HOLIDAY RECIPES...

This holiday reminds us of the importance of family, of group, and of helping each other. This is a good time to watch “Squanto” yourself and/or with your older kids, Pocahontas with all of them, and maybe read some of the more factual accounts of our colonization of the East Coast of the USA.

Be kind to each other. Always assume someone has made a mistake rather than that they meant to harm you, but do so from a place of strength where you are choosing it to be so, no matter the intention of the originator. Many times someone will have a moment of spite or meanness, but if you do not grant it beingness and instead know the person is truly good, you can help that be true. Just don’t let anything else in, just goodness. And be sure that is what you create for yourself.

You are what you create. Health. Love. Joy.

Sing. Find something to laugh about.

Food
Turkeys are native to the USA, and so we are eating local. Squashes, corn, tomatoes, quinoa, amaranths are all native. I think potatoes, are too, and chocolate. Yams? I think they are all over.
It is interesting that Thanksgiving dinner is mostly centered around these things. Oh, and we include peas in our house.

Use gluten free flour for biscuits, or cassava root flour, nut flour, and tapioca flour. Try making some ahead of time to see how it works for you!

It can be challenging for raw food folks to join in the festivities, since so much of these things are eaten cooked! However, Aajonus did say if you are going to eat a bit with family that cooks, just down a raw egg or two just before, and that will help reduce any bad effects from being unused to eating those cooked foods. You might also eat some pineapple and/or papaya too, to help digest it. All the family could benefit from that!

Raw turkey can be set aside from an organic turkey before cooking, and salad is good to have. It can be soaked in lemon juice if you like. A raw turkey salad like Trader Joe’s cranberry chicken salad can be prepared. Raw mayonnaise, cranberries, some chopped fine celery and ? and light turkey seasonings. You might find others digging in to that!
Raw desserts can be a hit for this holiday and all through the coming season.

Everyone loves cookie dough, and vegan options are easy to make. Use Nut flours and raw, unsteamed dates for sweetener and to hold them together. Tasty!
Ambrosia pie, butter pudding as pie or not, raw chocolate cake and other recipes will follow, and are available in the Recipes for Living Without Disease Book, and there is a DVD by Aajonus for recipes. Our DVDs and books make great Holiday gifts, so check them out at our pickup point.
(I’ll get some in the newsletter too.)

Egg nog is a must for these holidays, as is the Sport Formula.

Egg Nog:
2 Whole Raw eggs (organic, pasture raised) or 3-4 egg yolks
Raw Cream (1/4 cup to 1 cup)
Raw milk (to fill)
Raw Honey (2 or more tablespoons to taste)
Cinnamon (1 tsp to taste)
1/2 small papaya if desired to give a pumpkin like taste and add thickness.
Blend this first until smooth, then add the rest.

Put the eggs in a clean quart jar or blender, and add the rest to taste.

Sport Drink:
Place in a quart jar:
3 cups of at least 2 of the following: tomatoes, peeled cucumbers, watermelon, puréed
2 T lemon and 2 T lime juice ( I put the juice of one lemon and one lime each)
1 T raw apple cider vinegar
2 T each of raw cream, raw coconut cream
2 -3 raw eggs
1-2 T raw honey (optional)
1 tsp Terramin clay (optional)
Then fill the rest of the quart jar with whey or Gerolsteiner sparkling water, or milk, or combo

Mostly the green juice Aajonus recommended was celery, for the natural salt content. This is where we are supposed to get our Sodium. We do need it. If you don’t have enough, you can get tired, and over time, you can get irregular heart beat. Yep! I cannot stress enough how important it is to get raw green vegetable juice daily. If you are not, you should be eating a lot of leafy greens. Salad or blended in a drink. Some people blend and then strain to get out some of the fiber.

Nut Formula ( to handle cravings for starches and sweets)
2 to 4 ounces of raw pecans or walnuts, pine or hazelnuts, sunflower or pumpkin seeds (any one or any combination)
4-8 tablespoons unsalted raw butter (or raw coconut cream)
1-2 raw eggs
1 1/2 – 2 tablespoons unheated honey
(You can add raw chocolate powder to this for a tasty snack or dessert)

Blenderize on medium speed for 20-25 seconds, until smooth.

Raw Mayonnaise

Ingredients
2 pastured egg yolks, at room temperature
2 tsp (10 ml) fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon sea salt (not on hard-core Aajonus Primal diet; powered kelp instead?)
3/4 cup (180 ml) extra-virgin olive oil *
1/8 teaspoon freshly cracked pepper
1 tablespoon (15 ml) whey, optional**
Instructions
In the bowl of a food processor, combine egg yolks, lemon juice, Dijon and sea salt. Process until combined, about 30 seconds.
While the motor is running, stream the olive oil through the food processor shoot, drop by drop. It is important that the oil be added very slowly, allowing each addition to fully combine and emulsify, before adding the next.
Once 1/2 cup (120 ml) of the oil has been added, oil may be added at a slightly increased speed.
Once all the oil has been incorporated, stir in the pepper and whey, if using. If whey has been added, store in a sealed Mason jar for 7 hours at room temperature before transferring to the refrigerator. Lacto-fermentation will add probiotic benefits and extend shelf life. If not adding whey, refrigerate immediately.
Chill thoroughly before use; mayonnaise will thicken as it chills. The version without may be stored in the refrigerator for at least 2 weeks; the lacto-fermented version will keep for 2 months or more in the fridge.
Recipe Notes
* Shop for an extra virgin olive oil that is light and buttery.
**Lacto-fermented option – After making basic blender mayonnaise, stir in whey. Store in an airtight container for 7 hours at room temperature before transferring to refrigeration. Fermentation will extend the mayonnaise shelf life from several days to a month or more.
Sweet mayonnaise variation- Add 1 tablespoon (15 g) sweet pickle relish and 2 tablespoons (40 g) raw honey to mayonnaise. Whisk to combine.