Real Food Rehab

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It's that time of year! Please use this space to add any holiday recipes......as always, photos are always so appreciated!

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Curried Pumpkin Soup
Although there isn't actually pumpkin in this soup, your guests will never guess. Carrots are just easier to work with and blend more smoothly than cubed raw pumpkin.

3 cups carrots, peeled and coarsely chopped
1 cup freshly squeezed orange juice
1 cup fresh hemp or almond milk
1 -2 tbsp. nut butter (I used cashew, which was delicious!)
4 dates, pitted
1 tsp. pumpkin pie spice
1 tsp. salt
1/2 tsp. curry

Add all ingredients into your Vita Mix, or other high horse powered blender, and blend until smooth and creamy. You may need to add more liquid if your soup seems too thick. I blended mine until the engine of the blender warmed it very nicely to around 100 degrees. I garnished this with diced red bell peppers and a bit of cilantro. Truly delicious!

Marinated Fig & Strawberry Salad with Macadamia Feta

For the salad:
4 large fresh Black Mission figs (other varieties will work well)
6 large fresh strawberries
8 cups mixed baby salad greens
2 tablespoons blasamic vinegar
2 tablespoons maple syrup (can substitute agave or honey)
1/8 teaspoon ground cinnamon
1/4 cup cold press olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
Sea Salt & freshly ground pepper to taste

Snip the ends off each fig and cut in half length wise, and then again in half length wise. Do the same with the berries. Whisk together the vinegar, maple syrup and cinnamon in a Add the figs and strawberries and gently toss to coat. Let marinade for 30 - an hour.

Pour off the excess marinade and add in olive oil, lemon juice, mustard, salt & pepper, whisking well. Toss the greens with the dressing in a large salad bowl and divide among 4 salad plates, placing a couple of figs and berries atop the greens. Add crumbled raw macadamia feta, if desired.

Raw Macadamia Feta

2 cups macadamia, soaked at least 2+ hours
1 probiotic capsule, opened up
1 teaspoon sea salt
1/4 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Small amount of filtered water

Rinse the soaked nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds. A Vita Mix could also be used to process the nuts. Add probiotic powder, onion powder, salt and freshly ground pepper.
Blend on high speed for about 20 seconds while adding small amounts of water to blend. Cheese can be eaten immediately or left wrapped in a cheese cloth to drain in a colander a loosely covered bowl on the counter top to culture for 24 hours in a warm, dry space.
These are the recipes from a raw Halloween treats class I took at Thrive (restaurant in Seattle). We made pumpkin pie with whipped cream, monster finger cookies, and chocolate bats & droppings (basically truffles).
Attachments:
Raw Cranberry Sauce


1 bag or box of raw cranberries
1 orange cut up in chunks remove seeds, keep skin on
1/3 cup or to taste pure maple syrup

Put in food processor, Process until large chunks of orange are no longer visible. Enjoy, we love this recipe.:-)
Perfect for Holiday Sweets...that are legal! : )

Turtle Truffles, Chewy Caramels, and Chocolate or Carob Fudge
by Cheri Soria

Serves: 12

Chewy Caramel
1 cup pitted dates, chopped
1 cup pine nuts, minced
1/2 teaspoon vanilla extract

Chocolate or Carob Fudge

3 tablespoons coconut oil
2/3 cup pitted dates
1/3 cup seedless raisins or dried pitted cherries
dash cinnamon
3/8 cup cocoa powder or carob powder

Garnish for Turtle Truffes
1/2 cup perfect pecan halves
1. To make the Chewy Caramel, combine dates, pine nuts, and vanilla in a food processor and process until smooth. Form into small squares to serve as Chewy Caramels. Or, if making Turtle Truffles, place the mixture in the refrigerator while making the carob or chocolate coating.
2. To make the Chocolate or Carob Fudge, put measured coconut oil in a sealed glass jar and place it in warm water to liquefy. Put liquid oil in the food processor with raisins or cherries, dates, and a dash of cinnamon, and process until it forms a smooth ball. Add carob or cocoa powder and continue processing until well mixed. Be careful not to over process the mixture and cause the oils to separate. The mixture should be smooth and tender, but not greasy. Press the fudge into a square shape and cut into small squares.
3. To hand roll Turtle Truffles, form small round balls of caramel using 1 teaspoon of the caramel mixture for each.
4. Next, form small round balls of the carob (or chocolate) mixture using 1 teaspoon for each.
5. Using your thumb, form an indentation in the middle of one ball of fudge. Place a ball of caramel into the indentation and carefully pull the fudge coating up around the caramel, covering the bottom and sides of the caramel with fudge coating. Press a perfect pecan half on top. Repeat until all truffles are formed and refrigerate until firm.
6. Truffles may be stored in the refrigerator in a sealed container until serving. May be frozen or refrigerated for up to one month. If desired put each truffle into a paper candy cup prior to serving. Makes about 2 1/2 dozen truffles.

