Thanksgiving in the Raw

If you're hosting Thanksgiving Dinner this year, you've probably gone out of your way to put together a great menu. And being the host/hostess that you are, you want everyone to feel welcome, so you'll find vegan/vegetarian/gluten-free/paleo options for those of your guests that have restrictive diets, and that's just so sweet and thoughtful of you!

But did you forget someone?

You did.

It's your favorite Aunt Irma. Didn't you just hear from Cousin Gladys that she's only eating raw food these days? Oh dear. What are you supposed to serve your favorite aunt who only eats RAW FOOD? She could have salad, but is that all she gets?

Fear not, my little nugget... I've rounded up a few recipes for you! Don't be surprised if the rest of your guests start to dip into these delicious dishes!

Asian Chopped Salad - The Raw Food Chef

Raw Vegan Lasagna - From Rawmazing

Raw Stuffing (because ya gotta have stuffing!) - The Rawtarian

And these recipes below, courtesy of Excalibur Dehydrators and Omega:

Cranberry Orange Relish

Cranberry Orange Relish #raw #food


  • 2 cups frozen cranberries (defrosted and allowed to drain)
  • 1 cup diced celery
  • ¼ cup chopped sweet onions
  • 2 tbsp grated ginger root
  • ¾ cup coconut palm sugar
  • 1 tbsp Psyllium powder
  • 2 cups Orange segments, chopped
  • 1 cup chopped sweet and salty walnuts (optional)


To quickly defrost cranberries, place them in a 125°F Excalibur dehydrator for 30-40 minutes. To make orange segments, peel and section oranges, removing the seeds. Chop each segment into about 4 pieces. Put the defrosted, drained cranberries, oranges, nuts, celery, onions, ginger root, coconut, sugar and Psyllium powder in a food processor outfitted with “S” blade and pulse until coarsely chopped. Transfer the mixture in a shallow glass dish and place it in an Excalibur dehydrator for 2-3 hours at 115°F. Transfer to a glass quart jar and refrigerate for a day or longer prior to serving. Store in a sealed glass jar in the refrigerator for up to 2 weeks.


Black Bottom Pecan Pie

Black Bottom Pecan Pie #raw #food

This recipe has four parts to it that in the end create a deliciously decadent dessert that might make you think about going along with Aunt Irma on her Raw Food journey.



  • ½ cup almonds
  • 1 ½ cups pecans
  • ¼ cup coconut sugar or evaporated cane sugar
  • 6 soft dates, pitted
  • ½ tsp cinnamon

Chocolate Bottom:

  • ¾ cup cocoa powder
  • ¾ cup soft pitted dates
  • 2 tbsp maple syrup
  • 1 tbsp vanilla
  • 1 ¼ cups chopped pecans

Candied Pecans:

  • ½ cup maple syrup
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 1 cup pecan halves
  • Chocolate Drizzle:
  • ½ cup organic cocoa powder
  • 1/3 cup olive oil
  • 1 ½ cups maple syrup
  • 2 tbsp vanilla



Place almonds, pecans, dates, evaporated cane sugar and cinnamon in the food processor using the S blade, and process until crumbly, yet sticky. Press mixture firmly into a 9-inch pie plate and set aside.

Chocolate Bottom:

Blend ingredients in a high-speed Omega Blender to achieve a smooth consistence. Pour ¾ cup of the mixture into the pie crust and refrigerate until firm, about two hours. Save any chocolate mixture that remains to roll into chocolate truffles.

For the Filling:

Place dates and coconut oil in the food processor and blend until smooth. Add the rest of the ingredients and continue to blend until smooth. Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom.

For the Candied Pecans:

Mix together syrup, cinnamon and nutmeg. Coat the pecan halves with mixture and use to decorate the pie. Arrange nuts in symmetrical fashion around the edge of the pie. *Chill the pie for a minimum of four hours prior to serving. *


And because Aunt Irma loves her nog...

Holiday Nut Nog

Holiday Nut Nog #raw #food


  • 1 Quart Almond Milk, Strained
  • 2/3 Cups of Macadamia Nuts
  • 8 Soft Pitted Dates
  • 2 tsp vanilla extract or ½ vanilla bean
  • 2 tsp maple syrup
  • 2 tsp flax oil
  • 2 frozen peeled bananas
  • ½ tsp nutmeg


Dehydrate macadamia nuts in 105°F in an Excalibur dehydrator or 12 hours. If using vanilla bean, sit the bean lengthwise, scrape out the soft center (seeds) and discard the outer shell. Put the vanilla, almond milk, macadamia nuts, dates, maple syrup and flax oil in a blender. Blend with an Omega Blender until perfectly creamy. Just before serving, add bananas and blend until smooth. Serve chilled, sprinkled with a little nutmeg. 

Hope you and your Aunt Irma have a very Happy Thanksgiving!