The Christmas Day Menu

Vegan Dinner Menu

New Age Wine Festive Salad Greens with Pecans and Pomegranate Citrus Dressing Butternut Squash Soup Celebration Loaf or Chestnut Loaf* Cranberry Sauce Whipped Yams or Yam Souffl* Mashed Potatoes or Mashed Potatoes* Mushroom Gravy or Onion - Mushroom Gravy* Marinated Broccoli and Red Pepper Marinated Greens Apple Pie with Banana Ice Cream Nut Nog

*Cooked alternatives to raw dishes are marked with an asterisk

Christmas Day Menu

Raw Holiday Menu Suggestion:

Center your feast around an elegant nut loaf garnished with Christmas greens and cranberries Start with new age wine converse a little with family and friends before serving the festive greens, soup and side dishes. Top off your holiday feast with a couple fabulous desserts. Everyone will be surprised that you can have a wonderful holiday feast without the turkey and all the cooked trimmings, and still enjoy all the familiar flavors and textures of a traditional holiday meal.

Christmas Day Menu

Christmas Day Menu Shopping List

Vegetables
Baking Potatoes Cauliflower Broccoli Butter Squash Carrots Celery Chard Cucumber Yams Yellow Peppers Fresh Rosemary Fresh Sage Fresh Tarragon Fresh Thyme Garlic Green Onions Kale Lemons Mushrooms Parsley Parsnips Portobello Mushroom Red Pepper Romaine Lettuce Shallot White Onion

Fruits
Grapes Fresh Cranberries Frozen Cranberries Apples Bananas Oranges Pomegranate

Nuts and Seeds

Almonds Almond Butter Hazelnuts Medjool Dates Pecans Raisins Sunflower Seeds

Herbs and Spices

Black Pepper Allspice Celery Powder Celtic Salt Cinnamon Cloves Dried Thyme Garlic Powder Ginger Nutmeg Onion Powder Paprika Psyllium Powder Tumeric Powder White Pepper

**Please Note: this list includes ingredients for both cooked and raw recipes. Choose accordingly.

Christmas Day Menu

Living Holiday Feast Recipes

New Age Wine
Ingredients: 6 cups of grapes, chilled 3-6 ice cubes, optional Directions: Blend and serve. If you find it too sweet, you may dilute it with some water or blend in a rib of celery. For best digestion, drink the wine 20 minutes before the meal if it is a vegetable meal, or with the meal if it is a fruit meal. by Diana Stoevelaar

Festive Salad Greens

Ingredients:

by Diana Stoevelaar

1 large head Romaine Lettuce 4 chard leaves, de-stemmed and cut into ribbons 1 cucumber, peeled, cut in half and sliced 2 yellow peppers, cut into festive shapes with small cutters (stars or bells) 1 pomegranate, seeds removed cup of pecans Directions: Place all the ingredients in a large festive salad bowl

Pomegranate Citrus Dressing

Ingredients: 1 cup of orange juice 1 lime, juiced pomegranate, juiced on a citrus press cup chopped pecans

by Diana Stoevelaar

Directions: Blend the juices together with the pecans until smooth. Toss with the salad just before serving.

Christmas Day Menu

Butternut Squash Soup

Ingredients:

by Diana Stoevelaar

1 cup water 1 cup butternut squash cup grated carrots 1 cup sliced celery 2 green onions, finely sliced, reserving green portion for garnish 1 tbsp. almond butter tsp paprika tsp Celtic sea salt, optional celery powder, kelp and/or dulse to taste Directions: Blend all of the ingredients until warm and smooth. Garnish with green onion. Serve immediately.

Celebration Loaf
Ingredients: 1 cups raw almonds* 1 cups raw hazelnuts or pecans* 1 cups raw sunflower seeds** 2 cups chopped portobello mushrooms 3 cups chopped celery 1 cup chopped red pepper 1 cup chopped carrots cup chopped fresh parsley 1 tbsp minced garlic 1 shallot, finely chopped cup minced scallions 2 tbsp fresh sage, minced or 2 tsp. dried 2 tbsp fresh rosemary, minced or 2 tsp. dried 1 tbsp fresh tarragon, minced or 1 tsp. dried 1 tsp fresh thyme, or 2 tsp. dried 1 tbsp celtic sea salt tsp paprika 2 tbsp psyllium powder

by Diana Stoevelaar

* = preferably soaked for 12 hours and dehydrated at 105F for 12 hours ** = preferably soaked for 6 hours and dehydrated at 105F for 6 hours

