Tricolor Salad

4 Large Plum tomatoes, sliced
dash Atlantic Kelp granules
1 Large Avocado, sliced
dash Cayenne pepper
2 Jicamas, sliced
dash Celtic Sea salt
Herbes de Provence 1 bunch
Basil Seasoning
3 T. Udo’s Choice oil Blend
Sprig Spearmint
dash Freshly ground black pepper

Arrange the slice tomatoes and jicama on two plates. Crush a few pinches of the Sea Salt Seasoning flakes. This will draw out some of the juices from the plum tomatoes. Set aside in the refrigerator and let marinate for about thirty minutes. just before serving, slice the avocado flesh crosswise into half moons. Place the tomato on the salad and mince some of the basil leaves. Sprinkle on the minced basil leaves randomly. Whisk the olive oil and the rest of the seasoning together, and drizzle over the plate of salad. Throw a dash of the kelp over the salad, and garnish with the spearmint and basil.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Vegetable Medley

2 Carrots
1 T. Lemon juice
2 Stalks Celery
1 Sprig Cilantro
1 Cucumber
1/2 Clove Garlic
1/4 Daikon raddish
1 T. Celtic Sea Salt
1/2 Cup Fresh peas, still in pods
Dash Cayenne pepper
1/4 stem Ginger root
1 drop Oregano Oil
2 Apples
1 T. Hemp seed Oil
1/4 Cup Broccoli

Juice the carrots, celery, daikon, cucumber, peas, broccoli and apples. Put the juice in a blender and mix well with the rest of the ingredients. Adjust sea salt and cayenne pepper to taste.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

Mixed Grain Holiday Meal

1/4 Cup Bulgur
1/4 Cup Apples, chopped
1/4 Cup Millet
3-5 T. Orange juice, freshly squeezed
1/4 Cup Quinoa, presoaked and rinsed
2 T. Lemon Juice
1/4 Cup Cranberries, fresh
2 Cloves Garlic, minced
1/4 Cup Raisins
1 tsp. Dijon mustard
1/2 Cup Parsley, chopped
1/4 tsp. Celtic Sea salt Salad Seasoning
1/2 Cup Celery, chopped
1/4 tsp. Cayenne pepper
1/4 Cup Red bell pepper, chopped
2 T. Walnut Oil or hempseed oil
1/2 Cup Orange and yellow bell peppers, chopped

In a food processor, mix the cranberries, raisins and orange juice to remove the bitterness. Add more raisins and orange juice if bitterness is strong. Allow to sit and marinate. Mix the salad dressing by whisking together, the lemon juice, oil, cranberry mixture, garlic, mustard and seasoning. In a large bowl, pour one cup of boiling water over the Bulgur. Cover and let stand for 30 minutes. Then fluff with a fork.

Meanwhile, in a saucepan, bring 1 1/2 cups of water to a boil. Add millet and reduce heat to medium. Simmer, covered for five minutes. Add quinoa, and simmer, covered for 12 minutes, or until water is absorbed. In a large bowl, add the millet and quinoa to the Bulgur. Mix well.

Add the rest of the ingredients and mix thoroughly. Allow to sit for a few minutes if you prefer to serve a “warm” dish. The longer it sits, the more the flavors and textures blend together. Serve with edible flowers and sliced orange as garnish.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Holiday Chestnuts

2 dozen Chestnuts
3 T. Flaxseed Oil
3 T. Agave or Raw honey

Roast chestnuts in oven at around 200-300 degrees F for about 1/2 hour or more. Crack open and serve as is, or make a dipping sauce by mixing the chestnuts, oil and sweetener together in a blender or food processor. Put in a dipping dish and serve as butter or spread or as a dessert topping during winter holidays.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Holiday Wild Rice

1 Cup Wild rice, soaked until soft
2 Shitake mushrooms, chopped
2 Cups Winter Squash, shredded
1 Clove Garlic, crushed
4 Stalks Scallions, diced
1 T. Walnut oil
1/2 Cup Cilantro, chopped
1 Cup Currants or Raisins
1 Tomato, diced ( if in season)
1/2 Cup Goji Berries (Wolfberries)
1/4 Cup Sundried Tomatoes, soaked
Cranberries, for garnish
1 T. Lemon Juice
1/2 T. Cumin Coconut Dream
1/2 T. Chili powder
1 Cup Slivered Almonds or Walnuts
2 T. Nama Shoyu
1 tsp. Tumeric

Soak rice for 4 or more days, changing the water daily, until soft and fluffy. Or if you use the Wild Rice from Living Tree Community Foods then simply soak overnight changing the water first thing in the morning and keep soaking until you are ready to use it on that same day. (If you do not desire a 100% uncooked dish, simply steam rice in a rice steamer). In a Blendtec or Vitamix Blender, blend the sundried tomatoes, lemon juice, Nama Shoyu, cumin, chil, tumeric and garlic to make a paste.

In a large bowl, toss rice with shredded squash, onion, mushrooms, tomato, cilantro and paste. Mix well, add in the rest of the ingredients and garnish with additional cilantro and cranberries on the side of the serving dish.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Heavenly Carrot Juice

5-6 Carrots, juiced
1 Young Thai Coconut

Open coconut with a (meat) cleaver. Pour water from coconut in a powerful blender such as the Blendtec Total Blender adding the carrot juice. Scoop out the flesh of the coconut and add to blender. Mix well. Pour into a wine or champagne glass and serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

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 odour, 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.

For other recipes by Dorit, see
Dorit’s book: Celebrating Our Raw Nature

 

Burgers Made out of Mushrooms

(This one is a favorite with children)

2 Portobello Mushrooms
1 T. Capers
1 Yellow bell pepper, chopped small
1 Clove Garlic
1 Red bell pepper, chopped small
1 handful fresh sprouts
1/2 Red Onion, sliced thin
2 T. Apple Cider or Umeboshi Vinegar
1 T. Sea Vegetable Flakes (optional)
1 T. Nama Shoyu
1 Very ripe tomato, sliced
1 T. Olive oil
1/2 Cucumber, sliced thin
1/4 Cup Olives , pits removed and chopped fine

Clean and cut stems off mushrooms. Put whole in a dish. In a blender, mix the nama shoyu, garlic, vinegar and oil. Pour this mixture over the whole mushrooms and dehydrate for 1-2 hours at 105 degrees F.

On the inside of one mushroom, build a tower of the tomatoes, cucumbers, olives, sea vegetable flakes, onions, bell peppers and sprouts.

Serve as is, or cover with other mushrooms. Press down and serve with a drizzle of juice from the tomatoes on the side.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature