Raw Food Recipe:
Thanksgiving “Turkey” with Cranberry Sauce
– by Angela Elliott author of Holiday Fare
With Thanksgiving just around the corner, it’s time to start planning a healthy feast lovingly prepared for family and friends. Here are a few raw recipes to get you started…
“Turkey”
Note: This recipe calls for a dehydrator, but it can be prepared without one.
Ingredients:
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2 cups walnuts
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2 cups almonds
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1 Tbs. unpasteurized Miso
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2 Tbs. fresh sage, minced
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2 Tbs. fresh rosemary, minced
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2 Tbs. fresh thyme, minced
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¼ tsp. garlic powder
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½ tsp. onion powder
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6 stalks celery, minced
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1 cup fresh parsley sprigs for garnish
- Himalayan salt and pepper to taste
Directions:
In a food processor, process herbs and powdered garlic. Add nuts and miso and process again. Remove and add to a bowl and add onion and celery. Mold into a turkey shape. Dehydrate at a low temperature of 100 degrees for about 16 hours (8 hours on one side and 8 hours on the other and teflex sheet removed) hours and then place on a beautiful platter and garnish with parsley.
Cranberry Sauce Extraordinaire
Ingredients:
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2 cups fresh cranberries
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Juice of one orange
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3 ripe Hichiya persimmons (about 1 lb total)
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1 cup dates
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Add a small amount of water for consistency
Directions:
Process cranberries, orange, persimmons, and dates in a blender and serve.