Happy International Juice Feasting Day!

Today is international juice feasting day.

Although I may have a small meal while we are out later, I will be juicing for the rest of my meals today.

This juice is inspired by the ingredients in my cranberry salad. It is very refreshing, and another easy way to enjoy cranberries while they last!

Cranberry Orange Pear Juice

1 orange
1 pear
1 cup cranberries
1 cup celery
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice

1. Juice orange, pear, celery and cranberries.

2. Shake with spices and serve:)

Have a very juicy day everyone!


Raw Caponata Turkey:)

If you have been following this blog, today's post probably isn't much of a surprise!

Of course I had to find a way to celebrate this Thanksgiving with my favorite recipe, raw eggplant caponata.

Here is the caponata recipe, and you can see how it is arranged on the large platter with assorted lettuce and cut mini sweet peppers. It took me a few days to eat the whole thing, but it would be a nice side dish to a raw Thanksgiving feast.

Raw Eggplant Caponata Recipe
makes about 6 cups

1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper, I used yellow today, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,I used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
½ cup sundried tomato, soaked... or use 1/4 cup fresh tomato and 1/4 cup dried
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

1. Prepare dressing ingredients in magic bullet or blender.

2. Combine first 7 ingredients in a bowl and mix well with dressing.

I love to use my vidalia chop wizard for cutting all the veggies quickly and uniformly:)

If you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:) .

Good right away or can be marinated several days in fridge. This keeps very well and almost gets better as it sits. I love it served at room temperature or warmed in the dehydrator:)

The liquid that forms after marinating may be mixed back in, or carefully poured off.
My family has a tradition on Thanksgiving day after we are all seated at the table. We take turns saying what we are thankful for. It is so nice to hear what everyone says, especially the little ones:)

This year, I have something very special to be thankful for...YOU!

Since I am alone in my raw journey, I am so thankful to have you to share my passion for raw food with. I am especially grateful to those of you who comment here, and all the people that have taken time to email me. Your encouraging words mean so much to me.

I am very happy to have gotten to 'know' some of you through your own blogs too:) You are all such an inspiration to me! Thank you.

Happy Thanksgiving everyone!


Raw Cranberry Salad

I have been enjoying this festive cranberry salad for a few weeks now, ever since fresh cranberries appeared in the market.

The recipe is adapted from one found during a Google search:) (The link to the original recipe is currently unavailable to me)

Festive Raw Cranberry Salad

2 cups fresh cranberries
1 orange, zest before peeling, reserve zest
2 ripe pears
1/2 c. walnuts or pecans, chopped(optional)
4 stalks celery
1/2 cup organic currants, raisins, or dried cranberries
1/2-1 tsp. cinnamon or pumpkin pie spice
1/4 tsp. each of ginger and allspice
2 Tablespoons agave, or sweetener of choice

For "turkey"
Assorted baby greens
1/2 a pear
1 currant cut in half
1 pumpkin seed, shelled
1 small sliver of persimmon or other red or orange fruit

Please note the "turkey" salad pictured used half of the cranberry salad recipe, but with 1 whole orange.

1. Chop cranberries, pears, and celery to 1/4 inch pieces. I used the dice blade on my Vidalia Chop Wizard.

2. If making the turkey pictured, use only 1/2 the orange in the salad itself. Cut 1/2 into slices and the other 1/2 into tidbits and add to cranberry mixture with nuts, spices, zest, and sweetener. Mix well and let stand at least 1 hour for best flavor. I usually leave out the nuts for a lighter, better combined salad.

3. Arrange as shown using baby lettuce, radicchio, sliced orange, and cranberry halves. The turkey is 1/2 a pear with a pumpkin seed beak, cut currant eyes, and a persimmon waddle. Use any red fruit for the waddle, even a red apple peel:)

It looks very pretty on a bed of assorted baby lettuce.

This salad has hunza raisins and no nuts.

This may also be made into a more traditional cranberry sauce by blending all ingredients in the food processor fitted with the "S" blade.

Each salad pictured is 1/2 a full recipe. Full recipe serves 6-8 people.

I hope you enjoy this refreshing cranberry salad as much as I do:)

Please click here for links to more festive Thanksgiving recipes and ideas:)


Raw Thanksgiving Dinner

From the pages of Sarma Melngailis' book, Living Raw Food. This is a feast for the eyes, and the palate. This raw, vegan, Thanksgiving dinner has it all!

This feast is also available as take-away from One Lucky Duck if you are in the NYC area.

ETA~recipes now found online!



Marinated Mushrooms, Mashed Root Vegetables, Brussels Sprouts, Stuffing, and Cranberry Sauce. The recipes begin on page 219 and continue to page 222. I reduced all recipes except for the cranberry sauce for about 2 servings. I made a few changes to the recipes, as far as the ingredients, and the method used to make them, but it still came out unbelievable!

Thank you to Sarma for sharing her awesome recipes:)

Here are some of my changes:
The original recipe calls for both portobello and king oyster mushrooms marinated in a blend of vinegar, oil, fresh herbs, onion, and s&p.
For the mushrooms, I used large white button in place of king oyster, and chives instead of onion.

For the Mashed root veggies:
This is a creamy blend of pine nuts, water, celeriac, jicama, parsnip, oil, nutritional yeast, lemon juice, truffle oil, scallion, and s&p.
I put all ingredients in the food processor at the same time. I 'eyeballed' the ingredients to my own tastes. I omitted the water at first, and streamed some in at the end for a creamy consistency. I used a small slice of black truffle in place of the truffle oil, and subbed chives for scallion.

For the Brussels sprouts:
This was a pleasant surprise, as I never tried raw Brussels sprouts before:) I used macadamia oil in place of the pistachio oil, and eyeballed the rest of the ingredients, which included olive oil, maple syrup, s&p.

For the stuffing:
I threw all the ingredients in the processor to taste. The original recipe included cauliflower, oil, pecans, carrots, celery, onion, truffle oil, fresh herbs, and s&p. I replaced the onion with chives, a slice of truffle for the truffle oil, and used a little jicama instead of cauliflower. I processed everything all at once, and added a little fresh sage:)

The cranberry sauce:
I made this with agar-agar powder in place of the Irish moss. I dissolved the powder(1/2 tsp.) in boiled water, and let it cool a bit before adding it to fresh cranberries, agave, orange zest, lemon juice, and salt in the blender. I molded it in a couple of push-up pops to get the round shape.

With my short-cut methods, I was able to make everything in about 1 hour, and let the mushrooms and stuffing warm in the dehydrator while the cranberry sauce chilled. By the time I cleaned the kitchen and took a shower, my feast was ready.

I made the plate shown and had enough leftover for my very own raw Thanksgiving feast for Thursday!

I may have to hide it though:)


CranBanApple Parfait

~Please note: recipe links within this post are broken but the video of Mike making it is still up.
Sorry for any inconvenience, and please let me know of any other broken links and I will do my best to find the recipe for you.

ETA~ some people are having trouble with the video, so I am copying and pasting the recipe from Mike:
2-3 sweet apples (fuji or honey crisp)
1 1/2 cups of cranberries
1/2 cup of soaked raisins
Dash of cinnamon
2 really ripe bananas
1 pear
1 1/2 heaping teaspoons of lucuma powder
Teaspoon of vanilla
2 tablespoons of coconut oil
4-6 soaked dates and soak water
Sprinkle of cacao nibs

Approximate serving size
2-3 servings

Machine use
Vita-Mix or Food Processor

If you make this advance, let each layer sit in their own bowls to settle for an hour or so. This will enhance the flavors and consistency of the dish. If you assemble right away, it will be a bit more runny.

Cut up apples and add to Vita-Mix or Food Processor with handful of raisins, 1 cup of cranberries and cinnamon.

Pulse down into a puree.

If it's too liquid, strain off some of the juice and enjoy it on the side.

Add this layer to your serving dish and press down to pack it in.

Rinse out Vita-Mix or Food Processor before moving onto the next step.

Put bananas, pears, vanilla and lucuma powder in Vita-Mix or Food Processor and blend down until smooth. Add warm water as needed.

Pour this layer on top and swirl dish to settle the banana mixture.

