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!