I love to eat dishes prepared with raw food
1 Cup Pecans
1 tsp. Raw coconut butter
1 Cup Almonds
1/2 tsp. Vanilla extract
2 Cups Firm Coconut meat
Dash Cinnamon
1 1/4 Cups Thai Young Coconut Water
Dash Nutmeg
1/2 tsp. Celtic Sea salt
3-4 Dates
Place everything in a blender and pulse a few times leaving everything chunky. Serve.
Dorit’s book: Celebrating our Raw Nature
1 Cup Ground almonds (previously soaked and dehydrated)
1/2 tsp. Cinnamon
2 tsp. Raw honey or Agave
1/2 Cup Ground Hazelnuts (previously soaked and dehydrated)
2-4 T. Dates, pitted
1 Coconut butter (optional)
Combine all ingredients in a food processor, mixing until a dough like consistency is reached. Transfer to a pie plate. Flatten mixture with your fingers (use food handling gloves) to fill the entire plate. Store in the freezer if not used right away.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating our Raw Nature
1 1/2 Cups Coconut Meat
3/4 tsp Ground Ginger
2 Cups pumpkin, already blended in a food processor
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
3/4 Cup Stevia or Agave or Maple Syrup
1 9″ Unbaked Pie Crust
1 1/2 tsp Ground Cinnamon
Put the coconut meat along with some of the coconut water in a K-Tec or Vitamix Blender or in a food processor and blend on high speed until smooth. Add all the remaining ingredients and blend well. Pour the mixture into a 9″ unbaked pie crust and freeze for 2-3 hours. If filling is too soft after blending put in refrigerator to chill, before putting it in the pie crust, then serve immediately.
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.