Community blogger Tahira Nyabinghi writes: The year is drawing to a close and I thought that it would be good to end with some holiday recipes. I cannot claim to have created them but I do guarantee that if prepared properly, you will only give your taste buds a truly, welcoming treat. The first recipe was gleaned from the following website http://www.rawfoodlife.com.
Mock Pumpkin Pie
4 C carrots
3/4 C almonds, soaked 12-48 hours and blanched
1/2 C walnuts, soaked 6 hours and rinsed
2-4 T psyllium powder
1 1/2 C dates (honey dates or medjools)
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla
1/2 C dates (honey dates or medjools)
1 C almonds, soaked 12-48 hours and blanched
1 tsp vanilla
1 T Coconut, shredded
water for consistency.
Process nuts, carrots and dates in a champion juicer with the solid plate. Add spices and psyllium powder.
Put into a 9" pie plate, press firmly and smooth surface and refrigerate until firm enough to spread on topping.
Process dates and almonds in a champion juicer with the solid plate. Mix in vanilla, spread over pie filling, sprinkle top with coconut.
Chill and serve
This next recipe is from the fantastic book The Raw Gourmet, composed by Nomi Shannon & Brian Clemment.
Neat Balls are great just out of the dehydrator, or they can be made in advance, dehydrated, refrigerated for a day or two then touched up in the dehydrator for an hour or two to restore crispness and warmth. If you do not yet own a dehydrator, they can also be lightly warmed in an oven at the lowest temperature with the door partially open (this may destroy some enzymes) A nine tray dehydrator can make enough for a crowd. The dehydrator will have to run longer with that much, so the temperature should be set a bit higher than usual. Make burgers instead of balls by flattening them for a great main course.
3 tablespoons flax seeds, ground
6 tablespoons water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 tablespoons finely minced onion (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 teaspoons liquid amino’s
Use an electric coffee grinder to finely grind the flax seeds and the sunflower seeds. The carrot pulp is what is left over after you juice carrots. If you don’t own a juicer yet, ask for carrot pulp at a juice bar.
In a blender, blend the ground flax seed and water, immediately pour mixture into a bowl and set aside. Rinse the blender container out immediately. In a medium size bowl, thoroughly stir together carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and liquid amino’s. Add the flax seed mixture and mix thoroughly. Add more water if necessary to make the consistency to form patties. Form into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in sun until warm, or place in warm oven for 10-15 minutes. Makes 6 balls or patties.
Looking forward to another great Raw Year!!!!