A RAW VERSION OF EGG NOG?
Hoping you all are enjoying the holiday season so far. This season tends to have its stressful moments and I have avoided them pertty good this year. But as Christmas creeps closer and closer things are heating up and getting alittle crazy. Soon I will be leaving for the Okanogan (British Columbia) to visit my parents and sisters. Sadly my daughter will be in Edmonton with her father and boyfriend but they will have a nice time together and although I will miss her so very much I am happy she has 2 great men who love her very much to spend it Christmas with.
I love real egg nog but it does not love me. I don’t feel too good after and since I avoid preservatives, it is definitely out for me.
I have seen this recipe before for pumpkin seed milk and have tried it and then it was demonstrated at our last Raw Food Potluck in Nanaimo by Liz Forrest. I thought it would make a great Raw Egg Nog. It is surprisingly good and I shared it with my Raw Food Intro group this past Friday evening. They all thought it was delicious!
Raw Egg Nog
- 1/2 C soaked pumpkin seeds
- 1/2 C soaked dates (soaked in 2 1/2 C water)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Add ingredients to blender (including soak water from dates), blend, taste, adjust spices and sweetness and blend until frothy. You can drink like this or strain it through a fine mesh strainer (especially if you do not have a high speed blender).
Top with cinnamon or nutmeg and enjoy! This is also great added to Rooibois tea.
Below is my version of a cookie recipe that Liz Forrest demonstrated at the Nanaimo Raw Food Potluck.
Almond Shortbread Cookies
- 1/4 C almond butter
- 1/4 C tahini
- 1/2 C honey
- 4 Tbsp lucuma powder
- 1/4 tsp vanilla
- 1 C buckwheaties (soaked and dried buckwheat groats. Or you can grind buckwheat groats in coffee grinder to make a flour)
- 1/4 C ground soaked and dried almonds
- 1/4 C coconut
- Pinch of salt
Add all ingredients in food processor and mix well. Taste batter and pinch it to see if it will stick together. It may need a bit of water or more sweetener. Once you are happy with the taste and texture, roll into balls and flatten with fingers or fork or flatten dough and use cookie cutter to make shapes.
You can dehydrate these or put in the freezer to set. They taste great either way.
I also made the pumpkin seed milk thick and creamy and made a Rooibos tea latte – it was very, very good.
I have made some raw treats to take with me at Christmas so that I have some “healthier” alternatives while surrounded by all the sugary Christmas baking. I know I will not be 100% raw on this trip, but I am not worried. I am happy to spend time with family and really enjoy the season and special moments.
I am packing with me more food than most people would bring but that is me. I like to have the food my body likes with me so that I don’t waste time feeling sick and really uncomfortable. I choose to eat healthy. There will be many salads and veggies and I am bringing my Blentec blender for green smoothies (must have those!).
If you are travelling, visiting friends and/or families or even just staying at home. I wish you the VERY BEST during this magical season. I hope 2011 brings you an abundance of love and happiness!