I'm in a bind and need some help.

[jenna rose]

Several weeks ago I had loaned Alissa's book to my best friend. She has a lot of health problems and is pretty overweight and I thought reading Alissa's book would inspire her and hopefully open her mind to new things/ideas.

They recently moved and got most of their stuff unpacked. I called her tonight to see how they are doing and to check about getting my book back because I really need it for Thanksgiving.


Well, she says she's lost it. It's nowhere to be found. She put all of the books together and that's the only one she can't find anywhere. She offered to give me money so that I could order another one, but I told her no as I was sure (not really) that it would turn up and everything would be fine. But also, even if I ordered it this weekend, it wouldn't get here in time.

*sigh* I have two other raw books that have some recipes but Alissa's book has SO MUCH to choose from. Now, I know we aren't supposed to post her recipes, so I really don't know what to do. And I don't really have an idea of what to make. I was just going to thumb through her recipes and pick out a couple things to make to take with me.

I've heard some iffy things about the Mock Turkey Loaf so I wasn't going to make that. I think the other one was the Noasted turkey? Ugh, I really don't want to screw up Thanksgiving. I've been doing great at 100% raw for about a week now. I don't want to get tempted by all the cooked food.

Does anyone have any thoughts or suggestions? :(

[Rawkinlocs]

Jenna,

LOL! Well...Sweetie, we can't help you with the thumbing through the book part..but if you had a few recipes in mind that you wanted, perhaps some kind soul with willing fingers would be willing to PM you with them. There is a thread here somewhere that was bumped up recently that had quite a few holiday-type recipes, including Alissa's Noasted Turkey and Mock Turkey Loaf that she posted herself.

Also, the mock turkey loaf isn't bad...you might want to spruce it up a bit as I had mentioned in another place by adding anything to it that you normally would have added to cooked dressing (except giblets! ;) ) For example, in my family, chopped onions, bell peppers and poultry seasoning were used in dressing. So, adding that really made it like eating dressing for me!

Even maybe consider putting it in the dehydrator although the recipe doesn't call for doing so...I did that and it firmed it up and warmed it and I really enjoyed it immensly esp. alongside the cranberry sauce!

[Rawkinlocs]

Here's the thread I was referring to: http://www.rawfoodtalk.com/forum/showthread.php?t=294

[rawpriestess]

Hi,

I write for several organic, holistic magazines, and this is my RAW Holiday Feast that I sent them,

I hope you like it.

Spiked Punch

Special Equipment: masticating juicer

2 cups white grapes
2 cups red grapes

1/4 tsp. cloves
1/2 tsp. cinnamon
dash cayenne

Run grapes through juicer, add spices to juice and allow to sit in
refrigerator for 24 hours. *Serve.
________________________
Tomato Soup

Special Equipment: high speed blender

3 tomatoes
1/2 cup avocado
2 T lemon juice
1 tsp. honey
1/2 tsp. sea salt
1 T olive oil
1 clove of garlic (peeled & crushed)
1/2 inch ginger root (peeled)
1/8 tsp. thyme
1/8 tsp. rosemary
1/8 tsp. curry
1/8 tsp. turmeric
1/4 tsp. cumin
dash cayenne

Blend all above ingredients in a high speed blender until smooth,

Stir all into the soup mixture and warm to finger hot on the stove on low, do
not leave on the stove, stay with this, as soon as it feels warm to your
finger, serve and enjoy.

Garnish:
1 green onion (minced)
1/2 cup cilantro (minced)
__________________________
Holiday Faire Nut Pate'

Special Equipment: dehydrator

1 cup sweet white onion (diced )
1 cup celery with tops (diced)
1 cup white mushrooms chopped
1/2 cup carrot (grated)
1/4 cup parsley (minced)
1 T basil (minced)
1 T sweet marjoram (minced)
1 T Celtic Sea Salt
1 T sage (minced)
1 tsp black pepper
1/4 tsp of cayenne pepper
1 T *Olive Oil

1 cup sunflower seeds (soaked)
1 cup pumpkin seeds (soaked)
1 cup cashews (soaked)
2 cups almonds (soaked)

Garnish:
1/4 cup slivered almonds (as garnish)
1/2 cup red bell pepper slices
1/4 cup fresh sage leaves

Take all ingredients, except the garnish and nuts and mix together in a bowl,
place on a flat plate or teflex sheet in the dehydrator, and dehydrate for 2
hours of 105 degrees.

