Friday, November 9, 2007

A healthy and delicious Thanksgiving feast

Thanksgiving is the time for mashed potatoes, turkey, sweet corn and apple pie- but if you are trying to keep fit this year without sacrificing taste, how do you trim the table while keeping taste and cutting the fat? The Complete Book of Raw Food does just that- including over 350 delicious vegetarian recipes from the world's top raw food chefs; it is the perfect guide to hosting a deliciously healthy Thanksgiving feast.
From soups and salads to main courses, breads and desserts, eating well has never tasted so good. The book also includes advice on choosing ingredients, resources to buy the tools you need to create raw dishes, and a comprehensive Raw Food Glossary. Whether you're a raw food devotee, a seasoned vegetarian or simply want a guide to simple and healthy recipes, The Complete Book of Raw Food is a kitchen essential. Try this recipe with a baguette as a simple main course for two or as an appetizer dish to serve up for your Thanksgiving guests.

Squash and Kumquat Soup:

½acorn squash (or whatever squash you can find)
6 kumquats
1 carrot
1 yellow or
orange bell pepper
1 teaspoon freshly peeled lemon rind
1 small hot chili
1 tablespoon fresh coconut meat
1 clove garlic
5 dried apricots, soaked 2 to 12 hours
1 sun-dried tomato
1 cup sunflower or Almond Milk (raw)

If you don't have a juicer, chop the squash, kumquats, carrot, bell pepper, lemon rind, chili, coconut meat, garlic, apricots, and sun-dried tomatoes, and place the chopped vegetables in a blender. Blend to a liquid with 1 cup sunflower or almond milk, then strain. If you want a thicker soup, add in some of the pulp.
If you own a juicer, juice the kumquats, bell pepper, coconut meat, and apricots, then add all the ingredients to the blender and blend to a liquid.
Serve the soup with a little grated squash, some sunflower seeds and some chopped green onions on top.

The Complete Book of Raw Food
Julie Rodwell, Lori Barid
List Price $17.95 paper (Can. $25.00)
Paperback 448
Published by Hatherleigh Press
ISBN-10: 1-57826-194-5

In bookstores Everywhere
About the author:
Julie Rodwell, Contributing Editor, became a raw foodist in 2001 after attending a weeklong raw food retreat where she was inspired by the high energy and good health of the raw foodists in attendance. She resides in Ashland, OR, where she works as a transportation planner.

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