Thanksgiving Day Recipes (Part 3)

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aw Cranberry Sauce<br>===============<br><br>1

bag cranberries, rinsed and put through juicer with

blank<br>instead of screen or ground to desired consistency in

food<br>process. Then add:<br><br>2 ripe, peeled pears, chopped

fine<br>1 medium peeled apple, chopped fine<br>1/2 cup raw

honey<br>1/2 cup chopped walnuts<br>Cover and refrigerate

several hours for flavors to mingle.<br><br><br>Sweet

Potato Delight<br>==============<br><br>Wonderful for

the holidays or anytime you want a special

treat.<br><br>4 sweet potatoes, pealed and cut in 1 " chunks<br>1

large green apple, pealed and diced<br>1/2 cup raw

cranberries (if available)<br>1/2 cup of raisins<br>2

Tablespoons raw, unfiltered honey<br>1/2 cup fresh orange

juice<br><br>Preheat oven to 350 degrees. Place sweet potato chunks in

a<br>large baking dish. Top with diced apple, cranberries

and<br>raisins. Drizzle with honey and pour orange juice over

all.<br>Cover and bake approximately one hour, or until sweet

potatoes<br>are tender.<br><br><br>Stuffed Acorn

Squash<br>===============<br><br>1 Small to medium Acorn squash per two people,

recipe serves 8<br><br>Stuffing:<br><br>1/2 C Organic

raisins <br>1 - 1 1/2 Cup Heated Veg. Soup Stock<br>2

Onions, chopped fine<br>4 Garlic cloves, minced<br>2

Apples, peeled, cored & diced, about 1 1/2 cup<br>1 1/2

Cup diced 7-grain bread or other whole grain bread,

toast<br>slightly in ungreased fry pan<br>2 Tblsp. Bragg Liquid

Aminos (optional)<br>1 - 2 tsp. ea. Parsley, basil, sage

or your favorite herbs.<br>1 tsp. grated lemon

peel<br><br>Cut squash in half. If the squash will not sit up,

slice 1/4 " <br>from the bottom to make it stable. Remove

the seeds. Bake cut<br>side down (not the side the

1/4 " was cut from) on a lightly<br>oiled baking pan

until soft (about 50 minutes). Remove from oven.

<br><br>While squash is baking, soak the raisins in the

heated<br>vegetable stock for 10 minutes. Steam sauti the onion,

celery<br>and garlic over med. heat until soft (3 - 4 minutes).

Add apple<br>and steam another 3 minutes or until

apple is tender.<br><br>Transfer to a large mixing bowl

and mix in the bread crumbs,<br>herbs, grated lemon,

raisins, vegetable stock and Bragg Liquid<br>Aminos. The

mixture should be moist. Taste and adjust

seasonings<br>if needed. Spoon into squash.<br><br>Return to oven

and bake additional fifteen minutes<br><br><br>Raw

Pumpkin Pie<br>============<br><br>1 1/2 - 2 Cups Raw

pumpkin<br>1 Cup Almonds<br>1/2 Cup coconut<br>2 - 4 Tblsp.

fresh lemon or orange juice<br>2 Tblsp. Raw, unfiltered

honey<br>1/2 Cup Organic raisins, soaked<br>1/2 tsp.

Ginger<br>1 tsp. Cinnamon<br>1/4 tsp. Nutmeg<br><br>In a

blender combine the pumpkin, almonds, juice and honey.

Add<br>coconut, raisins and spices. If too thin add more almonds.

The<br>pie will firm up some when chilled, but the

consistency should<br>be that of pancake batter.<br><br>Pour

pie into pie crust as described below:<br><br>Pie

Shell:<br>1 cup raw almonds (or 1/2 cup almonds and 1/2 cup

cashews)<br>1 cup soft, pitted dates<br>1/2 tsp.

vanilla<br><br>Grind the nuts in a food processor until finely

chopped, add<br>the dates and vanilla, and blend well.

Press thinly into a pie<br>plate (from center to the

outside rim) to form the shell.