High Protein Wrap to Clean Out the Gut After New Year’s

6-8 Ripe Avocados
1/2 Red Jalapeno Pepper(finely chopped)
10-12 Cherry Tomatoes, chopped
1/4 tsp Celtic Sea Salt
3 sprigs Fresh Cilantro (finely chopped)
1/4 tsp Cinnamon Powder
1-2 leaves Fresh Basil (finely chopped)
pinch Cayenne Pepper or Paprika
1-2 Whole cloves Garlic (finely chopped)
3-4 Cups lettuce leaves, chopped fine
3-4 stalks Scallion
3-4 Cups Spinach Leaves `
1/4 Purple Onion (finely chopped)
1 Cup Soft Hemp from Ruth’s Hemp
5-6 Olives (depitted)
1 Fresh Lemon

Place all ingredients (except for 4 of the avocados and the lemon) in a large mixing bowl. Smash the remaining avocados and add them to the bowl. Squeeze juice from the lemon into the bowl. Mix everything thoroughly and wrap in a Collard Green Leaf, Lettuce Leaf or Nori Sheet, or, if you are still transitioning, then use Ezekiel Sprouted Grain Tortillas.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Holiday Vegetable Loaf to Celebrate the New Year

1 1/2 Cups Sunflower pate
1 T. Sage Leaves
1/2 Cup Onions, chopped
3 Cups Fresh corn kernels, removed directly off the cob
1 T. Marjoram, chopped fine
1 T. Rosemary, finely chopped
7-8 Carrots, coarsely chopped
1 T. Tarragon, finely chopped
3 Stalks Celery, coarsely chopped
1/2 Cup Scallions, for garnish
2-4 Cups Seasonal vegetables winter,squashes, etc, coarsely chopped
Lemon Juice, to taste
Nama Shoyu, to taste
6-10 Mushrooms, thoroughly cleaned and
First Grade Organic cold pressed Olive Oil, to drizzle (optional)
1-2 Cloves Garlic, chopped

In a large mixing bowl, combine the pate, all the vegetables and fresh herbs, onions and garlic, and put through a Green Star or Champion juicer with the blank screen intact. It might be necessary to repeat this. Put the mixture in a large bowl and add nama shoyu, lemon juice and a drizzle of the olive oil (optional).

Mix thoroughly, using (very clean) hands or gloves if necessary. It might be necessary to use ground sunflower or flax seeds as a thickening agent. Form into a loaf, garnish and serve with any of the sauces of your choice. If desired, place in a dehydrator (adding extra drizzle of the olive oil) at 105-108 degrees F for about 4-6 hours before serving.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Quinoa Winter Dish

This is a wonderful dish for the New Year! it is mainly “raw” and great for Winter Holidays.

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.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Broccoli Soup

2 Cups Truly Raw Cashew Nuts
1 Avocado
6 or more Cups Water
3 tsp Herbamare (or to taste)
2-4 Cups Chopped Broccoli
1 Tbs Ruth’s Hemp Oil or Barlean’s Flax
4 Tbs Chopped Onion Oil (optional)
1/2 Cup Coriander
1/2 tsp. Cinnamon Powder

Place everything except for the oil (which is optional) in a heavy duty blender and blend well. Add more water or add more broccoli for desired consistency. Adjust the amount of Herbamare to your taste. If using the Hemp or Flax Oil, add just before serving and sprinkle on the soup.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature