Thanksgiving can be a time to celebrate being Raw…  and introduce the rest of the family to some delicious, gorgeous raw treats.  These are some of my absolute favorites.  Try them out this Thanksgiving and let me know what you think.  

Walnut Cranberry Squash “Rice”

From Ani Phyo’s book: Ani’s Raw Food Kitchen

1 small butternut squash, @ 1 pound, peeled, seeded, and cut into 2inch cubes

½ small yellow onion, about ½ cup, chopped

1 T coriander powder

1 T cumin seeds

½ cup cilantro leaves, chopped

1 cup dried cranberries

1 cup walnuts, crushed

2 teaspoons sea salt

Put small batches of the cubed squash in a food processor and process into small pieces.  Put processed squash in a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnut, and salt and mix well.  This one is super YUM. Enjoy!

Brussels Sprouts

3/4 cup olive oil

½ cup maple syrup

1 teaspoon sea salt

1 teaspoon ground pepper

5 cups Brussels sprouts

In a large bowl, whisk together all ingredients except Brussels sprouts.  Remove the outer leaves of the Brussels sprouts and cut away the interior core until the leaves are all separated.  Place in bowl and marinade for 30 minutes.  Optionally, Brussels sprouts can be placed on a teflex in the dehydrator for up to 45 minutes before serving.

Lower Glycemic Option

Leave out the maple syrup.


Fresh Cranberry Salad

From Patricia Cook

1 bag of fresh cranberries

1-2 navel oranges (Peel & removed white)

1-2 apples

Pecans (optional)

Agave to taste

Chop cranberries & orange in food processor. Use as much orange as needed to keep cranberries moving so that they are finely chopped. Place in a bowl. Then chop apples in food processor. Add to cranberries Chop nuts if desired and add to cranberries. Mix well and sweeten to taste. The oranges also create the juice in the salad. So adjust the amount of oranges based on how juicy (wet) you want your salad.

Lower Glycemic Option

Use NuNaturals Stevia to taste rather than Agave.

Pumpkin Pie

Pie Crust

3 cups walnuts or pecans

2 ½ ounces date paste (5 large date)

¼ teaspoon vanilla

1/8 teaspoon salt

Place all ingredients in a food processor with an S blade process until crust is well mixed and mixture can be held together with slight pressure.  Distribute crust evenly on bottom and sides of a 9 inch pie pan and lightly compact by hand. Decorate edge of the crust to your liking.


Pumpkin Spice Filling

3 cups raw butter squash, peeled and rough cut into chucks

(medium-packed, about 7 ½ ounces weight)

1-1/4 cups coconut milk

6 tablespoons agave

1 tablespoon ginger juice

2 teaspoons cinnamon

2 teaspoon liquid vanilla

½ teaspoon nutmeg

¼ teaspoon clove

1/8 teaspoon turmeric

1/8 teaspoon salt

¾ – 1 cups coconut oil

Add all ingredients, except coconut oil, to blender.  After ingredients are well mixed add coconut oil. Continue to blend until mixture is smooth and creamy.  Pour into pie crust and place in freezer to set for two hours before serving.

Lower Glycemic Option

Use NuNaturals Stevia to taste rather than Agave.