Festive Fall Salad

**I took this salad to our family Thanksgiving this year and therefore quadrupled the recipe.  As written it's only enough for 2-4 people--at least the way our family eats salad!!  In our family, salad IS the main dish!!!

This tasty and statisfying salad is great for potlucks and fall gatherings.

Salad:

•1 pound mixed salad greens

•½ cup red onion (thinly sliced)

•½ cup walnuts or pecans (coarsely chopped--or left in halfs)

•½ cup dried cranberries

•2 fresh pears (peeled and sliced)



Cranberry Dressing:

•¼ cup fresh or dried cranberries

•2 Tbsp cup raw unfiltered honey

•3 Tbsp raw unfiltered apple cider vinegar

•1/2 tsp mustard powder

•¼ tsp minced garlic

•1 tsp Celtic or Himalayan salt OR Vegesal

Directions

1.Place salad ingredients in a bowl, and toss well.

2.Place all dressing ingredients in a blender and process until smooth.

3.Pour over salad and serve immediately.

www.hacres.com
Submitted By: Rhonda Malkmus

Lemon Tart/Squares

Crust:

1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted wit the S blade.  Process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press into the bottom and sides of the tart pan or pie plate or 9x9 casserole dish.

Filling:

1-1/2 cups young coconut meat (from 3 coconuts--see Coconut Cream Pie recipe for some tips on these)
3/4 cup freshly sq lemon juice
3/4 cup light raw agave syrup
1/4 tsp salt
1/8 tsp tumeric
2 Tbsp raw extra virgin coconut oil

1 Tbsp soy lecithin powder (opt)

Place the coconut meat, lemon juice, agave syrup, salt and tumeric in a blender and process until very smooth.  Add the coconut oil and optional soy lecithin powder and process until smooth.  Pour into prepared crust. Chill in the refrigerator for at least two hours before serving.  After it's chilled, top with fresh raspberries or other berries of your choice.  Cut into pieces of your desired shape and size.  Enjoy!!!

Raw for Dessert by Jennifer Cornbleet

Coconut Cream Pie

Crust:

3/4 cup raw almonds (unsoaked)
1/2 cup raw cane sugar or date sugar
1/8 tsp sea salt
3/4 cup raw cacao powder or raw carob powder
1/4 cup raw extra virgin coconut oil, melted in the dehydrator in a bath of hot tap water

Place the almonds, sugar and salt in a food processor fitted with the S blade and process until fiinely ground.  Add the cacao/carob powder and process to incorporate.  ADd the coconut oil and process until the mixture begins to stick together.  Don't overprocess.  Press into a pie dish making a thin layer--may have a little leftover depending on the size of your dish.

Filling:

2 cups young coconut meat (from 4 coconuts)--google how to hack a coconut or ask me!! Make sure you remove all the brown parts from the meat before using for this pie
**Young coconuts are best purchased from an asian food market.  They are cheapest and freshest that way!
1/2 cup fresh coconut water drained from the coconut
1/2 cup raw light agave syrup
1/8 tsp sea salt
3 Tbsp raw extra virgin coconut oil, melted
1 Tbsp soy lecithin powder (opt)
1-1/3 cups unsweetened shredded dried coconut

Place the coconut meat, coconut water, agave syrup and salt in a blender and process until smooth. Add the coconut oil and optional soy lecithin powder and process until blended.  Add 1 cup of the dried coconut and pulse briefly to mix.  Pour the coconut mixture into the crust, spreading it evenly with a small spatula. Distribute the remaining 1/3 cup of dried coconut over the top of the pie.  Chill in the refrigerator for at least 2 hours before serving.  You can serve this with chocolate ganache or fresh raspberry sauce drizzled over it.  A mint leaf tops it off nicely for a garnish!

Raspberry Sauce:

1/2 cup fresh raspberries, crushed
1 Tbsp raw agave syrup

Put the crushed raspberries through a strainer to get rid of seeds, add the agave and mix well.  Drizzle or spoon over the pie when serving.

Ganache:


1/2 cup raw cacao or carob powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted

Whisk all ingredients together. It will harden when it cools.  Drizzle over the pie when serving.  Can also use as garnish and then let it cool with the pie in the frig while it hardens.

Raw for Dessert by Jennifer Cornbleet (I altered and added a few things as usual)

Garden Beets and Kale with Yams

**This grew out of a traditional Thanksgiving dish I made every year. I used to steam the kale with garlic and cook the beets and serve them with a honey lemon glaze on them. But this year I wanted to eat some (I only eat food that is alive) so I found a new way to make it raw and added some new twists to it! It was a delightful discovery and everyone enjoyed it!  Hope you do too!

The Kale:

2-3 bunches of fresh curly leaf kale, washed, destemmed and sliced thinly
1/4 cup fresh squeezed lemon juice
2 tsp sea salt
1/4 cup ground seseme meal
1 Tbsp raw agave syrup
1 Tbsp cold pressed olive oil (opt)
1/2 cup raw pumpkin seeds
1/2 cup dried cranberries

Place kale in large mixing bowl.  Then add lemon, salt, seseme, agave and oil massage these ingredients into the leafs well with clean hands.  Then add the cranberries and pumpkin seeds and mix well.  Let it sit while you prepare the other parts.  This allows it to marinate.  Marinating greens is a such a great way to soften them and make them more palatable--it reminds me a bit of how they were lightly steamed.

The Beets:

4-5 med. raw beets, grated (salad shooter works well for this if you have one, but if not, just use a regular grater)
1 finely chopped garlic clove
1 Tbsp fresh raspberries, crushed
1-1/2 tsp raw agave
1 1/2 teaspoons  mustard powder (opt)
1 Tbsp fresh sq. lemon juice or apple cider vinegar
1 Tbsp cold pressed extra-virgin olive oil (opt)

Prepare the beets in a bowl.  Then whisk together the other ingredients in a small bowl.  Add the dressing to the beets and mix well.

