Raw Food Blog

The month of October greets us with an abundant harvest of raw foods such as: sweet potatoes, pumpkins and butternut squash, pomegranates, apples, pears and parsnips.

Hearty Fall Fruit SaladServes approximately 4

Juice 2 lemons and 2 oranges. Set aside
Into a serving bowl grate:
· 2 sweet potatoes
· 2 apples
· 2 Tablespoons ginger root

Add the following ingredients:
· 1 cup chopped walnuts
· chopped meat of one young coconut
· 1 cup chopped pineapple
· handful of raisins
Toss together with the juice and serve with a dusting of cinnamon on top

Butternut Comfort Soup Serves approximately 2
Meat of 1 young coconut
1 cup coconut water
1 cup butternut squash, peeled and cubed
4 soaked dates (or 1/4 cup of another raw natural sweetener)
a dash of cinnamon and nutmeg
If desired, serve garnished with grated apple or more coconut.
Blend the ingredients at high speed until smooth.

Pomegranate Smoothie Serves 2

Prepare 2 cups pomegranate juice and combine in a blender with the following ingredients:
1 cup frozen fruit such as blueberries, mango or mixed berries
2 ripe bananas
1 leaf of Romaine lettuce
Note: Be careful if you purchase fruit that is already frozen. Such fruit may contain added refined sugar or preservatives.

Spicy Fall Marinade Serves 2-3
Combine the following dressing ingredients in a medium sized bowl:
1 cup chopped cilantro
1 cup fresh apple juice
2 Tablespoons fresh chopped ginger
1 Teaspoon each of turmeric and allspice
a dash of cayenne pepper to taste or tolerance.

In a serving bowl mix the following:
2 cups chopped broccoli
2 cups each of zucchini and yellow squash
Toss with the dressing and let sit for 5-10 minutes, stirring several times to marinate the veggies. Can also be warmed slightly in the dehydrator. Remember, in the fall and winter foods can be warmed just slightly in the dehydrator without reducing water content or otherwise drying them.

Creamy Pear Dip DelightBlend on high until smooth and creamy:
2 pears
2 cups coconut water
1 cup cashews
a dash of nutmeg, optional
This makes about 3 cups of dip
Garnish with mint leaves and set bowl in the middle of a platter of fresh fruit for dipping.