Raw Feasting

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Raw Feasting by Albert Brown

In the beginning of the transition towards a 100% raw

foods lifestyle or when just including more living

foods into your current diet, it is important to learn

new methods of food preparation and try some different

recipe ideas.Setting up a " raw friendly " kitchen is

easy if you have or obtain a few essential appliances

such as a juicer,dehydrator,blender and a food

processor.It's helpful to have sharp

knives,strainers,lots of mixing bowls, a good peeler

and a box shredder handy.If you have only a few of

these items relax,you can add more as you progress.The

main ingredient of the 100% raw lifestyle is joy(the

basic recipe is to stop and breathe consciously every

day) and one should always keep an abundant supply on

hand. One of my greatest pleasures in life is creating

delicious dishes of living, high energy foods that are

beautiful to look at and sensual to consume for my

household and friends. Sharing food together is very

special when people eat slowly and mindfully. At my

home, we often have mindfulness meals where we eat

quietly and speak only with our smiles as we silently

enjoy our food. You may want to try this with your

family and friends sometime. Being that the holiday

season is upon us, here are a few of the creations I

have enjoyed, hope you will as well. Bon appetit!

If you are looking for any of the above mentioned

appliances at discount prices, you can contact me at

716 5927547 or e-mail me at greensunhealing,

attention Albert.

I always use organic all raw ingredients for the best

taste and nutrition.

 

Nut Nog

 

2 cups almonds(soaked overnight in water)

1 cup dates(pitted and chopped)

1 vanilla bean chopped(or 1T vanilla extract)

1 t cinnamon ground

1/2 t cloves, ground

1/2 t cardomon ground

Combine all ingredients, except for almonds, in a

mixing bowl. Strain almonds, except for soaking water,

place in blender with 1 quart filtered/spring water

then liquefy on high speed, slowly pour mixture

through strainer, over a collecting bowl to remove

pulp(save for cookies or pie crust). Place 1/2 almond

milk into blender with 1/2 of spices and dates, top

off with filtered/ spring water, then liquefy on high

speed. Repeat process with remaining ingredients.

Combine in bowl. pour into container and refrigerate.

When serving, garnish with a dash of cinnamon. Serves

10.

 

Coconut Date Balls

 

2 cups pecans

1 1/2 cups dates(pitted and chopped)

2 T orange or tangerine zest, minced

1 cup dried coconut

In food processor, pulse dates and pecans together,

then add zest and pulse till mixed. Use a tablespoon

to measure and form mixture into balls. Roll balls in

dried coconut.Refrigerate and serve with Nut Nog.

 

Curried Squash and Fennel Soup

 

4 cups butternut squash. peeled and chopped

2 cups baby peeled carrots, chopped

6 stalks celery, chopped

2 bulbs fennel, chopped

1 apple, peeled and chopped

1 clove garlic, chopped

1 inch piece of ginger, peeled and minced

1/2 cup of raw tahini

1/2 cup of exvirginigin olive oil, cold pressed

2 T curry powder

1 T cumin powder

2 t celtic sea salt, fine ground

cumin seeds, lime wedges, and cilantro sprigs for

garnish

In food processor, pulse each of the first 5

ingredients, then combine in large mixing bowl. In

blender, add ginger, garlic,curry, cumin,olive oil and

tahini, Blend (add water if necessary). Combine in

mixing bowl with vegetable mixture. Add sea salt,hmix

wellwell. In batches, fill blender 3/4 full and

liquefy.Serve soup slightly warm(not above 110

degrees). Garnish soup bowls with a sprinkle of cumin

seeds, a sprig of cilantro and a squeeze of lime

juice.

 

Wild Rice Stuffing

 

5 cups sprouted Wild Rice( soak rice in water for 2

days)

1 1/2 cups celery, chopped

1 cup apple, chopped

1 cup parsley, chopped

1 cup wild black walnuts or regular walnuts

3/4 cup red onion, minced

1/2 cup raisins

1/2 extra virgin olive oil, cold pressed

1/2 cup fresh sage minced or 3 T dried sage

1/2 cup fresh thyme, minced or 3 T dried thyme

1 T celtic sea salt, fine ground

fresh ground black pepper to taste

Combine all ingredients in a large mixing bowl and

hand mix well. Add olive oil, mix again and serve.

Serves 10.

 

 

 

 

 

 

 

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