The Yams:

1 small yam, peeled and grated
1 Tbsp fresh sq orange juice
1 tsp fresh sq lemon juic
2 tsp raw agave syrup
1/2 tsp cinnamon or coriander
handful of raw sliced almonds

Prepare yams in a bowl and add the orange and lemon juice immediately and mix well--this keeps them from getting brown.  Then add the rest of the ingredients.  Mix well.

Assembly:

5 large thinly sliced radishes for garnish and flavor

A large flat pasta serving bowl or platter with edges works well for this but you can be creative and find something in your kitchen that would work nicely.  Spread the kale evenly over the bottom of the bowl or platter.  Make an indentation in the kale for the beets.  Carefully mound the beets in the middle of the bed of kale with a large spoon being careful not to sprinkle beets into the outer edges of the kale bed.  Next, make a small indentation on the top of the beet mound for the yams.  Carefully spoon the yams into the indentation.  Use the radishes to garnish the edges of the bowl/platter or arrange them on the dish how you like.

Elizabeth's Thanksgiving concoction :-)

Raspberry Ganache Fudge Cake

Raw carob powder can be used in place of the raw cacao in this recipe for a caffiene free variety.  It has a malty flavor.  Delicious!!!  I've made this as a birthday cake several times now and birthday candles sink nicely into it.

Fudge Cake

3 cups dry raw walnuts
2/3 cup unsweetened raw cacao or carob powder
1/4 tsp sea salt
1 cup pitted Medjool dates (12-13)

Combine the walnuts, cacao powder and sea salt in the food processor and pulse until coarsely mixed.  Avoid overprocessing.  Add the dates and pulse until mixed well.  Shape into 2 stackable cakes of desired shape and set aside.

Frosting

1/3 cup semi-soft pitted Medjool dates (5-6)
1/4 cup raw agave syrup
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder

Combine the dates and agave syrup in the food processor and process until smooth.  Add the avocado and process until smooth.  Add the cacao powder and process until smooth again.

Filling

1/2 cup fresh raspberries

Frost the top of one of the cakes with half the frosting and top with the raspberries.  Stack the second cake on top and frost the top and side.  Decorate with more fresh raspberries and sprinkle some cacao nibs on top.  Serve immediately, or place in the refrigerator for a couple hours to firm up.  The cake on its own will keep in the fridge for several weeks.  The frosting will keep separately in teh fridge for one week.  The assembled cake will keep in the fridge for 2-3 days. 

Raw Zucchini Hummus

2 zucchini, chopped
1/2 cup fresh lemon juice
1 tsp sea salt
1-1/2 tsp cumin
2 cloves fresh garlic
1 cup raw tahini or raw almond butter
4 Tbsp cold pressed olive oil
1/2 cup raw seseme seeds (soaked for at least 4 hours)
pinch cayenne pepper (optional)


Put all ingredients into powerful blender such as a vitamix.  Blend to a smooth but thick perfection!!  Dip raw crackers or veges into this.  Use it in wraps.  Thin it down as a salad dressing.  Use it as a spread on raw flat bread.  So many options of how to eat this!  It's a wonderful way to use excess zucchini from your garden!

Corn and Zucchini Wrap

These are so delicious with just about any fillings.  They are like very thin tortillas or creps and can be used as you would those things to create the outer layer for burritoes, wraps, etc.

4 ears of fresh corn
3-4 peeled zucchini
1/2 cup water
1 Tbsp olive oil (optional)
dash sea salt

Remove corn kernels from cob and put into blender.  Cut up peeled zucchini and add to blender.  Add 1/4 cup water and salt.  Blend up until nice and smooth.  Pour onto paraflex dehydrator sheets and place in dehydrator at 110 degrees for 6-8 hours  Check to see if they are dry.  If so, use a knife or spatula to flip over removing the paraflex sheet.  Dehydrate another 2-3 hours.  They will be crisp when you take them out but after standing at room temperature for an hour or so they will become more flexible.  Fill with veges and/or sprouts of your choice!  My favorite is avocado, fresh salsa and lentil sprouts but be creative!!!

www.simplyrawrecipes.com/2009/09

Raw Pizza with Alpine Cheeze

Crust:
2-1/2 cups raw buckwheat groats soaked for 6 hours and sprouted for 24 hours
1/4 cup organic tamari or nama shoyu
1/4 cup cold-pressed olive oil
2 tsp marjoram or basil

In a food processor fitted with an "S" blade, combine sprouted buckwheat, tamari, olive oil and spices. Process well until doughy texture is reached.  Place several scoops of dough onto a dehydrator tray covered with a paraflex sheet or parchment paper.  Shape dough into circles, approximately 8-10 inches in diatmeter, and 1/4 inch thick.  Dehydrate at 105 degrees for 6 hours.  Turn over and remove paraflex or parchment sheet and dehydrate for another 6-8 hours until desired consistency is reached.

Raw Alpine Cheeze:
1/2 cup water
1 cup cashews
1/3 cup raw tahini
1/4 cup fresh squeezed lemon juice
1/4 cup nutritional yeast flakes
1 Tbsp onion powder
2 tsp sea salt
1/4 tsp garlic powder

Blend until smooth and creamy.  Spread a generous layer over each of the pizza crusts.

Toppings:
diced green, red or yellow peppers
minced onion
chopped tomatoes
raw black olives
thinly sliced and halved zuccini
marinated leeks (my favorite!)
fresh basil leaves

Spread the toppings over the pizza crusts with cheeze.  Serve immediately!

http://amazingdiscoveries.eu/AH-Recipes