today I'm cooking raw mom and I will make a raw Thanksgiving feast with a spectacular dressing some pick them up potato salad and a special blend of cranberry hi I'm Caroline and I'm chanita and welcome to cooking raw well today we are going to make a wonderful Thanksgiving dinner and what is that going to consist of it's gonna consist of collard greens absolutely delicious but let me tell you right now no Turkey no turkey no turkey turkey no turkey no ham hocks in our ham hocks in the green none of that it's just gonna be this delicious color green and kale greens rah rah rah okay well I'll reserve judgment till I taste it well you can reserve still no Turkey turkey so let's get started we have some kale already cut up really nice and basically all you have to do show them how to do it need it okay well I believe that you just peel the leaves just off your end just remove yep yep I'm gonna juice this and I'm juicing absolutely delicious juice we're gonna put that over there while you do that why don't you go ahead on and I'm gonna take these right over here and so you can go ahead on and start massaging put a little sea sea sea salt on there while you're doing that I'm gonna remove the kale from this stem and then I'm gonna juice this stem now do I just massage just with the salt I massage my greens with the garlic in it and that we're extra virgin olive oil okay already well would you please put a little extra virgin olive you know that who are you asking it's your recipe I'm just trying to assist Oh the one you use is mine too just a little bit in here and then what I'm so then also we have some good girl like here right garlic is going in there mm-hmm but also I have garlic that was molded what would you do with this throw it in the trash people do not throw this in the trash this is good garlic I've never seen garlic with mold on it frankly because she always throws it away no I use it before I throw it away it's never it's never it never gets at a point well this is what we're gonna do we're just gonna remove this mold remove it good garlic just remove it rinse it off with a little water and then I'm where's the other one just remove it I mean today that garlic with the mold well you know what I bought it and it was molded so while I'm doing that why don't you go ahead on and start chopping up a cold mincing for garlic I'm going to put all this garlic and so basically what I do is roll it up and then I just cut it julienne style very easy I love this recipe I tell you you are going to just when you see the finished product you are not going to believe that the greens are raw I actually bought some collard greens last week that I intended on boiling and using some ham hocks that's you but today there's no boiling and there's no ham hocks so what I just did this is a turn up bottom and I just sliced this up so what I'm gonna do I'm going to go ahead on and grate that okay and so what I like to do is mama likes our garlic a little bit more minced because who wants to bite it - I do I don't so then go ahead on and mince it up a little bit miss mine up a little bit more for me okay I'm gonna go ahead on and grate this in the food processor real quick just one will do that's done oh is this good enough for you or do you want to like its mother oh please smaller thank you I'm gonna put a little apple cider vinegar in here little gobby sweeten it up a little bit and you can put that on the end if you want to but we're going to do that I'm gonna add a little bit sea salt you did that's perfect it is if you say so you know when people get grown 35:35 you know but her turn is coming because one day one day not soon though oh thank god and here is a jalapeno pepper for a little bit of heat you can also use cayenne if you wish I can I can start massaging now yes so I'm gonna go ahead on and chop this up while she massages and basically all that I'm doing is just squeezing the kale and the collard green leaves and I think as we squeeze them it welts a little bit right in the plains it changes color so a darker darker green a darker green it breaks down the fiber it releases the juice the water it's really good it really it really does and people really like it too a lot so you do that gonna add some cayenne over here I mean jalapeno pepper jalapeno pepper and this ginger here I actually got this ginger from well someone from Fondy market gave me this ginger they are testing it and they're growing it and I'm like yes I mean they're testing it well you know this is the first year girl okay and they're gonna you know see I asked me Caroline try it out and see what it tastes like and I love it I love ginger so but just don't put it in your refrigerator I put it in a refrigerator and you're not supposed to ginger the frigerator know you know because it it gets moist and all that stuff leave it out so now I'm cutting up some ginger while chanita is massaging so when do you know when you're finished massaging look at it you see how much you start it with and yeah you actually reduced almost I have yeah and if you massage a little bit more until you can feel the water from you have a little ginger in there I'm gonna mix that up a little for you a little bit for me it does that's what I loved about this and you see how much this is now white colleges Wells so you don't have to wait until holiday to make this issue definitely but what made me decide to do this is that somebody emailed me and he said Caroline give me some more recipes for Thanksgiving and I said mm-hmm I'm giving it to you now sister I'm giving it to you now and you can go to mptv.org to find this recipe online most definitely and this recipe is actually I think in the book a mother and daughter diary yes yes yes okay here it is so now what we're going to do we're just going to mix