Well hello again! :o) Christmas is nearly upon us, and I don't know about you, but I'm looking forward to it. I absolutely adore this time of year! It's been a superbly busy season, but fortunately, I'm happy to report that I am keeping an eye on my waistline and the raw food consumption. I'm also happy to report that while we allowed our house to be significantly less than raw for the last year when we took a roommate (after having had a raw household for a full year), we have decided and announced that after Christmas, regardless of who is living with us, it will be a raw home again! Woo-hoo!!! We are beyond excited! That old Vita-Mix of ours is whirring wildly these days, and I'm LOVING it!
On another front, "35 Tips to Help You Reach Your Raw Goals (While Maintaining Your Sanity)" is nearly done ... in fact, it's all over except for the formatting of it (for e-book form). It's been a long road for me to get this book done, and those of you who bought it in the presale will find a wee something extra in your stocking this year. ;o) Thanks EVER so much for all your patience while I got it done.
As well, my latest e-book, Classic Holiday Recipes, is now up and available for sale on the e-books page of Go Raw, Not Crazy. It's only $4.95, and has 6 amazing raw recipes that I created for holiday gatherings (or just to please yourself!) The recipes are for:
- Chocolate-Peppermint Truffles
- Pesto-Stuffed Mushrooms
- Cranberry-Orange Relish
- Old~Fashioned Spiced Eggnog
- Stuffed Celery
- Minced Meat Pie
Mmmmmm ... I've made all of the recipes in the book already this season, and can't wait to have more cranberry-orange relish with dinner tonight! What fun holiday recipes have you made in the raw this year? Feel free to post about them in the comments below. In the meantime, here's a free recipe that you can enjoy right now.
Raw Candied Pecans
2 cups raw pecans (or walnuts)
1/4 cup agave nectar (more or less to taste)
2 tsp. cinnamon
1 tsp. mesquite pod meal
2 tsp. palm sugar or coconut palm sugar
Mix all ingredients except palm sugar in a bowl with a spoon until fully coated. Toss the sugar into the mix until just coated. Eat immediately, or spread out on dehydrator trays, and dehydrate at 115 degrees F in your Excalibur for 6 hours. Make sure to check after about 4 hours to see if the nuts need to be broken apart (so that they all dry evenly). Store in an airtight container. These last indefinitely, but you may need to perk them up with a quick round of an hour or so in the dehydrator if they become slightly moist. But these are so good, they'll be gone before you can say Merry Christmas!
