Any day that I can spend poking around in the kitchen for hours and not feel like I’m “wasting time” is a good day. Today was a good day. My dad is here from Colorado, my ladyfriend is up from Seattle, and my roommate was in the kitchen until I kicked her out
I started my day with Cinnamon Ginger Green Juice and my favorite herbal chai.
The day’s menu didn’t go exactly as planned. Our Herbed Cauliflower Couscous passed its “couscous” stage in the food processor and had to be made into a raw mashed “potato” dish instead (it was alright). I also threw in a not-so-living Sprouted Grain Stuffing which was a hit with everyone and really worked wonderfully with the other dishes.
Dorian enjoyed another day atop the open oven while the pesto stuffed mushrooms (thanks, roommate!) were dehydrating. He was also appreciative of his organic turkey dinner (the only turkey served here today!).
Appetizers were placed out mid-day: fruit with raw chocolate fondue (a simple mix of agave and cacao powder) and veggies with a delicious balsamic vinaigrette. I thought I’d share the recipe since it turned out so well (though it may be better for dressing a salad than dipping veggies).
1/2 cup balsamic vinegar
1/8 cup cold-pressed olive oil
1 tsp apple cider vinegar
1 tsp coconut aminos
1 clove garlic, minced
big pinch dried oregano
pinch of salt and pepper
2-3 drops NuNaturals liquid stevia
Mix together gently.
After noshing on veggies and a glass of red wine we sat down to holiday movies (Living Thanksgiving tradition!) and dinner. Today I felt so thankful for my wonderful girlfriend who willingly took TWO emergency trips to the grocery store for me, my dad for fixing things in the apartment I didn’t even know were broken, and my roommate for cooking (un-cooking? rawking?) half the food today until I made her hand the kitchen over to me.
We unanimously agreed that this was the most successful Living Thanksgiving yet. While we spent the last two with aching stomachs and a lump of nuts that took forever to make it through our digestive systems, this year we still managed to eat a lot and not suffer from the usual post Thanksgiving dinner coma.
I hope everyone else had a lovely T-Day as well with desserts as delicious as ours. And since it’s now its officially OK to play Holiday music (and apparently sing it too as at the moment I’m falalala-ing with the roomie while trying to type) I’m off to enjoy Lady Gagas newly released wonderfulness.
The countdown has come to an end! I’m feeling excited and nervous about feeding everyone tomorrow, I’ll post an update as to how it goes! I hope everyone has a lovely Thanksgiving and hopefully I was able to inspire some new ideas for your holiday menu, I know I’ve definitely been inspired by other health-minded bloggers, there are so many creative eaters and recipe creators out there!
This recipe can be done with or without alcohol of course, we sampled the spiked version and it was delicious though we’ll probably go sans rum on Thanksgiving day.
1 cup fresh almond milk
1 tsp pure vanilla extract
2-4 Tbsp spiced rum
1 1/2 dropperfuls NuNaturals liquid stevia or 1 1/2 Tbsp agave
1/4 tsp cinnamon
1/4 tsp nutmeg
Whisk together. Thats it!
Happy Thanksgiving Eve!
"Potato" Salad with Dilly Dijon Sauce
Eating raw potatoes is gross (although my dad would disagree) so making a raw potato salad is a bit challenging. I wouldn’t say this has the same comfort-food factor that your average potato salad might. Its got crunch and freshness while the dill is reminiscent of the original. This is the second to last recipe I’ll be posting before the big day, one more treat to come tomorrow, something simple and sweet to bring the countdown to a close.
2 large jicima, peeled and diced
2 ears fresh corn, removed from cob
4 stalks celery, diced
2 red bell peppers, diced
4 green onions, diced
4 ripe avocados
3/4 cup wholegrain dijon mustard
4 cloves fresh garlic, minced
3 lemons, juiced
handful of fresh dill
sea salt, fresh cracked black pepper to taste
red pepper flakes, if desired
Toss the veggies together in a large bowl. In a separate bowl, mash the avocados, mustard, garlic, lemons, and dill until its mixed but slightly chunky. Coat the vegetables with the sauce and season to taste.
I was concerned when experimenting with these that avocado would not dehydrate well. I pictured the possibility of brown, stale mush filling the tasty mushroom cups but I couldn’t have been more wrong! I tried several versions but the one I was really hoping for turned out great, perfectly warm and savory.
3 cups basil
juice of 1-2 limes
a sliver of jalapeno
1 clove garlic
salt and pepper to taste
2-3 dozen button mushrooms, depending on if you want leftover pesto (I did!)
Blend everything but the mushrooms in a food processor until smooth and creamy. Remove stems from mushrooms and fill with pesto. You can use a dehydrator set at 115 if you have one or (like I did as my dehydrator was full of an attempt at raw bread) set your oven on the lowest heat, crack the door, and leave for 5 hours. The result should be a dried outside and a warm and yummy inside.
Dorian and I agree, ovens make the best space heaters He spent all five of the dehydrating hours huddling his hairless cat self right at the door of the oven. I was equally horrified that he’d cook himself and amused at his adorableness.
I’m loving seeing what other bloggers are planning for their holiday meals, although it doesn’t make the Living Thanksgiving list I’m super excited to be trying this with some very dark chocolate in the near future.
Raw Creamed Corn with Oregano
I found fresh corn! I got lucky at the gourmet grocery store (I love
that place!) this weekend and although not as sweet and juicy as in-season corn it worked perfectly for this dish. I love raw corn intensely, I find the cooked stuff to be a bit mushy and I rarely eat it. This is another light but flavorful dish that I was excited to find could be done without using nuts, seeds, or oil. Just a bit of almond milk gives it a sweet creaminess.
It seems that we’ve added guests to our usual dinner table this year, including my dad who’s flying in from Colorado, and I’m excited to see what they think of such an un-traditional feast!
6 ears raw corn
1/3 cup fresh almond milk
1/2 tsp sea salt
1/4 tsp black pepper
1 1/2 tsp dried oregano
1 clove raw garlic
Slice the kernels from the corn with a sharp knife placing half of the kernels in a bowl and half in the blender with the almond milk and garlic. Blend until smooth and pour into the rest of the corn kernels adding salt, pepper, and herbs. My taste testers were not unanimous as to the best amount of salt in the dish so I was cautious and went with the lower amount. Feel free to taste and add more.
This weekend is my girlfriend and my three year anniversary that we celebrated with an entire day at home which was such a treat. Flowers, vampire movies, and spiked chai were also involved Spiked Chai recipe coming soon…
Filed under Recipes, Salad
This gorgeous recipe originally comes from Natalia Rose’s Raw Food Detox Diet and has made its rounds on a lot of great blogs already. I tweaked it slightly by replacing the original sweet potato with my very favorite squash, kabocha, which adds a different kind of sweetness that I find delightful. I actually discovered I love snacking on raw kabocha slices by themselves! For Thanksgiving dinner I’ll probably serve the more decadent version with dates but for lunch today it was enjoyed with stevia.
32 oz fresh carrot juice
1 cup peeled and chopped raw kabocha squash
1/2 an avocado
1-2 dropperfulls NuNaturals liquid stevia or 1/2 cup dates
1/2 tsp. pumpkin pie spice
Blend until smooth and creamy.