Cabin Blendings
As I mentioned in my last post, we celebrated Thanksgiving Day early this year because we were going up to the mountains again to enjoy our favorite stomping ground. (No scorpion stings this time for me!!) I didn't want to prepare a big Thanksgiving dinner while we were trying to enjoy our vacation so we had ours the weekend before at home. I made a very simple raw menu in addition to the cooked foods that the rest of the family likes to have alongside my raw dishes. This year I made a raw cranberry relish, see last post, and also some raw doughnut holes and a raw brussel sprout salad. The children loved these doughnut holes so much. I stayed away from them, as I try to limit my nut consumption when eating other overt fats and the brussel sprout salad has avocado and a few pecans. I really prefer that salad over the sweets. Raw Doughnut Holes by Elizabeth @ rawlivingandlearning.blogspot.com 2 cups raw rolled oats (use certified gluten-free for a GF option) 1/2 cu...