these together put them in your bowl and it's just wonderful this is a good time to to include your kids it's what love to play in with this and you know good time to start having conversations around the food and you know like I said you massage it until you begin to feel yeah the water and you'll see so then what we're going to do now it's just put it in keep it in this bowl and then we're going to cover it and let it marinade for like 2 to 24 hours and see it's going to reduce a little bit more okay so we have a check back on this a little bit later yeah we're gonna check back on this in 2 to 24 hours ok see you in a minute wow the coloring kale greens was amazing I can still smell them right now really so they're marinating 18 hours has passed already so 18 hours really 18 hours it's passed so they're marinating by the time you we're done with this show yeah are you gonna see the finished product absolutely delicious so but now we are getting ready to make our dressing dressing dressing I love dressing I love dressing 204 and bread all the good stuff and nice but no Turkey no turkey none none but this is what we're gonna do so let's just get started with this so we are going to have I D hydrated first I soak and sprout at these walnuts then I dehydrated just about all of the dishes that I make always have onions red pepper green pepper celery garlic and garlic most definitely so we're also going to use these dehydrated mushrooms that are absolutely delicious gifts of that for like well we're gonna let's go ahead and put some of this stuff in okay I wanna do that why don't you cut that up for chop it into big pieces just chop it into big pieces I'm gonna get started with the garlic so you add as much garlic as you would like I sort of love garlic let me get over here for a second so I like a light a lot 1 1 zucchini chopped and this is like about two cups of dehydrated uh what did I say walnuts and then parsley and you just use regular walnuts I mean with the taste be completely off if you you can use regular walnuts without sprouting them so how do you spout walnuts so take the walnuts about a cup or two whatever cover it with cold water little sea salt and let it sit 8 hours overnight okay then the next day you want to strain off all that water you're gonna look dirty and stuff and put it in a strainer rinse it off really really good cover with a towel and you let that sit for like about 24 hours or so with the walnuts covered over yeah with the television and about twice a day just rinse it off and then let it dry a little bit and then put it in your dehydrator okay and what I love so much about that now here is we've already cut up the onions and the celery in the red pepper and we're gonna put that in here green peppers you can just do that in nice big chunks so when you do that the reason why I like to dehydrate is because it gives it a really nice buttery taste yeah it tastes much more smoother than just a raw so what you chopped it up a little bit yes so we're gonna add some of these column kalamata kalamata a la mota olives yes Alice I love these this is a different twist on the dressing yeah I've never seen walnuts and dressing so yeah and what it does it gives it that text or some olive oil puts that in there garcy yep put the parsley in there okay then let's take apple cider vinegar yes let's get a couple leaves of the sage it smells so good and I hear that they're really easy to grow and they last a long time so put that in there and then some of the mushrooms dehydrate oh these are so good they are really good they really good and do you hide your dehydrated mushrooms just wipe them off with a damp cloth Europe chop them up Europe add a little bit of extra-virgin olive oil and your to make Europe and stick them in the dehydrator yeah yep 24 hours put them in before you go to bed at about 105 or so mm-hmm and when you wake up they're ready okay so let's see how this goes we're going to blend it or post I like to stop check here for that thank you mm-hmm we're at the garlic and sea salt let's taste it first and see if it needs and he goes yeah mush olives okay let's taste I'm gonna taste a little bit mmm I wouldn't put any in okay it tastes really good to me little dos dos is really good what a good fiber like a sea vegetable okay has a lot of good minerals in it I'm gonna add the rest of this in here mm-hmm okay and then we don't need the water looks like dressing it almost does I wouldn't be fooled by it but it almost looks like dressing oh girl I'm saying I'm just saying - it looks like dressy and if you wanted to you could put this in your dehydrator put it in the dehydrator or put it in the oven a little bit and let it warm up now you tell me that does not look like me she's gonna give me y'all we already know but she gonna give it to okay let's put it in here oh that smells absolutely delicious absolutely delicious and that was very easy and simple was it a lot of work okay you try it no it doesn't taste like your everyday cornbread stuffing but it's really good it's very healthy I like that delicious I think so you're absolutely right it did not need any salt mm-hmm this is really good so there you have it stuffing without the turkey right Wow that dressing or stuffing was absolutely delicious it was and I was quite surprised by met another people who do not spend time in the kitchen are always surprised and moving on we're gonna make a jicama potato salad pick them up jicama so this is a jicama this is the ugly jicama yeah it is quite unattractive it really is but you know what sometimes unattractive things yes have good stuff I believe it inside I believe it because here's our jicama yes nice white and it's crunchy it is crunchy and it reminds you of a sweet potato has it a little bit of a sweet taste very