Happy Thanksgiving!

I hope all of you have a great Thanksgiving!  Make wise choices during your big meal, but don't fret over it.  Remember it is a special occasion.  Give yourself a break every once in a while.
I have so much to be thankful for this year.  Every day I try to continue to be in a constant state of thanksgiving.  When we truly see all that we have to give thanks for, how can we not live life differently?  It changes our attitude, our thinking, and then our hearts.

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Kale Slaw with Curried Almond Dressing

by Dreena Burton

Keywords: raw salad side lunch gluten-free soy-free wheat-free vegetarian vegan oil-free nuts kale apples

 This slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!

Ingredients (5 1/2 - 6 1/2 cups salad)

For the Slaw

• 1 small to medium-size apple, cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice
• 2 1/2 – 3 cups julienned kale (leaves cut/torn from stems and stems discarded) (see note)
• 1 1/2 cups grated carrot
• 1 cup very thinly sliced or julienned fennel
• 1/4 cup cranberries or raisins
• 2/3 – 3/4 cup Creamy Curried Almond Dressing (or more, if desired; recipe follows)
• 2 to 4 tbsps sliced or chopped raw almonds
• Extra salt and pepper to taste

For the Curried Almond Dressing

• 1⁄2 cup raw almonds
• 2 1/2 tbsps apple cider vinegar
• 2 tbsps pure maple syrup or agave nectar
• 2/3 cup  water (or more to thin as needed; see note)
• 1 very small clove garlic
• 1 tsp freshly grated ginger
• 1⁄2 tsp Dijon mustard
• 1⁄2 tsp sea salt
• Freshly ground black pepper (optional)
• 1⁄8 tsp curry powder, or more to taste (see note)

Instructions

• Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired. Makes 5 1/2 – 6 1/2 cups.

Notes:

• Kale salads can be quite versatile. Try another thick, creamy nut- or seed-based dressing, such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing, or DJ’s Hummus Salad Dressing. The key is to coat the leaves nicely, and let the salad sit for ten minutes (or a little longer) before serving, to give the kale a chance to slightly soften in the dressing. You can also massage the kale leaves by hand before adding the dressing, to help soften the tougher leaves.

Savvy Subs and Adds:

• If fennel isn't’ your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients.
• If you aren't sure if you’ll like this much kale in the salad, try starting with 2 to 21⁄2 cups, making up the difference with extra grated carrot or fennel.
• Other veggies you can consider adding include chopped or finely sliced cucumber, red bell pepper, cherry tomatoes, grated beet (“pretty in pink” salad, anyone?). Or try some zucchini ribbons: Use a vegetable peeler to make thick ribbons—these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.

To make the Creamy Curried Almond Dressing:

• Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note). Makes about 1 generous cup.

Notes:

• I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.

Serving Suggestions:

• I first tinkered with this recipe for a salad dressing. After making it, I realized it would work equally well as a dip. If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer. I like it with about 2⁄3 cup of water as a salad dressing, which keeps it fairly thick, almost like a Caesar dressing consistency.

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HEAVENLY HENRIETTA HAM

I have not tried this one, but it made me laugh, and it looks pretty good.  I may try this for Thanksgiving!

From the recipe book How We All Went Raw

Submitted By: The Top Raw Men

If you would like to indulge in a heavenly tasting entre for your next holiday, you will dazzle your family and guest with this “NOT HAM” recipe. It is hearty, healthy and filling. The Rosemary, cumin, lemon and black pepper give it the ideal flavor to compliment your meal. And don’t forget, the perfect color is derived from a tablespoon of BeetMax from Hallelujah Acres.

Kitchen Time

• 4 hours to soak nuts
• 15 minutes to shape
• 30 minutes to mix
• 10 hours to dehydrate

Recipe is for a medium size ham. Double the recipe to make a larger ham.

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Ingredients

Ham

• 2 cups pecans
• 2 cups almonds
• 1 cup pine nuts
• 1 cup cashews
• 1 medium white onion
• 6 cloves garlic
• 2 celery stalks, hand sliced real fine
• 4 teaspoons lemon juice
• 1 tablespoon cumin powder
• ½ teaspoon black pepper, fresh
• 2 tablespoons dried Rosemary
• 6 tablespoons psyllium husks
• 2 teaspoons Celtic Sea Salt
• 1-2 tablespoon(s) BeetMax, gives “Ham” its color

Ham Bone

• 1 Medium Sized Jicama

Basting Mixture

• 1/3 cup raw honey
• ½ cup fresh pineapple, finely diced

Hummus

• 2 cloves garlic
• 1 zucchini, peeled and chopped
• 2 cups sunflower seeds
• ½ cup raw tahini
• ¼ cup fresh lemon juice
• 1/3 cup distilled water
• 1/3 cup extra virgin olive oil
• 1 teaspoon sea salt or to taste.

Directions

Making the Ham

Soak the nuts for 4 hours, then drain and rinse.

Run the nuts, onion, and garlic cloves through a Champion Juicer or GreenStar with a blank screenand place the “homogenized nuts” into a large bowl.

Mix the remaining ham ingredients together and then add them to the “homogenized nuts”.

Mix well!! Sculpture the ingredients into the shape of a ham on a dehydrating try.

Ham Bone

Peel a medium size jicama and carefully hollow it out. Fill jicama with hummus to simulate bone marrow. Now, place half of this mixture on teflex sheet. Place bone in the middle and cover with the remaining mixture. Shape like a ham leaving end of bone exposed. Score the top of ham.

Basting the Ham

Baste ham with mixture of raw honey and fresh pineapple, finely diced.

Dehydrate in Excalibur Dehydrator for about 10 hours. Time will vary depending on atmospheric conditions.

