Thanksgiving Day recipes (Part 1)

[Guest guest]

elow is from this week's newletter " Hallelujah

Health Tip #57 " . Have a great

Thanksgiving!<br><br>-OrionsDad<br>------------\

-<br><br>You don't have to rely on turkey and oyster dressing

for<br>Thanksgiving.<br><br>You can have the most scrumptious holiday meal of

your life,<br>and it can be healthy too.<br><br>Read

on for details.<br><br>(P.S. When they see the

recipes below, some purists will say,<br> " Too much cooked

food. " For them, we say, " Great. Have an all-<br>raw

Thanksgiving dinner and enjoy it mightily. " But

we're<br>providing recipes here for folks who haven't yet reached

the<br>point you're at. And, besides, it's Thanksgiving Dinner

and<br>everybody gets to bend the rules a bit on that day. Enjoy.)

<br><br><br><br>An Extended Rhonda's Recipe Corner for Thanksgiving,

1998<br>------<br><br>Holiday

Cocktail<br>============<br><br>In your Champion

or Green Power juicer, make the following<br>juice:

one sweet apple, a quarter to half a beet and

enough<br>carrots to equal 8 ounces of juice. (Serves

one)<br><br><br>Next, be sure to have a huge salad before your holiday

meal.<br>Below, Rhonda provides details on how to build

one.<br><br><br>How to Build a Salad<br>===============<br><br>When

people come to Hallelujah Acres and eat one of our

raw<br>vegetable salads, they often make the comment: " This is the

best<br>salad I have ever had in my life! " Actually, building a

salad is<br>really quite easy once you have the

ingredients assembled... and<br>it does take more than

iceberg lettuce and a tomato to make a<br>salad. Here's

how we do it at Hallelujah Acres:<br><br>Start with

deep green leaf lettuce (Never use iceberg

lettuce<br>because it has practically no nutrition.) Make sure the

lettuce<br>is washed well and completely drained. This can be

accomplished<br>by washing and loosely rolling it in a towel. Then

place in the<br>refrigerator, still rolled in the

towel, for a half hour or so<br>to chill while you

prepare the rest of the vegetables. (Never<br>use colored

paper towels for drying because they are

processed<br>with formaldehyde.) Use a clean dish towel to dry or

store food<br>like spinach or lettuce. <br><br>While

the lettuce is crisping in the refrigerator, clean

and<br>prepare the rest of the vegetables. After the vegetables

have<br>been prepared, you are ready to build your salad. The

first<br>thing you do is tear your crisped lettuce into small,

bite-sized<br>pieces and fill salad bowl half full with the lettuce.

Next, add<br>in layers the following vegetables:

<br><br>Small broccoli florets<br>Small cauliflower

florets<br>Finely diced celery<br>Finely diced red and/or green

peppers<br>Finely chopped sweet onion (if desired)<br>Top salad

with grated carrots (California grown)<br><br>There is

no end to where your creativity can take you. Have

fun<br>and enjoy your own creations.<br><br>And don't be

afraid to try new or unusual vegetables in

your<br>salads, like raw asparagus, raw corn off the cob, raw

cubed<br>summer squash, raw grated sweet potato, cucumbers, etc.

Also,<br>you can add sunflower seeds to your salads or

sprinkle with<br>grated raw almonds. <br><br>Your salads

do not have to be boring or bland. The variety

and<br>combinations are endless. This is the salad George and I

share<br>together each day, and it is the high point of our daily

eating<br>experience. Our salads are very large and totally filling

and<br>often serve as the complete meal. <br><br>Serve with

your favorite dressing but not with

supermarket<br>dressings, which are full of sugar and preservatives.

Most<br>health food stores carry a nice line of salad dressings

or you<br>can create your own.