I love to eat dishes prepared with raw food
3/4 Cup Udo’s Choice Oil Blend
2 T. Umeboshi Vinegar
2 T. Almond Butter
2 T. Agave or Wee Bee honey
1/4 tsp. Cayenne
2 T. Nama Shoyu
Put all the ingredients for the dressing in a blender and mix well. Pour the sweet almond dressing on the salad and mix well. Let sit to marinate for 2-4 hours before serving. Garnish with edible flowers just before serving.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
4 Large Plum tomatoes, sliced
dash Atlantic Kelp granules
1 Large Avocado, sliced
dash Cayenne pepper
2 Jicamas, sliced
dash Celtic Sea salt
Herbes de Provence 1 bunch
Basil Seasoning
3 T. Udo’s Choice oil Blend
Sprig Spearmint
dash Freshly ground black pepper
Arrange the slice tomatoes and jicama on two plates. Crush a few pinches of the Sea Salt Seasoning flakes. This will draw out some of the juices from the plum tomatoes. Set aside in the refrigerator and let marinate for about thirty minutes. just before serving, slice the avocado flesh crosswise into half moons. Place the tomato on the salad and mince some of the basil leaves. Sprinkle on the minced basil leaves randomly. Whisk the olive oil and the rest of the seasoning together, and drizzle over the plate of salad. Throw a dash of the kelp over the salad, and garnish with the spearmint and basil.
Dorit’s book: Celebrating Our Raw Nature
2 Carrots
1 T. Lemon juice
2 Stalks Celery
1 Sprig Cilantro
1 Cucumber
1/2 Clove Garlic
1/4 Daikon raddish
1 T. Celtic Sea Salt
1/2 Cup Fresh peas, still in pods
Dash Cayenne pepper
1/4 stem Ginger root
1 drop Oregano Oil
2 Apples
1 T. Hemp seed Oil
1/4 Cup Broccoli
Juice the carrots, celery, daikon, cucumber, peas, broccoli and apples. Put the juice in a blender and mix well with the rest of the ingredients. Adjust sea salt and cayenne pepper to taste.
1/4 Cup Bulgur
1/4 Cup Apples, chopped
1/4 Cup Millet
3-5 T. Orange juice, freshly squeezed
1/4 Cup Quinoa, presoaked and rinsed
2 T. Lemon Juice
1/4 Cup Cranberries, fresh
2 Cloves Garlic, minced
1/4 Cup Raisins
1 tsp. Dijon mustard
1/2 Cup Parsley, chopped
1/4 tsp. Celtic Sea salt Salad Seasoning
1/2 Cup Celery, chopped
1/4 tsp. Cayenne pepper
1/4 Cup Red bell pepper, chopped
2 T. Walnut Oil or hempseed oil
1/2 Cup Orange and yellow bell peppers, chopped
In a food processor, mix the cranberries, raisins and orange juice to remove the bitterness. Add more raisins and orange juice if bitterness is strong. Allow to sit and marinate. Mix the salad dressing by whisking together, the lemon juice, oil, cranberry mixture, garlic, mustard and seasoning. In a large bowl, pour one cup of boiling water over the Bulgur. Cover and let stand for 30 minutes. Then fluff with a fork.
Meanwhile, in a saucepan, bring 1 1/2 cups of water to a boil. Add millet and reduce heat to medium. Simmer, covered for five minutes. Add quinoa, and simmer, covered for 12 minutes, or until water is absorbed. In a large bowl, add the millet and quinoa to the Bulgur. Mix well.
Add the rest of the ingredients and mix thoroughly. Allow to sit for a few minutes if you prefer to serve a “warm” dish. The longer it sits, the more the flavors and textures blend together. Serve with edible flowers and sliced orange as garnish.
Dorit’s book: Celebrating Our Raw Nature