Monday, November 9, 2009

Thanksgiving Recipes 2009

Cranberry Relish by Chef Chelly

1 12 oz. bag Cranberries

1 orange, whole or remove peel to add less sweetner

Orangic Raw Honey to taste, or dates

Blend lightly in Vita Mix until chunky

Turkey Loaf by Alissa Cohen

1 cup cashews

1 cup pumpkin seeds

1/2 cup brazil nuts

5 stalks of celery

1 scallion

1 tsp sage

Process in Food Processor until well blended and mixed, form into loaf and spread Cranberry Sauce on top.

Sweet Potato Souffle Ingredients by Chef Chelly

4 large yams or sweet potatoes (Garnet or Jewel)

3 Tablespoons fresh lemon juice

1 cup water, more or less as needed

1/2 cup cashews

1/2 cup pine nuts

2 teaspoons vanilla extract

15 pitted medjool dates

1 Tablespoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

Peel potato, slice into cubes, place all ingredients in high power blender until smooth.

Wilted Greens Ingredients by Chef Chelly

35-30 large, hardy, dark green leaves

1-2 teaspoons sea salt or Herbamare

1-2 Tablespoons fresh lemon juice

2 Tablespoons extra-virgin olive oil

Lay greens on top of each other roll like a cigar and thinly slice, sprinkle with salt, let sit 10 minutes, then add other ingredients and massage (rub greens with hands) into greens, serve.

Savory Stuffing by Matt Amsden

1 cup soaked raw walnuts

1 cup soaked raw pumpkin seeds

1 cup soaked raw sunflower seeds

1/3 cup yellow onion

3/4 cup diced celery

1 cups chopped mushrooms

2-3 T Nama Shoyu

2 T Olive Oil

1/4 t sea salt

1/2 t black pepper

1 1/2 t kelp

1 1/2 t sage

1 1/2 t thyme

Process in FP until chunky and well mixed.

Apple Pie by Chef Chelly


2 cups walnuts, soaked

5 dates

Process in FP until crumbly, form into pie shell shape.


2 apples, quartered

1/2 lemon juiced

Process in FP until chunky, place on pie crust.

Pie Topping

2 apples

1 cup flame raisins

1/2 lemon juiced

1 banana

2 tsp cinnamon

Blend until smooth in Food Processor. Spread on top of pie

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