Place all nuts and seeds (except the garnish) into a food processor, process
until chunky, place into a large bowl,

Mix with the spices and veggies, and shape into a loaf shape about 1 inch
thick on a teflex sheet on top of a mesh dehydrator tray in your dehydrator,
dehydrator for 5 hours at 110 degrees. Remove the loaf from the dehydrator, and
ganish, then serve on a warmed plate.
____________________
Almond Milk

Special Equipment: high speed blender

1 cups almonds (soaked)
3 cups water

Blend all ingredients in a high speed blender for 2 minutes.

Pour mixture into nut milk bag, and strain off the liquid, (the liquid is the
almond milk base.)
________________________
Dressing

Special equipment: food processor

2 cups almonds (soaked)
2 T poultry seasoning
1/4 cup golden flax seed meal
1 T sage (minced)
1 T olive oil
1 T Braggs liquid aminos, or Nama Shoyu
1 cup apple (peeled, cored and grated)
1/2 cup celery with tops (stringed and chopped)
1/4 cup white onion (chopped)

Basting:
2 T flax seed oil

Place all ingredients except apple, onion and celery in a food processor, and
process until well blended place in a bowl, and add apple, onion and celery,
mix well, form into a loaf shape about 1 inch thick, and place on a teflex
sheet on top of a mesh dehydrator tray in the dehydrator. Baste with the flax
seed oil, dehydrate until warmed through about 2 hours, continue basting with the
flax oil every 30 minutes.
___________________
Cranberry Sauce

Special equipment: food processor

1 cup cranberries
1 cup apple (peeled, cored and chopped)
1/2 cup dates (pitted, un-soaked)
1 T lemon juice

Place dates and lemon juice in a food processor, and process until well
blended, *then add cranberries and apples, pulse chop until blended.

Chill, and serve.
___________________
Mashed Potatoes

Special Equipment: high speed blender
1 T white onion
1 head of cauliflower (chopped)
1/2 cup almond milk (recipe to follow)
1 tsp black pepper
1 T Braggs liquid aminons or Nama Shoyu

Place all ingredients in a high speed blender and blend until smooth and
creamy, place on a plate in dehydrator, and dehydrate until warm, serve with gravy.
________________________
Creamy Mushroom Gravy

Special Equipment: food processor, high speed blender, nutmilk bag

1 1/2 cups almond cream--recipe to follow
1 cup corn kernels
1/2 cup white mushrooms
2 T pine nuts shelled not soaked
1/2 cup portobella mushrooms
1/4 cup chickpea miso

Blend all above ingredients in a high speed blender on high for 1 minute,
this is your gravy base

Add:
1 T white onion (minced)
1/2 cup portobella mushrooms (chopped)
1 dash black pepper
dash Cayenne pepper

Stir all into the gravy mixture and warm to finger hot on the stove on low,
do not leave on the stove, stay with this, as soon as it feels warm to your
finger, serve and enjoy.
_____________________
To make almond cream:
1 cup almonds (soaked over night)
2 cups water

Blend in a high speed blender on high for 1 minute.

Strain through cheese cloth, nutmilk bag or jelly bag, the liquid is the
almond cream.
______________________
Pumpkin Pie

Special equipment: high speed blender and food processor

Crust:
2 cups almonds (soaked then dehydrated to crisp)
1 cup dates (pitted, and un-soaked)
dash Celtic Sea salt

Pie filling:

2 cups cashews (soaked)
1 cup medjool dates (pitted and soaked)(save water)
2 tsp. vanilla extract
1 1/2 cups pumpkin (softened--see below)
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 tsp ginger (grated) optional

To soften pumpkin, grate the pumpkin, and toss with a bit of olive oil, place
on a teflex sheet in the dehydrator, and dehydrate until soft, (this is to
soften only, not to dry, that is why you toss with the olive oil) this will take
about 1 hour to soften the pumpkin.

Place all crust ingredients in a food processor, and blend until chunky, but
will hold together.

Form into a crust in a pie pan.

Place all pe filling ingredients in a high speed blender and blend until
smooth, adding date soak water to keep it moving.

