Wednesday, November 25, 2015

Raw Vegan Thanksgiving "Turkey"

I eat my turkey raw and you could too! This is not to say that eating raw poultry was a good idea even for those raw food lovers who are not vegan. Gosh, no! 


Turkey is central to the celebration of Thanksgiving in the United States, but nobody really knows how this tradition originated. It might have started with a hunt for wild turkeys, but there are no real historical records. Except, maybe, for a mention of a turkey hunt in a letter by a pilgrim Edward Winslow.


I created a very attractive raw vegetable platter that you can make no matter what tradition you follow or what your nutritional beliefs are, especially if you are invited to a Thanksgiving celebration where roast turkey is served. Just bring your own and be grateful that you are able to celebrate. 

My raw turkey platter is very easy to make. You only need a few ingredients. You can make it a a central platter with range of dips served on a side, or as individual salad platters with a salad dressing that complements the vegetable you are using.  


Ingredients: 
  • 1 baby Romain lettuce
  • 1 witloof chicory (Belgian endive)   
  • 1 English cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 4-5 radishes
  • 1 small carrot

for the garnish
  • 1 blueberry cut in half
  • tip of a yellow hot pepper
  • 2 2-inch pieces of green onion


Method:
  • Wash a pat dry all the ingredients. Arrange Romain lettuce and chicory leaves in a semi-circle on a large platter so that they resemble turkey's tail.
  • Cut off the bottom of red bell pepper and save it. It will be used for the turkey's head. 
  • Cut all three bell peppers lengthwise and discard the seeds. With a sharp knife cut each half into thin slices. Arrange the slices on the lettuce to create colorful decorative pattern.
  • Cut the cucumber into thin slices. Arrange the slices in a semi-circle at the bottom part of the platter. 
  • To create turkey's head place the bottom of the red pepper almost in the center of the dish. Add halved blueberry for the eyes and a tip of the yellow hot pepper for the beak. Add green onion pieces to create the legs. 
  • Slice radishes and the carrot into thin slices. Arrange the slices in a decorative pattern to make the turkey look as pretty as possible. Serve with a salad dressing or a dip and enjoy in good company! 

I am grateful for what I am and have. My thanksgiving is perpetual. - Henry David Thoreau

Wishing everyone a healthy and happy Thanksgiving - in radiant health, passionately raw - Dominique 


Dominique Allmon©2015

Friday, November 20, 2015

Weekend Detox Juice

This is one of my favorite juice recipes. The ingredients are simple and the juice itself very tasty and effective. 


As the metabolism slows down during the cold season I find it important to detoxify more often than during summer. A detox weekend at least once a month works miracles.

Root vegetables are in abundance right now and they are my primary choice for this effective detox juice. 


Ingredients: 
  • 1 pound carrots (orange, purple, yellow)
  • 2 large pieces of fresh ginger root (thumb size or bigger)
  • 1 large piece of fresh turmeric root (thumb size or bigger)
  • 2 large beets (optional)
  • 1 Tbsp virgin olive oil 

Method:
  • Wash and clean the ingredients. Peel if necessary. 
  • Pass all the vegetable through the juicer. Add olive oil and stir well.
  • Pour the juice into glasses and sip slowly. Enjoy in good company!


Tip: This is my basic detox juice. To make the detox less monotonous you can make variations of it by changing the proportions of ingredients used and adding other ingredients. You can add
  • beets
  • parsnips
  • horse radish root 
  • purple onions
  • garlic
  • hot peppers
  • lemons
  • blueberries
  • tart apples
  • fresh cranberries
  • and herbs such as parsley and cilantro. 

Use organic ingredients whenever you can. Drink this juice a few times a day instead of your regular meals and remember to drink a lot of water. Rest as much as you can.

After two or three days of juicing you will end up with a lot of juice pulp. Use it to make crackers, patties, soups, smoothies and deserts. For suggestions please click here.

In radiant health - passionately raw - Dominique

Dominique Allmon@2015

         




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