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.