Raw Dinner Party Menu and Recipes

I did it.  I hosted an all raw dinner party for non-raw eaters.  And guess what?  They didn't make icky faces, or leave or order pizza!  I'm so thrilled with how it turned out.  The guest list mostly consisted of women who are currently training at Positively Fit Lake Highlands.  We also had some spouses and some new joiners!  The best part about hosting a raw dinner party is that all of the work can be done before the party.  All I had to do was plan ahead and plate the food when we were ready to eat!  Here is a look at the table just before we sat down to eat the second course.

Portabello Mushroom Steak with Brazil Nut Broccoli Mash and Asian Slaw!

Here is the full dinner menu:

APPETIZERS

Sunny Red Pepper Pate served with Zucchini chips and Baby Carrots

FIRST COURSE

Savory Creamed Carrot Soup

 

SECOND COURSE

 Marinated Portabello Mushroom Steak

Brazil Nut Broccoli Mash

Asian Slaw with Raw Dressing

DESSERT

Cashew Cherry Cheesecake
(This dessert turned out to be FANTASTIC.  I'll definitely be making it again!)

And here are the recipes:

Sunny Red Pepper Pate - Jeremy Safron

2 cups raw sunflower seeds

1/2 cup of almonds (soaked for 2 hours and drained)

1 large red bell pepper seeded and chopped

1 clove pressed garlic

2 Tablespoons fresh dill chopped (I used dried)

2 Tablespoons fresh cilantro chopped

1/2 red onion minced and rinsed

juice of one lemon

2 Tablespoons Bragg Liquid Aminos or Nama Shoyu Soy Sauce (I doubled the soy sauce)

Process or blend ( I used my Vitamix Blender) seeds, almonds, pepper, garlic and herbs.  Transfer to bowl and stir in the onion, lemon juice and Braggs or soy saice and serve with zucchini slices and baby carrots. 

Sunny Red Pepper Pate

Savory Creamed Carrot Soup - Kristen Suzanne

2 cups fresh carrot juice (I juiced a two pound bag of carrots)
1/2 c. water
3 Tablespoons fresh lemon juice
1 clove garlic
1 1/2 teaspoons Himalayan crystal salt
1 teaspoon cumin
1 teaspoon garlic powder
1/8 tteaspoon cayenne pepper
dash cinnamon
2 avocados pitted and peeled
Chopped vegetables - optional

Blend all ingredients except avocados at high speed.  Then add avocados and blend until smooth.  Pour into bowls and serve immediately or store in fridge for two days.  You also have the option of serving the soup base with chopped vegetables to make it "meatier". 

Marinated Portabello Mushroom Steak - Natalia Rose

3 Portobello Mushrooms sliced lengthwise

1/4 cup balsamic vinegar

3 Tablespoons cold pressed olive oil

3 Tablespoons 100% pure maple syrup

sea salt and fresh ground pepper to taste

Mix all ingredients together and allow them to marinate for 2 hours (or as long as two days).  I sealed mine in a freezer bag for 24 hours.)  Serve them side by side like steak and use the marinade as "steak sauce". 

Brazil-Broccoli Mash - Ani Phyo

2 cups of broccoli (chopped)

1 cup of Brazil Nuts (I used a combo of Brazil nuts and walnuts)

1 teaspoon sea salt

pinch of ground pepper to taste

1/2 clove of garlic (whole clove if you LOVE garlic)

a few dashes of Nama Shoyu soy sauce (optional)

Process (I used my Vitamix blender) garlic, pepper, salt and nuts.  Empty the nut mixture into a bowl.  Next, process or blend broccoli while adding Brazil nut mixture back in.  Serve like you would mashed potatoes.

 Asian Slaw - Natalia Rose

1/2 head red cabbage

1/2 head green/white cabbage

1/2 cup raisins

black or white sesame seeds for garnish

Thinly chop (I used a mandolin) cabbage.  Add raisins.  Toss with Liquid Gold Elixr dressing to taste (see below) and garnish with sesame seeds.

Raw Dressing for Asian Slaw: Liquid Gold Elixr - Natalia Rose

2 cups fresh lemon juice

3 whole garlic cloves

3 Tablespoons minced ginger

3 Tablespoons Nama Shoyu soy sauce

3 heaping Tablespoons of raw honey

1 1/2 cups cold pressed olive oil

Place all ingredients except oil in blender.  Begin blending and slowly add oil until its completely blended.  When made right, this dressing is a beautiful gold color.  Will last over a week in the fridge.

photo source

Cashew Cherry Cheesecake - Beth @ Sweet Freedom

 Crust:

• 1 cup raw pecans
• 8 soft Medjool dates
• 1 tsp vanilla
• 1/2 tsp fine sea salt

Filling:

• 1 1/2 cup raw cashews (soaked if they're actually raw, but don't bother otherwise)
• Juice of 1 lemons
• 1/4 cup coconut oil
• 1/3 cup honey
• 1/4 tsp fine sea salt
• 2 tsp vanilla
• 10-15 fresh sweet cherries, pitted (or any other berry, I'm sure)

Instructions:

1. In a food processor, combine pecans, dates, salt and vanilla.

2. In a spring form pan, or a pie dish lined with parchment paper press crust mixture evenly.

3. Process the ingredients for the filling until it forms a very creamy paste. All traces of cashew crumbs should be gone. 

4. Scoop about half the filling into dish and spread evenly. 

5. Add cherries to remaining filling and process until smooth. Spread remaining filling in dish. Place in freezer until firm.
6. Remove from freezer 15-30 minutes before you want to eat it.

Thank you to everyone who attended!  

It was wonderful to have you over.