Thanksgiving Recipes - Nomi 's

[Guest guest]

Lots of recipes shared by Nomi in her newsletter from today. I own

here book and the pictures are gorgeous. Enjoy.

" (Following this recipe there are several traditional holiday

recipes you might want to try for Thanksgiving or Christmas, they

are all from my book The Raw Gourmet)

First course Endive Salad

Ingredients:

Baby Greens

Endive

Soft cheeze (recipe follows)

Candied pecans (recipe follows)

1 very ripe pear per every 2-3 people

Nomi's Signature Salad Dressing (recipe follows)

Soft Cheeze

This recipe is adapted from my eBook Raw Food Celebrations.

Best made 1-2 days beforehand.

¾ cup water

½ cup macadamia nuts, soaked for 2 hours

½ cup cashews, soaked for 2 hours

¼ cup pine nuts, soaked for 2 hours

2 ½ teaspoons nutritional yeast (optional because not raw

but adds a great

cheesy flavor)

1 teaspoon sea salt or nama shoyu to taste

The juice from one lemon

Blend all ingredients until smooth.

Refrigerate, cheeze will thicken.

Makes about 2 cups cheeze. There are 16 tablespoons in a cup so if

you are using one tablespoonful per serving this will serve 32

people.

Candied pecans

You could actually buy these. Or a few days before the big event,

soak some pecans in maple syrup, or agave, or other sweetener that

you may have, then dehydrate, or at least do not serve dripping wet.

Nomi's signature salad dressing

This is the recipe I always use at home. I usually use flax seed

oil, but it is also good with olive oil. It is a big favorite.

4 servings but you can get away with using this for 8 for a light

coating on the greens.

4 Tablespoons flax oil or olive oil

2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may be

used instead)

1/2 teaspoon maple syrup (Best with maple, but other sweetener can

be used)

Pinch of sea salt, or a drop of Nama shoyu

Whisk. Drizzle over salad. Make at the last minute, as it will

break down if you make it in advance.

On salad plates, place a small amount of baby greens (except on your

plate, pile it high, if you can, use a dinner size plate for

yourself). On top of the greens, place 4 pieces of endive at right

angles to one another on each plate, in the shape of a cross, or X.

(Use more if you would like-but be sparing, this is a light

appetizer.)

Put a large dollop (1 scant tablespoon) of soft cheeze in the curve

of each piece of endive-centering them nicely pays off in the

aesthetics of it. Optional: Sprinkle lightly with mild paprika. Or

if your family likes fresh nutmeg, then a tiny sprinkle of that.

Thinly slice (sprinkle with lemon juice if there is much of a wait

between preparation and dinner) very ripe pear and place a slice

between each of the endive pieces, for a total of 4 (or more) slices.

Drop 3-4 candied pecans strategically or artistically onto the

salad.

Just prior to serving, lightly drizzle salad dressing on each salad.

(This can be done very effectively once the plates have actually

been placed at the table)

The tartness of the cheeze, the bitterness of the endive, and the

sweetness of the pear, candied nuts and dressing make a flavorful

and sophisticated combination.

Soup

Not everyone offers soup at a big holiday gathering, but if your

family does, I recommend either the Mushroom soup, served warmed, or

a carrot soup. Both can be made earlier in the day and kept cold.

Mushroom Soup

Soup/Gravy/Sauce

This rich and thick soup has a heavenly mushroom flavor. A great

special recipe for the holidays. As soup, because it is so rich 1/2

cup is a large enough serving. For warm soup or gravy, heat over low

heat, or a double boiler until warm (not hot) to the touch. Use the

tastiest mushrooms you can find, crimini work very well and

shitake's have proven health benefits.

The trick is to use a very small serving bowl or cup for this soup.

If a large meal follows, the amount of fat in this soup (2

tablespoons per serving) will not contribute to comfort or good

health. If you'd like a zingier soup, add 1 teaspoon chopped onion.

1/4 cup almond butter

1 1/2 cups cut up mushrooms (cut in quarters)-or more, to taste

a large pinch of sea salt or 1 1/2 teaspoons of Nama Shoyu

1/2 cup water

4 tablespoons finely chopped mushrooms

Place first 4 ingredients in blender. Blend until smooth. Pour into

a serving bowl. Top with chopped mushrooms. Yield 1 Cup, which is 2

servings. Make and eat the same day.

Carrot/Asparagus Soup

Soup/Dressing/Sauce

This could be called the king of soups. The fiber in the asparagus

creates a delightful texture, and the tahini gives it a smooth

quality. Do not use the woody ends of the asparagus, chop only the

most tender part, about 2 " from the end. Option: warm soup in the

top of a double boiler or on very low heat just until warm to the

touch. For extra zip, stir in 1/2 teaspoon wasabi powder.

1 cup cut up asparagus, or more to taste

1 cup carrot juice

2 heaping tablespoons tahini (or almond butter)

1 teaspoon cut up onion, or more to taste

A pinch of sea salt or a few drops of nama shoyu

dulse flakes

In a blender, blend first five ingredients into a smooth

consistency. Taste and adjust flavors. Pour into serving bowl and

top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.

OR., the simplest carrot soup of all:

Traditional Raw Carrot Soup

Soup/Dressing

An old standby in raw cuisine, carrot soup is nourishing and easy to

make. Even if you do not own a juicer, you can buy fresh made carrot

juice at a juice bar and at many health food stores. This recipe

calls for pouring the soup over chopped sprouts and other

vegetables. Alter this to suit your family's taste. I have never

heated this soup, but I suppose that it would work for those who

must have their soup warmed. Be careful to keep it at or below the

temperature of a Jacuzzi bath. Two variations of this soup follow.

1 cup carrot or mixed carrot and vegetable juice

1/2 - 1 avocado

cumin, to taste

dash of sea salt

dash of lemon juice

optional: garlic or shallot to taste

Cut up avocado. Place carrot juice in blender. Add avocado and blend

to desired thickness. Add cumin, salt and lemon juice to taste.

Blend. Pour over sprouts and chopped veggies in bowl. Serves 1.

Alternative: Eliminate cumin and add 2 teaspoons grated ginger root.

(for spice lovers use both cumin and ginger).

Variation: For a nutritious Seaweed Carrot Soup: Double the recipe

and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or

sunflower sprouts, blend. Serves 2.

Cranberry Sauce

When the Pilgrims landed 386 years ago on the shores of

Massachusetts , one of the few native crops that they found was the

cranberry. Every Thanksgiving and Christmas just about everyone in

the US serves some sort of cranberry sauce, often out of a can.

Wash one pound of fresh cranberries very well, place in food

processor or blender along with one peeled, seeded orange and about

4 soaked dates. Blend until berries are very well broken up. Taste

for sweetness and add more orange and dates if needed.

Dessert

I brought applesauce pie (recipe from my book) to Thanksgiving last

year. On three occasions, my sister tried to " warm it up " in the

oven. Not once did I say that is a raw pie. I just quietly said, the

pie does not need warming (three times). On her third try, she

guessed that it was raw. They loved it. This pie is so dense, it

could be your meal. If you don't fancy Apple Pie then Yam pie is

also a winner, you could use pumpkin in its place.

(You can freeze the Yam pie, but not the Apple pie.)

The Apple torte recipe I sent you in the last newsletter is a

variation of this applesauce pie recipe.

'The Best' Applesauce Pie

This pie rivals the most infamous cooked apple pie. Unofficial

random tests have proven that the traditional omnivore's palate can

not even detect that this is a raw pie. Rich and sweet and aromatic

with cinnamon, this is another recipe to offer your skeptical

friends. They will never know what hit them.

If you like a tart pie with firm apples, the best choice is Granny

apples. For a sweeter pie with softer apples, Fuji ,

gold or Macintosh all work well. I usually use 2 or 3 types of

apples for this pie, to keep the flavor uniform each time I make it.

I have an almond crust here, but walnuts or pecans work as well.

This pie will serve at least twice as many people as a cooked pie

the same size as it is very dense. For portion control, it would

probably be best if you sliced and served it yourself.

The filling is best made in a strong blender such as the Vita Mix or

the K-tec HP3. Instructions below are from my book and assume you

don't have this type of blender but that you have a juicer and a

food processor.

Basic Almond Date Crust

This crust is a variation on a theme as its ingredients can be

increased or decreased according to needs, also sunflower seeds can

be added to it, or raisins in place of some or all of the dates. As

long as you have a crust that will hold together as a knife slices

through it and doesn't become soggy from the filling it holds-you

have succeeded.

1 3/4 cup almonds, soaked 8-12 hours

1 1/2 cup date pieces or chopped dates (see note)

1 tablespoon water

1/2 teaspoon vanilla (optional)

Dash of cinnamon (optional)

Soak almonds 8-12 hours After soaking, put nuts briefly (30 minutes)

in the sun or dehydrator (30-60 minutes) to dry off, or dry them off

with a towel. In a food processor, process nuts until evenly ground.

Add dates and process until finely ground. Add water, vanilla, and

cinnamon while processing. The crust must appear slightly damp and

be holding together, a small amount of additional water may be

necessary to achieve this effect. Immediately press into pie plate.

(At this point you could dehydrate if for awhile but this step is

not necessary.)

Note: Date pieces can be found at some health food stores, they are

less expensive than whole dates. If you are unable to find them,

measure 1 1/2 cups of chopped dates.

