Holidays Gone Raw

In my humble opinion, there is nothing better than teaching people how simple and versatile raw foods can be. For my Holidays Gone Raw class at the Environmental Nature Center in Newport Beach, CA I held two classes to teach people how to make a myraid of delicious foods for the holidays- their components applicable to a variety of other dishes

We'll start with dessert because that's usually what gets people most interested in raw foods. Once again, I am not sure why anyone would eat any other way, but that's just me. I mean, is this not the dream? No counting calories, guilt-free, AND delicious?

Cinnamon Donut Holes

The ingredients for the donut holes are the same I used for the Apple Cobbler. I just swap in pumpkin seeds for the peacans!

Tagliatelle Pasta w/ a Basil Sage Cream Sauce, Wilted Spinach, Marinated Mushrooms topped with "Sausage" & Pinenut Parmsean

This zucchini pasta went over SO well. It seems like a lot of components, but you always have left overs and can use it on pizza, in wraps, or to make a non-traditional lasagna. If you let it sit, or put it in the dehydrator it makes it even better as all the flavors really meld and marry. The result is a super creamy, very flavorful, but light pasta with all the essence of the holidays!

Apple Cobbler

This Apple Cobbler is literally out of control - to DIE for! It tastes just like the apple pies my Grandmere used to make me every christmas. And once again, so versitle. You can mix the apples with raspberries, blueberries, or change it up and make a peach cobbler! The topping could easily become donut holes if you add some more dates to make it stickier. I let this sit in the dehydrator or overnight because the lemon juice plus the agave creates this awesome cinnamon syrup (just like you would get with the cooked version!) If you like walnuts, which I do, this Apple Cobbler is perrrfect. It is also a great dish to take to a holiday party. Trust me, people will not even realize that it's a "raw" dish. yup, it is THAT good!

Marseille Salad

I don't really like to tell people how to make salad because it is so much about personal tastes. However, this was the salad I created while in Marseille, France and it became my staple dinner. Literally, I hate it EVERY SINGLE DAY. Not because I had to, but because it was just that divine. What makes it so good? The tomates sechees!! Or Sundried Tomatoes! I buy mine packed in olive oil, garlic, and basil. This takes any salad to the next level. Here's an excellent tip: Instead of using regular olive oil when making your salad dressing, use the oil that the sundried tomatoes are packed in. It makes for an extra flavor-packed dressing. My favourite way to utlize this tip is to combine the sundried tomato evoo and orange juice. It doesn't get any easier than that.

I also made a "Not Egg Nog" to start off the class using my favourite ice cream Coconut Bliss. It is not raw, but I like it better than most raw ice creams anyway. It is make with coconut milk which makes for a very light and easy to digest treat -- no post-holiday dinner and dessert bloat here! All their ingredients are organic and they use agave, a low glycemic sweetner that is perfect for those trying to keep their sugar intake low or who have diabeties. I cannot say enough good things about this company. This is seriously the most delicious ice cream ever!! It is creamy and seriously just fantastic! People in my classes cannot believe that it is a dairy-free!

Well, there you go. The ultimate holiday menu. Versatile. Delicious. Simple.

Coming this January I will be offering a Raw Start-up Class at the ENC. It is going to be loaded with a whole slew of really simple, ten minute recipes from smoothies, to pates, to wraps, not to mention a bunch of tips for going raw, maintaining the high raw diet, loosing weight with raw foods, etc. AND the best part: IT IS HANDS ON. If you are interested please contact Lori Walen via the ENC website I posted above.