We’re really gearing it up for Thanksgiving here on the Renegade Health show…
Annmarie is putting together the menu that we’ll share with family that will include a lot of raw food holiday options.
This recipe for zucchini wraps with cranberry-orange salsa is sweet and tangy and all around awesome.
Plus, Annmarie uses a cool kitchen tool to make the wraps that you’ll want in your own arsenal!
Take a look…
Your question of the day: What is your favorite appetizer?
Click here, scroll down to the bottom of the page and leave your comments now!
To get the Cai-Bao for your own kitchen, click here… Get the Cai Bao Slicer Today!
Here is the recipe:
Raw Food Recipe for Zucchini Wraps with Cranberry-Orange Salsa
Cranberry Salsa
Cranberries (3 cups), thawed and coarsely chopped
1/2 cup raw honey (or to taste!)
2 medium navel oranges, peeled, sectioned and cut into chunks
1 small red onion, finely chopped
1/4 to 1/2 cup minced fresh cilantro
Pinch of cayenne
2 tablespoons lime juice
In bowl, combine cranberries and honey. Then stir in all other ingredients. Cover and refrigerate for at least 2 hours.
Zucchini Wraps :erdddd <– This is Jonny 5′s contribution.
1 large zucchini, cut into long flat strip with cai bao
1 red bell pepper, julienned
1 large carrot, julienned
1 small yellow zucchini, julienned
1 small parsnip, julienned
1 small stawk of bok coy
1/2 small apple, julienned
small piece of ginger julienned
1 scallion sliced thin
Thinly slice long wide flat stripes of zucchini with cai bao. Julienne other veggies and slowly roll with zucchini. Top with Cranberry Salsa! Serve with friends and family and enjoy!
Live Awesome!
Kev
2:47 pm on November 4th, 2009
Looks good! I don’t have a favorite appetizer, but this appeals to me…thanks!
2:57 pm on November 4th, 2009
Thanks for the beautiful recipe! I will definitely make it for Thanksgiving.
Qof the day: preraw- Mozzarella sticks
3:01 pm on November 4th, 2009
I love appetizers with mushroom!! Tomatoes are cool, too.
This appetizer and Thanksgiving recipe subject in general is SOOO
P-R-A-C-T-I-C-A-L !!! I LOVE IT!!
Thanks! from Stamford, CT.
3:14 pm on November 4th, 2009
Thanks you guys looks yummy!
3:18 pm on November 4th, 2009
Kevin and Annmarie,
This recipe looks gorgeous and delicious! I cannot wait to try it on my family for Thanksgiving. I also make raw apple pie with orange-date syrup, raisins, and a date/almond crust; that one I originally got from Ani Phyo’s YouTube video, and it’s been a reliable hit with my decidedly non-raw family at the last 2 Thanksgivings.
Thanks to you, too, Jonny5, for your contribution. My two kitties aren’t nearly as helpful as you are, though I’ve asked them many times to help me write my thesis.
3:38 pm on November 4th, 2009
You’re in Georgia! How cool! I’m just up the road (about 1.5 hours) from Stone Mountain! I hope you enjoy your visit to Gawja!
This appetizer looks simply rawesome! YEAH!!! Can’t wait to try it.
Don’t really have a favorite appetizer because I consume mainly smoothies, juice and salads and just grab a piece of fruit when I’m on the run. Keep up the good job!
=)
4:00 pm on November 4th, 2009
what is the difference between the cai bao and a mandalin? Is one safer or more versitile than the other? I would be very interested in hearing other people’s comments or opinions on this, thanks. Love the show, this looks so delicious!
4:38 pm on November 4th, 2009
I love simply cut up vegetables with yogurt cheese and herbs.
I have never used a cai bao however it doesn’t look as safe as a mandoline. Mandolines usually stand on their own so at least one hand is kept away from the blade. Japanese mandolins are about the same price. Just my own opinion.
May I ask something?( I’m sorry if you already addressed it in the past)
I searched your archive for salad dressing recipes and found one early on where you said you were allergic to honey so Annemarie used agave. Now you seem to be diametrically opposed to agave and use honey in most recipes. How did you remedy your honey “allergy”? When I eat anything with honey in it I get a tremendous headache. You posted recently to test things you may have had a problem with in the past. I was just wondering if you had more insight in your own experience. Thanks.
