Monday, October 12, 2009

Happy Canadian Thanksgiving!

Happy Thanksgiving fellow Canadians! Hopefully you (and everyone else too, of course!) had a fabulous weekend, full of great food, fun with family/friends, and pleasant weather. My weekend brought rain, snow, and sleet, if you can imagine, but I kept toasty warm inside with a fire, good company... and many layers of clothing!

The holiday brought the perfect opportunity to make some extra special treats. On Saturday night I made these Apple Cranberry Lemon Martinis for friends who came home from Vancouver for the long weekend. It was awesome to see them! Having soooo many fresh apples, I'm finding countless ways to use them. I rimmed the glasses with a mixture of raw sugar and pomegranate powder (dip the rim in water first). I think it adds a nice little touch!


For the drink: Freshly juiced apples and cranberries shaken with greygoose vodka, ice, and a few drops of pure lemon essential oil... garnished with a few floating goji berries.

Utilizing another delicious ingredient, I made Maple Maca Ice Cream. While not raw, it is a natural sweetener, rich in minerals, and abundant in Canada (what the hell kind of Canuck would I be if I didn't eat it?!)

Maple Maca Ice Cream
2 cups cashews
2 cups water
2/3 cup pure maple syrup
1 Tablespoon maca powder
Seeds of 1/2 vanilla bean

Blend all ingredients until smooth and creamy.
Chill for a few hours.
Process through an ice cream maker according to manufacturers instructions.
Alternatively, freeze in ice cube trays.


Enjoy with friends!!! We sure did!




Never mind turkey or ham dinner for thanksgiving! While my family eats it, I've been the "odd" one since I was 14, eating salad, yams, and dessert for the occasion. Here's what was on my plate: Spirulina Salad: greens, sprouts, spirulina, tomato, red pepper, cucumber, avocado, lemon juice, kelp, olive oil (Boo, no one ever wants to eat this with me!)... and Cheesy Squash: baked spaghetti squash topped with tahini cheese sauce, salsa, and thick tomato slices.

Tahini Veggie Cheese Sauce:
1/2 cup chopped zucchini
1/2 cup chopped red pepper
1/4 cup tahini
2 Tbs lemon juice
2 Tbs nutritional yeast
2 Tbs olive oil
1 small clove garlic
1/2 tsp sea salt
1/2 tsp agave
Pinch black pepper

Blend all ingredients until smooth.
Eat over squash, salad, or as a dip.

As for dessert, I made a Spiced Autumn Brownie (pictured at the top). The recipe will soon be available (just in time for American Thanksgiving actually) in a new online magazine called Eighty Percent Raw, created by my dear friend Tracy Johnson. I'm excited to be one of 5 featured chefs for the mag! It will offer all kinds of helpful information, recipes, and support for people who are transitioning, already raw, or for those who want to keep a high raw yet flexible diet (hence the 80%).

On another quick note, I'm getting suuuuper pumped for my upcoming trip south! I've been salivating over Pure Food's menu in preparation for all the meals I'll soon being enjoying there... am excited to see friends I haven't seen in a long time... and am dreaming of my time of the beach in Florida - especially with the frigid weather here! Ah :) Happy times!

16 comments:

Pure2Raw Twins said...

Can I have a martini please?? Your dinner looks amazing and desserts too of course! :) I hope you have a wonderful trip.

barefoot_and_frolicking said...

beautiful dishes Heather!!

Realtor from Toronto said...

Hi. Wonderful dishes. It was great weekend spent with many people I love. The weather could have been better, but the atmosphere inside the house was amazing. I simply like this day. Tahini Veggie Cheese Sauce looks tasty, thanks for recipe in this post.

Take care,
Julie

katie said...

I made your blueberry ice cream last night, delicious!

Now I want to try this maple/maca one!

bitt said...

happy thanksgiving!

Chasey said...

While we did have the turkey/stuffing for our dinner,we had two raw desserts.I made a raw carrot cake w/raw cashew frosting.My daughter,(9yrs)made a raw brownie.Even though my sister and niece didn't like the carrot cake/frosting,they complimented my daughter on her brownie!(Walnuts/Dates/Coconut/Cocoa).
Happy Thanksgiving! And thanks so much for your blog/recipes!It's helping us on our road to RAW!

RacyRed said...

Aww I would eat the salad with you!! Haha. I'm from Canada but living in Texas so you're making me feel homesick :( Everything looks so yummy!!

Roxanne said...

Wow the ice cream photo was amazing. So easy to do. Bet on it. I'm gonna try this one.

harcout breton said...

I like how you add the vanilla beans on your ice cream, sounds very tasty.

Selena's Raw Kitchen of Love: "The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison." --Dr. Ann Wigmore, N.D said...

I have your e-book Just Desserts and love the recipes. Thanks for all the delicious recipes you share on-line.

Brightest Blessings~

Chasey said...

How do you prepare your spaghetti squash?

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Gena said...

What a gorgeous meal!

shannonmarie said...

Happy belated Thanksgiving. I'm looking forward to the one in my neck of the woods. I hope Hayden cooperates, so I can make a nice raw spread. Yours looks great.

Hayley said...

We don't celebrate thanksgiving in England, but I think it may worth it just for the food alone!
Great blog by the way! I just found it and will be adding it to my blogroll.

Raw Goddess said...

THanks guys!!

Happy almost thanksgiving to you :) looks like Im gonna be posting the autumn brownie dessert just in time for your holiday, afterall... coming soon!