Get Ready for Turkey Day in the Raw

Okay so this post comes a little late.  I have been recovering from a myriad of holiday-related events.  Now that the recipes will be posted, you can plan for your Christmas dinner and future meals that call for turkey and cranberry sauce.

The folks at Sevananda Natural Foods Market here in Atlanta just loved these recipes.  Many were amazed how much the rawified turket tasted like turkey.  Some said it tasted like dressing.  But either way, it’s a great substitute for those who want the favor of turkey, but not all the bad stuff that turkey offers.  The rawified turkey recipe presented here is an adaptation from the TuRAWkey presented by BeLive. 

And the cranberry is just to die for.  I think after folks taste this cranberry sauce, they will never look to the can again.

Funny thing, on Thanksgiving, I actually created another turkey recipe and loved it.  Even my son loved it.  I will have to post that one later.

For now, here are the two that were featured on Meatless Monday at Sevananda.

Better For You Raw Turkey by Chef Joi (adapted from TuRAWkey by BeLive)


1 C Shitake Mushrooms (cut into big pieces)
2 C Cashews or brazil nuts (soaked at least four hours)
2 C Apple

4 oz Water Chestnuts  

1/4 C Dried Whole Sage
1/2 C Nutritional Yeast
2 tsp Salt
1/4 tsp Garlic Granules
1 tsp Dried Onion Flakes
1 tsp Black Pepper
1/2 C Red Onion (chopped)
1 T Rosemary

Process all ingredients in food processor until you achieve a dough like texture.  Scrap the sides to be sure to blend all the ingredients.  

Dehydrator Method: Spread the mixture onto the non-stick sheet with your dehydrator.  You want your “turkey” to be about ½ inch thick.  If you make it thicker, adjust your dehydrating time. Dehydrate for 2 hours at 105°F.  Flip the “turkey” over on the flexible screen and continue to dehydrate for 8 hours at 105 degrees. Delicious served immediately out of the dehydrator.

Oven Method: Place a piece of parchment paper on a cookie sheet.  Spread the mixture onto the parchment paper.  You want your “turkey” to be about ½ inch thick.  If you make it thicker, adjust your dehydrating time. Dehydrate for 2 hours at lowest setting of your oven with the door cracked open a bit. .  Flip the “turkey” over onto another piece of parchment paper and continue to dehydrate for 8 hours at the lowest temperature with the door cracked. Delicious served immediately out of the dehydrator.

Serving suggestion: Prepare the cranberry sauce below and spread on your Better For You Raw Turkey.

Cranberry Sauce by Chef Joi

1 C Orange Juice

2 C Fresh or Frozen Cranberries

1 Apple – sweet not tart, cored and cubed

1 C Dates

Soak the cranberries in orange juice for at least two hours if using fresh cranberries.  Soak for at least five hours if using frozen cranberries.  With frozen stir often because the orange juice will freeze.  Stirring will help to reverse the freezing process.  Optional:  Half way through the soaking, mash the cranberries with a masher.  This will help to release the cranberry juice into the orange juice and allow the orange juice to meld with the cranberries.

In a food processor or high speed blender, process/blend the apple, dates, cranberries and orange juice until the consistency you desire.   You can serve now or place in the refrigerator to chill a bit.

Cranberries have a lot of pectin so it will set a bit in the refrigerator.  But keep in mind because no heat has been applied the pectin will not be activated to the fullest extent. 

NOTE: If you decide to double this recipe, either have a really large food processor or prepare the recipe twice and mix together.  The juice will cause you a headache and a big mess.  Trust me on this one.

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