5:14 pm on November 4th, 2009
I love a good garlic hummus with salsa poured over it. I like to dip raw veggies in it or baked corn chip. Looking up recipes to make raw corn chip. I found one called un-corn chips made with sprouted buckwheat.
I also like a three pepper hummus spreed in celery. Growing up we did this with roasted peanut butter or cream cheese. The hummus is much better.
I do not always make my hummus raw. Baby steps here.
5:34 pm on November 4th, 2009
Kevin & Annemarie! you are so full of energy, life & great ideas!!I love watching your videos & making your recipes.
I am pretty new to raw food – started last Feb just eating salads & cut up veggies, but then I found your show and your Fake Tuna recipe was the very first real raw food recipe I ever tried and it is one of my faves! I can’t wait to try today’s recipe!
I am still eating a bit of cooked – but less & less & no more dead animals! Hurray!! AND as a bonus, without even trying, I’ve lost 20lbs!!
My favorite appetizer? well, so far, thick slices of tomatoes with your fake hummus recipe…I LOVE it! BUT I am starting to dehydrate & have found a few awesome recipes for kale etal chips…maybe they will be my next faves!
Thanks for being our there! I love you both!
Isabelle
5:41 pm on November 4th, 2009
Still (ab)using the bees and stealing their honey I see. I am really dissapointed and losing my trust in you both. It is so easy to soak some dates for a few hours then use the syrup and you can have a natural sweetener with a clear conscience as you have not exploited any creatures in order to eat.
6:02 pm on November 4th, 2009
Nice! Jonny 5 is trying his hand…er..paw at keyboarding!
A nice appy for me is sliced zucchini (circles) topped with a bit of raw “cheez”, some alfalfa sprouts and a small, teensy wedge of red pepper on top.
Can’t wait to try the salsa recipe. Thanks for sharing!
Peace!
6:08 pm on November 4th, 2009
Hey Kevin and Annmarie,
Thanks so much for posting that recipe. Raw food doesn’t have to be boring and I’m slowly learning that fact. I’ve been following the 80 10 10 plan by Dr. Graham and it’s starting to get pretty monotonous. What I am discovering from his plan is that single meals of 1 kind of food might be the healthiest diet, but the healthiest diet doesn’t always translate into the healthiest person. I feel it really takes the joy out of eating and discovering new and amazing recipes like this one. Thanks for making raw food exciting, and healthy. I am really looking forward to making these.
Thanks so much,
Jordan Lidster
http://www.theorganicrevolution.ca
http://www.gardensofNipawin.com
Changing the world through education, not medication
6:23 pm on November 4th, 2009
There’s a good recipe for raw corn chips in Sergie and Valya Boutenko’s first book, Eating Without Heating, published in 2002. The recipe is on page 99, here’s my adaptation of it. I’ve made it several times tweaking each time…they last a long long time and taste like the cooked version:
Sergie and Valya’s corn chips
recipe adapted by Nomi Shannon
4 cups corn (cut off cob)
1/4 cup olive oil
1/2 cup water
1 teaspoon sea salt
1/2 cup ground flax seeds (start with about 3 rounded tablespoons whole flax seeds), grind in coffee grinder or mini food processor
1/2 teaspoon cayenne or more if you like it HOT
1 Tablespoon Maple syrup
1 bunch cilantro finely chopped
Blend all but flax and cilantro. Slowly add flex while the blender is running. Stir in chopped cilantro or just pulse on or two times I like it better not blended in…
The mixture will be thick. Spread on teflex sheets. When top is dry, flip over, score into triangles and dehydrate until crisp.
Enjoy! Nomi
7:00 pm on November 4th, 2009
Yum!! Right now I’m loving spring rolls made of pretty much any and all veggies and lettuces (as many as the wrap can hold). I do my thin slicing and some julienne with my hand held mandoline, works great (oxo brand, not expensive).
Thanks you guys for your positive energy! And thanks also for letting the theme music go longer at the end, cool
Peace,
Tamara.
7:25 pm on November 4th, 2009
Amazing, i just bought cranberries and had no idea what to do with them, great timing, can’t wait to make this
7:36 pm on November 4th, 2009
I would have to say Dolmas, pine nuts, dill, raisins, sun dried tomatoes, Collard greens, olive oil and sea salt. Yum…..
I will try this recipe and I might have a new favorite….
7:38 pm on November 4th, 2009
That looks so yummy…! I probably wrap some colorful seaweed instead. Umm…
Great show guys, but more Jonny 5 please!!!
9:20 pm on November 4th, 2009
Kevin,
I couldn’t find where you posted when and where you’ll be speaking in Atlanta. I’ll really be disappointed if I miss the event. Please just speak the info on the show tomorrow. Thanks. BTW, the offer is still open if you want to “plug in” at our place South of Atlanta. We have 3 acres but you would be welcome to “live” inside as well.
10:27 pm on November 4th, 2009
Looks great Annmarie. I read the comment from Ellen from Davis about her Annie Phyo’s recipe of the raw apple pie. I searched for it on this site and did not find it. Would love the recipe.
Have a great time there in Georgia.
Say hi five Johnny cat!
10:31 pm on November 4th, 2009
kepp the thanksgiving ideas coming; The roll looks great and could be a new favorite 4 me:)
10:50 pm on November 4th, 2009
I don’t have a favorite raw appetizer, unfortunately. I used to love water chestnuts marinated in soy sauce and then wrapped in bacon. It seems like it would be easy to make a raw alternative using zucchini and jicama or something…but I fear all will be a let down compared to the original!
10:50 pm on November 4th, 2009
Annmarie, it may be time to feed Kev some dense and grounding foods and give him naps, so his energy can stabilize. He’s working too hard! Thanks for the recipe. I have a similar knife, but it’s smaller and made elsewhere. I also use scissors to cut foods like lettuce, green onions, and other fruits and veggies where using it creates efficiency and simplicity.
You can also learn how to position your hands here http://www.youtube.com/watch?v=PiprDIoHBAg so you can be more effective using the cai bao.
Happy give thanks!
4:00 am on November 5th, 2009
hi kevin and annmaire
i can’t say anything about appetizers now, because i am on a high for the YANKEES winning the world series and i know that you are yankee fans and i grew up in ny as a fan for over 30 years…tonights game was awesome and my heart was pounding the entire time and now i can’t get to sleep! and i am looking forward to next year again
mindy aka ageless raw beauty
living in san diego
and hardcore yankees fan-atic
4:03 am on November 5th, 2009
Pecans
And I agree with Satori, more J-5 please!!!
4:23 am on November 5th, 2009
I agree with jane magpie about the honey thing…., but I am not losing faith in you or anyone who decides to exploit animals of ANY size !
4:53 am on November 5th, 2009
FARAWRITE APETIZER KALE SALADE W/RED PEP, green olive,nuts ginger base sauce a sugestion for your recipe marinated something either the sukini or the garnish you put in
thanks i am a fan
10:09 am on November 5th, 2009
I LOVE mozzarella sticks!
11:50 am on November 5th, 2009
That looks sooo good, can’t wait to make it!
My favorite appetizer is Cashew Cheeze Pate (http://reneoswald.com/videos.html –video recipe #59) Really fast and easy to make and so versatile. You can use it to stuff peppers, tomatoes, zucchini wraps like you made, veggie sushi wraps with nori, dip for veggies, mixed with chopped cauliflower and used as a stuffing, lasagna, etc.
It’s so fun making raw foods for people over the holidays! Seems like this is the time of year when people are more willing to try new things! –Just call it a holiday appetizer and they’ll give it a try!
Rene
http://reneoswald.com
11:56 am on November 5th, 2009
Recipe looks AWESOME!!!
Where are you speaking in ATL!!????
12:57 pm on November 5th, 2009
Thanks for the recipe, it looks good. Although that Cai-Bo thing looks dangerous! It would be easy to lop off a finger or two with that. :-/ I’ll stick with my Kyocera ceramic blade mandoline. ;^)
I am thankful for bees and their delicious honey and don’t hold it against you for using it. Maybe we need to find a way to communicate with bees and see what they really think about all of this and stop forming our own opinions…
Anyway, we don’t do many appetizers, but I really like jicama sticks dipped in macadamia-red pepper “cheezy” sauce.
By the way, where/what is the salad recipe that you referred to as “course 1″?
Thanks!
4:36 pm on November 5th, 2009
Great receipe
5:59 pm on November 5th, 2009
Wow! This recipe looks so good!! Hey that new tool is a pretty nifty gadget! I love new gadgets. Wish I could come to your house for Thanksgiving dinner.
0
6:20 pm on November 5th, 2009
Chers Anne-Marie and Kevin
J’aime cette recette. I trained under Chad Sarno, the Hollywood Raw Food Chef.
I realise your concern about agave hence your use of commercial honey.
