I love to eat dishes prepared with raw food
1 Corn on the cob
1 small clove Garlic. minced really well
1 cup Diced Tomatoes
1 T. Chopped Jalapeno (or less, to taste )
1 Avocado, cubed
2 T. Chopped Olives, depitted
1/2 cup Chopped Cilantro
1 T. Chopped scallions
1-2 Limes, juiced
Gently mix all the ingredients in a bowl, adjusting lime juice and Jalapenos to taste.
Dorit’s book: Celebrating Our Raw Nature
2 Cups Sunflower seeds, ground
1 tsp. Curry Powder
2 Cups Carrots, shredded
2 T. Nama Shoyu
1 Cup Chopped Courgette( Zucchini),
3 bunches Scallion, chopped
1/2 Cup Onion, finely chopped
1/2 cup Celery Juice
2 T. Nutritional Yeast (not a Raw product)
Place all the ingredients in a food processor, and mix until it makes a moist dough, (add the celery juice gradually.) Roll into one inch balls (wet your hands with some of the celery juice or some olive oil). Place on a dehydrator tray (no teflex sheets) at 110-115 degrees F for about
12-24 hours., making sure that the balls are turned upside down at least once during that time.
Serve with the Curry Sauce or any other sauce of preference. It makes a great meal for entertaining meat eaters and those who are sceptical of eating a living foods diet.
Dorit’s book: Celebrating Our Raw Nature
This is mainly “raw” and great for a Holiday like Christmas.
4 Cups Cooked Quinoa
1/4 Cup Lemon Juice
1/2 Cup Pecans
1/3 Cup Walnut Oil
1/2 Cup Walnuts
2 T. Low Sodium, Wheat Free Tamari
3/4 Cup Sliced mushrooms
1/4 tsp. Cayenne Pepper
1/2 Cup Sliced Olives
dash Celtic Sea Salt Curry Seasoning
1/2 Cup Scallions, chopped
Dash Tumeric
After quinoa has been removed from the heat and cooled down, place all ingredients in a large mixing bowl, and mix well adjusting the seasoning to taste. Transfer onto a serving platter, decorate with edible flowers and serve.
[Great for holiday parties]
2 Apples
1 Lemon wedge
1 large bunch Grapes
2 Cups Chilled Water (optional )
Push all the fruits through a hopper. If using the chilled water mix everything together in a pitcher. Chill and serve in Champagne flutes.
Dorit’s book: Celebrating Our Raw Nature
1.2 Cup Cooked Quinoa
3 T. Cilantro, minced
1 Cup Cooked Black Beans or Kidney Beans
1 Cup Raw Corn, cut off the cob
3 T. Red onions, minced
1 Tomato, sliced
1 tsp. Celtic Sea Salt
Curry Seasoning (or 3 T. Lemon Juice to taste)
3 T. Olive Oil
1/2 tsp. Cumin seeds
Grind cumin seeds. Place in a small container with the Celtic Sea Salt Curry seasoning and mix together. Use a large salad bowl, add the other ingredients, mixing well, and add seasoning gradually, mixing and adjusting seasoning to taste.
Dorit’s book: Celebrating Our Raw Nature
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.