Christmas Day Menu

Garnish 1 bunch curly kale, or endive or parsley, for garnish 2 oranges, sliced in wheels, for garnish cup fresh cranberries or 1 cup cherry tomatoes, for garnish Directions: In a food processor, grind the nuts and seeds thoroughly. Alternatively, use a Green Star or Champion Juicer (not a centrifugal juicer) to homogenize the nuts and seeds. Transfer the mixture into a large mixing bowl. In a food processor, grind the mushrooms, celery, peppers and carrots in batches to fit your machine. Add to the nut and seed mixture. Add the remaining ingredients and mix thoroughly until well combined. Using a teflex sheet on a mesh dehydrator* rectangular tray, shape the mixture into two loaves approximately 1 thick. Dehydrate at 105F for 4 hours. Flip the tray over onto an empty mesh dehydrator tray, and gently peel the teflex sheet off the nut loaves. Continue dehydrating for another 4 hours. Place the loaves on oval serving platters and garnish with curly kale, orange wheel slices and fresh cranberries. Serve with warm Mushroom Gravy. *Excalibur Dehydrator

Chestnut Loaf
Ingredients:

by Diana Stoevelaar

2 pounds fresh chestnuts 1 Tbsp coconut or extra virgin olive oil to grease parchment paper cup of filtered water 1 large onion, chopped 2 garlic cloves, crushed 1 cups finely chopped celery 1 cup finely grated carrot 2 cups dry whole-wheat breadcrumbs 3 Tbsp chopped parsley 1 tbsp freshly chopped sage tsp paprika tsp thyme tsp basil 2 tbsp vegetable broth, or carrot and/or celery juice

Christmas Day Menu

3 Tbsp ground flax mixed with 9 Tbsp vegetable broth or filtered water Celtic Sea Salt to taste Black Pepper to taste Garnish Parley sprigs for garnishing Orange slices for garnishing Cranberries for garnishing Directions: Make a small cut in each chestnut then simmer in a pan of water for about 10 minutes, until the cuts open. Peel the chestnuts then place in a steamer basket above water. Bring to the boil then simmer for 30 minutes until soft. Remove from steamer and transfer to a food processor and process the chestnuts until smooth. Transfer to a large mixing bowl. Preheat the oven to 350F and line a 1lb loaf tin with greased parchment paper. Heat the cup of filtered water in a large pan, add the onion, garlic, celery and carrots and saut for a few minutes until soft. Remove from the heat and add the mashed chestnuts, breadcrumbs, parsley, sage, paprika, thyme, basil, salt, pepper, vegetable broth and flax mixture. Mix well. Turn the mixture into the prepared loaf tin; smooth the top with a spatula, cover with foil and bake in the oven for 1 hour. Remove foil and cook another 15 minutes until the loaf is firm in the centre. Remove loaf from the oven & allow to stand for 3 to 4 minutes. To serve, unmould the loaf onto a warmed serving dish. Garnish the loaf by surrounding it with, parsley, orange twists and cranberries. Serve immediately with Mushroom Gravy and Cranberry Sauce.

Cranberry Sauce
Ingredients: 2 cups of fresh or frozen cranberries 1 cup of raisins, soaked 2 sweet oranges, peeled and sectioned 2 sweet apples, cored and chopped tsp cinnamon tsp. ginger tsp. allspice 1/8 tsp. cloves

by Diana Stoevelaar

Christmas Day Menu

Directions: Puree all the above ingredients through a Champion Juicer, food grinder or food processor. Add spices and mix thoroughly. Chill overnight to let flavors marry. Garnish with grated organic orange peel and serve.

Whipped Yams
Ingredients: 3 cups peeled and chopped yams 4 - 6 dates, pitted and soaked 2 - 4 Tbsp extra virgin olive oil cup filtered water -1 tsp Celtic sea salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg parsley, for garnish

by Diana Stoevelaar

Directions: In a food processor combine all ingredients and blend for several minutes until smooth. For a smoother consistency, continue blending in a high-speed blender until the mixture is whipped. Warm in a dehydrator at 105F for 20-30 minutes and serve. Dust with cinnamon and nutmeg and garnish with fresh parley.

