Thanksgiving Feast!

In Appetizers & Entrees, Recipes by Jenna Davila

Raw foods has been apart of my life for nearly 3 years now and I am so grateful everyday for the beautiful abundance God has blessed us with here on the planet.  I am thankful everyday for being alive!  For being able to have opportunities to learn, to become stronger and to evolve from every circumstance in life.  I am thankful for finding my spiritual path and seeing the beauty and wealth from my inner world that allows me to always be happy.  I am thankful for the air, sound, light, the Earthly perfumes and colors that elevate all of my senses.  I am thankful to be a daughter of the Creator who has given me a body to fulfill my life purpose.  I am thankful for being born into a warm, caring family who has supported me and loved me unconditionally.  I am thankful for my wonderful husband who makes me laugh, dance, sing, smile and embraces my life journey.  I am thankful to have connected with so many incredible people who help raise my vibration and love me for me!  Love of any kind is the most powerful force in the universe and beginning able to share that love with ALL beings is truly the best gift of all.  May you all have a blessed ThanksLIVING and enjoy the company you are in with peace and joy!


Orange Mint Coconut 

  • Meat from 2 Young Thai Coconuts
  • 16 oz Coconut Water
  • 10 oz Orange Juice
  • 7 Medjool Dates (fresh and gooey)
  • 2-3 Tablespoons Carob
  • 1 handful of Mint
  • 1/2 Teaspoon Vanilla Bean Powder

Persimmon Spice

  • 1/2 – 1 Liter of water (depending on how thick you want it)
  • 2 Persimmons
  • 5 Medjool Dates (fresh and gooey)
  • 1/4 cups Raw Cashews (soaked for 2 hours)
  • 1/4 cups Dried Mulberries
  • 1/2-1 Teaspoon of Pumpkin Spice
  • 1/2 Teaspoon Vanilla Bean Powder

Chai Latte

  • 1 Liter of Water
  • 10 Dates (fresh and gooey)
  • A Thumb of Ginger (the more, the spicier)
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Bean Powder
  • A pinch of Cardamon
  1. For each recipe, blend ingredents in a high speed blender.  You can shake with or blend ice if desired.


  • 6 Cups Zucchini (chopped)
  • 2 1/2 cups Apple (chopped)
  • 1 Head of Celery (coarsely diced)
  • 1/2 Cup Cranberries (sliced)
  • 2 Large handfuls of Parsley (chopped)
  • 7-8 Medjool Dates (fresh and gooey)
  • 1/3 Cup of filtered water

***  Note: You can use other herbs like sage and rosemary as well or even even nutmeg and cinnamon to add a holiday twist.

  1. Place the zucchini, celery and cranberries into the dehydrator for 5 hours on 115 degrees, once done place into mixing bowl.
  2. Blend up dates and water in a high speed blender and pour into the bowl.
  3. Mx everything together adding the apples and parsley.
  4. Add everything into a 9×9 glass dish like a pyrex and place back into the dehydrator for 3-5 hours at 115° F


  • 2 Heads of Cauliflower
  • 1 1/2 Cups Dried Mangos (soaked for 20 minutes
  • 2 Tablespoons of Poultry Seasoning
  • 1 Cup of Meat from a Young Thai Coconut
  • 1/2-1 Tablespoon of Lemon
  • 1 Tablespoon of Rosemary (chopped)
  1. Break the cauliflower into big sized florets chunks.
  2. Blend the soaked mangos together.  Once smooth, mix in the seasoning.
  3. Dip and cover the cauliflower with the mango mixture making sure to get into all the nooks and crannies.
  4. Place into the dehydrator for 4-8 hours at 105-115° F
  5. For the sauce, blend together the meat and lemon then add in rosemary.  I personally like to make the sauce the day before and leave it overnight in the refrigerator allowing the lemon to settle ????

*** Note: You can break the cauliflower up into smaller bites and add them into a nice green salad with mangos, carrots and celery.


  • 10 Ripe Bananas
  • 3 Hachiya Persimmons
  • 3 Medjool Dates (fresh and gooey)
  • 1 Teaspoon of Vanilla Bean Powder

*** Note:  You can check out my banana cinnamon bun recipe here (

  1. Slice bananas into thirds (I sliced them right on the banana lines, which I found works perfect!)  Place them on the dehydrator trays.
  2. Once you slice all bananas, dehydrate them on 115° F for 3-4 hours or until you can easily rolls bananas without breaking them.  It is important you do NOT over dehydrate them.
  3. Blend the persimmons, dates and vanilla together.
  4. Spoon mixture on top the bananas sliced coating the bananas tops.
  5. Roll the banana slice together from one end to the other.
  6. Add more sauce on top if desired.
  7. Place back into the dehydrator for 15-20 minutes.

***For more dessert roll inspiration check out my friend Robert’s new book Robert’s Rawsome Dessert Rolls HERE ????

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