Rinse out Vita-Mix or Food Processor before moving onto the next step.

Add coconut oil, rest of cranberries, dates and 1/4 cup of the date soak water to the Vita-Mix or Food Processor. Blend down until smooth.

Place this layer on top and swirl the dish to settle the layer

Sprinkle cacao nibs on top.

Fall is the season for the healthy cranberry. I love cranberries in everything from juice to stuffing, and especially desserts:)

I am so happy that I found this wonderful recipe from Mike Lieberman, aka CanarsieBK of Simply Raw Recipes.

Earlier this month, Mike placed second with his recipe in VeggieConquest III: Battle Cranberry. VeggieConquest is an amateur vegan cooking competition that’s held in NYC. Click here to read more about it:)

I loved this recipe for many reasons, but mostly because it is delicious. It is so quick and easy. The components took me about 15 minutes to make. For those of you who like a lighter, nut-free treat, you will love this!

Please click here for the recipe for CranBanApple Parfait

The first layer is a combination of cranberries, apple(I used honeycrisp), raisins, and cinnamon.

The second, and my personal favorite, is a blend of pear(I had a very juicy Bartlett), banana, vanilla, and lucuma powder. I really loved this layer, and topped some leftover pudding with cacao nibs:) I think this will become a regular treat for me:)

The final layer is cranberries, coconut oil and dates. This layer appears a little lighter in color after it is chilled. Because of the coconut oil, it firms up a bit when cold.

It would be so nice to serve this in beautiful champagne flutes for an elegant dessert or first course for the upcoming holidays.

Click here for all my links posted for raw Thanksgiving recipes.

Thank you so much to Mike for this awesome recipe:) I really loved it!

ETA~As soon as I tasted it, I knew the banana layer would have to become banana soft serve:)

4 frozen bananas
1 Bartlett pear
1 heaping tablespoon lucuma powder
1 teaspoon vanilla

Process all ingredients in food processor fitted with the "S" blade until soft, light, and creamy. This may take a few minutes, and you might have to scrape the bowl once or twice. I really love my chocolate almond soft serve, but this is a close 2nd!

Fold in a scant 1/4 cup cacao nibs, if desired:)...I desired, lol!

I put the mixture in the freezer for a few hours, and it was still soft yet scoop-able.


Pilgrim Hat Brownies:)

Here is a very fast and easy dessert idea for your raw Thanksgiving feast.

Pilgrim Hat Brownies

Ingredients for brownie:
2 cups pitted dates
1 cup walnuts, or nut of choice
1/4 cup cocoa powder, or more to taste
1 tsp vanilla extract, or 1 inch scraped vanilla bean
pinch of salt

For buckle:
slice of dried mango or other fruit leather, cut into buckle as pictured.

1. In food processor fitted with "S" blade grind dates until a ball forms.

2. Add nuts, cocoa, vanilla, and salt, and process until mixture will hold together. This is an extremely fudgey brownie. Increase the amount of nuts to 2 cups for a firmer mixture.

3. Pack brownie mixture into 3 small (3 ounce size) plastic cups, leaving about 1/4 of an inch at the top. You can also just shape them by hand:)

4. Divide remaining mixture into 3 balls, and flatten into a disc shape. You can cut it with a round cutter, if desired

5. Sharply rap up-side down cup on counter to release brownie.

6. Place top of hat onto disc and add buckle:) You can also add a mango hatband if you have long enough strips.

I put them on cupcake papers and added a pick.

Use your favorite brownie mix for this idea. You can also make tiny ones using a shot glass size cup for a cute cupcake top:)

Thanks so much to Vegan Baking.Net for featuring this recipe in their raw Thanksgiving article!

Look at this funny picture from this morning:

My neighbors cat looked quite surprised by the turkeys!

The first turkey is a big tom, you can see his beard sticking out from his chest:)


Sweet Lil' Turkey

After making The Juiciest Turkey Ever:), I thought it would be nice to have a smaller version. This can be a little snack, or a decorative cake or brownie topper.

Each turkey tail is made with 2 slices of apple, one is cut with a round scalloped circle cutter, the other with a daisy fondant cutter. It is decorated with goji berries and pumpkin seeds.