Yam Souffle
Ingredients: 4 large yams, peeled and coarsely chopped 1 orange, juiced 2-3 Tbsp raw agave syrup to taste cup Almond Milk or Rice Milk 2 3 Tbsp raw agave syrup, for topping

by Diana Stoevelaar

Directions: Bake or steam sweet potatoes until soft. Peel and mash them and add the orange juice, agave syrup, and milk. Mix thoroughly and put in a casserole dish. Drizzle the additional agave syrup over the top and then bake for about 30 minutes at 350 degrees F or until heated through.

Christmas Day Menu

Mashed Potatoes
Ingredients: 3 cups of chopped cauliflower 3 cups of chopped parsnips to cup of celery juice or water as needed 2- 4 Tbsp extra virgin olive oil Celtic sea salt to taste white pepper to taste onion powder, optional garlic powder, optional paprika to garnish chopped fresh parsley to garnish

by Diana Stoevelaar

Directions: Chop cauliflower and parsnip into 2-inch chunks. Put cauliflower and parsnip into your food processor, filling it no higher than the top of your s blade hub. Process the cauliflower with as little celery juice or water as possible to achieve a smooth mashed potato consistency. Add olive oil and process until well combined. Repeat until all the cauliflower and parsnip is processed. Add the batches together and mix by hand until well combined. Season with your favorite seasonings. Warm in the dehydrator* at 105F for 30 minutes. Top with warm Mushroom Gravy. Excalibur Dehydrator

Mashed Potatoes
Ingredients: 4 baking potatoes, preferably Yukon Gold 1 clove garlic, minced shallot, minced 1 Tbsp filtered water 1 Tablespoon extra virgin olive oil 1/3 cup rice milk or almond milk Celtic sea salt to taste white pepper to taste paprika to garnish chopped fresh parsley to garnish

by Diana Stoevelaar

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Directions: Scrub, peel and dice the potatoes. Cook them in boiling water until tender. Meanwhile, saut the garlic and shallot in 1 Tbsp filtered water Drain the potatoes and mash coarsely with a fork. Add the garlic and shallot, rice milk, olive oil, and salt and pepper to the potatoes. Mash with a potato masher or whip with mixer until smooth. Garnish with paprika and fresh parsley. Serve with mushroom gravy.

Mushroom Gravy
Ingredients: 2 cups quartered mushrooms 1 Tbsp. shallots, minced cup almond butter Tsp. Celtic sea salt cup water

by Diana Stoevelaar

Directions: In a high-speed blender*, combine the quartered mushrooms, shallots, almond butter, celtic sea salt and water. Blend until warm and smooth. Serve in a warm gravy boat Delicious served with Mashed Potatoes and Celebration Loaf. Warm in a rectangular dehydrator* at 105F for 30 minutes. *Excalibur Dehydrator *Vita-Mix Blender

Mushroom Gravy*
Ingredients: 2-4 Tbsp filtered water 1 cups diced white onion 1 clove garlic, minced 1 cup sliced mushrooms 1 Tbsp whole-wheat flour or arrowroot powder 1-3 Tbsp. nutritional yeast, optional 1 cups vegetable broth or potato water 1 tsp Celtic sea salt pepper to taste tsp dried thyme

by Diana Stoevelaar

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Directions: Heat water in a medium frying pan. Add onion and garlic and saut for a few minutes until soft. Add mushrooms and saut, stirring occasionally, until the mushrooms are fully cooked and have released their juices, about 3-5 more minutes. In a blender, pour together the vegetable broth or potato water, flour, yeast flakes, if using, and the sauted mushrooms mixture and blend until smooth. This will help to prevent lumps forming in your gravy. Pour the gravy back into the frying pan and let it simmer to thicken over medium heat for 5 minutes, stirring in a little more vegetable broth or potato water if the gravy gets too thick. Serve with Mashed Potatoes and Chestnut Loaf.