Pour the pumpkin pie filling onto the crust, and chill.

Serve with Whipped cream recipe to follow
_____________________
Whipped cream

Special Equipment: high speed blender

1 cup cashews (soaked)
1/2 cup medjool dates (soaked)
1/4 cup orange juice
1 tsp. vanilla extract or 1 inch vanilla bean (scraped)
dash sea salt

Blend all ingredients in a high speed blender until smooth and creamy.
______________________
Waldorf Salad

Special Equipment: High speed blender

3 cups apple (cored, peeled and chopped)
3 T lemon juice
1 1/2 cups cashews (soaked)
3 stalks celery (strings removed and chopped)
1 cup walnut pieces (un-soaked)
3 dates (pitted)

Garnish:
1/2 cup sliced grapes or raisins

Place the chopped apples in a bowl and drizzle with 2 T of the lemon juice,
to keep white. add the chopped celery and walnut pieces

Place the cashews in a high speed blender with the dates, and add 1 T of
lemon juice, blend until smooth, you may add up to 2 T water to keep the mixture
moving.

Pour the cashew mixture on top of the apples, celery and walnuts, stir gently
to cover, chill, add garnish and serve.
_____________________
Spicy Nuts

Special equipment: dehydrator

2 cups almonds (soaked)
1 T olive oil
1 tsp. sea salt
1/4 tsp. cayenne
1 tsp. chili powder
1 tsp. garlic (powder)

Place almonds on mesh dehydrator sheet, and dehydrate until almost crispy.

Place spices and olive oil in bowl, and toss in almonds, cover almonds with
spices, then place back on mesh dehydrator sheet and dehydrate until crispy.
____________________
Stuffed dates

Special Equipment: none

10 dates (pitted, un-soaked)
10 almonds (soaked, and dehydrated to crisp)

Take each date, and insert an almond into the center, arrange on a tray and
serve.
__________________
Stuffed olives

Special Equipment: none

10 black olives (pitted)
5 baby onions
5 small pieces of red bell pepper

Take the baby onions and the red bell pepper and soak in lemon juice for 10
hours in the fridge, place one small onion into each black olive, arrange on a
tray and serve.
_____________________
Corn on the Cob with Butter

Special Equipment: none

2 ears corn (husked)
1/2 avocado
Celtic sea salt

Place 2 ears of corn in a pan of warm watter, you may change the water to
warm the corn

Cut the ears in half smear with avocado and sprinkle with sea salt to taste

[jenna rose]

Thank you so much, Rawkinlocs and RP. I really appreciate the help. :)

I will have to give the Mock Turkey Loaf a try and add in some extra goodies. Rawkinlocs, with the extra food that you add in to it, do you add those in chopped up or mix it with the regular recipe?

RP, wow. I see quite a few things on there I'm going to try for next Thursday. With the pumpkin pie, can I use sweet potato instead? Do you think it will still turn out right or should I try tweaking the recipe a bit?

Again, thank you ladies so much!

[Rawkinlocs]

Thank you so much, Rawkinlocs and RP. I really appreciate the help. :)

I will have to give the Mock Turkey Loaf a try and add in some extra goodies. Rawkinlocs, with the extra food that you add in to it, do you add those in chopped up or mix it with the regular recipe?


You're welcome Jenna. No, I make the original recipe first (but I DO add the poultry seasoning and any other seasonings with it) and then add the chopped stuff last and mix in by hand or just pulse-chop in the processor as to not actually blend it in.

[jenna rose]

I know this thread is a month old, but Rawkinlocs, I was wondering how long you put the mock turkey loaf in the dehydrator for?

I have a bunch of things I'm making for Christmas and lots of them need to be in the dehydrator for a while (I only have a 5 tray :p ).

[Rawkinlocs]

Jenna, I think it was in about 8 hours or just overnight. You could take it out the next morning OR you can make it a couple of days ahead, refrigerate and then on Christmas day, put it in just to warm it back up.

[Autumn]

Jenna,
Did you ever get your book back?

[jenna rose]

Autumn, yep, I did. :) My friend's husband dropped it off the day before Thanksgiving.

[Raw_Medic]

Jenna,
Thanks for bumping this thread...
And RP, thanks for posting these recipes...I will make some of these for Christmas dinner for myself.

Ursula