How To Have A Merry Raw Foods Christmas Dinner

Ingredients

• 1 cup Shitake
• 2 cups cashews (soaked 8 hours in water)
• 2 cups of chopped jicama
• ¼ cup fresh sage
• ½ cup nutritional yeast
• 2 tsp Sea, Celtic or Himalayan Salt
• ¼ tsp garlic flakes
• ½ teaspoon black pepper
• ½ cup chopped red onion
• 1 Tbs dried rosemary

Instructions

1. Process all ingredients in food processor until the mixture takes on a dough-like consistency. Place processed mixture on to a ParaFlexx sheet and smooth with a spatula to 1/2 inch thickness. Dehydrate at 105 degrees for 2 hours.
2. After the mixture has dehydrated for 2 hours, you can either flip the loaf and dehydrate it for another 8 hours in order to produce a flat loaf, or you can make a rolled loaf. If you choose the rolled one be sure to make the Herbal Stuffing recipe first. To make the rolled loaf, carefully flip and continue to dehydrate for 1 hour more.
3. Next remove the loaf from dehydrator and place 2 inches of stuffing in the middle of loaf and roll it into a log, like a jellyroll. Cut into 1 1/2 inch pieces and return to dehydrator. Continue to dehydrate for 8 hours. Best served warm out of the dehydrator. Garnish with pomegranate cran-strawberry sauce if desired.

Notes

Ingredients

• 1 cup raw almonds (soaked 12 hours in water)
• 2 cups raw walnuts (soaked 8 hours in water)
• 1/4 cup fresh rosemary
• 1/8 cup fresh thyme
• 1/2 tsp garlic flakes
• 1 tsp onion flakes
• 1/2 tsp black pepper
• 1/4 cup nutritional yeast
• 1 1/4 tsp fine Sea, Celtic or Himalayan salt
• 1 Tbs fresh sage
• 1/2 cup celery, finely chopped

Instructions

1. Mix all ingredients together.
2. The stuffing can be served alone or rolled up into the TuRawkey loaf.

Notes

Ingredients

• 1 head cauliflower
• handful of cashews
• 2 cloves crushed garlic
• ¼ Cup of olive oil
• sea salt
• black pepper

Instructions

1. In a food processor, grind cashews fine.
2. Add cauliflower, and garlic, and process fine.
3. Add olive oil until mixture looks like fluffy mashed potatoes.
4. Remove from food processor and sprinkle on black pepper to taste.
5. Serve with gravy.

Ingredients

• 1/2 cup almonds, soaked 12 hours
• 1/2 cup water
• 2-1/2 cup shiitake mushrooms
• 1 clove garlic (or 1/4 t powdered garlic)
• 2 t Bragg Liquid Aminos
• water, as necessary

Instructions

1. In a food processor, grind almonds fine.
2. Add remainder of ingredients, and process to paste, adding water as necessary.

Ingredients

For filling:
• 2 medium garnet yams, skinned and chopped
• 1 cup raw cashews
• 15 dates
• 1/2 tsp cinnamon
• 1/3 tsp nutmeg
• 1 cup Irish Mosh, soaked (optional)
For pie crust:
• 2 1/2cupas almonds
• 1/4 tsp salt
• 1/2 cup pitted medjool dates

Instructions

1. Blend filling ingredients until smooth and set aside.
2. Put the almonds and salt in a food and process until coarsely ground.
3. Add the dates and process until the mixture begins to stick together.
4. Scoop the crust into a pie or tart pan and distribute the crumbs along the bottom and up the sides of the pan.
5. Put the pie crust in the freezer for 5 minutes and add the filling.

Notes