Jewish Raw Holiday Recipes

by Margaret Gomez

ISRAELI SALAD

6 large tomatoes, diced
6 cucumbers, diced
1/2 cup scallions, chopped
2 large carrots, grated
2 or 3 (or more) radishes, finely sliced
4 tablespoons olive oil
2 tablespoons lemon juice (or vinegar)
1 cup parsley, chopped
2 tablespoons dill (optional)
2 teaspoons celery seed (optional)
salt and pepper to taste

Mix first five ingredients in a bowl. Blend remaining ingredients for dressing. Toss salad and dressing.

ASHKENAZI STYLE TSIMMES

1/2 lb prunes and raisins, pitted and soaked overnight in orange juice
1 large sweet potato
1/2 lb carrots
1 small butternut squash
1 small turnip
1 small sweet apple, cored and chopped (optional)
1/3 cup freshly squeezed orange juice

5 dates, pitted and chopped (optional)
1-1/2 teaspoons ground cinnamon (or to taste)
1/2 teaspoons ground ginger, or to taste

Process sweet potatoes, squash, carrots, parsnip, turnip, squash, and parsnip, through Champion juicer fitted with blank plate (or process finely in a food processor) and set aside.

In a food processor, process soaked raisins and prunes to the consistency of a thick sauce. Add one-fourth of the dates. Add cinnamon and ginger to the sauce. Mix sauce and vegetables as needed.

Add chopped apple, and remaining soaked fruit. Mix thoroughly. Taste and adjust seasonings as needed.

MACAROONS

2 cups shredded coconut
4 ripe bananas, peeled and mashed
1/4 cup raw carob powder (optional)

Make the mashed bananas into little balls. Roll the balls first in shredded coconut, then

in carob powder.

KIBBUTZ-STYLE CHAROSET

1/2 cup walnuts
3 medium apples, peeled and chopped
1 teaspoon honey, or to taste
1/2 teaspoon ground cinnamon
1/4 cup grape juice

In a food processor, process everything to desired consistency.

MILLET MATZOH

3 cups millet, soaked 7 hours (reserve soak water)
1/2 cup flax seed, ground
2 cups millet soak water (add more water if needed to make up 2 cups)
1/4 cup poppy seeds

In the Vita-Mix (or blender) process millet sprouts with water. Remove to a large bowl and add poppy seeds and ground flax seed. Mix all ingredients well. Pour mixture onto teflex sheets placed on dehydrator trays. Dehydrate at 105 degrees until slightly moist. Remove dehydrator trays and using a knife, lightly score for twelve 3 inch squares (or use

a fork to perforate). Return trays to the dehydrator and continue dehydrating at 105 degrees until crisp. Refrigerate until serving to avoid crumbling.

RAW GEFILTEFISH

1 cup cashews, soaked overnight
1 cup almonds, soaked overnight
1 cup pine nuts, soaked overnight
1 small carrot
1 cup green onion, or chives, finely minced
1 bunch parsley or fresh dill
1/2 cup lemon juice
1 clove fresh garlic, or to taste
1 tablespoon kelp granules (or to taste) - this gives the fishy, salty flavor

In a Champion juicer fitted with the blank plate, process soaked nuts and carrot. (Or use a food processor). Combine carrot/nut mixture with lemon juice, kelp, and water to a wet pâté texture. Add the onions, parsley,

and garlic. Adjust seasonings for flavor.
Form balls or patties, and let stand to develop flavor. Serve on lettuce leaves with freshly grated horseradish.

Margaret Gamez is a New York City-based Certified Nutritional Consultant and Master Clinical Hypnotherapist. A raw vegan for more than 25 years, in 2002, she shed 100 lbs. on a raw vegan diet. She has studied raw food nutritional theories since the early 1970s.
http://prettysmartrawfoodideas.wordpress.com

Jewish Raw Holiday Recipes

Issue 6 | December/January 2008/09

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