Check out Cheri's book, The Raw Revolution Diet, in our Library for more awesome recipes!
Sweet Potato Casserole : From in the raw web sight

4 C sweet potatoes, peeled and cubed
2 Macintosh apples, cored and sliced
1 C walnuts, ground
1/2 C pecans, chopped
2 orange, juiced
1/2 cup dates, soaked
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp Celtic salt
1/4 C raw honey

Place half of the walnuts, sweet potatoes, apples, orange juice, dates, cinnamon, and nutmeg in a food processor and puree. Pour into a serving dish.

In a separate bowl, toss the remaining walnuts with the pecans, salt, and honey. Scatter over the top of the puree.

If desired, warm in a dehydrator or low oven prior to serving.
check out this link to Thanksgiving recipes - the veggie turkeys are SO cute!!!
http://www.rawfoodnation.org/2009/raw-thanksgiving-recipes/
Ok, I obviously made this recipe awhile back based on the picture - Halloween! However, I really wanted to share this delicious recipe before all the persimmons are gone! Bare with me because nothing will be exact because I tend to not measure when I'm creating in the kitchen. I just taste and play. If you are willing to experiment I promise that you will be pleasantly surprised. This is just such a yummy treat.
I used:
- about a cup of persimmon puree
- the meat of 2 young Thai coconuts
- and about 1/2 cup of either coconut water or brazil nut milk - I've done it both ways
- about a half to one teaspoon each of cinnamon, tumeric and ginger (1 inch of fresh ginger root)
- 1 Tbs of agave nectar
I topped off the pudding with hemp seeds for an very seasonal & delicious treat.
Sorry that this is so breif and not very informative but I've been promising to share this for awhile so it's kinda a quick treat. Feel free to experiment and enjoy!
I love you!


Pomegranate Cranberry Salad
- 1 & a half cups of fresh chopped cranberries
- 1 cup of pomegrantate seeds
- 1 orange peeled & chopped
- 6 apricots chopped
- agave or honey to taste

by BarefootArtist www.infusionoflife.blogspot.com

Really Raw Fruitcake

Ingredients:
1 cup dates
1 cup raisins
1 cup prunes
1 cup pecans
1 cup walnuts
1 cup shredded coconut
Agave nectar

Directions:
Place the dates, raisins, and prunes in a food processor and mix until combined well. Finely chop the nuts and then mix them along with the coconut, by hand. Add enough agave nectar to moisten then place into a cake pan or mold of your choice. Turn out onto a cake plate and serve!

found here


Red Raspberry Sherbet Topped with Frozen Cranberries by GreenChef Jana


2 Cup Fresh Red Raspberries
1/2 Cup Young Coconut Water
1/2 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Oil
1/2 Cup Fresh Squeezed Orange Juice
1/2 Cup Maple Syrup or Agave Syrup
1/4 .tsp Pink Himalayan Salt
1/2 Cup Frozen Cranberries

Blend All Ingredients except cranberries on high until smooth. Pour once or twice through a fine mesh strainer to remove the raspberry seeds. You can also leave them in and they are good that way too. But if you want a very smooth sherbet remove them. Pour into ice cream maker and follow instructions. Or pour into glass storage container and cover, and place in the freezer to freeze for at least 4-5 hours. Serve with frozen cranberries, fresh raspberries, fresh mint or whatever you like.
Serves 6 to 8
Speaking of persimmons, I needed a quick breakfast recently and came up with this. It's very holidayish. Persimmon "noodles" topped with cashew cream and cinnamon.


1 persimmon put through the spiral cutter
for cream:
1 cup raw cashews (place in vitamix)
just enough water to barely cover the cashews
agave to taste
vanilla

blend everything together until smooth and creamy, top the persimmon noodles and sprinkle with cinnamon. Yum! The combination of the falvors reminded me of rice pudding.

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