Easter is right around the corner, which means it's almost time to gather with loved ones and observe the resurrection of Jesus Christ. While many families across the nation often indulge in refined sugary sweets and fatty meats to celebrate the holiday, you shouldn't feel pressured to do the same. You can still maintain your primarily raw eating habits on Easter, fueling your body with the natural sustenance the Lord intended all along.
Here are some of our favorite plant-based recipes to try:
1. Cucumber Zucchini Pear Salad
This fresh, flavorful salad from Ann's book, "Unravel the Mystery: Recipes" makes the perfect starter for your healthy feast.
For the salad:
- 1/2 large cucumber – chopped
- 1 medium zucchini – chopped
- 1 ripe pear – cored and chopped
For the dressing:
- 1/4 cup flax oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon dried sweet basil
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon sea salt
First, place all of the dressing ingredients into a blender and extract until smooth. Pour mixture over mixed vegetables, tossing to coat. Serve and enjoy!
2. Raw Vegetable Soup
Ann's raw vegetable soup will pair perfectly with the salad.
- 1 1/2 cups distilled water
- 1 tomato – quartered
- 5 sun-dried tomatoes
- 1 large carrot – cut into chunks
- 5 lettuce leaves – romaine, green leaf or red leaf
- 1 collard leaf
- 1 celery stalk
- 1/4 head of cabbage
- 1/4 red bell pepper
- 1/2 avocado
- 1 large clove garlic – minced
- 1/4 onion – chopped
- 1 tablespoon flax oil
- Juice of 1/2 lemon
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt
Place all ingredients in a food processor and blend until smooth. Add more water if necessary until soup reaches the perfect consistency. Serve and enjoy!
3. Heavenly Henrietta Ham
There's no need to give in and eat meat on Easter. Make this delicious "ham" for your family members instead! The recipe from "How We All Went Raw" by Charles, Coralanne and George Nungesser is healthy, delicious and satisfying.
For the "ham":
- 2 cups pecans
- 2 cups almonds
- 1 cup pine nuts
- 1 cup cashews
- 1 medium white onion
- 6 cloves garlic
- 2 celery stalks – sliced fine
- 4 tablespoon lemon juice
- 1 tablespoon cumin
- 1/2 teaspoon black pepper
- 2 tablespoons dried rosemary
- 6 tablespoons psyllium husks
- 2 teaspoons sea salt
- 1-2 tablespoons BeetMax
- 1 medium jicama
For the basting mixture:
- 1/3 cup raw honey
- 1/2 cup fresh pineapple – finely diced
For the hummus:
- 2 cloves garlic
- 1 zucchini – peeled and chopped
- 2 cups sunflower seeds
- 1/2 cup raw tahini
- 1/4 cup fresh lemon juice
- 1/3 cup distilled water
- 1/3 cup olive oil
- 1 teaspoon sea salt
To make the "ham," soak the nuts for about 4 hours, then drain and rinse. Run the nuts, onion and garlic cloves through a juicer until smooth. Mix the remaining ham ingredients, besides the jicama, until it reaches a smooth, thick consistency.
Hollow out the jicama, then form the ham mixture around it to simulate the bone marrow. Be sure to leave the hollowed out end exposed – this is where you'll place the hummus.
Brush "ham" with raw honey and garnish with pineapple. Then, place in a dehydrator for 10 hours.
In the meantime, blend your hummus ingredients in a food processor until the mixture is smooth and creamy. Once the "ham" is ready, remove from dehydrator and place prepared hummus in hollowed out "bone marrow." Carve "ham" and serve with hummus.
What's a holiday without dessert? Create this delicious treat, courtesy of Julie Wandling's "Hallelujah Kids" recipe book for the children – and the adults who want to curb a craving!
- 2 cups cashews – soaked for 30 minutes and drained
- 2 tablespoons cocoa powder – or carob powder
- 1/2 cup almonds
- 1/2 cup honey or agave nectar
- 4 tablespoons chopped hazelnuts
- Water to blend
Place all ingredients in a food processor and blend until smooth and thick. Spread on dehydrator sheets and place in the dehydrator for 12 hours. Let sit for an additional 12 hours, then cut, serve and enjoy!
5. Fruit Salad
If you're looking for a less indulgent dessert to serve to the adults, try this fruit salad recipe from Kim Wilson's book "Everyday Wholesome Eating … In The Raw." The combination of fresh fruit, fruit salad cream and chopped nuts is delectable!
For the salad:
- 2 kiwi – chopped
- 10 strawberries – chopped
- 1 apple – chopped
- 2 bananas – sliced
- 1 cup blueberries
- 1/4 cup chopped nuts
For the salad cream:
- 1/3 cup almonds – presoaked for 8 hours
- 1/2 cup water
- Juice of 1 orange
- 1 frozen banana
- 1 tablespoon olive oil
- 1 tablespoon honey
To make your salad cream, process the nuts, water and orange juice in a blender until smooth. Gradually add the remaining ingredients and pulse until whipped.
Toss the fruit in the salad cream and garnish with chopped nuts. Serve and enjoy!