Raw Food Rehab
is one of my favorite online communities. Led by Penni Shelton, the
support and friendship there is just phenomenal. Below are a few holiday
themed recipes from the Raw Food Rehab community, which they’ve put
together into a Raw for the Holidays ebook. These are from a previous
version, but I highly recommend you check out the newest, too.
1 sweet potato or yam ($.59)
2 tablespoons agave ($.40)
1 teaspoon pumpkin pie spice
1 frozen banana ($.15)
1 3/4 cup water
All the recipes I’ve made here today are from Raw for the Holidays, a collaborative ebook effort from Raw Food Rehab
and the lovely Penni Shelton. RFR is a tremendously supportive and
active online raw food community with almost 7,000 members from all over
This smoothie is packed full of beta carotene. A high speed blender would work best, but it can be done in a regular blender.
all ingredients into a high speed blender and blend until smooth and
creamy. Add crushed ice for a thicker consistency, if desired.
3-4 cups fresh baby spinach ($.90)
2 cloves garlic
1 teaspoon onion powder
1 medium avocado ($1.49)
1 cup warm water
1 golden apple, cored and chopped ($.59)
1 cup cashew milk (almond milk is also fine) ($.40)
1 teaspoon lime juice
salt & freshly cracked pepper to taste
become such a fan of raw soups. This one has just a hint of sweetness
from the apple. It also would be the smoothest when made in a high
speed blender, but my regular one worked well, too.
Using a high speed blender, combine all ingredients, adding the spinach a little at a time. Serve in a warmed bowl.
3 red apples, crisp variety, chopped ($1.77)
4 stalks celery, finely chopped ($.20)
1 cup pecans ($1.00)
1 cup dried cranberries (or raisins) ($1.00)
1 cup seedless red grapes, halved ($.89)
1 cup raw mayo* ($1.65)
1 head Boston lettuce leaves ($1.89)
salad really got rave reviews around here. The cashew mayo adds just
the right amount of creaminess. It’s super easy to make, too.
Combine the apples, celery,
pecans, cranberries, grapes and mayo in a large mixing bowl and gently
toss to combine. This recipe can be stored in the refrigerator, but it
is recommended to eat within 8 hours of making. Serve on a bed of
1 cup cashews, soaked for at least one hour ($1.00)
3/4 cup water
1 large garlic clove
1/2 teaspoon sea salt
3 tablespoons fresh lemon juice ($.30)
2 tablespoons agave nectar ($.40)
1 cup cold pressed olive oil ($1.60)
everything but the oil to a Vita Mix or other blender, processing on
high until creamy. Starting at a lower speed, drizzle the olive oil
through the hole in the top of the blender lid. This mayo should keep
for a couple of weeks in the refrigerator or for several months if
stored in a freezer bag in the freezer.
24 pieces ~ $.61 a piece (number of pieces will vary with size of mold)
1 cup cacao butter* ($6.00)
1 cup cacao powder ($7.00)
1/2 cup agave syrup ($1.60)
pinch sea salt
1/2 teaspoon vanilla extract
Have cacao butter into shavings.
A cup of dry cacao butter will not be the same as a liquid cup. Cut
more than you need and then let any extra re-harden to use again. Melt
cacao into liquid by heating water in a saucepan on the stove and place
another bowl on top with the cacao butter in it. It will melt from the
steam of the water. In a large bowl, mix or whisk together cacao
butter and cacao powder. Then add agave. Agave is heavy and it will
settle so whisk well. Taste and adjust agave as desired. Add salt and
add interest and variety of flavor, you can add any of the following:
shredded coconut, goji berries, raisins, or chopped nuts.
Pour the melted chocolate in
little silicone chocolate molds, or pour into a big parchment lined
baking dish or cookie sheet. Chill in the freezer. It may take about a
half hour to an hour to set up. Pop chocolate out of molds when done
(it’s done when the color changes). Check for uniformity. If you used a
big glass dish, use a knife to break into blocks. Store in the
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.