The Raw Vegan Network e-newsletter

December 2007

Editor: Vickie Fisher, co- owner The Raw Vegan Network

Welcome to the Raw Vegan Network e-newsletter.  This newsletter is for informational purposes only.  It is not intended for diagnosing, prescribing or healing.

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Merry Christmas to all!!

 I have been asked over and over again, “what do I serve for the Holidays”? So I have decided to send you a few easy recipes.

Creamy Spinach Soup

 1 large tomato

Juice of ½ orange

3-4 cups spinach

¼-1/2 inch ginger

1 avocado

2 tablespoons green or red onions

Sea salt to taste

Garlic powder to taste

Distilled water

Blend tomato and orange juice in blender or Vita Mix. Add spinach a little at a time. Add the rest of the ingredients with a little water at a time until desired consistency

Nut Loaf

3 cups combination of your favorite nuts and seeds

(almonds, pecans, hazelnuts, cashews, pistachios, pumpkins seeds, sunflower seeds)

½ red onion

1-2 garlic cloves

3-4 tablespoons poultry seasoning (more or less to taste)

1-2 tablespoons psyllium

Sauce

1cup sun dried tomatoes (soaked 2 hours)

1/4-1 jalapeno pepper (to taste)

1 garlic clove

Cayenne and/or and chili pepper to taste

5 pitted dates

Cilantro (fresh: ½ cup, dried: 1 tablespoon)

¼ cup red onion chopped

Blend well.

In a food processor finely chop nut and seeds and set aside in large bowl.  Chop onion and garlic either by hand or in food processor and add to nut mixture. Add poultry seasoning and psyllium and mix thoroughly. Shape into small loaves. Place in dehydrator at 110-115 degrees for 1 hour. Spread sauce on top and continue to dehydrate for 2 more hours (depending on how dry you want your loaf). ***may form the nut mixture into balls and dip in sauce before dehydrating them for 1-2 hours.

Mashed Potatoes

1 head cauliflower

Put ½ head cauliflower in food processor and process until fine. Repeat with the other half of head. May add your favorite herbs or leave plain.

Serve with quick and easy gravy.

Quick and Easy Gravy

2 tablespoons miso

1 tablespoon raw almond butter

1 tablespoon raw tahini

1-     1 ½ cups warm distilled water

Blend all ingredients starting with 1 cup water and adding more if too thick,

**May use all almond butter or all tahini

Salad

Baby spinach

Romaine lettuce

Julienne style veggies

(zucchini, carrots, cucumbers, red or yellow bell peppers, roma tomatoes)

Toss together and drizzle extra virgin olive oil and raw apple cider vinegar over salad. Top with favorite chopped fresh herbs.

***For more recipes to put together an entire holiday feast or a light meal, “Mostly Raw Recipes” by Vickie Fisher (owner of The Raw Vegan Network) is available at www.therawvegannetwork.com/productindex.htm .

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