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Healthy Holiday Recipes for Rave Reviews

By Robyn Openshaw, MSW | Nov 18, 2009

So today’s the day that the professionally photographed, professionally edited HOLIDAY recipe collection went live in the GSG store. We are getting wonderful feedback in emails already this morning–thank you!

Desiree Ward (Kyra Sedwick lookalike) is a GSG reader and vegan nutrition aficionado with amazing kitchen talents. Katie Dudley is another GSG reader who amazed me with her “food photography” skills (it’s different than taking pictures of people, you know–most photogs don’t do it). I introduced them and I think the synergy (with some of my recipes too) is the very best recipe collection we’ve ever done on this site.

Thank you, ladies–you are artists and geniuses. Here’s Katie’s shutterfly site to see photos of Halloween Chili, Raw Cinnamon Ice Cream, and lots more:


We are offering it at $9.95 until next week, when it goes up to $14.95, so snatch it up. I think you’ll love it!

Here’s the link to it in the store, and the photo is Raw Pumpkin Pie you just might like better than the sugary cooked version:

Healthy Holiday Favorites for Rave Reviews

Healthy Holiday Recipes

Healthy Holiday Recipes

Posted in: Books, Whole Food

17 thoughts on “Healthy Holiday Recipes for Rave Reviews”

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  1. Connie says:

    I purchased the Healthy Holiday Recipes and I am eager to try some of these recipes. I had a question about the Vegan Carrot Cake Muffins. In the directions we are told to blend the banana with some other ingredients, but bananas are not mentioned in the list of ingredients.

    Is it one banana? Also it says to soak the carrots in Sucanat. Is there supposed to be water added to that?

    Thank you

  2. Trish says:

    I’m totally all about the holiday recipes this year! Bring them on!

  3. Desiree says:


    Sorry that is a typo, banana is not in the recipe, it should say applesauce, thanks for catching that we are changing that right now. But, you could use the same amount of banana instead of the applesauce, I have made it both ways, it comes out a little lighter and less dense with banana. As for soaking the carrots, the Sucanat will naturally draw out the moisture from the carrots. Don’t add water, just drain off the juice that comes off of the carrots. Hope you enjoy them!

  4. Katie says:

    Robyn and Desiree you are a ROCKSTARS! Thanks again for everything! I made the Shrek Ice Cream for my extended family tonight and I WOWED them. Even the non-green smoothie drinkers loved it! Hooray 🙂 Can’t wait to try more of the yummy recipes.

    PS Desiree is Kyra’s twin… totally.

  5. Desiree says:

    We have made a new version of Healthy Holiday Recipes for Rave Reviews, it has the Vegan Carrot Cake Muffin recipe slightly changed, an explanation of Ultra Gel, the 12 100% raw recipes marked as such, and a table of contents. If anyone who has an order number wants the updated copy, shoot me an email at desiree.hancock@gmail.com, and I will email you a new copy. In the email include your order number, thanks!

  6. Connie says:

    In the Chia snowballs, is the brown rice cereal the puffed rice?


  7. Anonymous says:

    No, it is the crispy brown rice cereal. I have done it with puffed rice, but the texture of the crispy rice is better in this treat. The texture is kind of like a rice krispy treat but a lot healthier.

  8. Anonymous says:

    I made chia snowballs with almond butter and they were so delicious!

  9. Anonymous says:

    The Chia snowballs, calls for a crispy brown rice cereal, made by Erewhon. Any healthy crispy rice cereal would work though. I have made it with puffed cereal but it doesn’t give it the same texture. Hope that answers your question

  10. Anonymous says:

    Can Craig’s Cupcakes be made vegan? (I’ve had a request for a vegan cake…) What could I replace the eggs with?

  11. Jason says:

    Erin, here are some egg substitutes:

    1/2 banana mashed. This will add banana flavor, but in cupcakes that’s probably fine. Also gives dough some fluffiness, you may be able to cut back on baking powder, slightly.

    1 T flax seed, ground (yields 1 1/2 T) plus 2 T water. Mix together, so it gets goopy before adding to recipe.

    Here are some more, including tofu and soy yogurt: http://www.theppk.com/vegan-baking-the-post-punk-kitchen-shows-you-how/

  12. Desiree says:

    Erin, the Craigs cupcakes can be made without eggs, but they will not be as light and fluffy. If I were you I would do the vegan carrot cupcake muffins. Follow the recipe and add 2 T vital wheat gulten, to make it more like a cupcake and less like a muffin. Also replace the apple sauce with the same amount of mashed banana. The banana will make it lighter than the applesauce. You can frost these with the vegan coconut cream frosting in the book. They go well together. That would be my suggestion. You could also do the Craig’s cupcake recipe as well. I would substitute 1 T flax per egg. I don’t think you need more liquid in this recipe. But eyeball it if it looks to dense add a little bit of water. I would also add 2 T vital wheat gluten to make it light. Flax makes the cupcakes denser. They still taste good but they need help to be more like a cupcake. Hope that helps let me know if they turn out!

  13. Anonymous says:

    With the raw cinnamon ice cream it says to transfer mix to ice cream maker and follow directions……… usually you add milk to the line with regular homemade ice cream so would you do the same or add almond milk to the line or?????? help

  14. Anonymous says:

    I am really annoyed about the *major* differences in the pumpkin pie recipe, before and after the revisions. Those are BIG differences. The filling doesn’t “set up”. It’s just slop.

  15. Desiree says:

    I have just made it as the recipe states, and it turned out great. If you want to fill it to the line, add a little bit more sweetener and cinnamon to taste.

  16. Anonymous says:

    I was very excited to purchase the Healthy Holiday Favorites, especially since Thanksgiving is coming up soon. I was thrilled when I saw a recipe for raw pumpkin pie (Pumpkin Pie with Cinnamon Cashew Cream on pg. 39). It looks delicious!! But I was wondering if there is a typo or something, because there is no pumpkin listed in the recipe (not in the ingredients and not in the directions)….??

    1. Robyn Openshaw, MSW says:

      Nope, no typo! It will taste like pumpkin pie, though, and it will be orange. 🙂

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