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Fully Raw

My FullyRaw & Vegan Thanksgiving Menu 2015



ig Thanksgiving spread 1

I am so excited to share my Thanksgiving menu with you this year! It is FullyRaw & Vegan, and there are many dishes here for you to try! I hope that perhaps you will pick one of these simple yet delicious dishes to share with your family and friends this holiday season! I’ve just posted a YouTube video about my spread, and here on this page I will share the exact recipes for you so that you can keep them and make them year-round.










Book-coverIf you haven’t already gotten your copy of my book, please show support order your copy on Amazon here. There are more than 100 recipes with salads, soups, gazpachos, smoothies, juices, desserts, and more! Intertwined throughout the book are stories and motivational pieces that share how I have managed to eat FullyRaw throughout the past 10 years, in social situations, with my family, and more. I know you will love this book, and I hope that you keep it in your kitchen and on your countertops and use it over and over again. Please also share a copy with your friends!












Pom salad ig 1FullyRaw Pomegranate Kale Pecan Avocado Salad with a Creamy Orange Avocado Raspberry Vinaigrette:

For the salad, add into your bowl…

  • 2 heads of kale, de-stemmed and chiffonaded or chopped finely
  • 1 cup of pomegranate seeds
  • Half a cup of pecans, chopped and halved

For the dressing, add into your blender and then massage onto your kale salad the following….

  • Juice of 1 orange
  • 1 whole avocado, pitted
  • Small handful of raspberries
  • Squeeze of fresh lime juice
  • Optional: 2 tablespoons of pine nuts or pistachios






ig 6FullyRaw Holiday Stuffing: This recipe is simply, savory, lower in fat, free of animal products as well as heavy whips and ingredients. It is easy to make and share! Chop and mix into your bowl the following ingredients: 

  • 3-4 Medium sized zucchini, diced
  • Half a cup of pecans soaked for 2 hours, then ground coarsely
  • 4 cups cauliflower shredded to consistency of rice
  • 2 cups carrots diced
  • 1 cups onions diced
  • 2 cups celery diced
  • 2 tbsp dried or fresh rosemary minced
  • Thyme minced
  • Parsley, minced
  • Optional: a sprinkle himalayan salt to taste
  • A large tablespoon of freshly squeezed lemon juice






cucumber soup pistaccioThe FullyRaw Cucumber Mint Pistachio Dressing:

In a powerful high speed blender like the Vitamix, blend the following ingredients….

  • 1 large cucumber (if you want to be more soupy, add one more cucumber or even zucchini)
  • Half of one ripe avocado
  • 2 tablespoons of pistachios
  • 1 cup of fresh mint
  • Juice of 1 lemon or lime
  • Optional: To make a creamier soup, add a small handful of cashews








fudge ig 1FullyRaw Raspberry Fudge Squares

For the fudge: in a food processor, add…

  • 2 cups of freshly pitted medjool dates
  • 2 cups of mulberries
  • Half to one cup of pecans
  • Half a cup of raw cacao or carob (mixed with water until takes on the chocolate texture)
  • Tablespoon of freshly ground cinnamon
  • Tablespoon of sweet, raw cacao nibs
  • Optional: a few dried figs







fudge ig 2When your fudge is processed, take half of this mixture and press it into a glass pyrex of choice. You can use wax paper to keep it from sticking to the glass. Then, when you’re first layer is complete, blend 2 cups of fresh raspberries with approximately 8 pitted dates and pour this raspberry glaze on top of the first fudge layer. This will give you the raspberry filling. Once you have poured the raspberry filling, you can then use your remaining fudge and press it gently on top of the raspberry layer. Place it lightly because the raspberry layer will be very gelatinous, more so than the fudge. Once the final layer of fudge is set, you can place your pyrex in the freezer for about 4-5 hours. Take it out after that, pop out the spread, and slice it with a knife to create beautiful FullyRaw & Vegan Raspberry Fudge Squares! Yum!











Pumpkin Pie Slice 1FullyRaw Pumpkin Pie Cheesecake Recipe: COMING TUESDAY!  In the meanwhile…here is my FullyRaw Vegan Pumpkin Pie Recipe: YouTube Video Here

  • It’s so easy to make in just 2 easy steps! In order to make this recipe, you will need a Vitamix blender as well as a food processor and a pie dish. Rawfully Organic has the best non-profit deals on the vitamix blenders! Please email for the details!
  • Ingredients for the Crust: 1-1.5 Cups of Pecans 1 Lb of Fresh, Wet Dates.
  • Directions for the Crust: Process both ingredients in a food processor until they reach a crust-like consistency. Press the crust into your pie pan.
  • Ingredients for the Pumpkin Pie Filling: 1 Pie Pumpkin 2 Lbs Dates 1 SUPER Ripe Persimmon 1 Large Tsp. of Cinnamon 1 Tiny Pinky Finger of Ginger Optional: Scrape from a Vanilla Bean
  • Directions for the Filling: Pit your dates, and place them in the vitamix with your chopped and peeled pumpkin. Add all of the rest of the ingredients. Pour the filling into the crust and spread it in evenly. Freese the pie until it firms up. Serve chilled! Watch the video for more details on how to make this recipe! Enjoy immensely and share with family and friends!








cranberry sauce ig 1FullyRaw & Vegan Cranberry Sauce:

In a food processor, mix the following….

  • 1 cup of fresh cranberries (red as possible)
  • 1 cup of freshly pitted dates
  • 1 honeycrisp or fuji apple
  • 1-2 cups of freshly squeezed orange juice based upon how sweet you want it to be. You can also use seedless oranges if you want it to be more pulpy.
  • Herb of choice like rosemary or even basil
  • Optional to sweeten: a handful of dried raisins

When ready, serve in a bowl and soak in the refrigerator overnight. NOTE: this is NOT a sweet dish. This is a sour/slightly bitter dish because of the cranberries. You can choose to use this spread however you wish from here, but this base is extremely flavorful to add as any side sauce for a salad or stuffing.






corn salad thanksgiving igFullyRaw Holiday Corn Salad with Guacamole:

  • 3-4 cups of fresh corn
  • 2 cups of cherry tomatoes (red, yellow, or orange), sliced
  • 1 cup of rainbow bell peppers, diced
  • 5-6 sprigs of green onion
  • Quarter of one red onion
  • Optional: cilantro
  • Juice of one lime or lemon







guacamole 1For the Guacamole…

  • 3-4 ripe avocados
  • 1 diced tomato
  • Juice of one lemon
  • 2-3 green onions, diced
  • 1 tablespoon of one red onion
  • Herb of choice like cilantro
  • Optional: himalayan salt to taste (a pinch is sufficient)







date rolls thanksgiving ig 1FullyRaw Coconut Date Bars:

In your food processor, mix approximately 2 cups of freshly pitted dates with 1 cup of either mulberries or walnuts. Process until it becomes the texture that you desire. When ready, take out small handfuls at a time and form them into tiny balls or bars. Place raw shredded coconut onto a place, then roll the date bar over it so that the coconut flakes stick to it. Plate and enjoy!



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