Serve the ham on a silver platter with some kale.

Carve Henrietta with a large silver knife and fork. Have fun.

Making the Hummus

Time:20 minutes

In a food processor using the S blade, add hummus ingredients. Mix in the food processor on high until creamy.

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RAW HOLIDAY WALDORF SALAD

A great resource for recipes-hacres.com

Submitted By: Rhonda Malkmus

Here is a delicious Holiday Salad that has been a huge hit at Rhonda’s culinary presentation here at Hallelujah Acres.

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Ingredients

Salad:

• 4 cups baby greens
• 3 Granny Smith apples, washed, cored, and diced into uniform pieces
• 3 Fuji or Gala apples, washed, cored, and diced into uniform pieces
• 3/4 cup celery, diced fine
• 1/2 cup organic seedless grapes, halved or quartered
• 1 cup walnuts or pecans halves

Dressing:

• 1/2 cup grape seed oil Vegenaise
• 2 Tbsp apple juice
• 1 Tbsp raw, unfiltered honey

Directions

1. Prepare the bed of greens.
2. Combine dressing ingredients and set aside.
3. In a bowl, combine all salad ingredients except nuts.
4. Fold in the dressing and mix well.
5. Top with nuts before serving.

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CLASSIC GREEN BEAN CASSEROLE

Submitted By: Rhonda Malkmus

A Hallelujah twist on a holiday classic!

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Ingredients

• 1½ cups vegetable soup stock
• 1 vegetable bouillon cube
• ¼ cup nutritional yeast (optional but adds a cheesy flavor)
• 1 Tbsp coconut oil
• ½ medium onion (diced)
• ¾ cup mushrooms (diced and optional)
• 1 small garlic clove (peeled and minced)
• ½ tsp dried basil
• ½ tsp dried marjoram
• ½ tsp dried oregano
• ½ tsp dried sage
• ½ tsp dried thyme
• ½ tsp unrefined salt (Celtic or Himalayan)
• Pinch of cayenne
• 2 Tbsp arrowroot powder or aluminum-free cornstarch
• 2 to 3 Tbsp cold water
• 1 package of frozen French Cut green beans (thawed)
• 1 canister of vegan French Fried Onions (French’s brand has a minimal ingredient list)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare all vegetables and have spices and other ingredients ready. 
3. In a Vitamix or other high powered blender, place soup stock, bouillon cube, and nutritional yeast. Blend until the bouillon cube disintegrates. Pour into saucepan and heat but do not boil. 
4. Place the onions and mushrooms in a skillet, with the coconut oil and sauté until the onions are translucent. Add the herbs and spices and mix well.
5. Make a thickener by combining arrowroot or aluminum free cornstarch and cold water; mix well.
6. Pour into the bouillon mixture while stirring with a whisk as it will immediately begin to gel. 
7. Quickly add the green beans, the sautéed veggies, and about half of the French fried onions; stir well.
8. Pour that mixture into a casserole and top with remaining French fried onions.
9. Bake for 10 to 15 minutes, or until the French fried onions begin to brown.
10. Remove from oven and serve while still hot from the oven.

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A nice main dish.

photo credit: toliveandeatinla.com

Festive Chickpea Tart 

Move over faux turkeys! This savory tart takes center plate with its combination of chickpeas, crunchy walnuts, spinach, and seasonings nestled together. This dish is elegant enough to serve for holiday gatherings, but also easy enough to make for a family dinner any time of the year.

1/2 – 1 tbsp olive oil (or water for oil-free)
1 cup onion, diced
1/2 cup celery, diced
4-5 medium-large garlic cloves, minced
1⁄4 tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas, reserve 1/3 cup
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts, toasted
1/3 cup rolled oats (optional, see note)
1 – 10 oz pkg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)

1 prepared whole-wheat pastry pie crust, thawed (see note)
1/2 tbsp olive oil (optional, omit for oil-free)
1 tsp tamari
2 tbsp walnuts, chopped (for topping, no need to toast beforehand)

Add oil, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sauteed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Combine oil and tamari, and brush over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.  Serves 4-5.

Note: The rolled oats, while lending some structure to the tart, can easily be omitted.

Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.

And, I think you need cranberry sauce on the side.  This recipe is also a reader favorite, from eat, drink and be vegan.

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Thanksgiving Recipes

Vegan chocolate pumpkin pie.

I use a date nut crust, or you can use the oatmeal date crust as well.  

Filling:
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared pie crust of choice (optional – this pie is so rich, you can really make it without any crust)
2 tbsp non-dairy chocolate chips, optional (for garnish)

Preheat oven to 425°F. Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Puree until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and puree with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling (if not using a crust, wipe/spray your pie plate with a smidgen of oil). Sprinkle on 2 tbsp chocolate chips.

Bake for 15 minutes, then reduce heat to 350ºF and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerating if desired.

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Yes, it has been way too long!  I am excited to start blogging again.  I have so many new things to share.  I am still a raw foodie, but I also love telling others how to transition from the S.A.D diet (standard American diet) to a whole foods diet.  So this is what I need from you.  What kind of recipes do you want to see?  Post questions you may have about healthy eating, and I will try to answer them for you. I am going to give you ideas to help you eat out.  Sometimes this seems to be an impossible task.  There are several places that will cater to you if only you ask.  Then there are those places that you start to ask questions about their menu and they just look at you with that blank stare.  The server that waits on me tends to get their exercise running back and forth to the kitchen to ask questions they really should already know.  It can be discouraging and a bit frustrating at times.  Let me encourage you that with a little bit of  fortitude and  knowledge you could make your next trip out to eat a great experience.
So here we go on a new adventure.  We can do this together!

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