Mock “Chop Liver”

6 oz Fresh mushrooms (wiped clean)
2 Tbs Nama Shoyu thinly sliced)
1/4 tsp Chili Powder (or to taste)
1 cup Walnuts
Pinch Cayenne pepper
1/2 cup Almonds
Pinch Flower of the Ocean Sea Salt
1 large Sweet Onion, diced thoroughly
1 Sprig Parsley
1 large clove Garlic, minced well
2-3 Stalks Watercress
1 Splash Apple Cider Vinegar (or to taste)
7-8 Cherry Tomatoes
1/2 cup Udo’s Chioce Oil or Grapeseed Oil or Olive Oil

In a food processor, use S-blade, and pulse mushrooms, onion, garlic, walnuts and almonds together. Add vinegar and oil. Pulse until thoroughly mixed. Add Nama Shoyu, chili and cayenne pepper and pulse long enough to combine together. Transfer to a serving bowl and cover tightly before refrigerating for 2-3 hours minimum.

Before serving, allow the pate to sit at room temperature for about 1 to 2 hours. Garnish with watercress, cherry tomatoes and parsley. This recipe may also be made a day before serving as long as the garnishing is used only at the time of serving.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Wild Mushroom Pate

(10-oz.) Mixed porcini and cremini wild
2 T. Parsley, finely chopped Mushrooms
6-8 Raw Olives, seeded
2 cloves Garlic, minced
1/2 tsp. Cayenne pepper
1/2 c. Shallots, minced
1/2 tsp. Freshly ground black pepper
1/2 Cup Almond Milk
1 Apple, peeled and coarsely chopped
1 lemon, juiced
2 Bananas, peeled and halved
1 1/2 tsp. Udo’s Choice Oils Blend
1 Carrot, peeled and chopped
1/2 tsp. Cinnamon, freshly ground
1 Orange, peeled with pith left intact
1 Mango, peeled and sliced
Water

Put all ingredients in Blendtec Total Blender or a very powerful blender adding water if necessary. Mix well and serve.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Miso Soup

1/4 Cup Dulse seaweed, sliced
1/4 T. Cayenne pepper
1/4 Cup Wakame seaweed, chopped
Nama Shio (Uminosho)
3 T. Unpasteurized Miso
1 Daikon, grated
5 Cups Hot water
1 Carrot, grated
5 oz Tempeh (Cut in 1/4″ cubes) (optional)
1/4 tsp Orange Rind or
1/2 Cup Orange Juice (freshly squeezed)
1/2 Cup Scallions, minced

Put all ingredients except for the Orange Juice in an oven safe bowl (such as Corning ware) and leave in an Excalibur dehydrator at 108 degrees F for 1 to 2 hours. OR – for slightly cooked version – Heat one tablespoon water in a pot. Saute ginger in this water over medium heat for about one minute, stirring constantly. Add the rest of the water, the (optional) tempeh and the dulse. Simmer for about 15 minutes over very low heat. Remove from heat. Add miso, vegetables including the wakame seaweed, scallion, salt and pepper. Mix with the Orange Rind or Juice and serve. Best if a slow cooker or Crock Pot is used on a low setting.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Dandelion Greens Salad

1 bunch Dandelion greens
3-4 Cucumbers, cubed
3-4 Red Delicious Apples, cubed
1 lemon, juiced
3 Avocados, cubed
1 tsp. Celtic Sea Minerals
1 dozen Cherry Tomatoes, halved
1/2 tsp. Cayenne Pepper
4 Carrots, shredded
1 T. Apple Cider Vinegar
1 Beet, shredded
1/4 Cup Udo’s Choice Oil
1 Gala or Fuji Apple, grated
2 T. Capers (optional)
6-8 Raw Olives, de-pitted and quartered

Chop or tear Dandelion greens into small pieces and if you find the taste of Dandelion Greens to be too bitter then marinate in Marinating Sauce for 2-4 hours before continuing. Add Apples, Avocados, tomatoes,carrots and beets and cucumbers. Mix thoroughly in a bowl with the (marinated) dandelion and any remaining juice. Add Lemon juice, sea minerals, Cayenne pepper, vinegar, oil and if desired, capers.

Mix well and refrigerate for about 20-30 minutes so all the flavors get a chance to blend together. Serve as a meal by itself.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Sweet and Tarty Dandelion Salad

2 Bunches Dandelion greens, chopped
1 Onion, diced fine
1 Cup Raisins
2 Bunches Collard greens, chopped
1 Cup Shredded Granny Smith Apples
1/2 Cup Red cabbage, diced

Mix all the ingredients in a salad bowl.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Artichoke Salad

12 artichokes, stems removed
1 bunch mint, chopped
2 lemons, juiced
2 bay Leaves
2 cloves garlic, finely chopped

1 teaspoon umeboshi vinegar
1 bunch basil, chopped
1 teaspoon olive oil
celtic sea salt, to taste
cayenne pepper to taste

Cut artichoke heart in pieces. Place in a bowl. Put the mint , the juice of 1 1/2 lemons, bay leaves, garlic vinegar, and the basil in a blender and blend on slow speed. Drizzle the olive oil in the mixture and blend again. Check for desired taste with salt and pepper and make adjustments if necessary..

Pour over the artichokes along with the rest of the lemon juice and allow 2-3 hours for it to marinate before serving. If this is too”raw” for you, then either marinate overnight or place in a Dehydrator at 105 degrees for 4-6 hours before serving. For a warm winter’s dish, choose the latter option.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Quinoa Fruit Salad

6 oz. Quinoa, sprouted
1 Cup Mandarin oranges, sliced
1/4 Cup Cashew or Almond Milk,
2 T. Orange Juice
1/3 Cup Mint, chopped
1 1/2 Cups Strawberries, sliced
3-5 Dates, chopped fine, piths removed
2 Kiwis, pared and sliced

Blend milk with dates. Pour over quinoa in a bowl. Add the orange juice, fruits and mint and mix well, serve as is or dehydrate the quinoa and milk in a bowl at 108 degrees F for one hour in the winter. Then add the fruits and orange juice just prior to serving. Garnish with mint.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Peaches and Berries

12 Freestone Peaches
2 Cups Strawberries and raspberries freshly made, mixed
3/4 Cup Lime juice
3/4 Cup Agave or Stevia or other sweetener

Halve peaches and remove stones. Combine sweetener and lime juice (if using agave use half the portion recommended). Pour over peaches and marinate for 2-4 hours. Place peaches in a serving bowl and pour the marinade into a blender with the strawberries and most of the raspberries.. Blend well, and pour over peaches Garnish with remaining raspberries.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/