The orange is a slice of (my very first!) persimmon, cut with a flower fondant cutter.

The body is 1/2 a dried fig, with sesame seed eyes, a sunflower seed beak, and 1/2 a goji berry waddle.

It looks cute on top of a cake, making it special for Thanksgiving.

The cake is inspired by this lovely cake by Susan Powers of Rawmazing. I added my cinnamon glazed pecans in place of cranberries:)

This is a version of the turkey made with dried fruit. I topped a breakfast cookie pop , but a round brownie, or your favorite cookie would make a nice base, or just enjoy it "as is". The dried fruit was added after the pops were dehydrated. A gentle press makes everything stick to the pop. If your fruit is very dry, you can mist it with a bit of water to make it sticky.

This one is made with pineapple for the tail, with a fig body decorated as above, and pecans, berries, and feathers cut from dried mango to decorate the tail. A smaller one would be cute on cupcakes:)

Cinnamon Glazed Pecans:)

½ cup coconut oil
2 tablespoons agave, or maple syrup:)
1 teaspoon cinnamon
2 cups pecans

1. Prepare small cookie sheet by lining it with with waxed paper, parchment, or plastic wrap. Place in freezer.

2. Gently melt coconut oil in a bowl placed in another bowl of warmed water.

3. Add agave and cinnamon and mix well.

4. Add pecans (or nut of choice, raisins, coconut etc…) and stir.

5. Spread onto frozen cookie sheet and freeze till coating is hard.

Best if stored in freezer or fridge.

These are great by themselves or chopped up on bananas, ice cream, or oatmeal, all raw, of course!


The Juiciest Turkey Ever!

This really is the juiciest turkey I ever ate:)

For breakfast today I enjoyed a fruit arrangement in the shape of a turkey. This is another really easy idea for a raw vegan turkey:)

I started with the tail by laying out 9 pieces of banana, sliced on the diagonal. Each slice was topped with a clementine segment.

Next I made 8 grape and berry skewers. I actually threaded the berries and grapes on lollipop sticks. They were the perfect size and I prefer using them to sharp wood skewers when making them for children. I nestled them between the clementine slices.

The body of the turkey is half of a pear, with currant eyes and a beak cut from a slice of dried mango. The waddle is a goji berry, and the feet are cut from the mango using kitchen shears.

This could be a colorful, sweet, raw vegan addition to your Thanksgiving table.

If you are looking for a more traditional faux turkey, there are quite a few vegan options.

You have probably heard of Tofurky

Here is a Celebration Roast which was recommended to me by Joyce of Beautiful Living Food. Thanks Joyce!

Google for more options:)

There are also many links in my first Thanksgiving post for raw vegan Thanksgiving recipes. Many are for making your own turkey-like substitute.

Here is something you can do to actually save a turkey instead of serving one this year!

BTW~I noticed today was called Thankful Thursday.

The holiday season always makes me think more about what I am thankful for anyway:)

I could list everything I appreciate, but the list would be too long, as I realize I am thankful for just about everything in my life, especially my family.

But, if I had to pick one thing I am grateful for it would be my mother.

My beautiful Mom taught me so many things.

She taught me how important my health is, and that all the money in the world wouldn't make you happy if your health was bad.

She taught me by example how satisfying it is to be honest, giving, and loving.

She instilled a love of nature in me that is still so strong, especially in my decision to be vegan. She planted a tree when I was born:)

She showed me that real, true beauty comes from your heart.

She also showed me that you can hang a pair of cherries over your ears like earrings:)!!

She showed me the meaning of unconditional love, and by doing so enabled me to give it to my own children.

She gave me a childhood filled with hugs, laughter, fruit, play-doh, and her singing:)

My Mom has such a joy for life, and I appreciate that she instilled that joy in me.

She always let me 'be myself'. I am grateful that I wake up each day happy, and with a smile because of that:)

Most of all, she taught me how to appreciate each and every wonderful day, never to take anything for granted, appreciate the little things in life, and to live my life so I never have any regrets.

Thank you Mom, you gave me the best gift I have ever received...you.


Raw Vegan Turkey:)

Today I really did eat a turkey for lunch!

