Healthy Holiday Recipes Continued...

Before I get to today's recipes, I wanted to share some of the reasons I continue to pursue making raw foods the primary part of my diet. I have found that it's an ideal way to manage and lose weight, that is when I am not indulging in too many nut based or gourmet dishes, which I am doing during this fun and festive season....oops! When I AM eating lots of leafy greens and fruits, especially in the form of green shakes and juices, my energy increase is off the charts. Along with my raw diet, I've given up coffee and RARELY drink alcohol anymore, so I believe these are the main factors in helping me wake up more alert and more well rested in the mornings. Also the clarity of the mind that I experience is more than noticeable, as is the appearance of the proverbial healthy raw glow.

From an overall health and well being stand point, I also believe the raw diet is the healthiest diet on the planet for anyone who is struggling with food allergies or sensitivities. For example, if you are gluten sensitive or have a problem with lactose, the raw food diet is a no brainer. All of the recipes I'm sharing with you this week are free of common food offenders.....they are made up of nothing more than simple, nutritious and delicious real food!

Christmas Kale Salad

2 bunches of lacinato kale (also known as dinosaur kale)
1/2 cup pine nuts
1/2 cup dried cranberries
2 Tbsp cold pressed olive oil
the zest of one small organic lemon
the juice of that same lemon (about 2 Tbsp)
2 Tbsp agave nectar
1/2 tsp Celtic sea salt
1/4 tsp freshly cracked pepper

De-stem the kale and chop crosswise into small pieces. Place into a mixing bowl and massage along with the olive oil, lemon juice and salt, working well with your hands until the leaves are well coated in the mixture. Add in the zest, agave, pine nuts, and cranberries, salt & pepper, blending well to combine. Christmas Kale can be stored in your refrigerator for several days in an airtight container, but bring to room temperature before serving.

Almond Sage Stuffing

2 cups of almonds, soaked 8 hrs. and drained
1 apple, cored and chopped
2 large cloves of garlic, chopped
1/2 sweet yellow onion, chopped
3 stalks celery, finely diced
3 Tbsp ground golden flaxseeds
1 Tbsp olive oil
2 1/2 tsp Nama Shoyu
2 Tbsp dried sage (poultry season would work as well)

Put the soaked and drained almonds into a food processor and run until chopped. Add the apple, garlic, onion, pulsing briefly to incorporate and chop. Place the almond mixture into a large mixing bowl and add the diced celery, flax, olive oil, nama shoyu, sea salt and sage. Blend ingredients together well. Put the crumbled mixture onto teflex sheets and slide into your dehydrator at 105 degrees for about 4 hours. I pull the trays out a few times during the 4 hours to stir the mixture insuring uniform drying of the stuffing. This can be stored in your refrigerator for about 5 days in a sealed container. Bring to room temperature before serving or place back into a heated dehydrator to make warm.

Mushroom Alfredo

2 cups macadamia nuts, soaked 2 hours & drained
1/2 cup raw pine nuts
2 Tbsp. fresh lemon juice
3 cloves garlic
1 1/2 cup water
2 Tbsp fresh thyme
1 Tbsp fresh basil, chopped
1/4 tsp crushed red pepper
1 tsp Celtic sea salt, or to taste
1/2 cup of fresh mushrooms, chopped
1 pkg. of Kelp Noodles
2 Tbsp. chives, chopped

Place ingredients, except the mushroom and noodles into a blender and process until you achieve a smooth, creamy sauce. Place the rinsed kelp noodles into a bowl and pour the Alfredo sauce over the noodles. Add in the choppe mushrooms and blend well. Place in a warm dehydrator (115 degrees) until warmed, about an hour. Finish with a sprinkling of chives and serve.