Jewish Raw Holiday Recipes
by Margaret GomezAPPLE-BUTTERNUT SQUASH SOUP
10 apples, cored
1 large butternut squash, peeled
2 oranges, peeled
1 lemon, peeled
1 medium red onion, peeled
3 cups almond milk
1-1/2 cups pumpkin seeds
1 bunch parsley
1/4 cup tarragon, dried
In a food processor, combine all ingredients and process thoroughly.
WALDORF SALAD
1 cup celery, chopped fine
1 cup grapes, halved
1 apple, peeled
1/2 lemon, juiced
1/2 cup water
Mix lemon juice and water.
Dice apple, soak in lemon juice/water mix for 10 minutes and drain.
Mix celery, grapes, and apple.
Mix in pine nut mayonnaise to taste.
JUDY'S “JUST LIKE PUMPKIN” PIE
This is amazing.
2 cups almonds, soaked
1 cup walnuts or pecans, soaked
1 cup unsweetened shredded coconut
20 dates, soaked overnight
2 cups cashews, soaked overnight and drained
2 large sweet potatoes, peeled and diced
3 teaspoons pumpkin pie spice
drizzle agave nectar
Raw Pie Crust
Combine almonds, walnuts or pecans, and coconut in food processor or Vita-Mix and process until ground fine and dough-like.
Pat the dough into two pie plates
Raw Pumpkin Pie Filling
Drain dates; reserve soak water.
In food processor, puree dates, sweet potatoes, and pumpkin pie spice.
Remove mixture from food processor and set aside in a bowl.
TRADITIONAL SUCCOTASH
2 cups fresh corn cut from cob (or 1 lb. frozen corn)
2 cups fresh lima beans (or fresh limas sprouted 2 days, or 2 cups 2-day sprouted lima beans, or 2 cups frozen lima beans) NOTE: it would be worth testing fresh lima beans to see how you feel about the taste before making a decision to sprout or not.
1/2 cup red bell pepper, diced fine.
Salt and pepper to taste.
Combine all ingredients and mix thoroughly.
VARIATIONS:
Add chopped fresh tomatoes
Add 1 green onion, finely chopped
Add 1 teaspoon curry powder
Add 1 teaspoon garlic
Add 1 tablespoon Spike or other seasoning of choice
RAW MASHED “POTATOES”
1 head cauliflower, broken into florets
1/4 cup cashews
2 cloves garlic, peeled and minced (or to taste)
1/4 cup olive oil, or to taste
sea salt to taste
black pepper to taste
In a food processor, grind cashews fine. Add cauliflower and garlic, and procss fine.Add olive oil until mixture looks like fluffy mashed potatoes.
Remove from food processor and sprinkle with black pepper to taste.
Serve with gravy.
MUSHROOM GRAVY
1/2 cup almonds, soaked 12 hours
1/2 cup water
2-1/2 cups shiitake mushrooms
1 clove garlic (or 1/4 teaspoon powdered garlic)
2 teaspoons Bragg Liquid Aminos
water, as necessary
In a food processor, grind almonds fine. Add remainder of ingredients and process to paste, adding water as necessary.
AMAZING SWEET POTATOES
1 cup coconut, dried
2 apples
1/4 cup ginger root
4 lemons, juiced
2 oranges, juiced
1 cup walnuts, finely chopped
Chop sweet potatoes, apples, and ginger, and run through Champion juicer with blank plate. (Or grate sweet potatoes, apples, and ginger).
Remove mixture to a large bowl. Add shredded dried coconut, lemon and orange juices, and chopped walnuts.
Mix thoroughly.
MOCK TURKEY
1 bunch celery
1 green onion
parsley to taste
1 cup almonds (or pecans)
1 avocado
sage to taste
In a food processor, puree celery, green onion, and parsley.
Drain (save juice for soup).
In a nut/coffee mill, grind nuts fine.
Mash avocado thoroughly with a fork. Combine all ingredients and mix well. Form patties. Place each patty on a leaf of lettuce.Serve with cranberry relish.