Filling

10-12 apples (peeled, and cored), cut in chunks (actually I don't

peel them)

2 cups dates, pitted (medjool are the best)

1 cup raisins

2 teaspoons cinnamon

2 tablespoons psyllium husk powder (find at most health food stores,

thicken the pie)

Put apples, dates and raisins through a Champion or a Green Life

juicer, using a blank screen. This should yield at least 6 cups of

applesauce mixture, if it doesn't, add more apples and put through

the juicer again. For smoothest results, then place the mixture in a

food processor and process until very smooth. Add cinnamon, process

until mixed in. Gradually sprinkle in psyllium, process until mixed

in thoroughly. Immediately pour into pie shell. Cover and

refrigerate.

If you do not own a heavy duty juicer, you can get similar results

with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

Sweet Potato Pie (Yam pie)

If you are wondering what recipe to prepare for friends that have

not yet been introduced to raw food, wonder no more! This delicious

pie is difficult to distinguish from its cooked cousin. This pie

freezes very well also. Let it thaw in the refrigerator.

Yams are preferable for this pie because they are a bit sweeter than

sweet potatoes. Try to find Garnet or Jewel yams at your organic

market, they are a deep orange color and make up an excellent pie.

This is a plan ahead recipe that calls for soaking the almonds for

the crust.

Crust

Prepare the same crust as for apple pie, above

Filling

6 small yams (peeled), cut up

3/4 cup dates (soak whole dates for 20 minutes, pit and coarsely

chop)

1/4 cup raisins (soak for 20 minutes, reserve soak water)

1/2 cup pine nuts (soak for 5-10 minutes, rinse)

1/8 teaspoon Chinese 5 spice powder

1/2 teaspoon cinnamon

1/8 teaspoon garam masala or cloves or additional 5 spice powder

1/2 teaspoon vanilla

2 tablespoons psyllium husk powder

If you own a K-tec blender or a Vita mix blender it can all be

processed in it, or,

using a blank screen, put yams through a Champion or Green Life

juicer, alternating with dates, raisins and pine nuts. It should

amount to at least 4 cups, if not, add more yams and put it all

through the juicer again. Place the mixture in a food processor.

Process thoroughly. Add Chinese 5 spice powder, garam masala and

vanilla. Be patient with processing, the smoother the better. After

5-6 minutes if the mixture is not very smooth add a small amount of

raisin soak water, so it will process to a smooth puree. Gradually

add psyllium, while the processor is running. Pour into crust

immediately. Keep refrigerated. Delicious served with a dollop of

one of the nut fluffs.

Note; if you do not have a heavy-duty juicer you can achieve similar

results using a heavy-duty blender.

Note: do not add extra liquid unless you have to, it is important

that the pie hold together, so it can't be too wet.

Alternative: For more intense flavor, soak fruit in the juice of 1

orange. Add 1 teaspoon orange zest to yam mixture. Increase spices

to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, 1/8 teaspoon

garam masala (same), pinch of clove, 1 teaspoon vanilla, pinch of

sea salt.

Fluff Topping

Cashews have a natural sweetness, which in combination with dates is

delectable. Soaked cashews grind up into a very smooth fluffy

mixture. It is a delightful taste to use in place of whipped cream

or yogurt, and most agree that it truly tastes better. Cashew fluff

is also used as a base for several other recipes. Most cashews are

not raw.

If using almonds, they don't quite give up their mealy texture, no

matter how much you blend, but they make a tasty topping and are the

most nutritious nut.

For best results, peel the almonds. This is more trouble and not

necessarily recommended for most recipes calling for almonds, but it

does make a difference in the fluff recipe. How to peel almonds:

Soak 10-12 hours. Rinse. Pour very hot water over them (the

equivalent of hot tap water), allow almonds to soak in the hot water

for up to one minute, rinse with cool water. The skins should slip

off. Another alternative is to use almonds that have soaked for

several days in the refrigerator, with daily water changes. The

skins can be peeled off without the use of hot water after a few

days.

1 cup of cashews, almonds or filberts soaked 10-12 hours, drained

and rinsed.

4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve

soak water.

1/2 teaspoon vanilla (optional) or ½ a vanilla bean

Place nuts in blender. Grind, gradually adding date water until it

is of 'whipped cream' consistency. Add dates one at a time. Blend

until smooth and creamy. Refrigerate. Keeps well for up to a week.

Yields 2 cups.

Notes:

Medjool dates are the best, but Khadrawi or Honey dates work well

also.

Adding vanilla to the fluff gives it even more of a 'whipped cream'

flavor.

If you are unable to soak the nuts and dates 8-12 hours, soak them

for at least 4 hours to achieve best results.

Any terms or names of food that you are not familiar with are listed

in the back of my book, The Raw Gourmet in the glossary. "

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hugs,

carolg