Veggie Loaf w/ Cranberry Sauce

Cookbook – Easy Raw Holidays by Kristen Suzanne

2 C Walnuts, soaked 6 hours

2 C Pecans, soaked 6 hours

¼ C Olive Oil + 2 Tb more

1 tsp Truffle Oil

2 Clvs Garlic

1 ½ Tb Lemon Juice

½ Tb Ginger, grated

1 ¼ tsp Poultry Seasoning

1 tsp Chinese 5-Spice

1 tsp Himalayan Crystal Salt

1 tsp Tarragon, dried

¾ tsp Cumin Seed, ground

1 C Celery, minced

1 C Zucchini, minced

1 C Red Bell Pepper, minced

½ C Parsley, minced

1 Tb Red Onion, minced

With food processor fitted with “S” blade, process nuts, oils, garlic, lemon juice, ginger, spices + herbs until fairly smooth. Transfer to a bowl. Add remaining ingredients + stir to mix. Take 1/3 of mixture + putting back into food processor. Briefly process mixture to incorporate the ingredients + chop up any chunks of vegetable into smaller pieces. Transfer this into a new bowl + continue with remaining ingredients. Spread mixture onto a paraflex sheet + form into desired shape. Dehydrate for 4-6 hours. Remove from sheet, flip + continue to dehydrate for another 4-8 hours.

Cranberry Kiwi Relish

Cookbook – Easy Raw Holidays by Kristen Suzanne

2 C Cranberries, fresh

2 Oranges, peeled, seeded + sectioned

2 Kiwis

1/3 C Agave Nectar + more to taste

2 Tb Green Onion, minced

2 Tb Lime Juice

1 tsp Ginger, grated

Process cranberries + oranges briefly. Transfer to a bowl, adding other ingredients. Stir by hand + serve.

Fall Salad

Savory Soup

Pumpkin Pie

Cranberry Coconut Cookies

Cookbook – Easy Raw Holidays by Kristen Suzanne

1 ¼ C Macadamia Nuts

¾ C Pistachio Nuts

1/3 C Dried Coconut, shredded + unsweetened

1 Pnch Himalayan Crystal Salt

2 C Dried Cranberries

¾ C Raisins

With food processor fitted with “S” blade, process nuts, coconut + salt until coarsely ground. Add dried cranberries + raisins + continue processing until mixture begins to stick together when pressed between your fingers. Roll mixture into balls + gently flatten so they are like cookies.

California Hot Corn Salad

2 C Mixed Greens

2 C White Corn

2 Avocados

½ C Orange Juice

2 Tb Lime Juice

Combine all ingredients & enjoy

Caraway Crackers

Cookbook-inspired by Preserve It Naturally by Excalibur

2 C Sprouted Kamut or other grain

¼ C Nama Shoy

4-5 Medjool Dates, pitted

1 Tb Caraway Seeds + more for top

¼ C Sunflower Seeds, sprouted & dehydrated

Sprout grains for 1 day. In a blender, process grain to fine consistency. Add nama shoy & dates to taste & blend well. Spread mixture as thin as possible onto parchment paper. Sprinkle with caraway & sunflower seeds. Dry at 115°F for 5-6 hours. Flip mixture over & remove parchment paper. Continue dehydrating until is completely dry or desired consistency.

Chili

Cookbook – everydayraw by Matthew Kenney

1 Portobello Mushroom, finely chopped

½ C Celery, minced

½ C Red Onion, minced

1 Red Bell Pepper, finely chopped

1 C Almonds, soaked 4-6 hours & drained

1 C Carrots, chopped

1 ½ C Sun-dried Tomatoes, soaked

2 C Water from soaking sun-dried tomatoes

½ C Tomato, chopped & seeds removed

1 Tb Olive Oil

¼ C Nama Shoyu

1 Clv Garlic, minced

2 Tb Fresh Oregano

1 Tb Dry Oregano

2 tsp Chili Powder

1 Tb Cumin

1 Tb Apple Cider Vinegar

1 Tb Agave Nectar

¼ tsp Cayenne Pepper

Place mushrooms, celery, onion & bell pepper in a large bowl. In food processor, pulse almonds & carrots until a chunky consistency is achieved. Add to bowl. Blend remaining ingredients in blender until smooth, add to bowl & mix all ingredients until well combined. Serve immediately or cover & warm in dehydrator for 1 hour.

