I love to eat dishes prepared with raw food
3 oz. Green grapes, halved
1 T. Raisins
3 oz. Black grapes, halved
1 tsp. Lemon Juice
2 Red Delicious apples, chopped small
Pour lemon juice over apples. Put all ingredients in a bowl. Mix and serve with the dressing of your choice.
Dorit’s book: Celebrating Our Raw Nature
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.
1 Cup Frozen Coconut flesh
2-3 Dates, frozen, and chopped
2 Frozen (peeled) Bananas
In a Blendtec or Vitamix Blender mix all ingredients adding a tiny amount of coconut water, if necessary, and using a plunger. Serve in a chilled bowl.
Or alternating each ingredient, push through the hopper of a Green Star or Champion Juicer making sure the ice cream goes directly into a chilled bowl.
Serve immediately.
Dorit’s book: Celebrating Our Raw Nature
1 Rice Paper, for each spring roll
1/3 Cup Dry white wine, (optional) of grape juice
3 Cups Napa (Chinese) Cabbage freshly made
2-4 Shitake mushrooms, sliced thin
1 1/2 tsp. Black sesame seeds, pre-soaked
1 tsp. Sesame Oil
2-3 tsp. Nama Shoyu
1/2 Cup Sweet Onions, chopped,
1/4 T. Chinese 5 Spice
1 tsp. Garlic
1 Cup Bean Sprouts
1 tsp. Ginger, crushed
In a bowl, place the cabbage, bean sprouts and mushrooms. In a blender place the nama shoyu, chinese 5 spice, wine or grape juice, onions, garlic and ginger and mix. Drizzle in the oil a little at a time, and mix again. Pour half of this mixture over the vegetables and allow to marinate for 1-2 hours. Take one rice paper at a time and after draining the vegetables of any moisture, place them on the rice paper, and roll them really tight with the rice paper. Put on a platter. If raw rice paper is not available, roll in cabbage leaves or raw, nori sheets. Use the rest of the marinade as a dipping sauce and serve with hot (spicy) mustard.
Dorit’s book: Celebrating Our Raw Nature
A Great folic acid booster…
2 Carrots
1 tsp. Nama Shoyu
1 c. Spinach
Dash Cayenne pepper (optional)
1-2 leaves Kale
1 T. Lemon Juice
bunch Beet greens
2 Cups Water (only if using a blender)
1 c. Cabbage
1 Clove Garlic
Put all ingredients in a Blendtec Total Blender or very high powered blender. Add additional water if necessary and serve. If using a juicer, juice all the vegetables, put into a blender, add the other ingredients and serve.
Dorit’s book: Celebrating Our Raw Nature
2 Cups Macadamia nuts
3-4 cubes Ice
1/2-1 Papaya (peeled, seeds removed)
2-3 Cups Water
2-3 Dates, piths removed
Mix everything in a blender, until smooth. Serve immediately with little umbrellas on top.
Dorit’s book: Celebrating Our Raw Nature
1 large Avocado, very ripe
2 T. Nama Shoyu or Celtic Sea Minerals
1/2 Cup Pumpkin Seeds
1/4 cup Water
2 T. Fresh Lemon Juice
Lettuce Leaves
1 T. Caraway seeds
Dash Cayenne Pepper
Blend pumpkin seeds, half of the water and lemon juice in a powerful blender. Add more water if needed. Add the rest of the ingredients and spread onto lettuce leaves to serve.
Dorit’s book: Celebrating Our Raw Nature
6-8 Raw, nori sheets
18 Cherry tomatoes, thinly sliced
Sunflower pate
Cut each Nori sheet in 16 small squares. Use a spatula or fork to press the sunflower seed pate onto the nori squares. Put 1-2 slices of the cherry tomatoes on top. Dehydrate for 18 to 22 hours at 105-108 degrees F.
Dorit’s book: Celebrating Our Raw Nature