Click here to order RawFoodsNewsMagazine.com's Little Book of Raw Thanksgiving Recipes, containing festive and fabulous Thanksgiving recipes by great American raw chefs.

This e-book features 32 recipes for tasty soups, salads, "turkey," stuffing, side dishes, and many scrumptious desserts from more than a dozen top-notch professional raw chefs (with additions this year from David Norman's Bonobo's Restaurant, Matthew Kenney's The Plant, and Roxanne Klein and Charlie Trotter) and RawFoodsNewsMagazine's editor and publisher, Judy Pokras, plus tips for entertaining.

Here are a few recipes (not in the book) to whet your appetite!

2 cups wild rice, soaked for 2 days, then drained, changing soak water every 12 hours
1 cup sunflower seeds, soaked 12 hours, then drained
1/2 cup almonds, soaked 12 hours, then drained
1/2 cup pine nuts, soaked 4 hours, then drained
2 med. carrots, pulse-chopped small in food processor
1/2 large red pepper, pulse-chopped small in food processor
1/2 large bunch parsley, finely chopped in food processor
4 medium cloves garlic, pressed
1/4 cup extra virgin olive oil
1/3 to 1/2 cup Nama Shoyu [raw soy sauce found in health food stores], or equivalent.

~ Thoroughly mix all ingredients in a large bowl
~ Let marinate for one hour, mixing occasionally, to let flavors blend
~ For variations, substitute other herbs, veggies, nuts, or seeds.

Chef Rawboy is Todd Ewen from Virginia Beach, VA

1/2 cup soaked sunflower seeds
1 to 2 teaspoons dill seed
2 teaspoons lemon juice
1 tablespoon psyllium husk powder
2 teaspoons minced onion
1/4 teaspoon salt

~ Mix all ingredients in food processor. Serve sprinkled with paprika and garnished with parsley.

For more information, e-mail the authors at:
vboutenko@aol.com
Or visit their website:
rawfamily.com

NOTE: This recipe requires a Champion Household Juicer 2000 PLUS G5-NG-853S -WHITE MODEL

Crust:

2 cups walnuts
1/2 cup dates, pitted
1/2 tsp. 5-spice powder
1 tsp. Braggs Amino Acids [found in health food store]

~ To make the crust, mix the last four ingredients in food processor, using "S" blade attachment.
~ Press into pie shell and set aside.

Filling:

6 medium sweet potatoes (or yams)
1/2 cup dates, pitted
1/2 cup pignoli nuts
1 teaspoon coriander
½ teaspoon 5-spice powder
2 tablespoons psyllium powder [found in health food stores]

~ To make the filling, peel and slice sweet potatoes.
~ Put the sweet potatoes and the nuts and dates through a Champion juicer, using the blank attachment, and alternating some of each ingredient.
~ You should end up with approximately three cups of sweet potato puree.
~ Add the remaining ingredients to the mixture and mix well.
~ Press mixture into the pie shell.
~ Garnish with pignoli nuts around the outside edge of the pie and chill.

For more information, write to Rita Romano at
dine_raw@bellsouth.net
or
P.O. Box 5893
Key West, FL
33045
or visit her website:
rawkitchen.com

Note: Click here to order RawFoodsNewsMagazine.com's Little Book of Raw Thanksgiving Recipes containing festive and fabulous Thanksgiving recipes by great American raw chefs. The e-book features 32 recipes for tasty soups, salads, "turkey," stuffing, side dishes, and many scrumptious desserts from more than a dozen top-notch professional raw chefs--and from the editor and publisher of RFNM, plus tips for entertaining.

People who bought this e-Book also bought The Little e-Book of Raw Holiday Recipes: 40 Recipes for Halloween, Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Year's Eve and New Year's Day Brunch, by Judy Pokras