Raw Granola

6 Cups Truly Raw Oats
2 Cups Vanilla
2 Cups Almonds
1 T. Cinnamon
2 Cups Pecans
4 Cups Unsweetened dried Coconut
1/2 Cup Raisins flakes
1 Cup Sunflower seeds (sprouted)
2 T. Almond butter

Coarsely grind the oats in a food processor or a grain mill or coffee grinder, gradually adding the cinnamon. Put oats in a mixing bowl. Grind the coconuts until very fine. If not already using a food processor, place the coconut in a food processor. Add the raisins, vanilla and almond butter.

Mix again. Add sunflower seeds, pulse. Add oats to this mixture. Pulse until mixed in. Add the nuts, pulse a few times, making sure it is still crunchy. Add some agave, mix and put on a dehydrator tray at 105 degrees F for approximately 4-6 hours, turning from time to time. When it is totally dry and crispy, remove and serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Fermented Pickles

20-24 Pickling Cucumbers ( 3-3 1/2 lbs)
8 Bay Leaves
2 Bunches Fresh Dill
4-8 Tbs Dill Seeds
1/4 Cup Celtic Sea Salt
2 Tbs Mustard seeds
1/4 Cup Apple Cider Vinegar
2 Tbs Peppercorns
2 Quarts Water
2 Tbs Whole Allspice
10 Cloves Garlic
1 Tbs Turmeric
4-8 Dried Red Chili Peppers

Place half of the spices and half of the dill at the bottom of a mason jar, any glass jar, stone crock or stainless steel container. Add half of the
amount of cucumbers. Top with the rest of the spices, the dill and the cucumbers. Pour in the vinegar and water. Mix well and cover the cucumbers with this brine. Make sure cucumbers are fully covered and remain under the brine.

Store containers in a cool place between 70-80 degrees F. Lower temperatures are okay but fermentation will take longer. Temperatures above 80 degrees F. may cause spoilage so check for scum on top everyday.

Check the container often, promptly removing any scum or mold which might be forming. If the cucumbers should ever become soft and slimy or give off an obnoxious odor, it is best to discard them and start from scratch. When pickles are fermented, store in the refrigerator, making sure that the pickles are always covered with the brine.

Dorit’s book: Celebrating Our Raw Nature

 

Salad of Chic Peas

15 oz Chick Peas (Garbanzo Beans) sprouted
2 1/2 T. Mint, chopped
3 T. Parsley, chopped
1 small head Romaine lettuce, chopped
3 cloves Garlic, pressed
1 Tomato, very ripe, chopped
3 T. Pine Nuts
2/3 Cup Scallions, minced
2 T. Olive Oil, or to taste
3 Stalks Celery pieces, diced, about 1/2 inch
Celtic Sea salt, to taste
Cayenne pepper, to taste
3 T. Lemon Juice

Except for lettuce, mix all ingredients in a salad bowl and season to taste. Serve on a bed of Romaine lettuce and sprinkle with pine nuts.

Dorit’s book: Celebrating Our Raw Nature

 

Mushroom Soup

2 Cups Mushrooms, button, crimini or shitake
1 tsp. Red pepper (seeded)
Pinch Paprika
1 Cup Almond or Cashew milk
Pinch Herbamare, to taste
1 handful Parsley
Dash Apple Cider vinegar
1 T. Udo’s Choice Oil blend or Hempseed Dash Cinnamon or Nutmeg
(freshly oil ground)

Place everything in a blender and blend to a thick texture. Season according to taste. For a warm winter’s soup, place in a soup tureen at the bottom of an Excalibur Dehydrator at 106-108 degrees fahrenheit until it is warm and serve immediately.

Dorit’s book: Celebrating Our Raw Nature