CRANBERRY RELISH
1-1/2 cups fresh cranberries
1 date (or 2, to taste)
1 orange, juiced
1 small piece fresh ginger, grated (optional)
agave syrup to taste (optional)
In food processor, grind cranberries, orange juice, and ginger to desired consistency. Add agave syrup to taste and mix well.
DILL DRESSING
1 cup sunflower seeds, soaked
2 teaspoons dill seed
4 teaspoons lemon juice
2 tablespoons psyllium husk powder
4 teaspoons onion, minced
1/2 teaspoon salt
Combine all ingredients in food processor.
PINE NUT MAYONNAISE
1 cup raw pine nuts
1/2 cup water
4 tablespoons olive oil
3 tablespoons lemon juice
pinch of sea salt
agave nectar to taste (optional)
SUNFLOWER SEED DRESSING
1 cup sunflower seeds, soaked and drained
1 tablespoon flax seeds
1-1/2 cups celery
1-1/2 cups onion
1-1/4 cups red bell pepper
1 tablespoon sage to taste (or use Bell's Poultry Seasoning)
salt and pepper to taste
garlic to taste (optional)
1/2 cup kalamata olives, finely chopped
In a food processor, grind soaked sunflower seeds fine. Grind flax seeds fine in a coffee grinder. Remove ground seeds to a bowl. Place all remaining ingredients, except olives, in the food processor and mince.
Add olives and combine all ingredients thoroughly. Place in a pie tin or rectangular tin of suitable size and dehydrate for six hours or until dressing has reached desired consistency.
CHAMPAGNE REJUVELAC
To make champagne rejuvelac, the rejuvelac must be covered with a tight fitting lid during fermentation. In this way, CO2 gas created during fermentation remains in the finished drink, causing bubbles.
1 cup whole milletSprout millet for 24 hours, then rinse and drain well. In a mortar, lightly pound the millet with a pestle to bruise the grains. Place the sprouted millet in a large jar. Fill the jar no more than 2/3 full with fresh spring water (approximately 4 cups). Add 1 tablespoon raisins. Tightly close the jar with an airtight lid. Ferment for 2 to 3 days, shaking the jar gently once each day.
Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor.
BEET SALAD
2 beets, peeled and grated
1/2 large head of cabbage, shredded
3 carrots, peeled and grated
1 cup of raisins
1 apple, diced
1/4 cup lemon juice
1/4 cup oil
1/4 cup water
Mix all ingredients thoroughly.
BUTTERNUT SQUASH COOKIES
4 cups butternut squash, peeled and chopped
1 orange, juiced
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons raw honey
Process squash in food processor. Remove to a separate bowl.
In the food processor, process raisins and orange juice. Add raisin/orange mixture, nutmeg, cinnamon, and honey to the squash and mix thoroughly. Spoon mixture onto a dehydrator tray with screen.
Mash each cookie to a 1/2 inch thickness. Set the dehydrator at 145 degrees and dehydrate for one hour.
Reduce heat to 100 degrees, flip cookies, and continue to dehydrate to desired consistency (10 - 12 hours).
CREAM OF CELERY SOUP
1 bunch celery, chopped
4 cups water
1/4 cup olive oil
1/4 cup lemon juice
1 avocado
1 tomato, sliced
½ - 1 tablespoon honey
salt and pepper to taste
Blend all ingredients.
DOUBLE STUFFED TOMATOES
Reminiscent of baked tomatoes.
Remember to soak the seeds and sundried tomatoes the day before you want to prepare this dish.
4 beefsteak (or other large) tomatoes
3 cups sunflower seeds, soaked, drained, and chopped
1 cup sundried tomatoes, soaked and drained
1/2 teaspoon paprika
handful fresh basil
1 clove garlic
5 black olives, pitted
Cut off tomato tops and reserve.
Remove seeds and interior flesh from tomatoes. (Reserve for other recipes)
Process remaining ingredients to a cream. Fill tomatoes with mixture to overflowing. Garnish with basil leaves. Finish assembly by replacing reserved tomato tops.
© Margaret Gamez, 2008
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
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