Raw Food Recipes:
holiday

Here is my contribution to the holiday. Please enjoy.

Essene Stuffing
3 cups diced Herb Essene Bread
¼ cup chopped onions
1 cup chopped celery
1 tablespoon poultry seasoning
1 teaspoon sea salt

1 In a large bowl, combine diced bread, onion, celery, poultry seasonings and sea salt.

2 Place mixture on Teflex sheet. Dehydrate at 100 degrees for 3 hours.

I'm taking next week off for Thanksgiving. I feel so blessed that my wonderful stepson has entered our lives again and I want to spend this week reflecting on what my family means to me.
I pray everyone enjoys the "day" and has a happy and healthy time. I'll see in a week or so.
Peace,Terilynn A special thanks to Beth and another kind person for sharing resources on where to get the Coconut Pipe Knife. http://www.superholder.com/product3.html ANDhttp://cgi.ebay.com/FURA-COCO-COCONUT-OPENER-TOOL-FROM-BRAZIL_W0QQitemZ250183400635QQcmdZViewItem

I first published this recipe on November 18, 2007. It was very tasty raw food holiday dish, a great addition to the holiday menu.

Here is my contribution to the holiday. Please enjoy.

Essene Stuffing
3 cups diced Herb Essene Bread
¼ cup chopped onions
1 cup chopped celery
1 tablespoon poultry seasoning
1 teaspoon sea salt

1 In a large bowl, combine diced bread, onion, celery, poultry seasonings and sea salt.

2 Place mixture on Teflex sheet. Dehydrate at 100 degrees for 3 hours.

Chocolate Covered Granny Smith
4 Granny Smith Apples
4 Popsicle sticks

Remove the stem from an apple, push Popsicle stick where stem was. Repeat with remaining apples.

Chocolate Glaze
1 cup cocoa powder
½ cup maple syrup (not a raw product)
2 tablespoons coconut butter
2 tablespoon water
chopped raw walnuts (optional)

1 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined. Pour into a bowl.

2 Dip apples into glaze, place on plate. Freeze for 15 minutes until chocolate sets.

For variety, sprinkle chopped walnuts on the apples before you freeze.

Date Candy
1 fresh date
1 teaspoon raw almond butter

Remove date pit and replace with almond butter.

Servings: 1 *

* I don't know about you, but I couldn't eat just one?
I used to eat dates with an almond in it, but Scott at Raw Denver hooked me up with this recipe and I'm hooked! If you really want to Rock the Casbah, try this recipe with Raw Pecan Butter. Oh, yeah.

I love challenges. My pal Bob of Legally Raw gave me a challenge. Make a raw Milky Way candy bar. Well, here you go Bob, the raw food recipe for the candy bar. Enjoy.
Viva Raw Foods!
Terilynn

The Legally Raw Bar
NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed

CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.

2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.

3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.

4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.

5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.

6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.

7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.

8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard. Yield: 15-20 candy pieces

*not a raw product

photo by williamcho
Recipes to try this Fourth of JulyCitrus-Ginger RefresherChili-Lime Jicama FriesPear SaladThe Granitas
On this Datefrom The Daily Raw Blog archives2007 Berry Parfait

In food history Caesar Salad's Birthday

Caesar Salad recipe by Jalissa Letendre, page 56 of The Complete Book of Raw Food