Squash Souffle

Cookbook – Sprout Raw Food by Jackie Graff

1 Med Butternut Squash or Small Pumpkin, peeled & cubed

2 tsp Sea Salt

1 Tb Curry

1 tsp Cumin

2 Tb Coconut Butter [optional]

8 Medjool Dates, pitted

2 tsp Psyllium

1 C Raisins

2 C Water for soaking Raisins

½ C Pumpkin Seeds

Place salt, raisin soaked water, curry, cumin, coconut butter & dates into a blender & blend until smooth. Add squash & blend until very smooth. Add psyllium until well blended. Let this mixture sit for a couple of minutes & blend again until smooth. Place in a serving dish, stir in raisins & top with pumpkin seeds. Serve immediately or cover & warm in the dehydrator for 1 hour.

Moroccan Olive Salad

1 C Peas

½ C Carrots

½ C Sun Dried Black Olives

3 Tb Orange Juice

2 Tb Chives

Combine all ingredients & enjoy

Hazelnut Chocolate Ice Cream

Cookbook-inspired by everydayraw by Mathew Kenney

½ C Hazelnuts, soaked 4-6 hours + more for garnish

1 C Walnuts, soaked 4-6 hours

½ C Agave Nectar

1 C Almond Milk

1 tsp Vanilla Extract

1 tsp Almond Extract

1 Pnch Sea Salt

½ C Coco Nibs

In blender, process all ingredients until smooth. Add coco nibs & mix until just blended. Freeze until almost solid consistency. Scoop into ice cream size shapes as desired. Allow to freeze until. Garnish with additional hazelnuts.

Pesto-n-Rice

Cookbook – Kristen Suzanne’s EASY Raw Entrees

2 C Spinach, packed

¼ C Extra Virgin Olive Oil

1 Tb Lime or Lemon Juice, fresh

2 Clvs Garlic, pressed

1 ½ tsp Himalayan Crystal Salt

1 tsp Curry

¼ tsp Cardamom

1/3 C Pine Nuts

Blend spinach, olive oil, lime/lemon juice, garlic, salt, curry & cardamom in a food processor. Scrap down bowl. Add pine nuts & process until smooth. Set aside & refrigerate in sealer container.

3+ Cups Cauliflower Florets

¼ Cup Pine Nuts

3 Tb Orange Juice, fresh

1 Tb Lemon Juice, fresh

1 Tb Agave Nectar

½ tsp Cinnamon

Pulse cauliflower & pine nuts in food processor until chopped to approximate size of rice. Doing this in batches yields best results. Set aside in large mixing bowl. Add remaining ingredients & toss together until well mixed. Serve as is, topped with pesto or dehydrated. If dehydrating, spread mixture onto sheet of parchment paper at 140°F for approximately 1-1 ½ hours. Then top with pesto.

"Sumptuous Salad"

Flatbread

Cookbook – inspired by everydayraw by Matthew Kenney

1 C Flax Meal

4 C Yellow Squash, roughly chopped

1 Lg Shallot

1 ½ C Brazil Nuts

¼ C Olive Oil

1 tsp Sesame Oil

¼+ C Water

2 Tb Agave Nectar

1 Tb Nutritional Yeast

1 Tb Hemp Protein Powder

1 Tb Basil, dried

1 Tb Curry

4 tsp Adobo, ground

1 tsp Cayenne

1+ tsp Sea Salt

Black Pepper to Taste

Soak nuts 6-8 hours, drain & dry. In blender, chop nuts, shallots & squash finely. Add agave nectar, nutritional yeast, protein powder, herbs & spices until smooth. Drizzle oils top while running & continue processing until emulsified. Scrape down sides & continue processing until all ingredients are well blended. Add flax meal & blend again until well incorporated. Add water if necessary. Dehydrate at 115 degrees for approximately 4-6 hours. Remove from sheet, flip over & continue dehydrating for another 6-8 hours or desired consistency.