Chavah Aima

Happy Holidays! My gift to you this year is a collection of seasonal recipes to delight and inspire.

The Menu

Elegant Holiday Nut Loaves
Creamed Sweet Potatoes
Cranberry Relish
Basil Bean Salad
Heavenly Fig Cakes
Almond Nog

Elegant Holiday Nut Loaves
1 C pecans, soaked
1 C walnuts, soaked
1 T fresh or ½ T dried rosemary
1 T fresh or ½ T dried thyme
1 T fresh or ½ T dried sage
1 clove garlic, minced
½ medium onion, chopped finely
2 stalks celery, chopped finely
1 red bell pepper, chopped finely
Olive oil as needed
Purée the nuts by processing them through a homogenizing juicer using the blank screen, or in a food processor using the “S” blade. Place nut mix in a large bowl and add all ingredients, mixing with enough olive oil to form thick dough. Mold the mixture into small loaves and dehydrate at 105° F/ 40° C for 8 hours. Serve warm with Cranberry Relish.

Fluffy Sweet Potatoes
2 sweet potatoes, peeled and chopped
1 T coconut oil
Mineral or sea salt to taste
Process chopped sweet potatoes through a juicer using the solid screen. Blend puréed potatoes with coconut oil and salt in a food processor until smooth and fluffy.

Cranberry Relish
1¼ C fresh cranberries

1 orange, peeled

1 t orange zest
Four to six dates

Blend cranberries and orange in a blender or food processor, leaving the mixture chunky. Add four dates and the zest, taste and add more dates as desired to make the mixture tangy-sweet. Place in a covered dish and refrigerate before serving.

Basil Bean Salad
1 C sprouted mung beans
1 C sprouted chickpeas
1 C fresh green beans, chopped
½ C sliced black olives
1 medium red bell pepper, chopped
1 medium shallot, chopped
¼ C apple cider vinegar
¼ C flax oil
2 T chopped fresh basil
1 t chili powder
½ t black pepper
1 t ground mustard powder
In a large bowl, combine sprouts, beans, olives, corn, bell pepper, and shallot. In a small bowl combine vinegar, oil, basil, chili powder, black pepper, and ground mustard, and mix well. Pour vinegar blend over bean mixture, and toss to coat. Chill for several hours or overnight, occasionally stirring or shaking the mixture to marinate. Stir well just before serving.

Heavenly Fig Cakes
2 C dried figs
1 C walnuts, soaked
1 C almonds, soaked and roughly chopped
½ orange
Pinch of ground nutmeg
Pinch of ground cloves
Honey for dipping
Process the figs and walnuts in a homogenizing juicer using the blank screen, or in a food processor using the “S” blade. Place fig and nut meal in a large bowl, and add the juice of ½ orange, 1 T of grated orange peel, nutmeg, and cloves. Mix well. Form mixture into 2” x 2” square cakes. Spread honey onto all sides of each cake, and dip in chopped almonds. Place cakes on a plate, cover, and refrigerate for one hour before serving.

Almond Nog
4 C thick Almond Milk (2 C soaked almonds blended with 1 to 2 C water)
1-inch length vanilla pod, soaked
1 T fresh ground nutmeg
Ice as needed
Place all ingredients in the blender and process, adding ice as needed to create a thick, frothy drink.

Gather family and friends, give thanks and enjoy!

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