Just Raw: Keeping it Simple

The holidays tend to leave many people frazzled. Lots of family means lots of food, which always leads to lots of hassle. But if you choose to make a few raw appetizers, your work load will be lightened the day of, and your guests will never know the difference. As an added bonus, because these appetizers are raw, they are packed with nutrients that are otherwise lost in the cooking/baking step other foods go through. The cranberry walnut crackers are packed with walnuts, one of the healthiest nuts as they are loaded with omega-3s. And the basil wrapped stuffed mushrooms are raw, vegan, and gluten-free, so all guests can enjoy them. Just make sure to do the dehydrating and soaking ahead of time (if necessary). So cheers to the holiday season and letting your guests get their hands on a few of these delicious options!


Basil Wrapped Stuffed Mushrooms

24 small fresh organic white button mushrooms

8 large fresh organic garlic cloves, finely chopped

4 tablespoons raw organic coconut aminos

2 teaspoons raw organic apple cider vinegar

1/2 cup whole raw organic cashews

1/4 cup water

24 medium organic basil leaves (long enough to go halfway around the mushroom’s girth)

Round wooden toothpicks

With a melon baller, gently scoop out the stem and only enough of the inside of the mushroom to make a “bowl.” In a small mixing bowl, mix your chopped garlic, coconut aminos, and vinegar well. Dip your mushroom in this mixture to coat all sides, including the inside, and set on a plate “bowl” side up. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls.” In your food processor, finely chop your cashews and water to a smooth paste, then fill the mushrooms level with the paste. Place the mushrooms in your dehydrator on the slotted racks—be sure to allow plenty of airflow. Dehydrate for 1 1/2 hours. Slice each basil leaf lengthwise, wrap each half of the mushrooms with a half basil leaf (ruffle side up) around girth of the mushroom. Wrap other side with second half of the leaf and secure with a toothpick. Serve immediately and enjoy! Source + image: Joelle Amiot, jarohoney.com


Cranberry Walnut Crackers

4 cups walnuts (soaked overnight)

1 cup ground flax

2 cups fresh cranberries, coarsely chopped

1 cup orange juice (from fresh oranges)

1/4 cup agave

Place roughly chopped cranberries in bag with orange juice and 1/4 cup raw agave. Marinate for two hours. Place walnuts in food processor. Process until finely chopped. Add cranberries, agave, and orange juice, and pulse until cranberries are well combined. Add flax and pulse until combined. Spread on non-stick sheets about 1/4 inch thick. Score. Dehydrate at 145 degrees for 45 minutes then 116 for three hours. Peel off sheets and continue to dry until done (six to eight more hours). Source: rawmazing.com