Gazpacho Soup

2 1/2 Cups Chilled water
1 Lemon, juiced
2 1/4 lbs. Tomatoes
1 Lime, juiced
1 Cucumber
2 drops Sambal Olek
1 red bell pepper, chopped
Celtic Sea Salt ( to taste)
1 Red chile, seeded and chopped
Cayenne Pepper (to taste)
2 Cloves Garlic, chopped
1 handful Fresh basil, for garnish
2 T. Olive Oil

First make the soup by placing the tomatoes,cucumber, bell pepper chili, garlic, oil, lime and lemon juice, Sambal Olek (or Tabasco sauce) and 2 cups chilled water in a blender or food processor. Blend just enough to keep it chunky yet mixed. Season with salt and pepper. Place in a soup tureen and put in a refrigerator to chill.

Dorit’s book: Celebrating Our Raw Nature

 

Watercress Salad

Salad:

3 oz Watercress
8-10 Cherry tomatoes, halved
5-6 Cucumbers, cubed

Mince or tear watercress into small pieces. Add cucumber and cherry tomatoes and toss everything in a salad bowl.

Dressing:

1 tsp. Cayenne Pepper
1 T. Umeboshi Plum vinegar, or apple cider vinegar
1 T. Organic raw, brown mustard seed
1 Clove Garlic, crushed
1/4 tsp. Stevia or Wee Bee Honey
3 T. Walnut Oil or Hempseed Oil or (optional) Olive Oil
1/4 tsp. Celtic sea salt

Place the pepper and mustard seeds in a mortar and grind with the pestle. Pour in a blender with the rest of the ingredients. Mix and toss with the salad in a salad bowl.

Dorit’s book: Celebrating Our Raw Nature

 

Raw Coconut Chewies

3 Cups Shredded, dry Coconut
Dash Vanilla extract, ground cinnamon
1 Cup Macadamia nuts or cashew nuts, or cardamon soaked in water
1 oz. E3Live (unfrozen) (optional) or 1 Lemon E3AFA dried flakes

Place nuts in a very powerful blender and cover with water for one hour. Do not remove water. When the hour is up, add one whole, peeled lemon (seeds removed) and blend nuts, water and lemon on high speed until a thick, creamy consistency is achieved. Add more water if necessary. (If using E3Live liquid, add it here now). Once well blended, add vanilla extract and spices to taste. Pour nut and lemon mixture over shredded dry coconut and mix well.

Drop a spoonful at a time on a dehydrator sheet and tray. If using E3AFA dried flakes, place a generous amount of the flakes on top of each cookie.

Dehydrate cookies at 105 degrees F until it dries. Flip to other side and dehydrate again, until it is thoroughly dried.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

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

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature