Thank you so much for thinking of me and my book, Living Food, Love is the Answer. Hopefully it will be a reality soon. All of the publishers are in New York, so if I go to New York sometime soon, maybe we can talk or have a raw food meal together.
I am sending you copies of my recipes for a 100% Thanksgiving Dinner. I did a presentation recently at the SF LIFE potluck, and it was a great sucess. Everyone loved the recipes.
In food processor with "S" blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Add onions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered with teflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, and remove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce.
Process cranberries, orange, apple and dates in a blender and serve.
Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.
Blend almonds and water until smooth, set aside. Blend mushrooms add water for consistecny. Add almond milk, chopped shitake, seasonings and mix well.
Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.
Using a champion juicer process almonds, sunflower seeds, sesame seeds using the solid plate. Add red bell pepper, celery, leek, lemon juice, kelp, Bragg and mix well.
Process nuts, carrots and dates in a champion juicer with the solid plate. Add spices and psyllium powder. Put into a 9" pie plate, press firmly and smooth surface and refrigerate until firm enough to spread on topping.
JR, if you would like more recipes on a monthly basis, let me know. Please be sure to give me credit for all the recipes and refer people to my book Living Food, Love is the Answer, and my email address.
Thanks again for thinking of me. Happy Thanksgiving
Love, Peace and Joy
Rose Lee Calabro
Please don't forget to sign the guestbook when you leave!
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