Ring Out the Old with a Raw Food Feast at Home
Posted on December 19 2011 | (0) Comments
Category: Raw Entertaining and Holidays Tags:
raw dip recipes
New Year’s Eve is a wonderful night of nostalgia, hope and celebration. And while many people attend parties to ring out the old year and ring in the new, others (like me) enjoy spending a quiet New Year’s Eve at home.
The biggest challenge of being a homebody on New Year’s Eve is figuring out what to eat. I don’t want to get weighted down by a heavy meal or snacks; my goal is to keep my appetite satisfied so I can be wide awake to watch the ball drop. (I’m normally an early riser, so counting down to midnight can be tough.)
That’s why I like to spend New Year’s Eve feasting on raw food appetizers. I can prepare a variety of recipes early in the evening and nibble on them throughout the night. And since the food is natural and unprocessed, I don’t have to worry about it making me feel sluggish and sleepy.
The dips and pâtés in my book Raw Food Made Easy for 1 or 2 People are a feast unto themselves when you serve them with an assortment of crudités. They’re so delicious that I never miss the unhealthful mayonnaise-laden dips that are typical New Year’s Eve fare.
One of my favorites is easy Olive Tapenade. Put olives, capers, lemon juice, and a few other ingredients into your food processor and in seconds they’ll come together into a rich, spreadable paste. It has a complex, ‘gourmet’ flavor that I find irresistible. And Olive Tapenade morphs easily into Sun-dried Tomato Tapenade. All I have to do is replace the olives with soaked or oil-packed sun-dried tomatoes, and omit the capers.
The best part of these New Year’s Eve raw food appetizers is that I can tuck any leftovers into the refrigerator and enjoy them on January 1st in sandwiches, wraps...or on my finger!
And speaking of January 1st, in my next post, I’ll give you my secrets for a great New Year’s Day brunch.
Related Recipes: Olive Tapenade