I haven't experience a real fall since I left New York state to go to college in Texas almost 15 years ago (yes, it really has been that long). In Texas, people joked, we had two seasons: green season and brown season.
In Seattle, I suppose a few trees actually turned red and yellow and were kind of pretty. It was very similar to autumn. People there certainly insisted that they had a "real fall."
Yesterday, I looked out my front door at the always beautiful tree-lined street, and it was raining leaves! Beautiful gold, orange, and red leaves, fluttering to the street below. So amazing!
I know, it's no New Hampshire or even New York. But it was definitely an honest to God fall.
Raw food recipe of the week - Turkey Loaf
I made this for an early Thanksgiving raw food potluck. People were bringing the stuffing, the mashed potatoes, the pumpkin pie, but no one was brining the turkey! This is a very simple recipe from Living on Live Food, by Alissa Cohen. The recipe didn't call for dehydrating it but I thought it would be better with a hint of crispiness on the outside.
Turkey loaf: Pumpkin seeds, cashews, Brazil nuts, celery, scallions, and dried sage, blended well in a food processor, formed into a loaf, and dehydrated at 105 degrees for 6 hours.
Cranberry sauce: Fresh cranberries, agave nectar, blended in the food processor. Excess liquid drained.
Turkey loaf: Pumpkin seeds, cashews, Brazil nuts, celery, scallions, and dried sage, blended well in a food processor, formed into a loaf, and dehydrated at 105 degrees for 6 hours.
Cranberry sauce: Fresh cranberries, agave nectar, blended in the food processor. Excess liquid drained.
