepies look great!

Hey Shine!! Happy Holidays!!:)


Think I'll play with assorted desert this Holiday season

Hmmm maybe I'll put a pepperminty spin on RP's Brownies:p


OMG, the famous RP brownies..that is taking us back time!

The Famous Raw Priestess Brownies? A while back, Katch made these and got an awesome picture of it too!!! I would have never known that it was raw by the looks of it!! It sounds good. The peppermint twist, mmm yumm! Okay, here's the recipe. Hope I got it right!


Raw Priestess Brownies

1 cup walnuts (unsoaked)
1 cup dates (pitted unsoaked)
1/4 cup cocoa powder (you may use carob if you like)

Place in food processor, and blend until well blended; should still be dry and chunky, appx 30 seconds. Press into a small springform pan. Refrigerate until you can insert a knife and it isn't too sticky.

Cut into little pieces, then place in plastic baggies and freeze.

They can be eaten fresh from the fridge or from the freezer.

(Note: Sometimes you have to add a teaspoon or so of water so they stick together. You can also form them into balls and then roll them in raw coconut.)


Icing!

2 small ripe avocados
1/2 -3/4 c agave nectar (raw "blue" agave is best, but is harder to find)
1/4 c raw cocao powder (or less)
2 T coconut oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
banana or strawberry slices for garnish

Place everything in a VitaMix or high-power blender or food processor and blend (on high) until very smooth.

Keep stored in an air-tight container in the fridge.

[RawHealthyBeauty]

Let the magic of Happy Holidays begin!!!:)