There is an alternative. Have you heard of unpasteurised sustainable raw honey? See http://www.pyreneeshoney.com. Or sustainable beekeeping? http://www.warrebeek.com.
I am well aware of the welfare of the bees especially as my husband is vegan.
I adore all living creatures. This was instilled by my primary school teacher in France who taught us the Abbe Warre method of beekeeping. Bees do communicate with us by telepathy. Ours were the most cherished and pampered bees one could imagine and needless to say, very happy feeding on the nectar of the wildflowers of the Jura mountains.
Carmen Marie-Denise (UK)
7:16 pm on November 5th, 2009
That looks INCREDIBLY YUMMY! I just ate a grapefruit, and now i want this. ASAP. Undoable unfortunately.
We dont celebrate thanksgiving in my country, but this will be eaten at another time for sure!
This looks like something that would go nicely down at a bbq.. So so fresh.
7:43 pm on November 5th, 2009
I love all the colors in it and look forward to making it!!
11:19 pm on November 5th, 2009
Beautious.
Thanks be to God for all the wonderful food.
And for your show.
12:35 am on November 6th, 2009
HI You Two…
I love that kitchen tool. I just noticed in this episode that you have the same electric kettle as I…HA…
What a holiday feast you are going to have…
I am not sure what I will do this holiday.
The family eats traditional.
I can prepare some raw ‘yummies’.
They have no problem eating what I prepare.
You both are helping me get into the mood.
Thanks!
Yes, I remember LiteBrites that belonged to my younger siblings and my own son. Cool.
Dawni
3:30 am on November 6th, 2009
Thanks for the beautiful recipe! I’ve been wondering what to do with cranberries other than boil them into mushy sugar caked oblivion!
And, My favorite appetizer is Spinach Artichoke Dip!
Best Wishes to you Both and thanks for everything you do!
3:47 pm on November 6th, 2009
Boy, does this sound great! But it seems to me that it would be best if the cranberry salsa was prepaired ahead of time and left to blend the flavors a bit in the fridge. I say that merely because of the raw cranberries and how tart they are – extreme! Thoughts?
2:04 pm on November 11th, 2009
YUM!! Thank you!! I can’t wait to make them!!
3:28 pm on November 11th, 2009
That looks good. I make an easy appetizer with some raw zucchini bread, homemade pesto, fresh hummus and a kalamata olive in bite size pieces. It’s a big hit!
http://blog.wewantraw.com/2009/10/25/spaghetti-ds-style-with-pesto-hummus-appetizer.aspx
4:38 pm on November 11th, 2009
I’m too good a chef to have a “favorite” appetizer. Often, they’re just smaller versions of my many live mains, or a cup, rather than a bowl, of live soup, topped with sunflower greens, great olive oil, and a little fresh-ground Himalayan salt. If you like creamy soups, avocado or soaked nuts will substitute for dairy cream.
The zucchini rolls look great, but Annmarie, if you’re going to use honey, skip the metal spoon and bowl. Live, organic, unpasteurized honey is loaded with enzymes that are killed by metal! I learned this many years ago. Use a wooden spoon and ceramic bowl. Had I prepared this recipe, I probably would have salt-massaged the zucchini to make the rolls, so they don’t disintegrate with the first bite.
For all of you who have had tonsillectomies: the tonsils tell the stomach there’s food coming, so we start secreting digestive enzymes. If you no longer have tonsils, you will start secreting these necessary enzymes by eating radish first (especially important if what you’re eating is high in protein, like nuts). One great recipe is shredded or grated black radish (you can do it in the food processor), finely diced red onion (or any onion), extra-virgin olive oil, ground, dried papaya seeds or crushed pink peppercorns, and fresh-ground Himalayan salt. This tastes even better after a day in the fridge, so the flavors meld. No need to peel the radish, a little black among all that whiteness looks lovely, and all vegetable and fruit peels are loaded with nutrition (though I’ll never eat a banana peel!), including phytonutrients that color the plants.
Always remember, no matter what you’re serving, or to whom it’s being served (even if it’s only you), that the first ingredient is always LOVE. Health and peace.
5:00 pm on November 11th, 2009
Wow, Annmarie, I was just making zucchini rolls yesterday with the cai bao as part of the raw food class I’m teaching. I find your recipes really interesting. You’re an inspiration to the raw food world and the natural health world should I say.
Kevin, when you say thank you for your comments and even though there’s hundreds of us I take it personally. Ha, ha!
Big thanks for your awesome show.