Marinated Broccoli and Red Pepper

Ingredients:

by Diana Stoevelaar

1 heads of broccoli, stemmed and cut into tiny florets 2 red peppers, finely chopped Marinade Ingredients: cup extra virgin olive oil 1 Tbsp. lemon juice tsp. Celtic sea salt 1 small clove garlic, crushed Directions: Put all the ingredients in a glass jar just large enough to hold them. Cover it with a lid and marinate it for 4- hours in a dehydrator* set at 115F. Rotate the jar every hour to assure an even coating of the marinade. *Excalibur Dehydrator

Marinated Kale
Ingredients:

by Diana Stoevelaar

1 large bunch of kale, stems removed 4 Tbsp fresh lemon juice 1 red pepper, diced 1 yellow pepper, diced 1 small clove garlic, mashed, optional tsp Celtic sea salt, optional (speeds up the marinating process) celery powder, kelp or dulse to taste 1-2 Tbsp extra virgin olive oil (optional)

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Directions: Stack leaves and slice crosswise into thin strips. Place in a bowl along with the lemon juice and seasonings. Massage well with your hands, working the dressing into the greens. Add the red and yellow pepper and toss. Marinate for 3-24 hours in the refrigerator. Before serving, drizzle with extra virgin olive oil. Marinated Kale will keep for three days. Enjoy as a salad or side dish. Note: you may substitute other greens like collards, Swiss chard, spinach etc. The tougher the greens the longer they need to marinate

Nut Nog
Ingredients: 4 cups of Rich Almond Milk, (see below) cup agave syrup 1 tsp. non-alcohol vanilla tsp nutmeg tsp. cinnamon tsp. turmeric Directions: Blend all of the ingredients until smooth. Chill well before serving.

by Diana Stoevelaar

Rich Almond Milk

Ingredients:

by Diana Stoevelaar

2 cups almonds, soaked (1 cups before soaking 8 hours) 3 cups purified water Directions: Blend the almonds and the water in a high-speed blender* on high speed until smooth and strain through a nut milk bag or a knee-high panty hose. Keep the almond pulp for later use by freezing it or dehydrating it. *Vita-Mix Blender

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Apple Pie
Crust Ingredients: 2 cups raw almonds* cup pitted Medjool dates 2 tsp psyllium powder

by Diana Stoevelaar

Directions: Place the almonds in a food processor and chop until the almonds are in small pieces. Add the dates and continue processing until the mixture is well combined. Press into a glass pie plate that has been lightly oiled with extra virgin olive oil. Refrigerate or freeze while you make the filling and glaze. *Presoaked for 8-24 hours, then dehydrated, (preferred) Filling Ingredients:: cup pitted Medjool dates (presoak for 30 minutes) cup raisins, (presoak for 15-30 minutes) 3 medium sweet apples, peeled and chopped 3 medium sweet apples, peeled, cut into eights and thinly sliced 3 Tbsp. lemon juice 1 tsp. non-alcohol vanilla extract 2 Tbsp. psyllium powder 1 tsp. cinnamon 1 tsp. nutmeg Directions: Drain the dates and raisins (saving the soak water for smoothies fruit dips, dressings etc.) and process them in the food processor with the chopped apples and all the seasonings until smooth. Place it in a large bowl and mix it gently with the sliced apples. Fill the pie plate with the mixture, and top with the glaze. GARNISH: sweet apple, peeled and thinly sliced GLAZE: cup agave syrup sweet apple, peeled tsp cinnamon Blend ingredients in food processor. Garnish the pie with thin apple slices in a spiral formation around the edge. Pour the glaze over the pie and let it set in the refrigerator for 2 or more hours. You may warm the pie before serving by bringing to room temperature or by warming it in a dehydrator at 105F for hour. Serve with Banana Ice Cream.

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Banana Ice Cream

. Ingredients: 3 ripe bananas

by Diana Stoevelaar

Directions: Chop bananas in 2 pieces and freeze in an air tight container or freezer bag, removing as much air as possible. Freeze for 12 or more hours. Make the ice cream using a Champion Juicer or Green Star or other twin gear juicer using the blank to homogenize, not juice, the bananas. Alternatively, you may use a food processor to first grate the frozen bananas and then, by switching to the S blade, process them until they become creamy. It is advisable to chill the juicer components the juicer components as well as a bowl, for catching the ice cream as it comes out of the juicer, for at least hour to prevent the first couple of bananas from melting as you process them. Assemble the juicer and homogenize the banana chunks into the chilled bowl. Serve immediately. Great with Apple Pie and enjoy this sinless dessert to live for!

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