Well at least it looked like a turkey:)

This is a really quick idea for a healthy raw veggie platter for Thanksgiving. Your guests will be sure to gobble it up:)

Thank you to Raw Food Nation for featuring my lil' turkey in their raw Thanksgiving round-up!

Here is how I made my raw vegan turkey:)

The veggies are purple cabbage, red, yellow, and orange mini sweet peppers, large yellow bell pepper, celery, and broccoli.

The mini peppers were quartered for feathers, along with fresh broccoli florets and leaves of purple cabbage cut into feather shapes.

It can be made with any veggies you like. Thin slices of green or yellow squash, carrots, cucumber, baby tomatoes, greens, cauliflower florets, or colorful root veggies would also work well.

The front of the turkey is made using a piece of the large yellow pepper cut into a pear shape with an orange pepper triangle beak and a red pepper cut into a long teardrop for the waddle.

The eyes are black sesame seeds. The feet are pieces of celery.

The veggies can be arranged directly in a pool of creamy dip as pictured above, or they can be arranged on the plate, with the dip in a bowl.

Either way it is cute and festive for Thanksgiving.

This raw vegan turkey can be made as large or as small as you need. Stack the veggie feathers as high as you want to make it larger. Arrange the feathers in a semi-circle with the body in the center of the dip if making it large.

The dip can be whatever you like, but I couldn't wait to try the hummus that the lovely bitt had posted on her blog today from Ani Phyo:) Thanks bitt and Ani, I loved it!

The dip doesn't have to be part of the turkey. Any salad can be arranged like this!

Here are links to more Thanksgiving Turkeys made from veggies!!!

Click this link for another turkey made of veggies! It's awesome:)

Thanksgiving Turkey Veggie Tray from Recipe Zaar!

Click here for a link to a larger veggie turkey centerpiece from Taste of Home.

A huge 3-D veggie turkey centerpiece from Radish magazine.

I have also seen this made from fruit, using a pineapple or melon as the body with skewered fruit as the feathers. I will post if I make it in fruit:)

Please click here to visit my previous post for links to healthy raw vegan Thanksgiving recipes.


Raw Vegan Thanksgiving

With Thanksgiving only a few weeks away, many of us have been thinking of the Thanksgiving menu.

We sometimes relate holidays with the meal itself. It's hard not too!

I bet if you say the word "Thanksgiving" to most non-vegan people, they will say "turkey".

But I just thought of this pie that I made last year. It was so yummy! It is from poemomm at goneraw. Click here for the recipe.

I can still think about food for the holidays, just raw, vegan, healthy food!!!:)

Many raw foodies stress out about the holidays and worry about staying raw.

But don't worry, there are tons of raw holiday recipes on the internet. Google it and see!
I will be posting links for raw vegan thanksgiving recipes and ideas as I find them here:

The famous Fruit Gobbler turkey centerpiece from Family Fun...omit cheese:)

Here is the link for the Thanksgiving recipes at Gone Raw

An entire blog dedicated to surviving the holidays, with awesome looking recipes!!!!

Look at the raw vegan Thanksgiving menu at Pure Food and Wine. WOW!

Much of the Thanksgiving Take-away menu from One Lucky Duck is in Sarma's latest book, Living Raw Food. It is awesome! Check my post on it!

Raw Food Life gathered these yummy looking raw vegan holiday recipes.

My own raw veggie "turkey" platter:)

The Juiciest Turkey Ever:)

A very Sweet Lil' Turkey

My Pilgrim Hat Brownies

Remember you can make little sweet potato punkins!

CranBanApple Parfait by Mike Lieberman

Raw Cranberry Salad

Raw Caponata Turkey:)

Please feel free to send me any links to your own blogs or anywhere else you have a favorite Thanksgiving recipe and I will be happy to include your link here:)

I must say, I do envy those of you who have other family members who eat raw. This must make holiday get-togethers so much easier:)

I would love to be able to prepare an entirely raw Thanksgiving feast. But alas, I am the only one who eats raw around here.

So here is how I look at it.

