4 Carrots
1 Beet
1 Apple
1/4 inch Ginger root
Use the carrots to push everything through the hopper of a juicer. Drink slowly and mindfully.
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
Another Spin on Quinoa
1/2 Cup Quinoa
1/3 Cup Walnut Oil
1 Cup Water
3 Tomatoes
1 Cup Parsley
2 T. Fresh Mint, chopped
1 Cup Scallions
1 dash Celtic Sea Salt Herbes de Provence
1/3 Cup Lemon Juice, freshly squeezed
Seasoning
Cook quinoa in the water, using the instructions for the basic recipe.. Put in a serving bowl. Chop the tomatoes, parsley and scallions. Add the rest of the ingredients. Add to a bowl with the quinoa, mix well and adjust seasoning to taste. Allow to sit for all the flavors to blend, before serving. This dish can be made a day ahead.
Zucchinis with Watercress
4 zucchinis, 2 yellow, 2 green, finely sliced
2 T. Pine Nuts
4 T. Olive Oil
1 Lemon juiced, and zest finely grated
Celtic sea salt to taste
1 T. Chives, chopped
Cayenne pepper to taste
2 (85 grams) Watercress
Dash Nutmeg
Place the zucchinis in a bowl with the lemon juice and zest, chives and olive oil. Season with Celtic salt, nutmeg and cayenne pepper. Mix well.
Allow to marinate for 2-3 hours. Add the watercress and pine nuts. Mix again. Let sit for 15-20 minutes before serving.
Dorit’s book: Celebrating Our Raw Nature
Mud Pie
1 Cup Almond Butter
1/4 tsp Cinnamon Powder
2 Ripe Bananas
1/4 tsp Nutmeg Powder
2-3 Dates
1/2 Tbs Coconut Flakes (optional)
In a bowl, put Almond Butter, with very finely cut dates, sliced bananas, Cinnamon and Nutmeg Powder. Mix well and top with Coconut Flakes
Dorit’s book: Celebrating Our Raw Nature
Raw Burrito
2-3 leaves Collard Greens or Ezekiel
1/2 Cup Tomato Sauce
Sprouted Grain Tortillas
1/4 Cup Cheese Sauce
1/4 cup Marinara Sauce
Use the Collard Greens (if you wish this to be totally raw) or the Tortillas for the lettuce. If using Collard Green to wrap, thin the bottom of the stem, and marinate in any marinade sauces. After wrapping the filling with the Tortilla or the Collard Green Leaf, pour a Cheese Sauce (see recipe posted January 21, 2010) and a Marinara Sauce (see recipe posted on May 25, 2010) over the wrap. Serve immediately.
Sweet Attack Snack
3 Stalks celery
1 Tbs Shredded Coconut
3 Tbs Almond Butter
1 Tbs Raisins
Mix the almond butter with the coconut. Line inside of celery stalk with this mixture and place raisins on top, for a very satisfying, nutritional snack which children absolutely love.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature