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REVIEW OF: The Little e-Book of Raw Holiday Recipes

By: Judy Pokras

Contact information:

 Judy Pokras

Mooi

Planet RAW

 Website: www.checkeredparrot.com 
 

132 Royal St
New Orleans, LA  70130

Phone: (504) 592-1270
 

About Judy: “Judy is a raw foods chef and the founder and editor of the online magazine RawFoodsNewsMagazine.com, which has been celebrating raw foods cuisine with breaking news, authoritative info and fun features since 2001.”1

With the falling of the first leaves of autumn, our thoughts turn to the holiday season.  From October 31 until January 1, any true gourmand is in “food paradise.”  During these sixty-three (63) days, too many people eat, and eat, and eat.  It is no wonder that the diet programs around the world experience their biggest influx of new and returning members during the first two (2) months of the new year.  It would probably come as no surprise that a scan of the internet would reveal that over 50% of people surveyed list weight loss or healthy eating in their top three New Year’s Resolutions.  The reason is simple: We eat too much.

Whether it is visits to our grandparents like when we were children, or whether we are the grandparents, there is always food.  We are eaters.  Most every family function involves food.  When a child is born, we have a party and eat.  When a child is christened or bar mitzvahed, we gather to celebrate and eat.  What would a birthday be without a cake and ice cream?  Every bride has to plan the rehearsal dinner, refreshments for the reception including cakes, punch, sweets and hors d’ouerves.  The first thing many cultures think about when someone dies is to bake a cake or cook a casserole for the grieving.  It is no wonder overeating is rampant.  Food is the center of almost every custom in our society.

Nevertheless, Judy Pokras is helping to adjust the tradition to make it healthier, without giving up the fun and habit of eating during the holidays.  Judy’s recipe book, The Little e-Book of Raw Vegan Holiday Recipes – 50 recipes for Halloween, Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Year’s Eve, and New Year’s Day Brunch is as loaded as the full title itself.  Officially known as The Little eBook of Raw Holiday Recipes, this book contains recipes that are sure to please.  But unlike many recipe books, Judy’s does not just throw the reader into complicated recipes.  She has included helpful hints for the “newbie,” sample “menu suggestions,” and some important notes about the ingredients and equipment.

To make recipe choosing easier, the book is divided into beverages, brunch, appetizers, entrées, side dishes and desserts.  Without surprise, since it is for the holidays, the dessert section is the largest, but only slightly larger than brunch and appetizers sections.  One of the most impressive portions, to me, is the “Menu Suggestions.”  There are actually complete menus for Halloween, Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Year’s Eve and New Year’s Day Brunch.  Each suggested menu comes with the recipe for each course.

One example of a menu suggestion is from the Christmas menu.  This meal includes “Berry Striped Nutmilk,” “Holiday Nutnog,” “Holiday Salad,” “Marinated Veggie Skewers,” “Butternut Squash ‘Pumpkin’ Pie,” “Apple Pie á la Mode,” “Chocolate Mousse Pudding and Pie,” “Cinnamon, Coconut, Pear Ice Cream,” “Chia Seed Crisps” and “Anisette Cookies.” And of course, being The Raw Gourmand, a review would not be complete without going into the “Raw Cuisine Kitchen” and preparing a couple of the recipes.

Knowing that I will have many people over during the holidays that will want a “winter-type” drink, I decided to try the “Holiday NutNog” first.  This simple recipe involves freezing bananas, and then combining quantities of dates, walnuts, cinnamon, nutmeg and water in the blender.  How much more basic can that be?  Judy gives excellent numbered instructions to follow.  Instead of just saying dates, she actually explains which types of dates are best to use, and if not available, what type of substitutes, and how to adjust the recipe accordingly.  Preparation was very easy, and I simply followed the recipe step by step.  The result was a drink that was slightly too thick for my taste.  Oh wait!  I need to read Step 3 again; “You might need to add a bit more water if the mixture seems too thick.”  This woman thinks of everything.  One sign of a good recipe writer is someone who can second guess his or her readers, and predict things that we may need to know.  Each recipe in this book gives helpful hints as needed.  Judy has obviously made these recipes many, many times.  So, after adding a little more water, the drink was perfect, and I look forward to serving this smooth, nutty, cinnamon-y, drink to my friends and family.

Now that I have prepared a drink, I needed to try some solid food.  Many people do not tackle breakfast recipes, but Judy is preparing us for the holidays, and of course this may include spend-the-night company.  What better way to start New Year’s Day than with some “Judy’s Delicious Breakfast Porridge?”  Everyone has just awakened on January 1, and all are hunger.  I quickly combine quantities of pecans, coconut, cinnamon, flax seeds, agave nectar and vanilla bean to prepare a delicious porridge for my late risers.  This recipe has the sustenance that a person needs to get the day going, and at the same time, it is nutritious and fantastic tasting.  This seems like the easiest recipe in the book since the three (3) steps are 1) Combine, 2) Eat and 3) Delicious.  And it is! I know that my guests will enjoy this meal the “morning after.”  Starting the year with fresh raw nuts, seeds and spices will make this year’s resolution easier to keep. 

I encourage all of my readers to consider a copy of this 65-page e-Book, immediately available.  I promise you will find a full host of wonderfully delicious recipes ready for you to prepare, and ones that your guests will be eager to try.  So, until you get your copy, I wish you a Raw Appétit. 

 About the Author, page 65, The Little e-Book of Raw Holiday Recipes

People can learn more about the book here:
http://www.rawfoodsnewsmagazine.com/modules.php?op=modload&name=News&file=article&sid=205 

And they can buy the book at this link:
http://www.rawfoodsnewsmagazine.com/HTML-PayPal-button.html 

The Raw Gourmand
“Mississippi Mike”
P.O. Box 520
Sardis, MS 38666-0520
(662) 519-1455
rawcritic@yahoo.com