I think of 'the holidays' as only two meals I need to worry about, not an entire season. One meal on Thanksgiving, and one on Christmas. Almost every other meal I have around this time is healthy, raw, and vegan.

I still love to have the family over to our house for holidays, especially since I am the one doing all the cooking:)

I still prepare a typical Thanksgiving meal complete with the 'T' word. I always include lots of side dishes that are vegan. Many are raw and some are cooked.

As you may know, I do eat a small amount of cooked vegan occasionally, a little on weekends if I have no other choice, and at family events like holidays.

Once we are all at the table, everyone helps themselves to the food. I don't really look to see what anyone else has on their plate, and no one seems to notice what is on mine. We are all together at the same table, enjoying a meal, laughing, joking, loving each others company and that is what matters. The food is secondary to everything else.

The little ones do have to eat most of their veggies before we...I mean they... go play with the play-doh:)

If I go somewhere else for a festive occasion, I bring a fresh fruit platter and a fresh veggie platter for everyone (including me!) to enjoy.

Now, you may be surprised to know that as a vegan, I have been enjoying turkey all morning!

Don't worry, I haven't abandoned vegan-ism.

Hee hee, did I scare you?

There are several flocks of wild turkeys that wander around my neighborhood every day! I love watching them! They are in the yard so often the dog doesn't even get up anymore when he sees them:)

These were in my backyard this morning

I just love to ummmm....shoot them....with my camera of course!!!!

This one did not realize I was about 5 feet away.

Until now!! She took off like the roadrunner...beep beep!

These turkeys are stuffed...

...with fresh apples...sorry:)

See, you can still enjoy the holidays, including turkey, if you are a raw vegan!!!

Here is a little food for thought:
If you haven't read this post yet, check it out:
Gena's thought provoking post about what food is not!

I wanted to add an observation of mine...something we often say had me thinking the other day.

People often say "What do you feel like eating?"

This harmless little question says a lot about the way people choose what they eat.

Just once I would love to hear "What should we choose to eat that would nourish us and keep us healthy" LOL!!! Sounds funny right? I guess that's why I never hear that!

How about just saying "What do you think we should eat?":)

Think about it:)

Wishing everyone a Happy Thanksgiving, or should I say "Happy Thinksgiving"...lol!


Not 100% Raw

I have been eating a mostly raw, or high raw diet for several years now. In the beginning, I thought of myself as transitioning to an all, 100%, raw food diet. After noticing my transition period was a little longer than expected, I came to the realization that I was probably never going to be 100% raw.

One reason for this is the fact that we eat out twice on the weekends.

The other reason is that I really enjoy some non-raw ingredients like dark sesame oil and seasoned rice vinegar:)

At first I felt guilty having these ingredients. Now I realize they are such a small percentage of my food intake, why worry!

Also, I don't have these non-raw ingredients on a daily basis, and when I do, I use them sparingly.

Today I had all intentions of trying Gena's Turnip Pasta with Creamy Brazil Nut Sauce. It looks so good, and I always love Gena's recipes:)

I soaked a small handful of Brazil nuts before going to bed last night. The sauce recipe was so easy, with just a few ingredients. Click here to check it out.

I assembled all the 'proper' ingredients for the sauce, but had noticed my beloved toasted sesame oil and seasoned rice vinegar next to the ACV and regular sesame oil(evil grin).

So, to my handful of soaked and drained Brazil nuts in the blender, I added 6 tablespoons of water, 1 tablespoon seasoned rice vinegar, 1 tablespoon dark sesame oil, and 1 tablespoon nama shoyu. This tasted so good just the way it was, but I may play around with it at some point by adding some ginger, citrus juice, and pepper flakes:)

For the pasta, I used one spiralized turnip.

I am always excited to see how the turnip...

...becomes long, thin strands, like angel hair pasta!

One turnip almost filled the bowl of the spiralizer.

I followed the recipe by adding purple cabbage and carrot, but did not have any spinach, so I tossed in a little chopped red bell pepper and broccoli.

After topping the veggies with the sauce, I sprinkled on a few sesame seeds.

This was so good, I had to put down my chopsticks and grab a fork:)

Thanks to Gena for the inspiration!

Oh, just one more thing...
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