Thanksgiving 2010
Thank You for Being Here
We are excited to Welcome You
To Celebrate and Savor this
Culinary Extravaganza
On This Special Day
Enthusiastic about Raw and Living Foods
Chef Debra Sheetz and Chef Cynthia Friedman
Proprietors of Sisters Culinary Creations
Keene, New Hampshire
First Course
Petite Tomatoes
Filled with
Sprouted Sunflower Seed
‘Reminds me of Tuna’ Pate’
Creamy Cashew, Basil and
Sun- Dried Tomato
Endive Boats
Crudités of Carrots, Celery
and tri-colored Peppers
Botija Olives
Main Course
Walnut and Sprouted Sunflower Neat Loaf
Enlivened by Fresh Parsley, Sage, Rosemary, and Thyme
Baby Bella Mushroom, Slivered Red Onion,
Red pepper, Garlic and Balsamic Confit
A Cooked Dish
Basmati Brown and Wild Rice Pilaf
With Carrots, Peas and Wakame
Crunchy Sprouted Almonds
Mixed Baby Greens with Caesar Dressing
Italian Style Marinade of
Broccoli and Cauliflower Florettes
Chipotle -infused
Julienne Sweet Potatoes and Onions
Dessert
Dutch Apple Apricot Tart
(Almond - Coconut Crust)
Topped with Vanilla Cashew Creme and
Date Caramel Sauce
Garnished with Goji Berries (Rehydrated in Chaga Reishi Elixir)