sweet taste so this is like about 3/4 cups of jicama we're gonna put that in here do that then oh let's go ahead and do nicely yep parsley now I need you to really mince that up Nita I need you to tighten it up mince it up then while you're doing that I'm gonna go ahead on and make the marinade for the yep so this is like about 2 cups of cashews gonna always use like the olive oil and I'm gonna put some chia seeds in here this is like the new flex you don't love this I really do has the omega-3 all that good stuff and I'm gonna a couple of garlic's this is dry mustard put some dry mustard in here alright took away but so I smell that mustard it really is put some of that then I'm gonna add some of this tumeric and it's gonna give it you know really good stuff in tumeric antioxidants plus it gives like this nice color I like that and let's do a little bit more dose please that over to me put some ghosts in there and let's put a little yep see some new season this is my I love this stuff and now here's something not yeah let's see if we need some but that's strainer but what is this let me tell you this nope nope just put them right here what this is I slightly fermented the red pepper green pepper celery onions garlic put it in a slightly fermented what is I don't what is ferment well what you do when you firm it it's like it creates like good floor good probiotics that's what it does okay and so to do that all you have to do is dice your vegetables the size that you want put them in a jar or put it in a bowl first add a little salt uh-huh toss it toss it toss it and then it'll start getting moist because what that salt does is really not the water draws out the water okay and let us sit in the dark colored with like a little Cod cloth yep for like about three days someplace warm maybe wow yeah yeah yeah yeah and look at all of this good so this is called this is the brine this is the Bronner that's the water from the vegetables yep yep from the vegetables there was no added water to this and I love that and this is like really healthy it's like a um like a vegetable broth stuff yes yes yes but it's healthy this is that is considered a superfood so we're going to use some of that and then do I need to chop this more no Lucy so we're going to turn that on how simple was that very easy that was very easy very simple that's that's a substitute for the Mayo right right right right for the Mayo okay so I am going to take you use this I mean like they do use this for anything this is really good this is really good i amaze myself let me try it and make sure she tell my truth isn't that delicious so now this is all rubbish so we're gonna put our relish oh sapore relish in there right that's really smart put that in there it's just beautiful and see listen I can't remember I recalled Thanksgiving dinner was like a two three a week process you can get up in the morning makes us leisurely enjoy yourself I mean without sweating in the kitchen time people come over and join the food you sleep bad so let's do this now all we have to do now is just stir this in tell me this is really good it I know it almost looks like a real potato salad it duck yeah it is it's just with jicama now why don't you go ahead on and start sprinkling some of them oh yeah the parsley in there Wow awesome oh it does alright let me make sure it's alright doing it that's all they're just gonna taste the person you don't want to taste it first I'm not one to add a lot of thought here let's do this and then if we need some salt I see I wouldn't add any salt but if you want to add more I'm good seriously we did a job I did an excellent job there you have it this delicious fresh jicama potato salad try it Wow well we did the collard green and kale yes we did we did the no turkey dressing / stuffing whatever you want to call it and we just did that absolutely delicious I'm telling y'all that jicama heights potato salad the bomb so now we're going to do the cranberry sauce really really easy so let's get started to 2 cups of cranberries no fresh cranberries why don't you cut that up yeah not yeah this ginger is so potent let's just use this and then if we need more we're good let's throw these dates in here three dates yep a little gobby you can use honey I said if you want to you can I like agave because it is honey has a strong flavor list was poor in some um yes we squeezed orange juice yes all this yeah let's see oh that's it I smell the ginger I can't you let me take off my glasses for this oh all this smell amazing okay I'm gonna taste this delicious I'll just have to taste this to make sure that's what she have to do taste that's what she has to do taste taste taste okay screwed over girl is that amazing that's absolutely ability a wonderful dessert to have it really it's this one thing I love about raw foods I mean you can do whatever you want to do with this there you have it fresh cranberries I think we really hit it on the nail with this recipe with these recipes I absolutely concur wonderful so we made the Collard and kale greens we also made this absolute delicious divine jicama potato salad thank you potato salad and the cranberry sauce and the what did you call that aren't no turkey dressing or no turkey dressing is si bomb-diggity the bomb diggity so I hope you enjoyed watching us I really hope we hope that you will have fun making these dishes for your family it's right right and then we should also tell them where they can get the recipes please would you tell me to find these wonderful recipes go to mptv.org wonderful and we will see you next time on cooking raw to order a copy of Caroline and Shania's book a mother and daughter diary of raw food recipes for beginners go to mptv.org and click on store or call to six two seven eight one four nine nine eight you