How To Have A Merry Raw Foods Christmas Dinner
This post written by guest blogger – Salome Torres
Christmas is a special season that brings us together. Sharing a meal with our family is a way of connecting our heart into the world. Through the love we share within our personal families we become one big family.
I have put together an exquisite Christmas Dinner Menu that will delight your palette. Christmas means the Mass (celebration) of Christ. “Christ” means one set apart by God for a special purpose.
Let’s rock Christmas with this recipe that uses mushrooms along with nuts to create an incredibly realistic, turkey-like flavor.
- 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
- 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.
- 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.
- 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.
If you don’t have a dehydrator, start your oven on the lowest possible setting. Place the mixture in a non-stick oven-ready pan. Put the pan in the oven and keep the door open. Use a fan if you have one. This is to keep the air flowing so that there is no condensation. The timing will be different when using an oven versus a dehydrator. You may need to “dehydrate” for as little as half the recommended time.
Courtesy of Chef*Believe
If you are making the rolled version of the TuRawkey Loaf, then you will need to double all of the ingredients here. Mix all of the ingredients in food processor until the mixture resembles stuffing. Do not over-process, make sure to keep it chunky. Transfer to a mixing bowl and set aside.
- 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
- Mix all ingredients together.
- The stuffing can be served alone or rolled up into the TuRawkey loaf.
Courtesy of Chef*Believe
- 1 head cauliflower
- handful of cashews
- 2 cloves crushed garlic
- ¼ Cup of olive oil
- sea salt
- black pepper
- In a food processor, grind cashews fine.
- Add cauliflower, and garlic, and process fine.
- Add olive oil until mixture looks like fluffy mashed potatoes.
- Remove from food processor and sprinkle on black pepper to taste.
- Serve with gravy.
Serve the Turawkey loaf with herbal stuffing with the raw mashed potatoes, mushroom gravy and a light salad for a simply raw and delicious dinner!
- 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
- In a food processor, grind almonds fine.
- Add remainder of ingredients, and process to paste, adding water as necessary.
And what Christmas dinner would be complete without dessert?! Try this delicious dessert for some raw food goodness.
- 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)
- 2 1/2cupas almonds
- 1/4 tsp salt
- 1/2 cup pitted medjool dates
- Blend filling ingredients until smooth and set aside.
- Put the almonds and salt in a food and process until coarsely ground.
- Add the dates and process until the mixture begins to stick together.
- Scoop the crust into a pie or tart pan and distribute the crumbs along the bottom and up the sides of the pan.
- Put the pie crust in the freezer for 5 minutes and add the filling.
Courtesy of Salome Torres
Salome Torres is a certified raw food nutritionist.
bio: I believe that we deserve the best food ever and the best life ever, that’s why I dedicate my life to help people have a healthier, happier life and awaken through the power of raw foods and energy healing.
I received my 4 year training at the Barbara Brennan School of Healing. I’m a health coach graduated from the Institute for Integrative Nutrition and a certified raw food nutritionist.