Raw Chef Dan's Raw Recipes for the Holidays

LEMON BREAD

Blend in a food processor:
3 tablespoons flax powder (ground flax seeds)
2 cups dried shredded coconut
2 cups chopped yam or pumpkin
½ cup dried apricots
3 tablespoons lemon zest
1 teaspoon coco butter
2 teaspoons vanilla
1 teaspoon sea salt

Blend till all ingredients are completely combined and smooth, but leave a little fiber for texture.
Now spread mixture ¼” thick onto a teflex dehydrator sheet in a small dome shaped muffin and dehydrate at 100 degrees for 8 to 10 hours. You can add other flavors like chopped lemon zest & ginger, chopped apple & cinnamon, or chopped banana & walnut into the batter after the batter has been blended if you like.

CANDIED YAMS

First blend in a blender:
1 cup water
2 medium yams, washed & chopped (leave skins on)
½ cup pecans

¼ cup olive oil
4 Medjool dates
1 teaspoon sea salt

MASHED CAULIFLOWER

First blend in a blender:
1 cup pine nuts
½ cup water
¼ cup coco butter
½ teaspoon sea salt
Mashed Cauliflower
Transfer to a food processor and blend with:
1head cauliflower, chopped
2 teaspoons sage, chopped
1 teaspoon rosemary, chopped

WALNUT PUMPKIN LOAF

Blend in a food processor:
1 cup walnuts
1 cup dried coconut
2 cups pumpkin, chopped
½ cup white onion, chopped
¼ cup olive oil
1 tablespoon sage
2 cloves garlic
½ teaspoon sea salt

Blend till all the ingredients are completely combined and smooth. Add water as needed,

but keep it as dry as possible. Transfer to a mixing bowl and add the following chopped ingredients:
2 stalks celery
¼ cup red onion
¼ cup red or yellow bell pepper
¼ cup sun dried tomato

Shape into 1 serving loaves on a teflex dehydrator sheet and dehydrate at 100 degrees for 4 to 6 hours. Flip them over onto tray without teflex sheet. Dehydrate for 2 to 3 more hours. Then brush or spoon on the glazing giving them each a nice coating. Place back in the dehydrator for another 2 hours. Best when served warm, fresh from the dehydrator.

CREAMY GRAVY

Blend in a blender:
1 cup filtered water
¼ cup raw tahini
¼ cup olive oil
2 tablespoons chopped red onion
¼ bell pepper (yellow or red)
1 med clove garlic
½ teaspoon black pepper (fresh cracked) 1 tablespoon Nama Shoyu, tamari, or 1 teaspoon sea salt

BUTTERNUT BISQUE

Peal skin and chop butternut squash till you have 3 cups (1” x 1” cubes). Blend the 3 cups pumpkin in a blender with the following:
3 cups water
1/4 cup pine nuts
¼ small red onion
1 medium bell pepper (red or yellow)
2 tablespoons olive oil
¼ teaspoon nutmeg
1teaspoon fresh thyme
1teaspoon sea salt

MINI MUFFINS

Blend in a food processor:
½ cup pecans
2 cups dried shredded coconut
2 cups chopped yam or pumpkin
½ cup dried apricots
2 teaspoon vanilla
1 teaspoon sea salt

Blend until all ingredients are completely combined and semi-smooth, leaving a little fiber for texture. Now shape your muffins into a small dome shape (about 2 oz each) on a teflex dehydrator sheet and dehydrate at 100 degrees for 8 to 10 hours. If you like you can add other flavors like chopped lemon zest & ginger, chopped apple & cinnamon, or chopped banana & walnut into the batter after the batter has been blended.

CHERRY GLAZE

First soak overnight:
1 cup dried cherries
1½ cups water
Then blend the pineapple and the water with:
1 tablespoon Nama Shoyu soy sauce
1 teaspoon chopped ginger
1 clove garlic

Raw Chef Dan offers some of the best raw food cuisine recipes available at his website www.rawchefdan.com. Some are free, others will cost you a dollar or two. Check out his website and his blog for recipes and lots of great information about raw foods.
More Raw Food Recipes Next Article

Raw Holiday Recipes

Issue 6 | December/January 2008/09

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