- Be FullyRaw
- Book Tour
Please sign in to get access to the
Free 21 Day Meal Plan, Daily Challenges,
A Free e-book and 10% off everything
in the Rawfully Organic online store!
I am so excited to share my Thanksgiving menu with you this year! It is FullyRaw & Vegan, and there are many dishes here for you to try! I hope that perhaps you will pick one of these simple yet delicious dishes to share with your family and friends this holiday season! I’ve just posted a YouTube video about my spread, and here on this page I will share the exact recipes for you so that you can keep them and make them year-round.
If you haven’t already gotten your copy of my book, please show support order your copy on Amazon here. There are more than 100 recipes with salads, soups, gazpachos, smoothies, juices, desserts, and more! Intertwined throughout the book are stories and motivational pieces that share how I have managed to eat FullyRaw throughout the past 10 years, in social situations, with my family, and more. I know you will love this book, and I hope that you keep it in your kitchen and on your countertops and use it over and over again. Please also share a copy with your friends!
FullyRaw Pomegranate Kale Pecan Avocado Salad with a Creamy Orange Avocado Raspberry Vinaigrette:
For the salad, add into your bowl…
For the dressing, add into your blender and then massage onto your kale salad the following….
FullyRaw Holiday Stuffing: This recipe is simply, savory, lower in fat, free of animal products as well as heavy whips and ingredients. It is easy to make and share! Chop and mix into your bowl the following ingredients:
The FullyRaw Cucumber Mint Pistachio Dressing:
In a powerful high speed blender like the Vitamix, blend the following ingredients….
FullyRaw Raspberry Fudge Squares
For the fudge: in a food processor, add…
When your fudge is processed, take half of this mixture and press it into a glass pyrex of choice. You can use wax paper to keep it from sticking to the glass. Then, when you’re first layer is complete, blend 2 cups of fresh raspberries with approximately 8 pitted dates and pour this raspberry glaze on top of the first fudge layer. This will give you the raspberry filling. Once you have poured the raspberry filling, you can then use your remaining fudge and press it gently on top of the raspberry layer. Place it lightly because the raspberry layer will be very gelatinous, more so than the fudge. Once the final layer of fudge is set, you can place your pyrex in the freezer for about 4-5 hours. Take it out after that, pop out the spread, and slice it with a knife to create beautiful FullyRaw & Vegan Raspberry Fudge Squares! Yum!
FullyRaw Pumpkin Pie Cheesecake Recipe: COMING TUESDAY! In the meanwhile…here is my FullyRaw Vegan Pumpkin Pie Recipe: YouTube Video Here
FullyRaw & Vegan Cranberry Sauce:
In a food processor, mix the following….
When ready, serve in a bowl and soak in the refrigerator overnight. NOTE: this is NOT a sweet dish. This is a sour/slightly bitter dish because of the cranberries. You can choose to use this spread however you wish from here, but this base is extremely flavorful to add as any side sauce for a salad or stuffing.
FullyRaw Holiday Corn Salad with Guacamole:
For the Guacamole…
FullyRaw Coconut Date Bars:
In your food processor, mix approximately 2 cups of freshly pitted dates with 1 cup of either mulberries or walnuts. Process until it becomes the texture that you desire. When ready, take out small handfuls at a time and form them into tiny balls or bars. Place raw shredded coconut onto a place, then roll the date bar over it so that the coconut flakes stick to it. Plate and enjoy!