Cheezy Cruciferous Salad

1/2 Cup Raw Cashews
1 head Broccoli, cut in bite sized portions
1 Red bell Pepper
1 head Cauliflower, cut in bite sized portions
1/4 cup Water
1/4 Cup Lemon Juice
2 T. Nama Shoyu or 1 teaspoon Celtic Sea Salt

Place broccoli and cauliflower chopped florets in a bowl. Blend cashews, water and lemon juice together in a powerful blender, adding more water if necessary. Add the rest of ingredients and blend until smooth. Pour over the broccoli/cauliflower salad.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Potassium Broth

4-5 Carrots
1 splash Nama Shoyu or Dr. Bonner’s Liquid Mineral Bouillon
2 stalks Celery
1 bunch Spinach
1 tsp. Lemon Juice (optional)
1 bunch Parsley

Put the bunches of parsley and spinach in a juicer and push through the hopper with the carrots and celery, interspersing them. If using a blender, add at least 1-2 cups of water first and blend on top speed until liquid broth is achieved. Add more water if a thinner broth is desired, and flavor with a
dash of Nama Shoyu or Dr Bonner’s Liquid Mineral Bouillon and Lemon Juice, mixing well before serving.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Pepper Leaf Salad

2 Red bell peppers, chopped
2 oz. Rocket leaves (or arugula)
1 head Radicchio, roughly chopped
6 stalks Scallions, diced
1 Star fruit, sliced
6 oz. Watercress (4-oz)
2-4 Cucumbers, diced
Physalis Peruviana, if available

Chop all the salad ingredients and place in a large salad bowl.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature