Dr. Cindy’s Raw Thanksgiving Recipes

Raw Thanksgiving Food Recipes

by DR. CINDY on November 9, 2012

Thanksgiving Day is almost here!

 

Here are a few healthy recipes you may consider adding to your menu:

 

RAW APPLE-CRANBERRY RELISH

3 Gala apples

1/4 to 1/2 cup fresh cranberries

 

Place ingredients in blender and pulse to desired consistency.

Use 1/4 cup cranberries to start, adding more if more tartness is

desired.

 

Use as stuffing or as a side dish to your turkey or meat dish.

******

 

RAW PUMPKIN PIE

 

Filling:

3 cups raw Butternut Squash

1 cup Grade B Maple Syrup

1 teaspoon cinnamon powder

1 teaspoon vanilla extract

 

Blend all ingredients together until smooth.

 

Pie crust:

1 cup raw almonds

1 cup raw hazelnuts

Pinch sea salt

8-10 medjool dates

1 teaspoon vanilla extract

 

Place nuts and salt in food processor with S-blade and process for a few minutes. Add dates and vanilla and process until mixture begins to stick together.

 

Place ingredients in a bowl and knead until mixture has a dough-like consistency.You may add a teaspoon of water if necessary. Form a large ball with the mixture and place in a 6-inch round pie pan.

Flatten the ball out with your hand to cover the bottom and sides of the pie pan.

 

To serve cold:

Chill pie crust and filling for 2 hours prior to serving. Place filling in crust just before serving.

To serve warm:

Place pie crust and filling (separately) in a dehydrator at 125 degrees for 8 hours.  If you do not own a dehydrator, bake in the oven at 275 degrees for 45 minutes. Place filling in crust just before serving.

 

This healthy dessert smells and tastes DELICIOUS, and your guests won’t believe it’s raw!

 

!!!HAPPY THANKSGIVING!!!

 

And remember…it’s the turkey that gets stuffed. Not you!

Free report from Dr. Cindy Cork

 

 

 

 

 

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