Raw Vegan Sushi

2-3 Avocados, peeled, seeds removed
1 Red bell pepper, sliced into matchsticks
1-2 T. Lemon juice
1-2 Bunches Spinach leaves
Nama Shoyu, poured into saucers or bowls
2 Cucumbers, seeds removed, sliced
7-10 Raw Nori sheets
1 Cup Bean Sprouts

Put avocado slices in a bowl and sprinkle with lemon juice. On a nori sheet, place 2-3 spinach leaves. Pile each vegetable on top of the other with the spinach leaves at the bottom. Place 2-3 slices avocado on top of this pile and roll tightly. Dip end of the roll with lemon juice to help close it off.
Put on a platter and serve with Nama Shoyu or dipping sauce.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

Mushroom Burgers

(This one is a favorite with children)

2 Portobello Mushrooms
1 T. Capers
1 Yellow bell pepper, chopped small
1 Clove Garlic
1 Red bell pepper, chopped small
1 handful fresh sprouts
1/2 Red Onion, sliced thin
2 T. Apple Cider or Umeboshi Vinegar
1 T. Sea Vegetable Flakes (optional)
1 T. Nama Shoyu
1 Very ripe tomato, sliced
1 T. Olive oil
1/2 Cucumber, sliced thin
1/4 Cup Olives , pits removed and chopped fine

Clean and cut stems off mushrooms. Put whole in a dish. In a blender, mix the nama shoyu, garlic, vinegar and oil. Pour this mixture over the whole mushrooms and dehydrate for 1-2 hours at 105 degrees F.

On the inside of one mushroom, build a tower of the tomatoes, cucumbers, olives, sea vegetable flakes, onions, bell peppers and sprouts.

Serve as is, or cover with other mushrooms. Press down and serve with a drizzle of juice from the tomatoes on the side.

Dorit’s book: Celebrating Our Raw Nature

 

Quinoa Melange

8 oz. Quinoa, cooked (preferably in a raw steamer)
1 large ear Yellow corn with kernels cut off
1 1/2 Cups Tiny baby carrots, cut in half lengthwise
1/2 Cup Pine nuts
1/2 Cup Italian flat leaf Parsley, coarsely chopped
1 1/2 Cups Haricots Verts (string beans) chopped
1 1/2 Cups baby green or yellow patty pan squash cut in half, horizontally
10-12 Olives, pits removed
Dash Cayenne pepper (to taste)
1/4 Cup Ninez de Prado Organic extra
1 large Clove Garlic
virgin Olive Oil (from Spain)
1 Cup Red Grape tomatoes
Dash Flower of the Ocean Sea Minerals
1 Cup Yellow pear tomatoes, cut in half lengthwise

In a salad bowl, mix all ingredients together, adjusting sea minerals and pepper to taste. (If the Haricots Verts are too “raw” for you or your guests then slightly steam them beforehand.)

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Tahini/Mint Dressing

1/4 Cup Raw Tahini
Flower of the Ocean Sea Minerals (to taste)
1 Clove Garlic, minced
1 Cup Fresh Peppermint Leaves
1/4 Cup Water
3 Tbs Lemon Juice

Place all ingredients except salt, in a powerful blender, and mix until very smooth. It might be necessary to use a spatula to scrape off the sides of the blender. Add sea minerals to taste. Put in an airtight container in refrigerator.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Vanilla Milk Shake

2-3 Cups Almond Milk
2-3 Dates, piths removed
1 Vanilla bean
1 Young Thai Coconut

Cut the vanilla bean vertically from the side. Scoop out the flesh on the inside and put in blender along with the milk, dates, coconut water and flesh and the ice. Blend well, pour into glasses and serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Vegetable Herb Delight

3 Cups Tomatoes, quartered
1/2 T. Stevia
1/4 Cup Carrots
1 small Bay leaf
1/4 Cup Red Bell peppers, chopped
1 leaf Basil
1 Courgette (Zucchini)
1/4 tsp. Cayenne Pepper
1/3 Cup Celery (leaves too)
1/3 T. Celtic Sea salt
1/4 Cup Onions
1 handful Cilantro
1/2 Clove Garlic
1 tsp. Sorrel, minced
1 1/2 tsp. Lemon Juice
1 tsp. Marjoram, minced

Juice carrots, courgette, bell pepper, celery and cilantro in a juicer. Pour in a Blendtec blender with the remaining ingredients and blend on high. Add water if needed.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Shannah Tovah Honey Cake

1 Cup Raw Honey
1 tsp Coconut butter
1/4 Cup Maple Syrup or Date Paste
1/4 tsp Ground Cloves
1/2 Cup Udo’s Choice Oil
1/2 tsp Cinnamon
1 tsp Vanilla
1 Cup Grated Apples
3 1/2 Cups Almond Meal or Almond Pulp left over from Almond Milk
1/2 Cup Pecan Halves
1 1/2 tsp Agar
Agar flakes or Slippery Elm Powder

Mix everything except for Apple and pecans in a food processor until it starts to gel into a cake like texture. Put this mixture in a cake/loaf dish and add in apple and pecan halves, mixing well. Flatten the top, cover and put in refrigerator for a few hours before serving or, if preferred, put in dehydrator for 1-3 hours, then take it out of the dish, turn to the other side to dehydrate again, then refrigerate.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature