This season is about being grateful for the abundant harvest and letting go of things that no longer serve the highest good of ourselves, each other, and Mother Earth. A time to get organized, give things away and preserve our seeds for planting next Spring. In celebration of Mother Earth and her abundant fruits available this time of year, nestle some simple and vibrant living raw foods between the traditional roasted goodness and slow cookery this season.
Living or raw food recipes are a wonderful way to meet your guests’ unique dietary needs. Whatever the food restriction or requirement, one dish can in fact please them all. (While there are a lot of nuts in raw food recipes, they can quite easily be replaced with seeds to accommodate allergies).
How to Incorporate Raw Foods into Your Holiday Meal
The easiest way to incorporate more living raw foods into your meal is by adding a few fresh salads; think: pesto zucchini noodle salad with fresh tomatoes and massaged kale, sun-dried tomatoes, olives, hemp hearts, and some candied nuts. You’ve created a delicious nutritious meal that will provide your guests with live digestive enzymes and plenty of added protein and prebiotics.
If you’re not into salads, try using any vegetable or fruit slice that is sturdy enough to hold up under a dollop of something delicious. Or even better, a decadent raw food dessert. Raw food desserts are rich and delicious, quite simple to make, and require minimal time and ingredients.
Why Embrace a Raw Food Thanksgiving?
One of the many wonderful results of incorporating more living foods into your meal plans is that the body becomes more efficient. Digestion and assimilation of nutrients are improved due to the insoluble fibre acting as broom resulting in a cleaner colon. Brain fog also begins to lift as built up putrefied foods are being released. This greater efficiency equals enhanced energy and happiness, perfect for Thanksgiving or any family gathering occasion.
Raw Food Pumpkin Pie
- 3/4 cup toasted pecans
- 7 pitted dates, chopped
- 1 tsp. cinnamon
- A pinch of sea salt
- Place nuts in the food processor and process until beginning to break down.
- Add chopped dates, salt and cinnamon and process until well combined and beginning to ball together.
- Scoop out nut mixture and presses firmly into a tart shell pan, making sure that the edges are well-packed and that the base is relatively even throughout.
- 2 cups peeled and chopped pumpkin
- 1/4 cup cashew cream (or thick coconut milk)
- 7 pitted dates
- 1 tsp. grated ginger
- ½ tsp. fresh grated nutmeg
- 3 cloves
- ½ tsp. cinnamon powder
- ¼ cup maple syrup
- 1 Tbsp. sunflower lecithin
- Blend all ingredients except for the lecithin in a high-powered blender until
- smooth and creamy.
- Add the lecithin and blend again until well combined.
- Spread the mixture over the crust and place in the freezer for 20 minutes or in the fridge for 3 hours to set.