Raw Recipes to Spice Up The Holidays
Spice up holiday events this year with some delicious organic raw recipes. Everyone will enjoy tasting new and different dishes at holiday gatherings and when they find out how healthy these foods are, they will love them even more.
It doesn’t take long to create something brand-new and you won’t even have to turn on the stove or oven. All the enzymes, vitamins and minerals will remain completely intact, so you’ll get the optimum nutrition possible while enjoying your holiday celebrations.
Try something different and introduce guests to these new raw recipes, or if you are the guest at someone else’s holiday party, please the hostess by bringing a raw dish to share. Good food is always appreciated, and what better time than the holidays to really enjoy yourself and everything you eat.
Sage Mushroom SoupIngredients:
3 cups Portobello mushrooms 1½ cups cashews ½ cup onions 1½ tsp Himalayan salt 1-2 cups water 2 tsp ground sage
Mince 1 cup of mushrooms and set aside. Blend the rest of the ingredients in the Vita-Mix until smooth and creamy. Add enough water to create an easy pouring thick soup. Add the minced mushrooms and stir together. Serve in small 1-ounce shot glasses for a quick taste of something delicious.
Cauliflower Cream SouffléIngredients:
3 cups cauliflower ½ cup white onion 1 cup cashews 1 tsp Himalayan salt 1 cup water Pinch cumin
Soak the nuts overnight in 4 cups filtered water then drain. Rinse and drain again. Put all ingredients in the food processor and blend into a light creamy soufflé.
Coconut Fruit CandyIngredients:
8 oz raw coconut oil 1 cup medjool dates pitted 1 cup raisins 1 cup grated coconut ½ cup pecans 1 cup fresh strawberries
Chop the strawberries and dates into small pieces. Stir together the coconut oil, raisins, dates, strawberries and grated coconut. Spread the mixture into a rectangular glass dish about a ½-inch thick and put in the refrigerator to harden. When the mixture is hard cut into 1-inch squares.
1 cup almonds 1 cup sunflower seeds 2 cups raw coconut oil 1 cup grated coconut 3 cups dates pitted 2 tsp vanilla
Soak the almonds in 4 cups filtered water overnight and drain. Soak the dates separately in 4 cups water overnight and drain. Blend the almonds, dates, sunflower seeds and vanilla in the food processor until finely chopped. Roll into balls and roll the balls in coconut. Refrigerate 2 hours or more to set.
Creamy Spinach and MushroomsIngredients:
4 cups spinach 2 cups mushrooms 1 cup pine nuts 1 large clove garlic 2 avocados 2 Tbsp nutritional yeast 1 Tbsp lemon juice 1 tsp Himalayan salt
Set aside 1 cup mushrooms and mince. Blend all the rest of the ingredients in the Vita-Mix until smooth and creamy. Sprinkle the minced mushrooms on top.
Cranberry Tomato SalsaIngredients:
1 cups cranberries 2 cups fresh tomatoes 6 pitted dates ½ cup raisins ½ cup orange juice ½ cup celery ½ cup walnuts ½ cup red onion ¼ tsp cayenne pepper
Soak the walnuts overnight, drain and chop. Blend the pitted dates, cayenne pepper and orange juice in the Vita-Mix into a creamy sauce. Chop the tomatoes, celery, cranberries and onions and combine with the sauce and the raisins. Let marinate to get the full combination of flavors.
Broccoli Zucchini Nut SouffléIngredients:
1 cup cashews 1 cup sunflower seeds 1 Tbsp garlic 4 cups broccoli 2 cups zucchini ½ cup parsley, tightly packed 1 Tbsp dried dill 1 Tbsp dried basil 2 Tbsp Nama Shoyu raw soy sauce or 2 tsp Himalayan salt
Soak the cashews and sunflower seeds overnight in 4 cups filtered water. Drain and set aside. Chop the garlic, broccoli, zucchini, parsley, dill, basil and nuts along with the Nama Shoyu soy sauce or Himalayan salt in the food processor until well blended, creamy and thick.