Savoury Quinoa (partially cooked)

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 flavours to blend, before serving. This dish can be made a day ahead.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Liver Flush Cocktail

1 c. Freshly squeezed citrus Juice (grapefruit or orange preferably)
1/2-1 T. Ginger
1 T. Cold pressed, Organic Extra Virgin Olive Oil
1-2 cloves Garlic

In a powerful blender, mix all the ingredients on low speed and drink first thing in the morning.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Sunflower Pate

(Hearty meal on a budget)

3 Cups Sunflower seeds, sprouted
2-3 Cloves Garlic, chopped
1 cup Lemon juice
Dash Cayenne pepper
1/4 Cup Nama Shoyu

In a food processor, use S blade to process all the ingredients together, adding lemon juice gradually and adjusting according to desired taste. Mix thoroughly until smooth. If a Blendtec Total Blender is available, then grind sunflower seeds first, adding the other ingredients gradually. Store in an airtight container (preferably) to increase storage time for up to two weeks if desired.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature